The unit teaches students the principles of Food Service Management and continues the students’ development of food knowledge within the context of providing food services for vulnerable population groups, such as within hospitals and aged care facilities. Themes covered include food service systems, management in food service, food safety handling and hygiene, accreditation and standards, recipe development and modification, menu design and menu assessment, and food service-related guidelines in community settings. The unit complements material and supports learning within Medical Nutrition Therapy through integrated learning activities and practical skills development with respect to food preparation skills and therapeutic diets. Student learning is facilitated by interactive lectures, applied-learning activities, workshops and intensive practical cooking lessons in a commercial kitchen setting.
|Academic unit||Nursing and Midwifery|
|NTDT5601 and NTDT5503 and NTDT5604 and (NTDT5602 or FMHU5001)|
|NTDT5608 and NTDT5307|
At the completion of this unit, you should be able to:
Unit outlines will be available 1 week before the first day of teaching for the relevant session.