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Unit of study_
NTDT5305: Food Service Management
2024 unit information
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.
Unit details and rules
Managing faculty or University school:
Nursing and Midwifery
| Code | NTDT5305 |
|---|---|
| Academic unit | Nursing and Midwifery |
| Credit points | 6 |
|
Prerequisites:
?
|
NTDT5601 and NTDT5503 and NTDT5604 and (NTDT5602 or FMHU5001) |
|---|---|
|
Corequisites:
?
|
NTDT5608 and NTDT5307 |
| Prohibitions:
?
|
None |
| Assumed knowledge:
?
|
None |
At the completion of this unit, you should be able to:
- LO1. Demonstrate a comprehensive understanding of food service systems and the interconnected relationships of food service systems including the context of its applications
- LO2. Design and evaluate menus using stipulated nutrition standards or menu guidelines relevant to the clinical/community settings considering various cultural, therapeutic, and texture-modified diet requirements
- LO3. Demonstrate advanced skills in recipe development including standardisation in line with menu planning standards or guidelines with an appreciation of cultural awareness and constraints of food service systems
- LO4. Apply the quality improvement framework to translate stipulated nutrition standards and guidelines into menu plans to promote health and wellbeing of clients in diverse settings.
- LO5. Assess performance of food services systems using relevant tools and benchmarks reflecting on their influence on food supply and nutrition care of individuals and groups.
- LO6. Apply food safety principles in food services to manage various risks such as food borne illness and food allergens.
- LO7. Develop a clear understanding of clinical and corporate governance systems and their influence on food service systems and the food services-clinical interface.
- LO8. Apply effective communication skills to promote advocacy, collaboration, and knowledge dissemination in food services.
Unit availability
This section lists the session, attendance modes and locations the unit is available in. There is a unit outline for each of the unit availabilities, which gives you information about the unit including assessment details and a schedule of weekly activities.
The outline is published 2 weeks before the first day of teaching. You can look at previous outlines for a guide to the details of a unit.
| Session | MoA ? | Location | Outline ? |
|---|---|---|---|
|
Semester 2 2024
|
Normal day | Camperdown/Darlington, Sydney |
Outline unavailable
|
Modes of attendance (MoA)
This refers to the Mode of attendance (MoA) for the unit as it appears when you’re selecting your units in Sydney Student. Find more information about modes of attendance on our website.
