Outline

Overview

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

Unit code	NTDT5305
Academic unit	Nursing and Midwifery
Credit points	6
Prohibitions ?	None
Prerequisites ?	NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602
Corequisites ?	NTDT5307 and NTDT5608
Assumed knowledge ?	None
Available to study abroad and exchange students	Yes

Teaching staff

Coordinator	Anna Rangan, anna.rangan@sydney.edu.au
Lecturer(s)	Alyse Davies, alyse.davies@sydney.edu.au
Lecturer(s)	Luke Gemming, luke.gemming@sydney.edu.au
Tutor(s)	Anika Rouf, anika.rouf@sydney.edu.au

Type	Description	Weight	Due	Length
Participation	Assessment 4: Cooking Labs Class participation	0%	Mid-semester break	24 hours 6 x 4h cooking sessions
Outcomes assessed:
Presentation	Assessment 2: Part 1c - Food preparation Task: Home Cooking Task - oral presentation c) oral presentation slides due week 11; oral presentation week 12	3%	Please select a valid week from the list below Due date: 23 Oct 2022 at 11:59	4 min presentation in class
Outcomes assessed:
Online task	Assessment 1: In-Semester Test Short answer and MCQ style quiz	25%	Week 08 Due date: 19 Sep 2022 at 10:00	1.25 hour
Outcomes assessed:
Assignment	Assessment 2: Part 1a - Food preparation Task: Home Cooking Task - written submission a) written submittion	1%	Week 10 Due date: 10 Oct 2022 at 11:59	500 words (Task 1 and 2)
Outcomes assessed:
Assignment	Assessment 2: Part 1b - Food preparation Task: Home Cooking Task - peer review b) peer-review	1%	Week 10 Due date: 14 Oct 2022 at 11:59	up to 200 words for each peer-review
Outcomes assessed:
Assignment	Assessment 2: Part II - Food preparation Task: Critical Reflections, Recipe Modification + Food Safety Worksheet Report + worksheet	35%	Week 11 Due date: 23 Oct 2022 at 11:59	1750/words double-spaced including ref
Outcomes assessed:
Assignment	Assessment 3: Menu review Report	35%	Week 13 Due date: 04 Nov 2022 at 23:59	3500/words double-spaced including ref
Outcomes assessed:
= group assignment ?

Assessment summary

Assessment 1: In Semester Test: A test of knowledge obtained during the first 7 weeks of semester.
Assessment 2: Food preparation Parts I & II: This assessment task requires students to demonstrate their knowledge and understanding of food service systems through a series of written reflections and standardised recipes.
Assessment 3: Menu review: The menu review of a hypothetical aged care facility is the major assessment task for this unit of study, which requires students to draw from food service knowledge and resources presented throughout the semester.
Assessment 4: Cooking labs: 6 x 4hour cooking sessions

Detailed information for each assessment can be found on Canvas.

Please note: Each student is required to submit all assessment items in order to pass this unit. Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

For more information see sydney.edu.au/students/guide-to-grades.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

You may only use artificial intelligence and writing assistance tools in assessment tasks if you are permitted to by your unit coordinator, and if you do use them, you must also acknowledge this in your work, either in a footnote or an acknowledgement section.

Studiosity is permitted for postgraduate units unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Weekly schedule

WK	Topic	Learning activity
Mid-semester break	Cooking labs Intensive	Practical (24 hr)
Week 03	Introduction to food service management (FSM) + The role of dietitians in food services	Lecture (3 hr)
Week 04	Food service production and distribution systems	Lecture (3 hr)
Week 05	Management in food service	Lecture (1.5 hr)
Week 05	Managing Allergens + Assessment: Food Preparation Task: Parts I & II – Overview	Lecture (2 hr)
Week 06	Accreditation standards (general)	Lecture (3 hr)
Week 06	Menu ordering systems and nutrition informatics and technology in food service	Lecture (1.5 hr)
Week 07	Accreditation standards (therapeutic)	Lecture (3 hr)
Week 07	Recipe development and modification + Food Preparation Task Part II - Recap	Workshop (3 hr)
Week 08	Menu planning and assessment + Assessment Task 3: Menu Review Overview	Lecture (3 hr)
Week 10	Feedback for Assessment Task 1: Quiz and Menu Review Group Study Session (question time)	Tutorial (3 hr)
Week 10	Food safety, handling and hygiene (part 1)	Lecture (3 hr)
Week 11	Food safety, handling and hygiene (part 2) + feedback for Assessment Task 2: Part I	Lecture (3 hr)
Week 11	Measuring customer satisfaction	Lecture (1.5 hr)
Week 12	Student Home Cooking Task Presentations	Presentation (6 hr)
Week 13	Food services in residential aged care facilities + feedback for Assessment Task 2: Part II	Lecture (1.5 hr)
	Health Promotion and Marketing in Food Services	Lecture (1.5 hr)
	HealthShare NSW and Food Service - Roles and Year 2 Projects	Lecture (2 hr)

Attendance and class requirements

Attendance: Students must attend 80% lectures and attend all practical cooking labs. Any non-attendance to a cooking lab will require special consideration to complete NTDT5305. Completion of the cooking labs is essential to meet the requirements for the Masters of Nutrition and Dietetics Program.

Referencing style: The Sydney Nursing School has adopted the American Psychological Association (APA) Referencing style, 7th Edition, 2020 as its official referencing style. This is an author-date style of referencing.

Assignment formatting guidelines: Unless the unit coordinator has indicated otherwise, please make sure your submitted assessments are formatted as follows:

font: use Calibri or Times New Roman in 11 - 12 point
double line spacing
margins: 2.5cm each side
use page numbers
refer to assessment instructions for use of title and headings

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

Foodservice Organisations. A Managerial and Systems Approach. 9th ed. 2017. Mary B Gregorie. Pearson's.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

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
LO2. explain the role of food service in ensuring patients receive appropriate and safe foods, fluids and nutritional care in healthcare facilities
LO3. use, develop and modify standardised recipes according to dietary specifications and take into account the constraints of food service systems
LO4. utilise and evaluate nutrition standards and guidelines in recipe development, menu planning and menu assessment
LO5. explain the process of continuous quality improvement including the monitoring of quality improvement strategies, tools available and the use of benchmarks in evaluating performance
LO6. explain the complexity that allergens add to the food service system, impact on foods provided to patients and procedures, and tools used to minimise and manage risk
LO7. outline the risks of food borne illness, strategies to reduce risk, and evaluate risks to develop basic HACCP plans for food safety programs
LO8. describe the roles of management within food service, explain the attributes of good management and how to apply the different management functions
LO9. illustrate the potential positive and negative impacts of health promotion strategies in food services to change consumers consumption behaviours

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2021) - 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.2.3		Prepares, stores and transmits accurate and timely documentation according to accepted standards
1.3.4		Participates in supervision, teaching and mentoring processes with peers, students and colleagues
1.3.5		Demonstrates initiative by being proactive and developing solutions to problems
1.3.6		Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society
1.4.1		Applies organisational, business and management skills in the practice of nutrition and dietetics
1.4.2		Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly
1.4.3		Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.1.2		Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
2.1.4		Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.3.1		Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.2		Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
3.1.1		Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.3		Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
3.1.4		Accurately documents and disseminates research, evaluation, and quality-management findings
4.1.4		Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
4.2.1		Shares information with and acts as a resource person for colleagues, community and other agencies
4.3.2		Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
4.3.3		Guides and supports team members and peers

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

Lecture content has been revised and the cooking lab cooking tasks have been improved.

Additional information

Site visit guidelines

Site visit guidelines for this unit are provided for the practical cooking labs completed at TAFE Ultimo.

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General laboratory safety rules

No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5305: Food Service Management

Semester 2, 2022 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect