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Food Service Management Practicum PG (9299.2)

Level: Postgraduate Level
Credit Points: 3
HECS Bands: 2
Faculty: Faculty of Health
Discipline: Discipline of Nutrition and Dietetics


Unit Outlines

To view your Unit Outline, click View to log in to MyUC and access this information, or visit your unit's online teaching site.

  • Practice 1, 2020, INTERNPLCE, BRUCE (197141) - View
  • Practice 1, 2019, INTERNPLCE, BRUCE (191808) - View
  • UC Trimester 1, 2018, INTERNPLCE, BRUCE (180801) - View
  • Flexible and Self Paced Period 1, 2017, INTERNPLCE, BRUCE (171395) - View
  • Semester 2, 2016, INTERNPLCE, BRUCE (151847) - View
  • Winter Term, 2016, INTERNPLCE, BRUCE (152360) - View
  • Winter Term, 2015, INTERNPLCE, BRUCE (141087) - View

If a link to your Unit Outline is not displayed, please check back later. Unit Outlines are generally published by Week One of the relevant teaching period.


This unit provides professional placement experiences in food service environments including health and care settings (e.g. hospitals and nursing homes) and other commercial food service facilities. Students will be given the opportunity to participate in a quality improvement project.
On successful completion of this unit students will have demonstrated professional competence related to the food service context as described by the DAA 2015 National Competency Standards for Dietitians in Australia.

Learning Outcomes

On completion of this unit, students will have gained practical experience in a variety of settings and will be able to:

1. Demonstrate the skills and knowledge required to critically evaluate the provision and management of food services in a health care setting;

2. Demonstrate a sound knowledge and application of the principles and practice of food service delivery and management in a health care setting, including menu planning, recipe standardisation, quality and portion control, human resources and financial management;

3. Use food legislation, regulations and standards to develop, implement and evaluate food systems to main food safety; and

4. Demonstrate professionalism, evidence-based practice and effective communication skills in food service settings.

Assessment Items



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