Food Service Management PG (8660.1)
|Available teaching periods||Delivery mode||Location|
|View teaching periods|| On-Campus
|| UC - Canberra, Bruce
|0.125||3||Faculty Of Health|
|Discipline||Study level||HECS Bands|
|Discipline Of Nutrition And Dietetics||Post Graduate Level|| Band 2 2013-2020 (Expires 31 Dec 2020)
Band 2 2021 (Commenced After 1 Jan 2021)
Band 3 2021 (Commenced Before 1 Jan 2021)
Learning outcomesOn successful completion of this unit, students 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; and
3. Demonstrate an understanding of food and nutrition policies and how they apply to the food service environment.
Graduate attributes1. UC graduates are professional - communicate effectively
1. UC graduates are professional - work collaboratively as part of a team, negotiate, and resolve conflict
2. UC graduates are global citizens - communicate effectively in diverse cultural and social settings
3. UC graduates are lifelong learners - adapt to complexity, ambiguity and change by being flexible and keen to engage with new ideas
In addition, this unit will address the following Indigenous Graduate Attributes:
4.1 Use local Indigenous histories and ecologies to develop and augment understanding of their discipline.
4.2 Communicate and engage with Indigenous Australians in ethical and culturally respectful ways.
Prerequisites8658, Clinical Dietetics PG Restrictions: This unit is not open to students who have passed 7619, Food Service Management PG.
Assumed knowledgeUndergraduate degree or equivalent and research experience, or study at the PG level and relevant experience in human services.
|Year||Location||Teaching period||Teaching start date||Delivery mode||Unit convener|
|2021||UC - Canberra, Bruce||Semester 2||02 August 2021||On-Campus||Dr Jane Kellett|
|2022||UC - Canberra, Bruce||Semester 2||01 August 2022||On-Campus||Dr Jane Kellett|
Gregoire MB, 2017. Foodservice organisations. A managerial and systems approach. 9th edition. Prentice Hall, New Jersey. (Library call number: TX911.3.M27.S64 2017) (e-book version also available)
Submission of assessment items
Extensions & Late submissions
Moderation of Assessments
Please note that all assessments are subject to moderation. A copy of the Faculty of Health moderation guidelines can be found on the Canvas site for this unit.
Special assessment requirements
To pass this unit, students must:
- Attempt all assessment items
- Attain at least 50% of the marks allocated to the assessments.
Students are strongly encouraged to attend all lectures and workshops for pedagogical reasons unless they have a valid reason for non-attendance (e.g. illness) or permission from the Unit Convener.
Required IT skills
Students are expected to be familiar with the use of diet analysis software (i.e. Foodworks).
Work placement, internships or practicums
- Semester 2, 2020, On-Campus, UC - Canberra, Bruce (196378)
- Semester 2, 2019, On-Campus, UC - Canberra, Bruce (188383)
- Semester 2, 2018, On-Campus, UC - Canberra, Bruce (180168)
- Semester 2, 2017, On-Campus, UC - Canberra, Bruce (164267)
- Semester 2, 2016, On-Campus, UC - Canberra, Bruce (152047)
- Semester 2, 2015, On-Campus, UC - Canberra, Bruce (140875)
- Semester 2, 2011, On-Campus, UC - Canberra, Bruce (105164)