Food Service Management PG (8660.1)

This unit prepares students to be a health care professional through analysing the policies and processes which underpin food service delivery and management.

Learning outcomes

On 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 attributes

1. 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
4. UC graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - use Indigenous histories and traditional ecological knowledge to develop and augment understanding of their discipline
4. UC graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - communicate and engage with Indigenous Australians in ethical and culturally respectful ways

Prerequisites

9297 Clinical Dietetics 1 PG

Corequisites

None.

Incompatible units

7619 Food Service Management PG

Equivalent units

None.

Assumed knowledge

Undergraduate degree or equivalent and research experience, or study at the PG level and relevant experience in human services.