Food Service Management PG (8660.2)
|Available teaching periods||Delivery mode||Location|
|View teaching periods|| On-Campus
|| Bruce, Canberra
|0.125||3||Faculty Of Health|
|Discipline||Study level||HECS Bands|
|Discipline Of Nutrition And Dietetics||Post Graduate Level|| 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 food systems and management in a health care setting, including menu planning, recipe standardisation, quality, sustainability, food safety, organisational and business skills; and
3. Demonstrate an understanding of food and nutrition standards, regulations, and 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
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
Prerequisites9297 Clinical Dietetics 1 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|
|2023||Bruce, Canberra||Semester 2||31 July 2023||On-Campus||Dr Jane Kellett|
|2024||Bruce, Canberra||Semester 2||29 July 2024||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)
Williams J, 2014. Ngunnawal plant use: a traditional Aboriginal plant use guide for the ACT region. ACT Government. (Library call number: DU124.E76.N48 2014)
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 UCLearn Canvas site for this unit.
Special assessment requirements
To pass this unit, students must:
- Attempt all assessment items
- Attain at least 50% of the overall marks allocated to the assessments.
Students have a responsibility to uphold University standards on ethical scholarship. Good scholarship involves building on the work of others and use of others' work must be acknowledged with proper attribution made. Cheating, plagiarism, and falsification of data are dishonest practices that contravene academic values. Refer to the University's Student Charter for more information.
To enhance understanding of academic integrity, all students are expected to complete the Academic Integrity Module (AIM) at least once during their course of study. You can access this module within UCLearn (Canvas) through the 'Academic Integrity and Avoiding Plagiarism' link in the Study Help site.
Use of Text-Matching Software
The University of Canberra uses text-matching software to help students and staff reduce plagiarism and improve understanding of academic integrity. The software matches submitted text in student assignments against material from various sources: the internet, published books and journals, and previously submitted student texts.
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