NUT325 Food Service Practice & Management (16)
CSU Discipline Area: Allied Health (ALHEA)
Duration: One session
Abstract:
The subject examines the theory and practice of clinical nutrition and assessment relevant to food service systems and management. Students will develop skills in influencing and contributing to activities to promote a safe and nutritious food supply. The subject also involves a two-week food service placement. The subject will also include a practical component providing students with the underpinning knowledge and skills in food preparation and recipe modification.
+ Subject Availability Modes and Locations
| Session 2 | |
|---|---|
| Internal | Wagga Wagga |
Continuing students should consult the SAL for current offering details: NUT325
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Prerequisite(s):
Enrolment restrictions:
Bachelor of Health Science (Nutrition and Dietetics) students only
Objectives:
Upon successful completion of this subject, students should:
- be able to demonstrate knowledge of foods and food preparation and production methods used in the practice community.
- be able to demonstrate knowledge of theory and practice of food service management including food service systems in a variety of settings (small and large) and institutional food service preparation.
- be able to demonstrate an understanding of management principles in the provision of food service including compliance with health & food law, and be exposed to concepts of human resource management, financial management, quality management, industrial relations principles and clinical governance as they relate to food service provision.
- be able to formulate plans relevant to food service management including special dietary needs and populations and across the continuum of care.
- be abel to assess food services using a variety of evaluation methods including QA, TQM, benchmarking, best practice, food safety and HACCP.
Syllabus:
The subject will cover the following topics:
- Service production and distribution systems
- Kitchen design and equipment
- Organisation and planning in food service
- Menu planning (including special diets), menu assessment, standardising recipes, cost control, controlling the microbial quality of food
- Food hygiene, food safety and HACCP
- Food microbiology and public health
- Factors affecting the growth and survival of microrgansims in food
- Food service management, staffing and OH&S principles
- Computerised food service management systems
- Total Quality Management and Continuous Quality Improvement: theory and implementation
- Organisation and preparation of food
- Nutritional application to food preparation
- Recipe modification
Workplace Learning
This subject contains a Compulsory Workplace Learning component of 10 days duration.
The students undertake workplace learning in a food service setting of a hospital where the students complete a food service project identified by the organisation as part of their assessment in the subject.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.