Credit points: 30

Subject outline

In this subject you will examine the theory and practice of nutrition relevant to food service systems and management. By using the food service setting, as a context for the study of general management principles, you will be taught skills in influencing and contributing to food service management - menu planning, food safety, human resource management, regulatory requirements and implementing quality activities. You will undertake a five-week placement practical, of which two weeks is concurrent with clinical dietetics placement, enabling these concepts to be applied in settings where clients are nutritionally dependent on the food service. A further three-week placement will provide you with the opportunity to complete a research project in food service. Professional accreditation requires a minimum level of clinical exposure. Students' attendance at professional placements will contribute to meeting this requirement for professional recognition as a dietitian.

SchoolAllied Heath, Human Services & Sport

Credit points30

Subject Co-ordinatorVicki Barrington

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 5 - Masters

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HMDP, HZHSDP, HZNDP and have passed [(DTN4FSF or DTN3FSF)] and DTN4DPA

Co-requisitesDTN5IPB AND DTN5ITB

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Career Ready


Work-based learningYes

Self sourced or Uni sourced
Uni Sourced

Entire subject or partial subjectPartial subject

Total hours/days required25 days

Location of WBL activity (region)Domestic - regional
Domestic - metro

WBL addtional requirementsImmunisations, Police Checks, Working with Children Checks , travel and accommodation for non-metro placements

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Critically analyse food service settings used to supply food to nutritionally dependent clients and justify recommendations for change by considering the ethical and social ramifications.
02. Design and evaluate complex menu plans for the delivery of safe, nutritious and appealing food to meet the varying needs of individuals and populations across the lifespan.
03. Integrate and apply specialist knowledge and strategies to advocate to improve the health and wellbeing of individuals, groups and communities.
04. Communicate specialist knowledge effectively with a diverse range of professional and nonprofessional stakeholders using a number of modes of media.
05. Critically reflect on personal learning and skill development to inform practice improvements.

Subject options

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Start date between: and    Key dates

Melbourne (Bundoora), 2021, Week 02-26, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorVicki Barrington

Class requirements

Industry Based Learning-Off SiteWeek: 4 - 4
Two 8.00 h industry based learning-off site per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.

LectureWeek: 4 - 4
Three 4.00 h lecture per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.

Placement - Off SiteWeek: 4 - 26
One 15.00 d placement - off site per study period on weekdays during the day from week 4 to week 26 and delivered via face-to-face.
As part of this three-week placement, students will undertake a food service quality research project.

Placement - Off SiteWeek: 4 - 26
One 10.00 d placement - off site per study period on weekdays during the day from week 4 to week 26 and delivered via face-to-face.
Students will complete a ten- day placement undertaking food service activities, including case studies, reflective pieces and task- focused activities directly related to work as a dietitian(these hours will contribute towards professional accreditation). in a clinical hospital environment.

WorkShopWeek: 4 - 4
Three 4.00 h workshop per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.


Assessment elementCommentsCategoryContributionHurdle% ILO*
Two individual critical reports of menu planning techniques application task (4000 word equivalent) This is a report where students must use the skills acquired to design menus for differing population groups. The report contains significant data analysis and tables.N/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4
2500 word written individual report and grp presentation -10mins per student(1000 words equiv)N/AN/AN/ANo30 SILO1, SILO3, SILO4
Individual Pebble Pad portfolio reflections (1000 word equivalent)N/AN/AN/ANo15 SILO5
Placement portfolio activities (1000 words equivalent)N/AN/AN/ANo15 SILO1, SILO3, SILO4, SILO5
Participation in Food Service Management Placement Students must attend and participate in a minimum of 20 days placement. This is in alignment with professional accreditation requirements. Students must demonstrate competency in food service skills to meet accreditation requirements.N/AN/AN/ANonull SILO1, SILO2, SILO3, SILO4, SILO5