In this Master of Dietetics unit, students will identify and critique contemporary food supply and service systems and operations, including relevant frameworks, legislation, and policy. They will understand quality improvement and change management principles and other transferable skills to apply broadly within food system and services. Specific skills in settings-based menu planning together with dietetic modifications, quality assurance and innovation in food supply and services will be addressed. Professional skills such as organisational management and communication skills are embedded within the learning resources and assessment items. Students participate in 7 days of work-integrated learning in a Food System or Food Service which includes a 5-day intensive in the NT.
RECOMMEND TEXT - FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 9TH EDITION
RECOMMEND TEXT - UNDERSTANDING THE SCIENCE OF FOOD
