Visit ECU Homepage
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
In this unit, students develop and apply management principles useful for a variety of dietetic environments with a focus on food service. Students will apply organisational skills, management principles and quality control strategies through the identification of opportunities for improvement, and use innovative techniques to improve the practice of nutrition and dietetics.
Students must have passed NUT5116.
Unit was previously coded NUT5206
On completion of this unit students should be able to:
Students will attend on campus classes as well as engage in learning activities through ECUs LMS
| Joondalup | Mount Lawley | South West (Bunbury) | |
|---|---|---|---|
| Trimstr 3 | 13 x 2 hour lecture | Not Offered | Not Offered |
| Trimstr 3 | 13 x 2 hour tutorial | Not Offered | Not Offered |
For more information see the Semester Timetable
Students will undertake, and be assessed on, authentic activities through engagement with industry and community partners.
Students undertake work in an off-campus or virtual environment which is focused on the student applying non-technical skills to meet a community need, supervised by an industry or community-based professional.
This is a practical and engaging unit with activities in the lectures and tutorials comprising of food preparation, menu and meal analysis, kitchen design analysis and risk management, as well as critical group discussions. Students develop their written and oral persuasion skills and work together to complete an innovative meal design project in collaboration with industry. Students are provided with a range of opportunities to connect with industry professionals through site visits and guest lectures.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
| Type | Description | Value |
|---|---|---|
| Project | Food Service Project | 50% |
| Test ^ | Mid Semester Test | 30% |
| Presentation | Business Plan for Dietetic Innovation | 20% |
^ Mandatory to Pass
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
NUT6104|1|1
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
In this unit, students develop and apply management principles useful for a variety of dietetic environments with a focus on food service. Students will apply organisational skills, management principles and quality control strategies through the identification of opportunities for improvement, and use innovative techniques to improve the practice of nutrition and dietetics.
Students must have passed NUT5116.
Unit was previously coded NUT5206
On completion of this unit students should be able to:
Students will attend on campus classes as well as engage in learning activities through ECUs LMS
| Joondalup | Mount Lawley | South West (Bunbury) | |
|---|---|---|---|
| Trimstr 3 | 13 x 2 hour lecture | Not Offered | Not Offered |
| Trimstr 3 | 13 x 2 hour tutorial | Not Offered | Not Offered |
For more information see the Semester Timetable
Students will undertake, and be assessed on, authentic activities through engagement with industry and community partners.
Students undertake work in an off-campus or virtual environment which is focused on the student applying non-technical skills to meet a community need, supervised by an industry or community-based professional.
This is a practical and engaging unit with activities in the lectures and tutorials comprising of food preparation, menu and meal analysis, kitchen design analysis and risk management, as well as critical group discussions. Students develop their written and oral persuasion skills and work together to complete an innovative meal design project in collaboration with industry. Students are provided with a range of opportunities to connect with industry professionals through site visits and guest lectures.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
| Type | Description | Value |
|---|---|---|
| Project | Food Service Project | 50% |
| Test ^ | Mid Semester Test | 30% |
| Presentation | Business Plan for Dietetic Innovation | 20% |
^ Mandatory to Pass
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
NUT6104|1|2