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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 systems. 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 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, risk management, as well as in depth group discussions. Students are assessed on their ability to work in a team to develop, implement and evaluate a food service project in collaboration with industry. The participation requirement for this unit includes evidence of contribution to the team project throughout the unit. Students develop their oral persuasion skills, by presenting an innovative business plan that aligns with the needs of the food systems market. The menu review case study provides opportunity for students to apply their learning and demonstrate achievement of the unit outcomes. 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 information 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% |
| Case Study ^ | Menu review | 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.
Students please note: The marks and grades received by students on assessments may be subject to further moderation. Informal vivas may be conducted as part of an assessment task, where staff require further information to confirm the learning outcomes have been met. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
Integrity is a core value at Edith Cowan University, and it is expected that ECU students complete their assessment tasks honestly and with acknowledgement of other people's work as well as any generative artificial intelligence tools that may have been used. This means that assessment tasks must be completed individually (unless it is an authorised group assessment task) and any sources used must be referenced.
Breaches of academic integrity can include:
Copying the words, ideas or creative works of other people or generative artificial intelligence tools, without referencing in accordance with stated University requirements. Students need to seek approval from the Unit Coordinator within the first week of study if they intend to use some of their previous work in an assessment task (self-plagiarism).
Working with other students and submitting the same or substantially similar work or portions of work when an individual submission was required. This includes students knowingly providing others with copies of their own work to use in the same or similar assessment task(s).
Organising a friend, a family member, another student or an external person or organisation (e.g. through an online website) to complete or substantially edit or refine part or all of an assessment task(s) on their behalf.
Using or having access to unauthorised materials in an exam or test.
Serious outcomes may be imposed if a student is found to have committed one of these breaches, up to and including expulsion from the University for repeated or serious acts.
ECU's policies and more information about academic integrity can be found on the student academic integrity website.
All commencing ECU students are required to complete the Academic Integrity Module.
In some circumstances, Students may apply to their Unit Coordinator to extend the due date of their Assessment Task(s) in accordance with ECU's Assessment, Examination and Moderation Procedures - for more information visit https://askus2.ecu.edu.au/s/article/000001386.
Students may apply for Special Consideration in respect of a final unit grade, where their achievement was affected by Exceptional Circumstances as set out in the Assessment, Examination and Moderation Procedures - for more information visit https://askus2.ecu.edu.au/s/article/000003318.
NUT6104|3|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 systems. 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 ECU's LMS
| Joondalup | Mount Lawley | South West (Bunbury) | |
|---|---|---|---|
| Trimstr 3 | 11 x 2 hour lecture | Not Offered | Not Offered |
| Trimstr 3 | 11 x 3 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 development and analysis, risk management, as well as in depth group discussions. Students are assessed on their ability to work in a team to develop, implement and evaluate a food service project in collaboration with industry. The menu review case study provides opportunity for students to apply their learning and demonstrate achievement of the unit outcomes. Students engage in interdisciplinary learning and 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.
| Type | Description | Value |
|---|---|---|
| Project | Food service systems project | 60% |
| Case Study ^ | Menu review | 40% |
^ 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.
Students please note: The marks and grades received by students on assessments may be subject to further moderation. Informal vivas may be conducted as part of an assessment task, where staff require further information to confirm the learning outcomes have been met. All marks and grades are to be considered provisional until endorsed by the relevant School Progression Panel.
Integrity is a core value at Edith Cowan University, and it is expected that ECU students complete their assessment tasks honestly and with acknowledgement of other people's work as well as any generative artificial intelligence tools that may have been used. This means that assessment tasks must be completed individually (unless it is an authorised group assessment task) and any sources used must be referenced.
Breaches of academic integrity can include:
Copying the words, ideas or creative works of other people or generative artificial intelligence tools, without referencing in accordance with stated University requirements. Students need to seek approval from the Unit Coordinator within the first week of study if they intend to use some of their previous work in an assessment task (self-plagiarism).
Working with other students and submitting the same or substantially similar work or portions of work when an individual submission was required. This includes students knowingly providing others with copies of their own work to use in the same or similar assessment task(s).
Organising a friend, a family member, another student or an external person or organisation (e.g. through an online website) to complete or substantially edit or refine part or all of an assessment task(s) on their behalf.
Using or having access to unauthorised materials in an exam or test.
Serious outcomes may be imposed if a student is found to have committed one of these breaches, up to and including expulsion from the University for repeated or serious acts.
ECU's policies and more information about academic integrity can be found on the student academic integrity website.
All commencing ECU students are required to complete the Academic Integrity Module.
In some circumstances, Students may apply to their Unit Coordinator to extend the due date of their Assessment Task(s) in accordance with ECU's Assessment, Examination and Moderation Procedures - for more information visit https://askus2.ecu.edu.au/s/article/000001386.
Students may apply for Special Consideration in respect of a final unit grade, where their achievement was affected by Exceptional Circumstances as set out in the Assessment, Examination and Moderation Procedures - for more information visit https://askus2.ecu.edu.au/s/article/000003318.
NUT6104|4|2