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  2. Food Service Placement and Evaluation [NUT6108]

School: Medical and Health Sciences

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.

  • Unit Title

    Food Service Placement and Evaluation

  • Unit Code

    NUT6108

  • Year

    2016

  • Enrolment Period

    1

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

Description

In this unit students participate in four weeks of full-time, supervised work placement in a food industry or a food service department of a government or non-government institution. The supervisory and assessment requirements, as defined by the Australian Dietetic Council, apply.

Prerequisite Rule

(Students must pass 1 units from NUT5107, NUT6103 AND Students must pass 1 units from NUT5206, NUT6104 AND Students must pass 1 units from NUT5105, NUT6105 AND Students must pass 1 units from NUT4445, NUT6106)

Equivalent Rule

Unit was previously coded NUT5109

Learning Outcomes

On completion of this unit students should be able to:

  1. Advocate for nutrition issues within the food service domain.
  2. Apply nutrition management principles in the food service setting.
  3. Create relevant project resources.
  4. Critically evaluate the impact of the food industry/ food service system on individuals, groups and/or communities.
  5. Demonstrate an organised, reflective, professional, collaborative and ethical approach to working within the food service domain.
  6. Demonstrate the application of evidence-based practice within the food service management domain.
  7. Develop justifiable recommendations for food service management practice.
  8. Negotiate work goals with supervisors and colleagues for achievement of project outcomes.

Unit Content

  1. Application of food service management skills, knowledge and principles to achieve outcomes for individuals, groups, communities and the institution.
  2. Dietitians Association of Australia (DAA) documents: National Competency Standards for Entry Level Dietitians in Australia 2009; DAA Statement of Ethical Practice; DAA Code of Professional Conduct.
  3. Documentation styles and requirements of the workplace.
  4. Government and non-government documents/policies/standards relevant to nutrition and food.
  5. Health and safety in the Australian food industry.
  6. Management, communicationand negotiation skills.
  7. Professional work skills within a diverse range of settings.

Additional Learning Experience Information

Site-based activities with adjunct tutorials on campus and/or at the worksite as well as e-learning.

Assessment

GS4 GRADING SCHEMA 4 Used for undifferentiated pass/fail 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 Board of Examiners.

ON CAMPUS
TypeDescription
Review ^Placement preparation
Portfolio ^Placement portfolio

^ Mandatory to Pass

Text References

  • ^ Cleak, H., & Wilson, J. (2007). Making the most of field placement (2nd ed.). South Melbourne: Thomson Learning Australia.
  • Duncan, P. & Jensen, J. (2011). Professional Foodservice (2nd ed.). North Shore, NZ: Pearson.
  • Goree, K. (2007). Ethics in the workplace (2nd ed.). Mason, Ohio: Thomson/South Western.
  • Nestle, M. (2007). Food politics: how the food industry influences nutrition and health. Berkeley, CA: University of California Press.
  • Puckett. R. (2012). Food service manual for health care institutions (4th ed.). Somerset, NJ: John Wiley & Sons. Available as e-book through ECU library.
  • Waddell, D., et al. (2007). Contemporary management. North Ryde, NSW: McGraw-Hill.
  • Western Australia. Parliament. Legislative Assembly. (2005). Interim report on the Inquiry into the production and marketing of foodstuffs/Economics and Industry Standing Committee; presented by Jaye Radisich. Perth, WA: Legislative Assembly, Parliament of Western Australia.

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

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.

Academic Misconduct

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:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

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.

NUT6108|1|1

School: Medical and Health Sciences

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.

  • Unit Title

    Food Service Placement and Evaluation

  • Unit Code

    NUT6108

  • Year

    2016

  • Enrolment Period

    2

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

Description

In this unit students participate in four weeks of full-time, supervised work placement in a food industry or a food service department of a government or non-government institution. The supervisory and assessment requirements, as defined by the Australian Dietetic Council, apply.

Prerequisite Rule

(Students must pass 1 units from NUT5107, NUT6103 AND Students must pass 1 units from NUT5206, NUT6104 AND Students must pass 1 units from NUT5105, NUT6105 AND Students must pass 1 units from NUT4445, NUT6106)

Equivalent Rule

Unit was previously coded NUT5109

Learning Outcomes

On completion of this unit students should be able to:

  1. Advocate for nutrition issues within the food service domain.
  2. Apply nutrition management principles in the food service setting.
  3. Create relevant project resources.
  4. Critically evaluate the impact of the food industry/ food service system on individuals, groups and/or communities.
  5. Demonstrate an organised, reflective, professional, collaborative and ethical approach to working within the food service domain.
  6. Demonstrate the application of evidence-based practice within the food service management domain.
  7. Develop justifiable recommendations for food service management practice.
  8. Negotiate work goals with supervisors and colleagues for achievement of project outcomes.

Unit Content

  1. Application of food service management skills, knowledge and principles to achieve outcomes for individuals, groups, communities and the institution.
  2. Dietitians Association of Australia (DAA) documents: National Competency Standards for Entry Level Dietitians in Australia 2009; DAA Statement of Ethical Practice; DAA Code of Professional Conduct.
  3. Documentation styles and requirements of the workplace.
  4. Government and non-government documents/policies/standards relevant to nutrition and food.
  5. Health and safety in the Australian food industry.
  6. Management, communicationand negotiation skills.
  7. Professional work skills within a diverse range of settings.

Additional Learning Experience Information

Site-based activities with adjunct tutorials on campus and/or at the worksite as well as e-learning.

Assessment

GS4 GRADING SCHEMA 4 Used for undifferentiated pass/fail 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 Board of Examiners.

ON CAMPUS
TypeDescription
Review ^Placement preparation
Portfolio ^Placement portfolio

^ Mandatory to Pass

Text References

  • ^ Cleak, H., & Wilson, J. (2007). Making the most of field placement (2nd ed.). South Melbourne: Thomson Learning Australia.
  • Duncan, P. & Jensen, J. (2011). Professional Foodservice (2nd ed.). North Shore, NZ: Pearson.
  • Goree, K. (2007). Ethics in the workplace (2nd ed.). Mason, Ohio: Thomson/South Western.
  • Nestle, M. (2007). Food politics: how the food industry influences nutrition and health. Berkeley, CA: University of California Press.
  • Puckett. R. (2012). Food service manual for health care institutions (4th ed.). Somerset, NJ: John Wiley & Sons. Available as e-book through ECU library.
  • Waddell, D., et al. (2007). Contemporary management. North Ryde, NSW: McGraw-Hill.
  • Western Australia. Parliament. Legislative Assembly. (2005). Interim report on the Inquiry into the production and marketing of foodstuffs/Economics and Industry Standing Committee; presented by Jaye Radisich. Perth, WA: Legislative Assembly, Parliament of Western Australia.

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

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.

Academic Misconduct

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:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

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.

NUT6108|1|2