Current course offerings

Please Note: Course profiles marked as not available may still be in development.

Course description

This course allows students to translate theory into practice. The planning, operation, management and evaluation of food service systems in a range of settings is a core practice area for dietetic professionals. This course will critically examine the processes involved in the efficient and safe provision of culturally appropriate food and nutrition services to a range of target populations and client groups. Students will gain skills in food safety, food service systems and management, menu planning, and nutrition standards and policies. A work integrated service-learning model is used for this course with a series of workshops which provide foundation knowledge from which students translate into practice in their placement.

Archived offerings