Course description

This course will provide a theoretical foundation in the management of food service operations in a variety of settings including hospitals, aged care facilities, early childhood education centres, and commercial food service facilities. 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. Content will focus on knowledge and skills related to menu planning and assessment, quality improvement, and cooking, including recipe manipulation. Students will gain skills in food safety, food service systems and management, nutrition standards and policies. This course will prepare students for their food service management placement experience.

Archived offerings