Food Service Management Placement
Duration
- 25 days, full time or equivalent
Contact hours
- 5 week block placement (190 hours)
On-campus unit delivery combines face-to-face and digital learning.
2024 teaching periods
| Hawthorn Higher Ed. Semester 1 |
Hawthorn Higher Ed. Semester 2 | |
|---|---|---|
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Corequisites
DET80005 Research Project 2Aims and objectives
Students who successfully complete this unit will be able to:
1. Demonstrate professional behaviours.
2. Positively influence the health of individuals, groups and/or populations to achieve nutrition outcomes.
3. Apply critical thinking and integrate evidence into practice.
4. Collaborate with clients and stakeholders.
5. Demonstrate continued progress towards meeting entry level National Competency Standards for Dietitians in
Australia.
6. Demonstrate reflection on practice and development of self-awareness, insight and cultural competency.
Courses with unit
Master of DieteticsUnit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
This unit will involve up top 190 hours of work including:
| Placement unit | Hours per week | Number of Weeks | Total |
| Face to Face Contact Placement* (at partner organisation, no rooms needed at Swinburne) |
38 |
5 |
190 |
| TOTAL |
|
| 190 hours/12.5cp |
* This is part of the minimum 100 days of placement required by the Dietitian’s Association of Australia as part of the accreditation requirements.
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Reflective Journal | Individual | 10% | 6 |
| Placement Portfolio | Individual | 30% | 1,2,3,4,5,6 |
| Professional competencies practical Assessment | Individual | 60% | 1,2,3,4,5 |
General skills outcomes
- Teamwork Skills
- Analysis Skills
- Problem Solving Skills
- Communication Skills
- Ability to tackle unfamiliar problems
- Ability to work independently
Content
- This is a placement unit which will support students in achieving food service management related entry-level National Competency Standards for Dietitians in Australia
- Working collaboratively
- Professional practice
- Graduate Attribute 1 (Communication 1 - Verbal Communication)
- Graduate Attribute 2 (Communication 2 - Communicating using different media)
- Graduate Attribute 5 (Digital Literacies 1 - Information literacy)
- Graduate Attribute 6 (Digital Literacies 2 - Technical literacy)
Study resources
- Reading materials and references.
Reading materials
References
Gandy, J. (2014). Manual of dietetic practice. John Wiley & Sons.
Stewart, R. (Ed.). (2015). Handbook of clinical nutrition and dietetics. Australian Dietitian.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford university press, USA.
Mahan, L. K., & Raymond, J. L. (2016). Krause's Food & the Nutrition Care Process-E-Book. Elsevier Health Sciences.
Kouris, A. (2011) Food Sources of Nutrients: A Ready Reckoner of Macronutrients 1st edn, Lulu Enterprises.
Kouris, A. (2011), Medications: Good and Bad Interactions with Foods, Herbs and Nutrients, 1st edn,, Lulu Enterprises.
Lawrence, J., Gandy, J., & Douglas, P. (2016). Dietetic and Nutrition Case Studies. John Wiley & Sons.