HHN2402 - Diet & Disease
HFS2001 - Properties of Food
|1.||Design to industry standards and critically review the types of menus utilised in health care sectors and identify their strengths and weaknesses;|
|2.||Identify requisite menu modifications and food production skills associated with therapeutic diet modifications;|
|3.||Analyse the nutritional value of recipes using current technology designed for the institutional health care sector; and|
|4.||Evaluate and critique the process of menu management and processing in various contexts including hospitals, residential aged care and other health care related commercial food service providers.|
|Test||Class test (60 minutes)||30%|
|Portfolio||Portfolio (3000 words) To include key lecture points, outline of learning and a reflection of areas for improvement.||70%|
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