HHN2402 - Diet & Disease
HFS2001 - Properties of Food
HFS2002 - Food Safety and Preservation
RBF3151 - Food Quality Assurance
|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%|
Where to next?
As part of a course
You can choose to study this unit as part of the following courses. Refer to the course page for information on how to structure your course to include this unit.
Study a single unit
This unit may be available as a single unit of study.
Find out more about how to apply for single units of study at VU.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.