HHN2001 - Family Health and Nutrition Through the Lifespan
HHN2402 - Diet & Disease
HFS2001 - Properties of Food
|1.||Critically analyse production, meal assembly and distribution systems for strengths, weaknesses and limitations;|
|2.||Conceptually map the systems, equipment and staffing associated with meal assembly and delivery systems used in hospitals, residential aged care and community nutrition programs and identify associated risks;|
|3.||Calculate the cost of food associated with recipes and menus utilising appropriate software systems;|
|4.||Compare quality and food safety systems including accreditation systems, regulations and guidelines relevant to each health care sector; and|
|5.||Design sample work flows and rosters in a health care food service operation.|
|Test||Class test (60 minutes)||30%|
|Portfolio||Portfolio (3000 words) Demonstration of knowledge and skills. To include site visit reports, case studies related to aspects of Food Service systems||70%|
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