This capstone unit provides third year students with an opportunity to select and undertake a work-based placement in the field of food services within the health care sector. This work-based placement provides the student with opportunity to undertake a structured work experience program as an integral part of their degree course that would enable them to develop their problem solving skills based on the overall knowledge gained through the course. Gaining practical experience in their chosen field enables students to test interest and ability in these areas and prepare them for team leader and supervisory roles within the health care food service industry.

Unit details

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Credit points:
Unit code:


HHN3503 - Introduction to Food Service

HHN3602 - Food Service Systems

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Appraise and interpret literature on a selected topic;  
  2. Construct a report of project experience in an appropriate and professional style according to specified conventions and accessible to specialist and non-specialist audiences;  
  3. Critically reflect on how their project experience has assisted their understanding of nutritional principles and knowledge; and  
  4. Critique data and results, integrating findings with contemporary or emerging evidence or knowledge and interrogating its scientific and personal significance.  


Assessment type Description Grade
Other Project outline, related to final professional project report 10%
Report Professional project report (4,000 words) 70%
Presentation Presentation on final project report (20 minutes) 10%
Other Supervisor assessment of industry engagement/work including reflective journal (approximately 1,000 words) 10%
Total combined assessment word equivalence is approximately 5,000 words. Students will write a report (maximum of 4,000 words), following guidelines for format and content provided by the instructor.

Where to next?

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