HHN3503 - Introduction to Food Service
HHN3602 - Food Service Systems
|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.|
|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%|
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