Food Service Systems for Dietitians Placement

    Unit code: HHN7002 | Study level: Postgraduate
    (Generally, 1 credit = 10 hours of classes and independent study.)
    Footscray Park
    336 credits of study within the Bachelor of Nutritional Science/ Masters of Dietetics OR 96 credits of student within the Masters of Dietetics.
    (Or equivalent to be determined by unit coordinator)


    This unit will consist of 20 days undertaken in a food service setting providing food to nutritionally dependent and/or vulnerable populations, where medical nutritional therapy underpins requirements and delivery. In addition to these placement days, students will be required to attend orientation and presentation sessions. This unit is designed to provide students with practical placement learning in the design, delivery and evaluation of meals within a health or care setting. Students will consolidate knowledge and skills in relation to food service management including food safety standards and audit requirements, food and nutrition policies and guidelines, menu planning, production and recipe standardisation at an institutional level. This unit will provide students with the opportunity to understand the application of the National Dietetics Competency Standards, the Dietetics Statement of Ethical Practice and the Dietetic Code of Conduct within a food service context.

    Learning Outcomes

    On successful completion of this unit, students will be able to:

    1. Exemplify the consolidation of dietetics knowledge and experience to support effective dietetics practice in food service provision, in line with the National Dietetic Competency Standard, the Dietetic Statement of Ethics and the Dietetic Code of Conduct requirements;
    2. Evaluate and critically reflect on the policies, provision and management of food services in a health care setting and these might be improved;
    3. Advocate for interventions that support delivery of quality nutrition and food standards within a food service environment; and
    4. Reflect on practice and demonstrate reflection in action.


    For Melbourne campuses

    Assessment type: Practicum
    Grade: Pass/Fail
    Professional Practice Placement assessment of competency in relevant domain elements of the National Dietetic Competency Standards
    Assessment type: Report
    Grade: Pass/Fail
    Report evaluating food service practices (4000 words)
    Assessment type: Case Study
    Grade: Pass/Fail
    Presentation of a food service evaluation (10mins)
    Assessment type: Other
    Grade: Pass/Fail
    Reflective learning summary (500 words)

    Required reading

    No required text. Required reading materials from key academic journals and text books will be identified and linked through VU Collaborate.

    As part of a course

    This unit is studied as part of the following course(s):

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