Skip to main content
Unit of study_

Food Service Management (NTDT5305)

The course introduces students to the principles of Food Service Management including food service systems, food safety, food service across the continuum of care and special populations, accreditation and standards, menu and recipe development and assessment, nutrition promotion and marketing, and management and leadership in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial applications.

Classes
3 hour Lectures and 3 hour workshops on average per week

Assessment
Practical task (30%), Major project (50%), Minor project (20%)

Pre-requisites

NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602

Co-requisites

NTDT5307 and NTDT5608

Details

Semester 2

30 Jul 2018

Department/School: Life and Environmental Sciences Academic Operations
Study Mode: Normal (lecture/lab/tutorial) day
Census Date: 31 Aug 2018
Unit of study level: Postgraduate
Credit points: 6.0
EFTSL: 0.125
Available for study abroad and exchange: Yes
Faculty/department permission required? No
Location
Census dates shows the latest date to cancel out of a unit*
Unit of Study coordinator: Dr Luke Gemming
HECS Band: 2
Courses that offer this unit

Non-award/non-degree study If you wish to undertake one or more units of study (subjects) for your own interest but not towards a degree, you may enrol in single units as a non-award student. Cross-institutional study If you are from another Australian tertiary institution you may be permitted to undertake cross-institutional study in one or more units of study at the University of Sydney.

To help you understand common terms that we use at the University, we offer an online glossary.