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 in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial cooking applications.
Unit details and rules
Academic unit | Nursing and Midwifery |
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Credit points | 6 |
Prerequisites
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NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602 |
Corequisites
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NTDT5307 and NTDT5608 |
Prohibitions
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None |
Assumed knowledge
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None |
Available to study abroad and exchange students | Yes |
Teaching staff
Coordinator | Fiona O'Leary, fiona.oleary@sydney.edu.au |
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