James Cook University Subject Handbook - 2024

MO1029 - Foodservices

This module has been developed specifically for allied health professionals in the following professions: Dietetics.

Subject Description

This module builds rural generalist knowledge and skills in foodservice management and delivery systems in rural and remote communities. Participants will explore a foodservice system for which they are responsible for, or involved with, through the lens of the foodservice system model, articulating the challenges associated with the rural and/or remote context. Participants will conduct a menu review of nutritional standards and plan the implementation of the review's recommendations.

Learning Outcomes

• plan, and demonstrate an ability to assist in the implementation of, quality improvement strategies to ensure optimal nutritional outcomes for consumers in rural and remote settings through an analysis of foodservice delivery and management systems against relevant nutritional and food safety standards

Subject Assessment

• Written > Problem task - Individual

Note that minor variations might occur due to the continuous subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.

Special Assessment Requirements

Passing requirements: achieve satisfactory for all assessment

Availabilities