This course provides you with an introduction to food service systems. You will learn the concepts of the Food Service System Model as it relates to foodservice systems, and the principles of assessing and improving food provision to nutritionally vulnerable groups in institutional settings. You will develop skills in menu assessment, menu planning, and recipe modification for therapeutic use.

Course detail

Prerequisite

NUT202 and enrolled in Program SC302 or SC406

Semester of offer Subject to change

• Sunshine Coast: Semester 2

Units

12.00

Tuition fee

2.2A:Computing, Built Environment, Other Health

Census date

Academic Calendar

Class timetable

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Course outline

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Students enrolled in this course should check the course Canvas site to ensure that they are accessing the most recent approved version of the course outline.