Course description

This course explores the workings of the Food System and the Food Service System within an ever changing contemporary context, and arising global issues that affect food and nutrition. Students will be expected to gain an in-depth understanding of foods available in the food supply, their composition, and suitability in the preparation of menu items adapted to food service clients that require dietary modifications. Students will plan, prepare and evaluate meals suitable for people with special dietary priorities, whilst considering the food service obligations: technological, safety regulations, budgeting and so on. Students are expected to be able to transfer the knowledge and skills gained into the future, applying the principles in all clinical situations, and in any facility where food is prepared and served to large groups of clients.

Archived offerings