XNB447 Clinical Practice in Nutrition and Dietetics - Foodservice Management
To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.
| Unit code: | XNB447 |
|---|---|
| Prerequisite(s): | Completion of 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,118 |
| Domestic tuition unit fee | $4,104 |
| International unit fee | $4,956 |
Unit Outline: Semester 1 2024, Kelvin Grove, Internal
| Unit code: | XNB447 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | Completion 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. |
| Coordinator: | Mary Hannan-Jones | m.hannan-jones@qut.edu.au |
Overview
Practice in the area of foodservice management is vital to integrate knowledge of standards, food legislation and regulations theory with clinical practice. Dietetic professionals manage foodservices or components of foodservices to provide safe and nutritious foods for diverse groups, and this unit provides specific issues in real-life food and nutrition service settings to consolidate your skills and competence in this area. The unit expectations meet the Dietitians Association of Australia minimum practice requirements.
This is a designated unit which is essential to your course progression. Designated units include professional experience units, units requiring the development of particular skills, and units requiring demonstration of certain personal qualities. If you fail to achieve a satisfactory level of performance in a designated unit, you may be excluded from enrolment or will be put on academic probation. If you fail a designated unit twice within your course, you may be excluded. Supplementary assessment is not available on designated units.
Learning Outcomes
On successful completion of this unit you will be able to:
- Assess, plan and evaluate opportunities to improve food and nutrition in a facility or service where clients are dependent on the foodservice system. [XN45 CLO-1,2,3,4,5
- Execute safe, ethical and professional conduct to nutrition and dietetic practice. [XN45 CLO-4]
- Implement, evaluate and disseminate activities to support the delivery of quality nutrition and food standards within a foodservice. [XN45 CLO-2,3,4,5]
- Investigate and recommend solutions to practice problems through research and evaluation. [XN45 CLO-2,3,4,5]
- Exhibit a professional approach to team work, interdisciplinary collaboration and respect for culturally diverse practices. [XN45 CLO-4]
Content
You will be assigned to one placement, totalling 5 weeks within a congregate foodservice setting. You may be required to attend placement outside the Brisbane metropolitan area. QUT and placement supervisors will negotiate projects to allow you to demonstrate competence. You are then responsible for carrying out the project in a professional manner and submitting a completed report to the QUT supervisor for marking and one to the supervisor for their attention.
Prior to proceeding to placement you will be required to demonstrate evidence of active participation (including reflection) on specified cultural competency learning activities in earlier units of your course. These learning activities will specifically address working with Aboriginal and Torres Strait Islander clients and staff as well persons from culturally and linguistically diverse backgrounds.
In addition, you will be required to reflect on how the delivery of foodservice systems may be altered based on application to regional and remote settings and where there are significant populations who have diverse eating patterns.
Learning Approaches
This unit engages you in your learning through practical application experiences. You will apply your knowledge and skills from Food Service Management during a Work Integrated Learning experience. You will be placed with supervisors in a setting where the clients are nutritionally dependant on the foodservice. You will be placed in pairs (where possible) for a five week period and then undertake a further week at QUT to consolidate your learning experiences. You will receive support from these supervisors as well as QUT staff. You are expected to demonstrate initiative and problem solving skills. Tutorial assistance is provided by QUT. You will be required to attend a week of orientation which will assist you to prepare for your placements. The best presentations will be invited to present at the end of year Nutrition and Dietetics “Conference”.
Your placement sites are negotiated by Nutrition and Dietetic staff on your behalf and communicated to you at the end of your third year. These will be subject to change and you will need to be flexible in order to accommodate any alterations. You will be required to attend placement across a number of geographical locations that are within and outside the metropolitan area. Assistance will be provided in accessing scholarships to assist with travel and accommodation costs, however, students will be responsible for covering these costs.
Feedback on Learning and Assessment
You will be provided feedback on your performance as you progress through placement by your placement supervisor. You should complete the placement competency forms throughout your placement and discuss these and seek feedback with your supervisor and tutor on a weekly basis to ensure you will have the opportunity to meet all required competencies and identify as early as possible any areas where further improvement may be required. Personal development and reflection is expected throughout. A draft of your written report should be provided to your supervisor before completion of the placement for feedback before final submission.
Assessment
Overview
This unit is required in order for you to demonstrate your safety to practice and your eligibility to enter the Accredited Practising Dietitian program with Dietitians Australia, you will need to pass all forms of assessment. The unit is graded as pass or fail. For each context you are required to engage in reflexive practice, and submit artefacts as part of your overarching portfolio that provide evidence of your competence. These artefacts have been developed so that they are authentic to the context. Different contexts will showcase different competencies and you will be moving through novice, advanced beginner and competent within these contexts. Being competent in one context does not necessarily imply you are competent in all contexts.
Unit Grading Scheme
S (Satisfactory) / U (Unsatisfactory)
Assessment Tasks
Assessment: Presentation
You will present the findings of your project to your peers. You will also reflect on your placement experience and contribute critically to the discussion of your peers. (Your presentation will be in the week following your allocated placement)
Assessment: Placement Performance
You must complete the required time of the placement and achieve satisfactory competence to meet the Dietitians Australia accreditation requirements, including demonstrating appropriate professional conduct, as described in the DA Code of Professional Conduct guidelines. Competency statements and associated forms must be completed by you and confirmed by your supervisor. Placement performance will be assessed by your placement supervisor and/or clinical educator and unit coordinator.
Assessment: Report
You will provide a final report on your project demonstrating your ability to assess, plan and evaluate opportunities to improve food and nutrition in an institution where clients are nutritionally dependent. This will also demonstrate your ability to research and evaluate within a foodservice context. Your report will follow a structured format.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Requirements to Study
Requirements
This a Work Integrated Learning and you will be responsible for your own travel arrangements, including accommodation. You will also be expected to wear professional clothing for your placement, with some sites also requiring a uniform.
Blue Card
A blue card is required to complete this unit. A blue card confirms that you have passed a screening of your criminal history (the Working with Children Check) and have been approved to work with children and young people. For more information on the blue card and how to apply please visit the QUT website.
Resources
Texts and materials from units earlier in your course including from XNH356 Contemporary Management and Practice of Food and Nutrition Services.
A range of readings and resources will be made available on QUT readings.
Risk Assessment Statement
Assessment for this unit will involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace. You are expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. You will be required to meet mandatory requirements including those for vaccination and suitability for working with special groups, please see the Workplace Integrated Learning website for further details.
Unit Outline: Semester 2 2024, Kelvin Grove, Internal
| Unit code: | XNB447 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | Completion 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. |
| Coordinator: | Mary Hannan-Jones | m.hannan-jones@qut.edu.au |
Overview
Practice in the area of foodservice management is vital to integrate knowledge of standards, food legislation and regulations theory with clinical practice. Dietetic professionals manage foodservices or components of foodservices to provide safe and nutritious foods for diverse groups, and this unit provides specific issues in real-life food and nutrition service settings to consolidate your skills and competence in this area. The unit expectations meet the Dietitians Association of Australia minimum practice requirements.
This is a designated unit which is essential to your course progression. Designated units include professional experience units, units requiring the development of particular skills, and units requiring demonstration of certain personal qualities. If you fail to achieve a satisfactory level of performance in a designated unit, you may be excluded from enrolment or will be put on academic probation. If you fail a designated unit twice within your course, you may be excluded. Supplementary assessment is not available on designated units.
Learning Outcomes
On successful completion of this unit you will be able to:
- Assess, plan and evaluate opportunities to improve food and nutrition in a facility or service where clients are dependent on the foodservice system. [XN45 CLO-1,2,3,4,5
- Execute safe, ethical and professional conduct to nutrition and dietetic practice. [XN45 CLO-4]
- Implement, evaluate and disseminate activities to support the delivery of quality nutrition and food standards within a foodservice. [XN45 CLO-2,3,4,5]
- Investigate and recommend solutions to practice problems through research and evaluation. [XN45 CLO-2,3,4,5]
- Exhibit a professional approach to team work, interdisciplinary collaboration and respect for culturally diverse practices. [XN45 CLO-4]
Content
You will be assigned to one placement, totalling 5 weeks within a congregate foodservice setting. You may be required to attend placement outside the Brisbane metropolitan area. QUT and placement supervisors will negotiate projects to allow you to demonstrate competence. You are then responsible for carrying out the project in a professional manner and submitting a completed report to the QUT supervisor for marking and one to the supervisor for their attention.
Prior to proceeding to placement you will be required to demonstrate evidence of active participation (including reflection) on specified cultural competency learning activities in earlier units of your course. These learning activities will specifically address working with Aboriginal and Torres Strait Islander clients and staff as well persons from culturally and linguistically diverse backgrounds.
In addition, you will be required to reflect on how the delivery of foodservice systems may be altered based on application to regional and remote settings and where there are significant populations who have diverse eating patterns.
Learning Approaches
This unit engages you in your learning through practical application experiences. You will apply your knowledge and skills from Food Service Management during a Work Integrated Learning experience. You will be placed with supervisors in a setting where the clients are nutritionally dependant on the foodservice. You will be placed in pairs (where possible) for a five week period and then undertake a further week at QUT to consolidate your learning experiences. You will receive support from these supervisors as well as QUT staff. You are expected to demonstrate initiative and problem solving skills. Tutorial assistance is provided by QUT. You will be required to attend a week of orientation which will assist you to prepare for your placements. The best presentations will be invited to present at the end of year Nutrition and Dietetics “Conference”.
Your placement sites are negotiated by Nutrition and Dietetic staff on your behalf and communicated to you at the end of your third year. These will be subject to change and you will need to be flexible in order to accommodate any alterations. You will be required to attend placement across a number of geographical locations that are within and outside the metropolitan area. Assistance will be provided in accessing scholarships to assist with travel and accommodation costs, however, students will be responsible for covering these costs.
Feedback on Learning and Assessment
You will be provided feedback on your performance as you progress through placement by your placement supervisor. You should complete the placement competency forms throughout your placement and discuss these and seek feedback with your supervisor and tutor on a weekly basis to ensure you will have the opportunity to meet all required competencies and identify as early as possible any areas where further improvement may be required. Personal development and reflection is expected throughout. A draft of your written report should be provided to your supervisor before completion of the placement for feedback before final submission.
Assessment
Overview
This unit is required in order for you to demonstrate your safety to practice and your eligibility to enter the Accredited Practising Dietitian program with Dietitians Australia, you will need to pass all forms of assessment. The unit is graded as pass or fail. For each context you are required to engage in reflexive practice, and submit artefacts as part of your overarching portfolio that provide evidence of your competence. These artefacts have been developed so that they are authentic to the context. Different contexts will showcase different competencies and you will be moving through novice, advanced beginner and competent within these contexts. Being competent in one context does not necessarily imply you are competent in all contexts.
Unit Grading Scheme
S (Satisfactory) / U (Unsatisfactory)
Assessment Tasks
Assessment: Presentation
You will present the findings of your project to your peers. You will also reflect on your placement experience and contribute critically to the discussion of your peers. (Your presentation will be in the week following your allocated placement)
Assessment: Placement Performance
You must complete the required time of the placement and achieve satisfactory competence to meet the Dietitians Australia accreditation requirements, including demonstrating appropriate professional conduct, as described in the DA Code of Professional Conduct guidelines. Competency statements and associated forms must be completed by you and confirmed by your supervisor. Placement performance will be assessed by your placement supervisor and/or clinical educator and unit coordinator.
Assessment: Report
You will provide a final report on your project demonstrating your ability to assess, plan and evaluate opportunities to improve food and nutrition in an institution where clients are nutritionally dependent. This will also demonstrate your ability to research and evaluate within a foodservice context. Your report will follow a structured format.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Requirements to Study
Requirements
This a Work Integrated Learning and you will be responsible for your own travel arrangements, including accommodation. You will also be expected to wear professional clothing for your placement, with some sites also requiring a uniform.
Blue Card
A blue card is required to complete this unit. A blue card confirms that you have passed a screening of your criminal history (the Working with Children Check) and have been approved to work with children and young people. For more information on the blue card and how to apply please visit the QUT website.
Resources
Texts and materials from units earlier in your course including from XNH356 Contemporary Management and Practice of Food and Nutrition Services.
A range of readings and resources will be made available on QUT readings.
Risk Assessment Statement
Assessment for this unit will involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace. You are expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. You will be required to meet mandatory requirements including those for vaccination and suitability for working with special groups, please see the Workplace Integrated Learning website for further details.