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| 1. | Critically appraise Australian and global food systems, strategy, policy and legislation, including consideration for global and local factors influencing food supply and service systems. |
| 2. | Incorporate food preparation techniques, nutrition and dietetic assessment to create and modify textures, recipes and menus considering broad range of individual, socio-economic, sustainability, cultural and organisational factors. |
| 3. | Apply quality management principles in a range of food supply and service settings to achieve nutritional and dietetic-related outcomes for vulnerable groups. |
| 4. | Demonstrate detailed knowledge of Australian food safety and allergen legislation including quality processes within the food supply and food service system |
| 5. | Consolidate learnings to plan, evaluate and critically reflect on project processes and outcomes within a food supply, system or service. |
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| | Assessment Task | Value (of total mark) | Related Learning Outcome/s |
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| 1. | Online quizzes (2 x 10 minutes) | 10% | |
| 2. | Recipe modification and demonstration (2 x 500 words/5 minutes) | 30% | |
| 3. | Critical Appraisal (1000 words) | 25% | |
| 4. | Group Presentation (1000 words/5 minutes individual component) | 35% | |
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