Unit Catalogue

Back to Unit Search

DET503 - Food Systems Management

2026

Sector

Higher Education

Discipline

Nutrition & Dietetics

Credit Points

Equivalent Units

Prerequisites

Incompatible

Coerequisites

Must be enrolled in course version {SDIET1}

Assumed Knowledge

Unit Description

In this Master of Dietetics unit, students will identify and critique contemporary food supply and service systems and operations, including relevant frameworks, legislation, and policy. They will understand quality improvement and change management principles and other transferable skills to apply broadly within food system and services. Specific skills in settings-based menu planning together with dietetic modifications, quality assurance and innovation in food supply and services will be addressed. Professional skills such as organisational management and communication skills are embedded within the learning resources and assessment items.

Important Information

Students participate in a 5-day compulsory intensive in the NT.

This unit is only available to students enrolled in the Master of Dietetics (SDIET1)

Unit Learning Outcomes

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.

Assessment Overview

	Assessment Task	Value (of total mark)	Related Learning Outcome/s
1.	Online Cultural Learning Module (4 hours) & Online allergy and food safety training modules (2 hours)	5%	2,3,4
2.	Recipe modification and demonstration (10min presentation) (Hurdle)	35%	2,3,4,5
3.	Critical Appraisal (1000 words)	25%	1,3,4
4.	Group Presentation (1000 words/5 minutes individual component) (Hurdle)	35%	1,2,3,4,5

Unit Availability

Year	Semester	Att Mode	Location	Learning Method	Timetable*
2026	Semester 2	Internal	Casuarina Campus	OLR	View
2026	Semester 2	External	External Studies	OLR	View

* Timetable will be displayed in new tab or window depending on your browser's configuration; ensure Pop-ups are allowed for this site to view the timetable.

OLR: Internet access is required for this unit as students are required to access study materials provided on-line through Learnline. Please log into Learnline on the first day of each teaching period. For more information about Learnline, please click here.

Critical Dates

Important Dates for Students

Fee Information:
Fees and Payments
Student Services and Amenities Fees
2026 Domestic Unit Fees (PDF)
2025 Incidental Fees (PDF)