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HUNT444 Food - Systems, Services and Skills

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Advanced study of the theory and concepts of food service. Application to a range of industry food services, including sports and public health, with a focus on meeting consumer needs.

HUNT 444 is designed to provide you with real-world experience of running your own food-business in our very own food truck. This real-world learning can be in your field of interest, such as sports nutrition or public health. The paper provides you with a range of skills and understanding of various aspects of the food industry, such as public health or sports nutrition.

Paper title Food - Systems, Services and Skills
Paper code HUNT444
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period Full Year (On campus)
Domestic Tuition Fees (NZD) $1,702.01
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

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Contact

human-nutrition@otago.ac.nz
ali.hill@otago.ac.nz

Teaching staff

Dr. Ali Hill (Paper Co-ordinator)
Nichola Agnew

Textbooks

There are no set textbooks for this paper. Readings from research papers and book chapters will be available via e-reserve or the library.

Graduate Attributes Emphasised

Global perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.

Learning Outcomes

Students who successfully complete the paper will be able to:

  • Manage food safety best practice in food preparation settings and in accordance with legislation
  • Apply and evaluate the foodservice systems model
  • Use financial and quality management tools to analyse performance and plan management action
  • Plan, organise and manage foodservice systems and resources (including people, meal production and service) to consistently achieve predetermined standards of quality
  • Evaluate and modify recipes and menus to ensure they meet the nutritional needs of end-users, taking into account factors such as sustainability, culture, food trends and scaling-up
  • Demonstrate teamwork skills to gather and analysing information, using this to develop and deliver a food truck project
  • Communicate effectively with team members and people in different communities and foodservice environments
  • Reflect on experience in foodservice environment to enhance learning and identify areas for improvement

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Timetable

Full Year

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Thursday 09:00-10:50 28-34, 36-41