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    Overview

    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.

    About this paper

    Paper title Food - Systems, Services and Skills
    Subject Human Nutrition
    EFTS 0.1667
    Points 20 points
    Teaching period Full Year (On campus)
    Domestic Tuition Fees ( NZD ) $1,797.86
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    Contact

    nichola.agnew@otago.ac.nz

    Teaching staff

    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

    Timetable

    Full Year

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

    Lecture

    Stream Days Times Weeks
    Attend
    A1 Thursday 09:00-10:50 9-11, 13, 15-16, 18-22, 29-30, 32-34, 37-39, 41-42

    Workshop

    Stream Days Times Weeks
    Attend
    A1 Thursday 09:00-11:50 12, 31, 35, 40
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