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NUDI4232

Community and Foodservice Professional Practice 2

10 Units 4000 Level Course

Available in 2012

Callaghan CampusSemester 2

NUDI4231 and NUDI4232 together comprise 9 weeks of professional practice in the community and food service settings across the year. Students attend professional practice placement in groups of 2 or 3 to develop their community and food service management practice competences. This course consists of 5 weeks of Community Placement and 4 weeks of Food Service Placement to a total of 9 weeks placement across the year. There is no face-to-face teaching on campus. Workshops and tutorials will be offered. Student attendance is optional but recommended. Materials will be available on the course Blackboard site for those unable to attend due to placement.

This course is mandatory program component and must be passed in order to progress in the Bachelor of Nutrition and Dietetics. The final date that students may withdraw without academic penalty from this course is one week prior to the commencement of the placement or two weeks into the semester, whichever is the earlier date.

This course is a mandatory program component and students must pass in order to progress in the Bachelor of Nutrition and Dietetics program.

Objectives
At completion of NUDI4231 and NUDI4332, students will be able to demonstrate:

1) Knowledge sufficient to support safe pracice as per DAA National Competency Standards for Entry-Level Dietitians (NCSELD) as they apply to the community setting.
2) Knowledge sufficient to support safe practice as per the DAA NCSELD as they apply to the foodservice setting.
3) Competence in the collection, organisation and assessment of data relating to the health and nutritional status of groups or populations as per DAA NCSELD.
4) Competence in the management of projects and programs for groups or populations as per DAA NCSELD.
5) An organised, planned, professional and ethical approach to work as per DAA NCSELD.
Content
1. Application of nutrition and dietetic knowledge in community and food service management practice.
2. Setting personal goals for learning experiences.
3. Reflecting on learning experiences.
4. Written communication and documentation in the form of project reports.
5. Teamwork and multidisciplinary collaboration.
6. Application of group education principles.
Replacing Course(s)
NUDI4230
Transition
Students failing NUDI4230 will be able to enrol in the relevant components of NUDI4231 and NUDI4232 without disadvantage
Industrial Experience
0
Assumed Knowledge
NUDI2110, NUDI3250, NUDI3310, NUDI3290, NUDI3300, NUDI3220, NUDI3230, NUDI4231
Modes of Delivery
Flexible Delivery / Student Centred Learning
Teaching Methods
Experience Based Learning
Practicum
Self Directed Learning
Assessment Items
Other: (please specify)
Pass or above in the project report(s) and exam is an essential criteria to pass the course. Students must pass the course to complete the program.
Other: (please specify)
Submission of a project report for each placement. Graded (objectives 1 & 2). Essential criterion to meet specified professional competencies. Final grade awarded to NUDI4231 and NUDI4232 together.
Other: (please specify)
Competency based practical assessment by placement facilitator on the completion of each practical placement. Graded pass (objectives 1 & 2). Essential criterion to meet specified professional competencies.
Other: (please specify)
Graded exam in NUDI4232 scheduled at end of the year.
Contact Hours
Practicum: for 40 hour(s) per Week for 9 weeks

Timetables

2012 Course Timetables for NUDI4232