| |
Bachelor of Science (Nutrition)/ TAFE Certificate IV in Hospitality
(Catering Operations)
This 4 year program allows students to graduate with both a BSc (Nutrition)
and the TAFE Certificate IV in Hospitality (Catering Operations).
Undertaking the two qualifications separately would normally take
5 years. This combined program provides a sound training in nutritional
science and its applications to human nutrition, as well as practical
food service management skills. Topics covered in the TAFE component
include staff supervision, menu planning, food safety systems, customer
service and marketing, quality management, as well as organising,
preparing and serving food. Graduates would be eligible to be members
of the Institute of Hospitality and Healthcare.
Note: Italic type indicates TAFE component.
|
Year 1 |
|
|
BMS101 |
Systemic Anatomy |
6 |
|
CHEM101 |
Chemistry 1A: Physical and General Chemistry (or
CHEM104) |
6 |
|
PSCY101 |
Introduction to Behavioural Science |
6 |
|
or |
|
|
|
SOC103 |
Sociology 1: Aspects of Behaviour |
6 |
|
BMS103 |
Human Growth, Nutrition and Exercise |
6 |
|
BMS112 |
Human Physiology I: Principles and Systems |
6 |
|
BIOL103
|
Molecules, Cells and Organisms |
6 |
|
CHEM102 |
Chemistry 1B: Organic and Physical Chemistry (or
CHEM105) |
6 |
|
4500H |
Hygiene |
18 hrs |
|
4501M |
Food Safety Systems |
18 hrs |
|
4781C |
Food Service Systems |
36 hrs |
|
Year 2 |
|
|
|
BIOL213 |
Principles of Biochemistry |
6 |
|
BMS202 |
Human Physiology II: Control Mechanisms |
6 |
|
CHEM215 |
Food Chemistry |
6 |
|
MGMT102 |
Communication |
6 |
|
BIOL214 |
Biochemistry of Energy and Metabolism |
6 |
|
PHN203 |
Current Issues in Food and Nutrition |
6 |
|
STAT252 |
Statistics for the Natural Sciences |
6 |
|
4500B |
Food Preparation and Service |
36 hrs |
|
4565A |
Practical Catering I |
84 hrs |
|
Year 3 |
|
|
|
BMS310 |
Community and Public Health Nutrition |
6 |
|
BMS311 |
Nutrients and Metabolism |
6 |
|
4565G |
Food Service in Practice |
90 hrs |
|
PHIL380 |
Bioethics |
8 |
|
2642B |
Supervision |
36 hrs |
|
4567A |
Catering Supervision in Practice |
90 hrs |
|
2643D |
Staffing Hospitality |
27 hrs |
|
4571A |
Hospitality Colleagues and Customers |
24 hrs |
|
4571B |
Hospitality Industry |
18 hrs |
|
Year 4 |
|
|
|
BMS312 |
Research in Human Nutrition |
8 |
|
4566A |
Practical Catering 2A - Community |
36 hrs |
|
4565D |
Cook-Chill Catering |
27 hrs |
|
4501D |
Food Service Settings - Aged Care |
18 hrs |
|
4564A |
Catering Commodities |
18 hrs |
|
6639C |
Quality Management in Nutrition Services |
18 hrs |
|
6639A |
Administration-Health Care Facilities |
36 hrs |
|
BMS304 |
Research Topics in Nutrition and Dietetics |
16 |
|
5779F |
Food Presentation |
10 hrs |
| 6634B |
Food Service Planning |
36 hrs |
|
6635A |
Australian Cuisine |
54 hrs |
| 4501K |
Work Experience |
34 hr |
| TOTAL |
University |
134 cp |
|
|
TAFE |
764 hrs |
|
| |
