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Bachelor of Science (Nutrition)
TAFE Certificate IV in Hospitality
(Catering Operations)
Overview
The Bachelor of Science (Nutrition)/TAFE Certificate IV in Hospitality (Catering Operations) combined program provides a sound training in nutritional science and its applications to human nutrition, as well as practical food service management skills.
Entry Requirements / Assumed Knowledge
Domestic school leavers are assumed to have completed any two units of English, plus four units of Science and/or Maths. Recommended Studies: English Advanced. International students are required to have achieved an IELTS score of 6.5, with a level of 6 in reading, writing, speaking and listening.
Course Requirements
The Bachelor of Science (Nutrition)/TAFE Certificate IV in Hospitality (Catering Operations) combined program, requires students to undertake 4 years of full-time study, the completion of at least 124 credit points from the University of Wollongong, and 764 hours at TAFE
Honours
See entry under Bachelor of Science
Professional Recognition
Graduates would be eligible to be members of the Institute of Hospitality and Healthcare.
Course Program
Note: Italic type indicates TAFE component.
| Year 1 |
|
Session |
Credit Points |
| BMS101 |
Systemic Anatomy |
Autumn |
6 |
| CHEM101 |
Chemistry 1A: Physical and General Chemistry
(or CHEM104) |
Autumn |
6 |
| PSYC101 |
Introduction to Behavioural Science |
Autumn |
6 |
| or |
|
|
|
| SOC103 |
Sociology 1: Aspects of Behaviour |
Autumn |
6 |
| BMS103 |
Human Growth, Nutrition and Exercise |
Autumn |
6 |
| BMS112 |
Human Physiology I: Principles and Systems |
Spring |
6 |
| BIOL103 |
Molecules, Cells and Organisms |
Spring |
6 |
| CHEM102 |
Chemistry 1B: Organic and Physical Chemistry
(or CHEM105) |
Spring |
6 |
| 4500H |
Hygiene |
|
18 hr |
| 4501M |
Food Safety Systems |
|
18 hr |
| 4781C |
Food Service Systems |
|
36 hr |
| Year 2 |
|
|
|
| BMS202 |
Human Physiology II: Control Mechanisms |
Autumn |
6 |
| BIOL213 |
Principles of Biochemistry |
Autumn |
6 |
| CHEM215 |
Food Chemistry |
Autumn |
6 |
| MGMT102 |
Business Communications |
Autumn |
6 |
| BIOL214 |
Biochemistry of Energy and Metabolism |
Spring |
6 |
| POP222 |
Current Issues in Food and Nutrition |
Spring |
6 |
| STAT252 |
Statistics for the Natural Sciences |
Spring |
6 |
| 4500B |
Food Preparation and Service |
|
36 hr |
| 4565A |
Practical Catering I |
|
84 hr |
| Year 3 |
|
|
|
| BMS310 |
Community and Public Health Nutrition |
Autumn |
6 |
| BMS311 |
Nutrients and Metabolism |
Autumn |
6 |
| 4565G |
Food Service in Practice |
|
90 hr |
| PHIL380 |
Bioethics |
Spring |
8 |
| 2642B |
Supervision |
|
36 hr |
| 4567A |
Catering Supervision in Practice |
|
90 hr |
| 2643D |
Staffing Hospitality |
|
27 hr |
| 4571A |
Hospitality Colleagues and Customers |
|
24 hr |
| 4571B |
Hospitality Industry |
|
18 hr |
| Year 4 |
|
|
|
| BMS312 |
Research in Human Nutrition |
Autumn |
8 |
| 4566A |
Practical Catering 2A - Community |
|
36 hr |
| 4565D |
Cook-Chill Catering |
|
27 hr |
| 4501D |
Food Service Settings - Aged Care |
|
18 hr |
| 4564A |
Catering Commodities |
|
18 hr |
| 6639C |
Quality Management in Nutrition Services |
|
18 hr |
| 6639A |
Administration-Health Care Facilities |
|
36 hr |
| BMS304 |
Research Topics in Nutrition and Dietetics |
Spring |
16 |
| 5779F |
Food Presentation |
|
10 hr |
| 6634B |
Food Service Planning |
|
36 hr |
| 6635A |
Australian Cuisine |
|
54 hr |
| 4501K |
Work Experience |
|
34 hr |
| TOTAL |
University |
|
134 cp |
| |
TAFE |
|
764 hrs |
Other Information
Students are advised to consult the course coordinator about
subject selection and enrolment in the TAFE component.
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