Bachelor of Science (Nutrition)
TAFE Certificate IV in Hospitality (Catering Operations)
Testamur Title of Degree:
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Bachelor of Science (Nutrition)
TAFE Certificate IV in Hospitality (Catering Operations)
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Abbreviation:
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BSc(Nutr)
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Home Faculty:
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Health and Behavioural Sciences
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Duration:
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4 years full-time
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Total Credit Points:
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124 cp UOW; 764 hr TAFE
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Delivery Mode:
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Day
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Starting Session(s):
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Autumn
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Location:
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Wollongong
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UOW Course Code:
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749
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UAC Code:
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757645
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CRICOS Code:
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Not applicable
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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
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Subjects
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Session
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Credit Points
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Year 1
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BMS 101
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Systemic Anatomy
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Autumn
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6
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CHEM101
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Chemistry 1A
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Autumn
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6
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PSYC101
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Introduction to Behavioural Science
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Autumn
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6
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or
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SOC 103
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Aspects of Australian Society
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Autumn
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6
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BMS 103
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Foundations of Human Growth, Nutrition and Exercise
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Autumn
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6
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BMS 112
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Human Physiology 1: Principles and Systems
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Spring
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6
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BIOL103
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Molecules, Cells and Organisms
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Spring
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6
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CHEM102
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Chemistry 1B
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Spring
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6
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4500H
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Hygiene
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18 hr
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4501M
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Food Safety Systems
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18 hr
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4781C
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Food Service Systems
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36 hr
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Year 2
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BMS 202
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Human Physiology II: Control Mechanisms
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Autumn
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6
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BIOL213
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Principles of Biochemistry
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Autumn
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6
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CHEM215
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Food Chemistry
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Autumn
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6
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MGMT102
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Business Communications
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Autumn
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6
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BIOL214
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The Biochemistry of Energy and Metabolism
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Spring
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6
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POP 222
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Current Issues in Food and Nutrition
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Spring
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6
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STAT252
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Statistics for the Natural Sciences
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Spring
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6
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4500B
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Food Preparation and Service
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36 hr
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4565A
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Practical Catering 1
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84 hr
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Year 3
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BMS 310
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Community and Public Health Nutrition
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Autumn
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8
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BMS 311
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Nutrients and Metabolism
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Autumn
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8
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4565G
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Food Service in Practice
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90 hr
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PHIL380
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Bioethics
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Spring
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8
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2642B
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Supervision
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36 hr
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4567A
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Catering Supervision in Practice
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90 hr
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2643D
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Staffing Hospitality
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27 hr
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4571A
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Hospitality Colleagues and Customers
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24 hr
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4571B
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Hospitality Industry
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18 hr
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Year 4
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BMS 312
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Research in Human Nutrition
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Autumn
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8
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4566A
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Practical Catering 2A - Community
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36 hrs
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4565D
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Cook-Chill Catering
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27 hr
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4501D
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Food Service Settings - Aged Care
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18 hr
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4564A
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Catering Commodities
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18 hr
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6639C
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Quality Management in Nutrition Services
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18hr
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6639A
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Administration-Health Care Facilities
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36 hr
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BMS 304
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Research Topics in Nutrition and Dietetics
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Spring
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16
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5779F
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Food Presentation
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10 hr
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6634B
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Food Service Planning
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36 hr
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6635A
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Australian Cuisine
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54 hr
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4501K
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Work Experience
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34 hr
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Other Information
Students are advised to consult the course coordinator about subject selection and enrolment in the TAFE component.
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