DI5050 - Catering and Infection Control (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Catering and Infection Control|
|Module level||Intermediate (05)|
|Credit rating for module||15|
|School||School of Human Sciences|
|Total study hours||150|
|Running in 2017/18||
This module provides students with knowledge of the principles of catering management within the public sector. This includes methods of food provision, preparation, distribution and quality control. Constraints on menu planning and the development, implementation and evaluation of nutritional standards for catering services are discussed. This foundation of knowledge is then applied to the management of malnutrition with a specific focus on the professional and ethical issues associated with food provision and the application of microbiology to dietetic practice. This module also prepares students for Placement 1.
Notes: Restricted to BSc (Hons) Dietetics & Nutrition
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically this module will provide students with a knowledge of the principles of catering management within the public sector. In addition to this students will gain an understanding of the clinical application of microbiology to dietetic practice and have the opportunity to apply knowledge of catering management and microbiological issues to relevant clinical scenarios. This module will also support students to apply their understanding of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council. An introduction to the requirements of practice placements will also be provided. This module aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of personal responsibility and decision-making.
The specified learning outcomes will be developed around a framework based on the following subject matter:
Principles of catering management within the public sector. Financial and institutional constraints on menu planning. Development, implementation and monitoring of nutritional standards for catering services.
Development of a professional portfolio, current dietetic professional standards and code of conduct documents, team working skills
Level 2 Award in food safety in catering
Infection risk and infection control strategies
Aspects of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council
Preparation for Placement 1 including professional portfolios, reflective practice and introduction to the Dietetic Care Process
Information governance, record keeping
Learning and teaching
Lectures (45 hours) - Interactive lectures will present the factual elements of the syllabus
Tutorials (15 hours) – Small group tutorials will in incorporate blended learning activities and include clinical scenarios, mini tests, exercises and informal discussion to reinforce the material presented in lectures and to develop key elements of the syllabus in addition to providing opportunities for formative assessment, reflection and feedback.
Private study (90 hours) - Students are expected to undertake private study or distance learning by reading through their lecture notes, undertaking background reading from recommended sources and completing assessment activities
On completion of this module students will be able to:
- Appraise differing methods of institutional food service
- Determine the financial and institutional constraints of menu planning
- Determine how the nutritional standards and guidelines for catering services are developed, implemented and monitored
- Apply nutritional standards to a given catering scenario
- Utilise knowledge of clinical microbiology and its application to dietetic practice
- Demonstrate understanding of the HCPC Standards of Proficiency, the ethical and legal boundaries of the dietetic profession and the requirements for conduct.
Students will be required to complete:
A 2000 word report which will require students to apply relevant nutritional standards to a new
catering system to ensure that the nutritional needs of a given population are met.
A portfolio (1500 words) of their learning on the module which will include a 500 word reflective piece discussing how this module and prior learning have prepared them for Placement 1, a copy of their Level 2 Award in food safety in catering, a reflection on learning from the infection control lectures, a statement regarding the HCPC standards in relation to a placement-based case study focusing on the impact on dietetic practice, a copy of their DBS certificate, Pre Placement 1 form. Through completion of this portfolio, students must also demonstrate their understanding of:
the requirements for registrants by the Health and Care Professions Council,
the Health and Care Professions Council Standards of Proficiency
the legal and ethical boundaries of the profession.
Students must obtain at least 40% to pass this module. In addition students must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components. If the module is passed on reassessment, then the maximum mark awarded will be 40%.
Component Marks Learning Outcomes
Report 60% 1, 2,3 and 4
Portfolio 40% 5 and 6
The report will assess the student’s ability to discuss the financial and institutional constraints of menu planning and apply nutritional standards to a given catering scenario. The student’s ability to explain how the nutritional standards and guidelines for catering services are developed, implemented and monitored will also be assessed
The Portfolio will provide a number of methods to formatively assess the student’s understanding of the HCPC standards of Proficiency, the ethical and legal boundaries of the dietetic profession and the requirements for conduct. The statement relating to the case study will be used to summatively assess the student’s ability to apply these standards to their own developing practice. The reflection on infection control teaching will assess the ability to utilise knowledge of clinical microbiology and its application to dietetic practice.
British Dietetic Association (2012) The Nutrition and Hydration Digest:
Improving Outcomes through Food and Beverage Services [Online]. Available at: https://www.bda.uk.com/publications/NutritionHydrationDigest.pdf . (Accessed: 4th July 2014) (CORE)
Cross and MacDonald (2009) Nutrition in Institutions Wiley-Blackwell 1st Edition (CORE)
Donaldson, R.J. (2002) Essential Food Hygiene. London: The Royal Society of Health.
Health and Care Professions Council (2013) Standards of Proficiency – Dietitians [Online]. Available at: https://www.hcpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf (Accessed: 4th July 2014) (CORE)
Health and Care Professions Council (2012) Standards of Conduct, Performance and Ethics [Online]. Available at: http://www.hcpc-uk.org/assets/documents/10003B6EStandardsofconduct,performanceandethics.pdf
(Accessed: 4th July 2014) (CORE)
Hospital Caterers Association (2003-2014) Better Hospital Food [Online]. Available at:
http://www.hospitalcaterers.org/better-hospital-food/ (Accessed: 4th July 2014)
Moon, J. (2004) A handbook of reflective and experiential learning – Theory and practice. London: RoutledgeFalmer.
Rhodes, R., Francis, L.P. & Silvers, A. (2007) The Blackwell Guide to Medical Ethics. Oxford: Blackwell Publishing. [Online]. http://onlinelibrary.wiley.com/doi/10.1002/9780470690932.fmatter/pdf (Accessed: 4th July 2014)