Course outline Code: NUT405 Title: Nutrition and Dietetic Practice Management Faculty of: Science, Health, Education and Engineering Teaching Session: Session 5 Year: 2016 Course Coordinator: Dr Anthony Villani, Email: avillani@usc.edu.au Course Moderator: A/Prof F Pelly 1. What is this course about? 1.1 Course description This course is designed to develop your knowledge and skills in leadership and management principles, organisational structure and behaviour, business principles and planning, industrial relations and legislation relevant to professional practice. 1.2 Course content Nutrition and Dietetic Practice Management includes a theoretical component on quality management and practical application of profession-related management issues relevant to nutrition and dietetic practice. The following topics will be covered: Leadership and management theory and practice management - Management and leadership styles - Types of groups and their dynamics - Quality Management and quality improvement - Risk Assessment Organisational structure and behaviour - Principles of industrial relations - Theories of planning, including strategic planning - Principles of human resource management - Principles of conducting a meeting and meeting etiquette Business Principles and Planning skills for dietitians running a private practice - Principles of business and financial planning - Market research - Marketing - Business planning - Simple cost control measures and budgeting - Strategic planning - Compiling reports and submissions - Development of business cases - Business contracts Industrial relations and legislation -Insurance Professional liability and indemnity Version Session 5 2016 Recfind File Number: F14968
Page 2 Principles of human resource management in allied health - Recruitment and selection practices - Professional skills (including writing job applications, meeting selection criteria, and writing Curriculum Vitae) 2. Unit value 12 units 3. How does this course contribute to my learning? On successful completion of this course you should be able to: Describe the theories of organisational structure and behaviour, business principles and planning, industrial relations and legislation, management. Apply management and marketing principles to create a nutrition and dietetic business case plan. You will be assessed on the learning outcome in task/s: Task 1: Online Test of learning content Task 2: Narrated PowerPoint of a business case plan Completing these tasks successfully will contribute to you becoming: Knowledgeable. Creative and critical thinkers. Empowered. 4. Am I eligible to enrol in this course? Refer to the Undergraduate Coursework Programs and Awards - Academic Policy for definitions of prerequisites, co-requisites and anti-requisites 4.1 Enrolment restrictions Students must be enrolled in SC353 4.2 Pre-requisites NUT400 and NUT302 and NUT312, and NUT 301 and NUT 361 4.3 Co-requisites Nil 4.4 Anti-requisites NUT331 4.5 Specific assumed prior knowledge and skills (optional) N/A 5. How am I going to be assessed? 5.1 Grading scale Standard High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL)
5.2 Assessment tasks Task No. NUT405 Assessment Tasks Individual or Group 1 Online Test of learning content 2 Narrated PowerPoint presentation of a business case plan Page 3 Weighting % What is the duration / length? When should I submit? Individual 50 % 60 minutes End of week 1 Online Individual 50% 15 minutes End of week 1 Online 100% Assessment Task 1: Online Test of learning content Goal: Product: Format: Criteria Generic skill assessed Problem solving Where should I submit it? The goal of the online test is to assess your knowledge and understanding of the theories of organisational structure and behaviour, business principles and planning, industrial relations and legislation, management, and marketing. You will need to complete an online multiple choice test consisting of 40 questions. The online test will be available in week 1 following the intensive session. The 40 multiple choice questions will be related to the content presented in the sessions Leadership and Management Part 1 and Part 2. Questions will relate to lecture material and recommended readings provided by the lecturer. This test contributes to 50% of the total assessment. Correctly answering the test questions indicates your ability to: 1. Describe the theories of organisational structure and behaviour 2. Understand business principles, planning and management, and industrial legislations Skill assessment level Introductory
Page 4 Assessment Task 2: Narrated PowerPoint presentation of a business case plan Goal: In this assessment task you will apply management and marketing principles to create a nutrition and dietetic business case plan. Product: 15 minute narrated PowerPoint. This PowerPoint presentation is worth 50% of the total assessment. Format: You will be provided with a case scenario and will create a business plan based on this scenario. You will present your case for this business plan as a 15 minute narrated PowerPoint. You will be provided with guidelines and resources relevant to developing business cases and narrated PowerPoints. During class you will have the opportunity to work on activities related to elements of creating a business plan. This will enable you to seek feedback on your skills and identify areas for improvement to help you to complete task 2. You will submit the narrated PowerPoint online by Friday of week 1. Criteria You will be assessed on: 1. Your ability to apply the theory of management principles 2. Your ability to clearly communicate a case for the business plan 3. The coherency, succinctness and accuracy of the PowerPoint slides Generic skill assessed Skill assessment level Communication Graduate Applying technologies Developing 5.3 Additional assessment requirements Blackboard As a student enrolled in this course you will have access to course information on the Blackboard site. You are strongly recommended to log onto the course site on a regular basis. All course announcements, course changes, posting of course materials and grades (via My Interim Results) will be accessed through Blackboard. It is your responsibility to ensure you have adequate internet access (either off campus or oncampus) in order to access Blackboard regularly and to complete required assessment tasks. Safe Assign In order to minimise incidents of plagiarism and collusion, this course may require that some of its assessment tasks are submitted electronically via Safe Assign. This software allows for text comparisons to be made between the students submitted assessment item and all other work that Safe Assign has access to. If required, details of how to submit via Safe Assign will be provided on the Blackboard site of the course. Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: a) The final mark is in the percentage range 47% to 49.4% b) The course is graded using the Standard Grading scale c) You have not failed an assessment task in the course due to academic misconduct.
Page 5 5.4 Submission penalties Late submission of assessment tasks will be penalised at the following maximum rate: 5% (of the assessment task s identified value) per day for the first two days from the date identified as the due date for the assessment task. 10% (of the assessment task s identified value) for the third day 20% (of the assessment task s identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome. 6. How is the course offered? 6.1 Directed study hours This course is conducted as a one week intensive in Session 5 (July), requiring on-campus participation in workshops between 9-5pm Monday-Friday. 6.2 Teaching semester/session(s) offered Session 5 each year. 6.3 Course activities Teaching What key concepts/content will I Week / learn? Module Day 1 & 3 Day 2 & 4 Day 2, 3 & 5 Leadership, management theories and principles of organisational structure, industrial relations and legislation. Principles of business and financial planning, business and management skills, running a small business, simple cost control measures and budget. Principles of private practice. Job applications, the recruitment process and preparing for a job interview. Preparing a business case plan and a narrated PowerPoint. Introducing the Dietitians Association of Australia. Please note that the course activities may be subject to variation. What activities will I engage in to learn the concepts/content? Directed Study Independent Study Activities Activities Lectures and Individual study, workshops with guest readings, small group speakers work. Lecturers and workshops with guest speakers Lecturers and workshops with guest speakers 7. What resources do I need to undertake this course? 7.1 Prescribed text(s) There are no specific texts for this course. Individual and small group work. Individual and small group work.
Page 6 7.2 Required and recommended readings Lists of required and recommended readings may be found for this course on its Blackboard site. These materials/readings will assist you in preparing for tutorials and assignments, and will provide further information regarding particular aspects of your course. 7.3 Specific requirements There are no specific requirements needed for this course. 7.4 Risk management There is minimal health and safety risk in this course. It is your responsibility to familiarise yourself with the Health and Safety policies and procedures applicable within campus areas. 8. How can I obtain help with my studies? In the first instance you should contact your tutor, then the Course Coordinator. Additional assistance to all students through Peer Advisors and Academic Skills Advisors. You can drop in or book an appointment. To book: Tel: +61 7 5430 2890 or Email: student central@usc.edu.au 9. Links to relevant University policies and procedures For more information on Academic Learning & Teaching categories including: Assessment: Courses and Coursework Programs Review of Assessment and Final Grades Supplementary Assessment Administration of Central Examinations Deferred Examinations Student Academic Misconduct Students with a Disability http://www.usc.edu.au/university/governance-and-executive/policies-and-procedures#academic-learningand-teaching 10. Faculty specific information In person: Sippy Downs - Student Central, Ground Floor, Building C USC SouthBank - Student Central, Building B, Ground floor (level 1) USC Gympie - Student Central, 71 Cartwright Road, Gympie USC Fraser Coast - Student Central, Building A Tel: +61 7 5430 2890 Email: studentcentral@usc.edu.au