Course Outline
NUT702 Dietetic Entrepreneurship
Course Coordinator:Zara Nance (znance@usc.edu.au) School:School of Health - Nutrition and Dietetics
2025Semester 2
UniSC Moreton Bay |
Blended learning | Most of your course is on campus but you may be able to do some components of this course online. |
Please go to usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
What is this course about?
Description
This Work-Integrated Learning course is essential preparation for professional practice as a dietitian. Under the supervision of an experienced supervisor, you will demonstrate skills and competencies in nutrition and dietetic workplace settings. You will have an opportunity to apply your dietetic skills in an entrepreneurial setting.
How will this course be delivered?
| Activity | Hours | Beginning Week | Frequency |
| Blended learning | |||
| Placement – 75 hours of WIL, consisting of placement and online learning. Academic staff allocates WIL placement. | 75hrs | Not applicable | Once Only |
Course Topics
- Entrepreneurship
- Business planning and management
- Leadership
- Marketing
What level is this course?
700 Level (Specialised)
What is the unit value of this course?
6 units
How does this course contribute to my learning?
| Course Learning Outcomes On successful completion of this course, you should be able to... | Graduate Qualities Mapping Completing these tasks successfully will contribute to you becoming... | Professional Standard Mapping * Dietitians Australia | |
| 1 | Applies and values effective leadership, organisational business and managerial skills related to dietetic practice. |
Empowered Engaged |
1.3.1, 1.3.2, 1.3.3, 1.3.4, 1.3.5, 1.4.1, 1.4.2 |
| 2 | Practice within legal, ethical and professional boundaries, and the student placement code of conduct. | Ethical |
1.1.1, 1.1.4, 1.1.5, 1.1.6, 1.2.1, 1.2.2, 1.2.3, 1.2 |
| 3 | Design an innovative solution to a contemporary challenge in dietetics practice. |
Creative and critical thinker Empowered Problem solving |
1.3.2, 1.3.3, 1.3.5, 1.3.6, 1.3.7, 1.4.4, 1.3 |
* Competencies by Professional Body
| CODE | COMPETENCY |
| Dietitians Australia | |
| 1.3.1 | Demonstrates leadership: Uses negotiation and conflict-resolution skills when required |
| 1.3.2 | Demonstrates leadership: Develops and maintains a credible professional role by commitment to excellence of practice |
| 1.3.3 | Demonstrates leadership: Seeks, responds to and provides effective feedback |
| 1.3.4 | Demonstrates leadership: Participates in supervision, teaching and mentoring processes with peers, students and colleagues |
| 1.3.5 | Demonstrates leadership: Demonstrates initiative by being proactive and developing solutions to problems |
| 1.4.1 | Demonstrates management: Applies organisational, business and management skills in the practice of nutrition and dietetics |
| 1.4.2 | Demonstrates management: Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly |
| 1.1.1 | Demonstrates safe practice: Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary |
| 1.1.4 | Demonstrates safe practice: Demonstrates professional conduct and accepts responsibility for own actions |
| 1.1.5 | Demonstrates safe practice: Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing |
| 1.1.6 | Demonstrates safe practice: Demonstrates flexibility, adaptability and resilience |
| 1.2.1 | Demonstrates ethical and legal practice: Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols |
| 1.2.2 | Demonstrates ethical and legal practice: Demonstrates integrity, honesty and fairness |
| 1.2.3 | Demonstrates ethical and legal practice: Prepares, stores and transmits accurate and timely documentation according to accepted standards |
| 1.3.6 | Demonstrates leadership: Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society |
| 1.3.7 | Demonstrates leadership: Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system |
| 1.4.4 | Demonstrates management: Utilises relevant technology and equipment efficiently, effectively and safely |
| 1.2 | Professional Practice: Demonstrates ethical and legal practice |
| 1.3 | Professional Practice: Demonstrates leadership |
Am I eligible to enrol in this course?
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Pre-requisites
NUT603 and enrolled in MC001
Co-requisites
Not applicable
Anti-requisites
Not applicable
Specific assumed prior knowledge and skills (where applicable)
Not applicable
How am I going to be assessed?
Grading Scale
Limited Grading (PNP)
Details of early feedback on progress
Assessment tasks
| Delivery mode | Task No. | Assessment Product | Individual or Group | What is the duration / length? | When should I submit? | Where should I submit it? |
| All | 1 | Placement performance | Individual | 75 hrs (10 days) of placement. Placement dates may vary between students. |
Refer to Format | To be Negotiated |
| All | 2 | Portfolio | Individual | 75 hrs (10 days) of placement. Placement dates may vary between students. |
Refer to Format | Online ePortfolio Submission |
| All | 3 | Code of Conduct | Individual | You are required to complete 75 hours (10 days) of placement plus online group activities and online modules. |
Refer to Format | To be Negotiated |
| All - Assessment Task 1:Placement Professional Competencies | |||||||||||||
| Goal: | The purpose is to upload evidence towards the development of your professional competencies. You will receive feedback on your progression of your competencies during NUT702. This will contribute to your global competency assessment for the Master of Dietetics (Sports Nutrition). |
||||||||||||
| Product: | Placement performance | ||||||||||||
| Format: | You will produce evidence of professional competencies throughout this course. These will be uploaded to your competency portfolio. The evidence will align with the relevant Dietitians Australia (DA) National Competency Standards. You will receive feedback on your progression of competencies during placement (mid-way through). You will be assessed on your professional competencies at the end of the placement by the Course Coordinator and Placement Academic Supervisor. The assessment will take into account a range of evidence as described in tasks 1 and 2. The strategies used as evidence will be described in the assessment instructions on Canvas. |
||||||||||||
| Criteria: |
|
||||||||||||
| Generic Skills: | |||||||||||||
| All - Assessment Task 2:Placement professional competencies evidence – portfolio | |||||||||||||
| Goal: | The purpose is to contribute to evidence towards the final assessment of your professional competencies (Task 1). You will receive feedback on your progression of your competencies during placement. |
||||||||||||
| Product: | Portfolio | ||||||||||||
| Format: | You will collate various purposefully selected tasks or artefacts and upload to the learning Portfolio during the placement. These are to provide evidence of your progress in developing and attaining Dietitians Australia (DA) competencies for dietetic practice. The portfolio tasks and artefacts will be determined by the placement setting and will align with the relevant DA competencies. Evidence may include any business artefacts, teamwork and collaboration activities and self-reflections. These must all be uploaded by the last day of placement. |
||||||||||||
| Criteria: |
|
||||||||||||
| Generic Skills: | |||||||||||||
| All - Assessment Task 3:Student Code of Conduct | ||||||||||
| Goal: | This task enables you to become familiar with and demonstrate the requisite professional behaviours captured in the Code of Conduct for your discipline and work environment. |
|||||||||
| Product: | Code of Conduct | |||||||||
| Format: | The Placement Academic Supervisor/s and Course Coordinator, in collaboration with your Placement Workplace Supervisor, will evaluate your performance. If you fail to meet the Student Code of Conduct, you may fail the course and can be withdrawn from the workplace immediately, as per the UniSC Workplace and Industry Placement - Procedures. Evidence for student code of conduct will be begin from the start of placement and will run for the length of the placement course. |
|||||||||
| Criteria: |
|
|||||||||
| Generic Skills: | ||||||||||
Assessment to competency mapping
| Programme Delivery Mode | Assessment Type | Title | Competency | Teaching Methods |
|---|---|---|---|---|
| National Competency Standards for Dietitians in Australia (2021) | ||||
| All delivery modes | Code of Conduct | Student Code of Conduct | 1.1.1 | Assessed |
| 1.1.4 | Assessed | |||
| 1.1.5 | Assessed | |||
| 1.2.1 | Assessed | |||
| 1.2.2 | Assessed | |||
| 1.2.3 | Assessed | |||
| Placement performance | Placement Professional Competencies | 1.3.1 | Assessed | |
| 1.3.2 | Assessed | |||
| 1.3.3 | Assessed | |||
| 1.3.4 | Assessed | |||
| 1.3.5 | Assessed | |||
| 1.4.1 | Assessed | |||
| 1.4.2 | Assessed | |||
| Portfolio | Placement professional competencies evidence – portfolio | 1.3.2 | Assessed | |
| 1.3.3 | Assessed | |||
| 1.3.5 | Assessed | |||
| 1.3.6 | Assessed | |||
| 1.3.7 | Assessed | |||
| 1.4.4 | Assessed | |||
Directed study hours
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
What resources do I need to undertake this course?
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Prescribed text(s) or course reader
Specific requirements
Students are expected to familiarise themselves with the timing and length of WIL courses in the program and plan for these accordingly. Occasionally, WIL placements will require students to work outside normal business hours. Costs related to travel, accommodation, uniform (UniSC student dietitian blouse/ shirt), and other expenses incurred to attend a WIL placement are the student’s responsibility. Students are required to comply with all mandatory requirements to be eligible for WIL placements. Students will be required to complete pre-WIL placement modules prior to commencement of the course.
How are risks managed in this course?
What administrative information is relevant to this course?
Assessment: Academic Integrity
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Assessment: Additional Requirements
This course will be graded as Pass in a Limited Grade Course (PU) or Fail in a Limited Grade Course (UF) as per clause 5.1.1.3 and 5.1.1.4 of the Grades and Grade Point Average (GPA) - Academic Policy.
In a course eligible to use Limited Grades, all assessment items in that course are marked on a Pass/Fail basis and all assessment tasks are required to be passed for a student to successfully complete the course. Supplementary assessment is not available in courses using Limited Grades.
Assessment: Submission penalties
You must contact your Course Coordinator and provide the required documentation if you require an extension or alternate assessment.
Refer to the Assessment: Courses and Coursework Programs – Procedures.
SafeUniSC
UniSC is committed to a culture of respect and providing a safe and supportive environment for all members of our community. For immediate assistance on campus contact SafeUniSC by phone: 07 5430 1168 or using the SafeZone app. For general enquires contact the SafeUniSC team by phone 07 5456 3864 or email safe@usc.edu.au.
The SafeUniSC Specialist Service is a Student Wellbeing service that provides free and confidential support to students who may have experienced or observed behaviour that could cause fear, offence or trauma. To contact the service call 07 5430 1226 or email studentwellbeing@usc.edu.au.
Study help
For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.
If you require additional assistance, the Learning Advisers are trained professionals who are ready to help you develop a wide range of academic skills. Visit the Learning Advisers web page for more information, or contact Student Central for further assistance: +61 7 5430 2890 or studentcentral@usc.edu.au.
Wellbeing Services
Student Wellbeing provide free and confidential counselling on a wide range of personal, academic, social and psychological matters, to foster positive mental health and wellbeing for your academic success.
To book a confidential appointment go to Student Hub, email studentwellbeing@usc.edu.au or call 07 5430 1226.
AccessAbility Services
Ability Advisers ensure equal access to all aspects of university life. If your studies are affected by a disability, learning disorder mental health issue, injury or illness, or you are a primary carer for someone with a disability or who is considered frail and aged, AccessAbility Services can provide access to appropriate reasonable adjustments and practical advice about the support and facilities available to you throughout the University.
To book a confidential appointment go to Student Hub, email AccessAbility@usc.edu.au or call 07 5430 2890.
Links to relevant University policy and procedures
For more information on Academic Learning & Teaching categories including:
- Assessment: Courses and Coursework Programs
- Review of Assessment and Final Grades
- Supplementary Assessment
- Central Examinations
- Deferred Examinations
- Student Conduct
- Students with a Disability
For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching
Student Charter
UniSC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.
General Enquiries
-
In person:
- UniSC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs
- UniSC Moreton Bay - Service Centre, Ground Floor, Foundation Building, Gympie Road, Petrie
- UniSC SouthBank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane
- UniSC Gympie - Student Central, 71 Cartwright Road, Gympie
- UniSC Fraser Coast - Student Central, Student Central, Building A, 161 Old Maryborough Rd, Hervey Bay
- UniSC Caboolture - Student Central, Level 1 Building J, Cnr Manley and Tallon Street, Caboolture
- Tel:+61 7 5430 2890
- Email:studentcentral@usc.edu.au