Moderation of a foodservice assessment artefact in nutrition and dietetics programs

Aim Foodservice is a key component of dietetics education and practice internationally yet benchmarks for competency are limited. This study sought to review and moderate an assessment artefact of foodservice work integrated learning (WIL) to develop a shared understanding of one tool which may be used in a suite of evidence to demonstrate competence. Methods The foodservice curricula and assessment artefacts were described for the foodservice...