Year 2 students in IMU University’s Bachelor of Science (Hons) in Dietetics with Nutrition programme developed practical food service management skills through industry exposure, menu planning, quantity food production, and a real-world food service project that prepared them for professional dietetics practice.

Year 2 students from IMU University‘s Bachelor of Science (Hons) in Dietetics with Nutrition programme gained hands-on experience in menu planning, quantity food production, food service operations, and teamwork through the Food Service Management 1 (FSM1) module.

The FSM1 module is designed to connect theoretical knowledge with real-world food service practice. Through practical activities, industry exposure, and collaborative projects, students developed competencies in menu planning, food production, budgeting, food safety, and service management. This exposure eventually strengthens students’ readiness to meet industry demands and adapt to evolving trends in the Food and Beverage (F&B) sector.

A key highlight was a production practical conducted at COOKHOUSE, Precision Kitchen Sunway by RATIONAL Cooking Systems Pte Ltd. During the visit, students observed professional kitchen operations and explored the use of modern culinary technologies, including combi ovens commonly used in the food and beverage industry. Live demonstrations by Ms Jessie Goh and Chef Marcus showed how multiple dishes could be prepared efficiently while maintaining consistency in quality and safety without compromising the nutritional values of the foods.

“This practical session gave us valuable exposure to how modern kitchen technology can improve efficiency and consistency in food production. Watching multiple dishes being prepared using a single Combi Oven helped us better understand the importance of innovation in today’s food service industry.”

Ng Guo Zheng, DN124

“The hands-on experience at COOKHOUSE allowed us to connect classroom knowledge with real-world kitchen operations. It also showed us how teamwork, proper planning, and advanced equipment play an important role in ensuring smooth and high-quality food service.”

 Ellson Ong Tse Jien, DN124

“One of the highlights of the visit was seeing how much planning and coordination goes into producing meals efficiently while maintaining high standards of food safety and quality. It was rewarding to recognise concepts from our FSM project being applied in an actual production kitchen. The experience gave me a deeper appreciation of the industry and reinforced the value of what we are learning in our degree.”

 Jasleen Joy Capriel, DN124

The experiential learning continued with a semester-long group project. Each group was assigned a health-focused theme, such as Diabetic Friendly, Heart Healthy, Bone Up!, or Planetary Health Diet, and tasked with developing a one-week cyclic menu. Students calculated nutrient compositions to ensure that the menus aligned with nutritional recommendations while remaining appealing and practical for large-scale service.

As part of the project, students worked closely with their supervisors (Dr Wong Ting Xuan, Dr Kanimolli Arasu, Dr Shanthi Dhandapani and Dr Serene Tung En Hui) and guest lecturer Chef Tan Yew Siang, who provided guidance on recipe development, food presentation, and production planning. Students also gained exposure to food costing and pricing strategies, helping them understand the balance between nutritional quality, customer satisfaction, and operational sustainability.

Following pilot testing, the groups promoted their meals through posters and social media campaigns before accepting orders from the IMU Community. The project culminated in a production and service week, during which each group prepared and served 50 meal sets. Students were responsible for ingredient procurement, food preparation, packaging, and customer service. The experience required careful coordination, effective communication, and adaptability, particularly when managing time constraints and unexpected operational challenges.

“The FSM project provided valuable hands-on experience by allowing me to apply knowledge from my Dietetics and Nutrition course in a real food service setting. Planning and preparing a diabetes-friendly meal for 50 people gave me insight into large-scale food production and coordination. Visiting the Precision Sunway Cookhouse introduced me to professional equipment such as the combi oven and demonstrated how efficient food production maintains quality and safety. The project reinforced key Food Service Management concepts, including production systems and workflow, while highlighting the importance of teamwork, consistency, and operational efficiency in delivering successful food services.”

Samirah Fathimah DN124

“Through the Food Service Management project, we gained hands-on experience in menu planning, cost calculation, ingredient purchasing, meal preparation, and team coordination. The project highlighted the importance of effective planning, budgeting, and time management in food service operations. These experiences were highly relevant to our degree, as they allowed us to apply both nutrition knowledge and management skills in a real-world setting. As future dietitians, understanding large-scale meal preparation, cost control, and healthier cooking methods will enable us to provide practical and effective dietary recommendations in various professional settings.”

 Trisha Mabini A/P Thinagaran DN124

Throughout the module, students strengthened not only their nutrition knowledge but also their leadership, teamwork, problem-solving, and decision-making skills. The experience highlighted that food service management extends beyond meal preparation to include quality assurance, financial management, and efficient delivery of nutritious food to larger populations.

The FSM1 module reflects the experiential learning approach embedded within IMU University’s Dietetics with Nutrition programme. By integrating nutrition science with practical industry exposure, the programme aims to equip students with the competencies needed to become confident and practice-ready dietitians.

As healthcare and food systems continue to evolve, IMU University and Division of Nutrition, Dietetics and Food Science remains dedicated to nurturing future-ready dietitians through innovative, industry-relevant learning experiences that bridge academic excellence with real-world practice.

Written by Ms Manushri Gopikandan and Ms Andrea Naomi Paul from DN124 cohort
Reviewed by Dr Wong Ting Xuan (Module Coordinator)