Management Module Preceptors: A session just for you! To join the - PowerPoint PPT Presentation

UBC Dietetics Program FEED Preceptor Session February 11, 2020 Management Module Preceptors: A session just for you! To join the teleconference: From the Vancouver area, call 604-899-2339 From outside Vancouver, call toll-free 1-877-385-4099 After calling the number, enter the password, 6836560#

Session Overview  Welcome & Introductions  Management Module: “Need to Know”  Management Project Ideas  Discussion  Session Wrap-up 2

Welcome • Graduated from UBC Dietetics Program in 2012; completed VCH internship • Worked as clinical RD for VCH (2012-2016), then in food service (2016-2019) • Facilitator for today’s Katie Wilkie, RD, MHA session Dietetics Education Coordinator Kaitlin.wilkie@ubc.ca 3

Introductions • Name • Role & site • Experience as a preceptor (new/ novice/ experienced) 4

Practice Education Modules YEAR 3 Orientation (1 week) (campus-based courses) Nutrition Care I (6 weeks) YEAR 4 Nutrition Care II (12 weeks) (campus-based courses) Nutrition Care III (3-4 weeks) YEAR 5 Management (8 weeks) (39-week practice education) Population & Public Health (4 weeks) Research (2 weeks) Elective (2 weeks) 5 5

Management Module: “Need to Know” • Intended to prepare graduates for roles in the management of projects, programs and services related to dietetics • Module and form is based on the national standard for dietetics education, the 2013 Integrated Competencies for Dietetic Education and Practice (ICDEP) • Assess students on 3 of the 5 competency areas in ICDEP: 1. Management 2. Communication & Collaboration 3. Professional Practice 6

Management Module: “Need to Know” Manage programs Assess strengths/needs or projects Manage food services of programs & services (12 ICDEP indicators) (7 ICDEP indicators) related to dietetics (10 ICDEP indicators ) − Complete projects aligned to module requirements − Identify the food service needs of a − Refine project focus − Use strategic & operational planning client group − Identify goals & objectives principles to analyze goals, objectives − Identify human, financial, technical − Identify strategies to meet goals & & activities of programs or services & equipment resources required for objectives − Identify assessment info the provision of food services − Determine evaluation approaches − Obtain & interpret stakeholder − Create/modify menus using menu − Develop action plan perspective planning principles − Coordinate implementation of action − Obtain & interpret financial info* − Contribute to purchasing, receiving, plan − Obtain & interpret relevant standards storage, inventory control & − Complete evaluation & compliance data disposal activities for food products − Present recommendations/outcomes − Obtain & interpret client info − Contribute to food production & − Contribute to organizational planning or − Obtain & interpret stakeholder distribution activities development activities satisfaction info − Contribute to improvement − Develop budget* − Obtain & interpret HR info* initiatives related to food services − Develop plan to monitor expenditures, − Obtain & interpret technical/ − Contribute to activities related to equipment & materials relative to equipment info* compliance with health and safety budget* − Analyze or integrate info to develop requirements − Orient/direct staff or volunteers* goals & objectives for food & nutrition − Provide group education* services & programs − Contribute to staff development or performance management* − Staff or volunteer recruitment* 7 − Create education material(s)* − Contribute to marketing plan* 7

Management Module: “Need to Know” 8

Management Module: “Need to Know” DOWNLOAD HERE: Dietetics Practice Education website 9

Management Module: “Need to Know” Step 2: Select Step 1: Select first option preceptor tab from menu 10 www.dietetics.landfood.ubc.ca 10

Management Module: “Need to Know” 11 11

Management Module: “Need to Know” 12 https://dieteticsdocs.landfood.ubc.ca/dietetics_docs/ 12

Management Module Requirements DOWNLOAD HERE: Dietetics Practice Education website 13

What can you expect students to know on day 1 of practice education? Broad knowledge, comprehension or application of knowledge related to the following ICDEP knowledge areas:  Food  Food Service Systems  Human Nutrition Across the Lifespan  Management  Microbiology  Population Food Systems & Food Security 14

What can you expect students to know on day 1 of practice education? Knowledge, comprehension and/or application of knowledge related to food  Physical properties and chemical composition of food  Food preservation, storage and packaging  Role of ingredients and their interaction in food preparation  Household food preparation  Application of dietary requirements, guidelines, guidance tools to food planning  Food modification to address therapeutic, textural or other needs  Sensory evaluation of food  Religious and cultural food practices  Food labeling  Food-borne illness 15

What can you expect students to know on day 1 of practice education? Knowledge, comprehension and/or application of knowledge related to food service systems  Menu planning  Institutional menu modification to address therapeutic, textural, cultural needs  Recipe development, standardization and evaluation  Cost control  Quantity food production and distribution  Purchasing, receiving, storage, inventory control and disposal activities  Hazard Analysis and Critical Control Points (HACCP)  Human resource, financial, technical and equipment needs  Food service facility design  Emergency planning 16

What can you expect students to know on day 1 of practice education? Knowledge, comprehension and/or application of knowledge related to management  Financial management  Human resource management  Strategic and operational planning including needs assessment, goal setting and outcome assessment  Organizational behaviour and development  Project management  Regulations, policies and procedures  Marketing  Quality improvement 17

Additional Resources: Management Project List Both documents are posted on the Dietetics Practice Education website DOWNLOAD HERE: Dietetics Practice Education website 18

Management Preceptor Sharing: Year 5 Project Highlight • Megan Lacoste, General Manager of Patient Food Services at Vancouver General Hospital • Recent projects to highlight: 1. Health & wellness activity for staff 2. Job shadowing and time studies 3. Interviewing and hiring 19

Management Preceptor Sharing: Year 5 Project Highlight • Elaine Chu, Manager of Support Services at Eagle Ridge Hospital • Recent projects to highlight: 1. We CARE Pilot – A Patient-Centred Approach to Hospital Meal Delivery 2. LEAN Application in Inventory/Purchasing 3. Selective Menus in Residential Care 20

Group Discussion • Other projects you’ve had success with? • Approaches to common challenges? − Dealing with a disengaged student/inspiring excitement for food service management − Prepping Year 5 students for the exam − Managing workload (i.e. time required to coordinate placement) − Generating engaging/appropriate projects that are operationally meaningful for year 5 student − How do you make projects challenging yet manageable − How to determine # of projects • What supports from the UBC Dietetics Program would be helpful? 21

Who to Contact? Can help you with… • Questions about the practice education • Ideas/suggestions for the program in For FH, IH, Island & non-health authority general sites: • Ideas/suggestions for preceptor or Year 5 student supports Heather Vass • Consultation on teaching and learning: Dietetics Education Coordinator  Strategies to support a struggling Year Heather.woodward@ubc.ca | 604-827-0762 5 student  Advice on Year 5 student teaching strategies For PHSA, PHC, VCH & NH:  Resources for preceptors Ali Browes • *Can also encourage your Year 5 students Dietetics Education Coordinator to contact us directly for learning support Alison.browes@ubc.ca| 604-827-5762 and/or resources • Year 5 student scheduling questions/issues Core site coordinator (CSC) • Year 5 student performance issues (e.g. for your health authority concern a student will not pass) • Preceptor resources at the health authority level 22

Session Wrap-Up Want to share your feedback with us? 1. Preceptor satisfaction survey every 2 years (next scheduled for May 2021) 2. Module and form feedback survey: UBC Dietetics website Want to explore other preceptor resources? 1. Check-out the Preceptor Orientation slides (for new preceptors) 2. Visit the Preceptor section of the UBC Dietetics website for videos of past education events, videos for preceptors, handouts for preceptors 3. List to the On the Beet podcast by Kara Vogt Evaluate this session or submit ideas for future sessions: https://www.surveymonkey.com/r/TX5GLKN 23