GradCertCNS
Credit points
40
Minimum duration
0.5 year full-time
Approved locations
- Melbourne
- North Sydney
Note:
Available to international students not seeking to study on a Student Visa
EFTSL value of units : All 10cp units in this course have an EFTSL value of 0.125. Units with a credit point (cp) value of a multiple of 10 have corresponding EFTSL values.
Admission requirements
An applicant must also comply with the Admission to Coursework Programs Policy.
International applicants must also meet the English Language Proficiency requirements as defined in the Admission to Coursework Programs Policy.
To be eligible for admission to the course, an applicant must:
- have completed a Bachelor degree or higher; OR
- submit a resume alongside their formal application, demonstrating suitability for study and evidence of relevant industry experience and/or prior learning over a sustained period.
Disclaimer: The course entry requirements above are for 2022 Admission.
Completion requirements
To qualify for the Graduate Certificate in Culinary Nutrition Science, a student must complete 40 cp from the Schedule of Unit Offerings, consisting of:
a. 20 cp from Culinary Nutrition Units (Part A) AND
b. 20 cp from Elective units (Part B)
Progression requirements
Students are required to follow the pattern of unit enrolment set out in the relevant Course Enrolment Guide, unless otherwise approved by the Course Coordinator. In all aspects of progress through the course, students will be advised by the Course Coordinator
Part A : Specified Units
Complete exactly 20 credit points from the following:
| Code | Title | Credit Points | Notes |
|---|---|---|---|
| NUTR500 | Advanced Culinary Nutrition Science in Practice | 10 | |
| NUTR504 | Foods for Special Diets in Practice | 10 |
Part B : Elective Units
Complete exactly 20 credit points from the following:
| Code | Title | Credit Points | Notes |
|---|---|---|---|
| NUTR505 | Research in Food Nutrition and Dietetics 1 | 10 | |
| NUTR603 | Engaging with Communities | 10 | |
| PUBH642 | Global Nutrition and Food Security | 10 | |
| HLSC603 | Organisational Culture and Management | 10 | |
| HLSC661 | Facilitative Leadership, Coaching and Mentoring | 10 | |
| MGMT641 | Organisational Dynamics and Behaviour | 10 | |
| ENTR601 | Entrepreneurship | 10 | |
| BUSN602 | Money Management | 10 | |
| BUSN609 | Business Communication for the 21st Century | 10 | |
| EXSC668 | Performance Nutrition | 10 | |
| HLSC605 | Leadership in Health Care | 10 | |
| NUTR601 | Entrepreneurial Dietetic Practice | 10 | This unit is only available to practising dietitians |
| NUTR602 | Research in Food, Nutrition and Dietetics 2 | 10 | This unit is only available to practising dietitians |
| NUTR605 | Dietetic Practice and Management | 10 | This unit is only available to practising dietitians |
Students may take Electives drawn from the Schedule of Unit Offerings (listed) and/or other units drawn from relevant ACU postgraduate programs; or by cross-institutional study with prior approval of the Course Coordinator.