GradCertCNS
Credit points
40
Minimum duration
0.5 year full-time
Approved locations
- Melbourne
- North Sydney
- Online
Note:
Available to international students not seeking to study on a Student Visa.
Specified units are offered in two modes:
Multi-mode - Theory provided online. Practical content will be completed over a 2-week intensive, or equivalent teaching period in Melbourne or North Sydney (e.g. over a series of weekends according to demand and resources).
Online - Theory and practical components offered asynchronously. The practical-asynchronous content will be completed over the teaching period and at students' own pace in their own kitchens.
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 2025 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
Open all
Schedule of unit offerings
Complete exactly 20 credit points from the following:
- NUTR500Advanced Culinary Nutrition Science in Practice10 CP
NUTR500 Multi-mode: Theory provided online. Practical content will be completed over a 2-week intensive, or equivalent teaching period in Melbourne or North Sydney (e.g. over a series of weekends according to demand and resources).
- NUTR506Advanced Culinary Nutrition Science in Practice - Virtual10 CP
NUTR506 Online: Theory is provided online with practical components offered virtually. The practical-virtual content will be completed over the teaching period and at students' own pace in their own kitchens.
- NUTR504Foods for Special Diets in Practice10 CP
NUTR504 Multi-mode: Theory provided online. Practical content will be completed over a 2-week intensive, or equivalent teaching period in Melbourne or North Sydney (e.g. over a series of weekends according to demand and resources).
- NUTR507Foods for Special Diets in Practice - Virtual10 CP
NUTR507 Online: Theory is provided online with practical components offered virtually. The practical-virtual content will be completed over the teaching period and at students' own pace in their own kitchens.
Complete exactly 20 credit points from the following:
- NUTR505Research in Food Nutrition and Dietetics 110 CP
- NUTR603Engaging with Communities10 CP
- PUBH642Global Nutrition and Food Security10 CP
- HLSC603Organisational Culture and Management10 CP
- HLSC661Facilitative Leadership, Coaching and Mentoring10 CP
- MGMT641Organisational Dynamics and Behaviour10 CP
- ENTR601Entrepreneurship10 CP
- BUSN602Money Management10 CP
- BUSN609Business Communication for the 21st Century10 CP
- EXSC668Performance Nutrition10 CP
- HLSC605Leadership in Health Care10 CP
- NUTR601Entrepreneurial Dietetic Practice10 CP
This unit is only available to practising dietitians
- NUTR602Research in Food, Nutrition and Dietetics 210 CP
This unit is only available to practising dietitians
- NUTR605Dietetic Practice and Management10 CP
This unit is only available to practising dietitians
- NUTR609Food and Culture Study Experience10 CP
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.
