Program Overview

Graduate Certificate in Culinary Nutrition Science

The Graduate Certificate in Culinary Nutrition Science is a postgraduate program designed to provide students with advanced knowledge and skills in culinary nutrition science. The program is available to international students who are not seeking to study on a Student Visa.

Admission Requirements

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. International applicants must also meet the English Language Proficiency requirements as defined in the Admission to Coursework Programs Policy.

Completion Requirements

To qualify for the Graduate Certificate in Culinary Nutrition Science, a student must complete 40 credit points from the Schedule of Unit Offerings, consisting of:

• 20 credit points from Culinary Nutrition Units (Part A)
• 20 credit points from Elective units (Part B)

Schedule of Unit Offerings

Part A: Specified Units

Complete exactly 20 credit points from the following:

• NUTR500 Advanced Culinary Nutrition Science in Practice (10 CP)
• NUTR506 Advanced Culinary Nutrition Science in Practice - Virtual (10 CP)
• NUTR504 Foods for Special Diets in Practice (10 CP)
• NUTR507 Foods for Special Diets in Practice - Virtual (10 CP)

Part B: Elective Units

Complete exactly 20 credit points from the following:

• NUTR505 Research in Food Nutrition and Dietetics 1 (10 CP)
• NUTR603 Engaging with Communities (10 CP)
• PUBH642 Global Nutrition and Food Security (10 CP)
• HLSC603 Organisational Culture and Management (10 CP)
• HLSC661 Facilitative Leadership, Coaching and Mentoring (10 CP)
• MGMT641 Organisational Dynamics and Behaviour (10 CP)
• ENTR601 Entrepreneurship (10 CP)
• BUSN602 Money Management (10 CP)
• BUSN609 Business Communication for the 21st Century (10 CP)
• EXSC668 Performance Nutrition (10 CP)
• HLSC605 Leadership in Health Care (10 CP)
• NUTR601 Entrepreneurial Dietetic Practice (10 CP)
• NUTR602 Research in Food, Nutrition and Dietetics 2 (10 CP)
• NUTR605 Dietetic Practice and Management (10 CP)
• NUTR609 Food and Culture Study Experience (10 CP)

Course Map

The course map outlines the recommended pattern of unit enrolment for full-time students commencing in Professional Term 2.

Year 1, Professional Term 2

• NUTR500 Advanced Culinary Nutrition Science in Practice (10 CP) OR
• NUTR506 Advanced Culinary Nutrition Science in Practice - Virtual (10 CP)

Year 1, Semester 1

• Elective Unit (10 CP)
• Elective Unit (10 CP)

Year 1, Winter Term

• NUTR504 Foods for Special Diets in Practice (10 CP) OR
• NUTR507 Foods for Special Diets in Practice - Virtual (10 CP)

Year 1, Semester 2

• NUTR500 Advanced Culinary Nutrition Science in Practice (10 CP) OR
• NUTR506 Advanced Culinary Nutrition Science in Practice - Virtual (10 CP)

Prerequisites (Pre:) are other units that students must have passed before enrolling in a particular unit.