Graduate Certificate in Culinary Nutrition Science
Course information for - 2024 entry
Offered at 2 locations
- Duration
- 0.5 year full-time or equivalent part-time
- Fees (first year)*
$4472 CSP
- Start dates
-
Semester 1 intake: Beginning January 2024Applications open August 2023Midyear (Semester 2) intake: Beginning June 2024Applications open April 2024
The Graduate Certificate in Culinary Nutrition Science is available to commence in Professional Term 2 2024 from January 2 and includes intensive practical's for 2 weeks from January 28 or across 5 consecutive weekends from Jan 27. Applications close on January 15. Contact Emma Stirling Course Coordinator for further details emma.stirling@acu.edu.au
Commonwealth Supported Places are available for this course. See the Courses costs section below, under Fees
Microcredentials in Culinary Nutrition Science are also available. Please visit the Microcredentials page for further information.
Overview
The Graduate Certificate of Culinary Nutrition Science (GCCNS) is a 40-credit point, 6-month full-time, or 12 months part-time, program. This course includes two core units in culinary nutrition science and two electives. Electives will be available from the Master of Dietetic Practice and other courses across ACU. The Graduate Certificate in Culinary Nutrition Science will be a standalone degree but also an exit point for students who do not complete the Master of Dietetic Practice.
Established in 2021, the Cobram Estate Culinary Nutrition Scholarship supports students undertaking the Graduate Certificate in Culinary Nutrition Science or related microcredentials at ACU’s Melbourne or North Sydney campuses.
Commonwealth Supported Places are available for this course. See the Courses costs section below, under Fees.
Community engagement
Students can choose to undertake a unit ‘Engaging with communities’ where principles of community engagement is integrated within the context of solving food and nutrition problems
Careers
Graduates of this program may already be employed and have upskilled or are looking to transition to a new career focus. Graduate opportunities may depend on the professional background of the individual.
Examples of the work settings the course prepares graduates for includes:
- private or professional practice and consulting
- food and nutrition communication, publishing and media industries
- primary production and food industries
- restaurant and hospitality industries
- secondary, tertiary, corporate and community education sectors.
Course details
Course structure
To qualify for the Graduate Certificate in Culinary Nutrition Science, a student must complete 40 cp from the Schedule of Unit Offerings, consisting of:
- 20 cp from Culinary Nutrition Units (Part A)
- 20 cp from Elective units1 (Part B)
Course map
AQF framework
Overseas study available
International placement will also be offered however these will be voluntary.
Entry 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 2024 Admission.
Applicants with higher education study
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;
Applicants with work and life experience
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 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.
English language requirements
International English Language Testing System (IELTS)
Overall score 7.0
Individual score of 7.0 in all tests
Pearson Test of English
65 with a minimum of 65 in all four communicative skills
Test of English as a Foreign Language – Academic (TOEFL)
Internet based total of 94: with a minimum of 27 in writing, 23 in speaking, 24 in reading and 24 in listening
ACU English Language Test
A (75-100%)
Cambridge Advanced English (CAE)
Overall CAE score of 185
Individual score of 185 in all tests
Adjustment factors
If you’re currently completing Year 12 you may be eligible for adjustment factors that can boost your rank and help you get into your desired course.
Adjustment factors may be applied to your TAC application if you study particular subjects, attend schools geographically close to our campuses or in certain regional areas, apply as an elite athlete or performer or meet certain other criteria.
Inherent requirement
There are essential components of a course or unit that demonstrate the capabilities, knowledge and skills to achieve the core learning outcomes of that course or unit. You will need to be able to meet these inherent requirements to complete your course.
Learn more about inherent requirements for your course and how they affect you
Pathways
Pathways into course for applicants with previous study and/or life experience
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:
a. have completed a Bachelor degree or higher;
OR
b. 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.
Further study
Individuals that meet the prerequisite requirements to study a postgraduate dietetics course may progress to a Master of Dietetic Practice or equivalent.
Fees
Course costs
$4472 CSP
Payment options
You should be able to concentrate on getting good marks instead of worrying about how you’ll pay your fees. We have a number of options that can help you ease the financial burden, including government assistance, scholarships and income support.
Scholarships
You could be eligible for one of the hundreds of scholarships we award each year to help students from across the university with the cost of studying, accommodation or overseas study opportunities. Some of our scholarships are awarded on the basis of merit, but these aren’t just for the academically gifted; ACU also recognises excellence in community engagement and leadership. We also offer a range of scholarships for those who may be struggling financially or who have faced other barriers to accessing education.
Staff Profile
Emma Stirling
Senior Lecturer (Nutrition and Dietetics) – School of Behavioural and Health Sciences
Emma Stirling is a Senior Lecturer in nutrition and dietetics at our Melbourne campus. She is also an Advanced Accredited Practising Dietitian and award-winning nutrition communicator. As Culinary Nutrition Science Lead Emma brings her extensive industry experience from the food, hospitality, media and health sectors to the curriculum design, teaching and research of this exciting new practice area. At ACU Emma is also responsible for helping drive partnerships and programs with a range of community, cultural and industry groups nationally and in the Asia Pacific region.
Associate Professor Sharon Croxford
Associate Professor (Nutrition and Dietetics) and Head of Discipline Nutrition and Public Health, School of Behavioural and Health Sciences
Associate Professor Sharon Croxford is an award-winning academic with expertise across a range of teaching and food and nutrition-related professional domains. She has written on food and cooking, as well as nutrition, and has published in academic journals, magazines and newspapers both locally and overseas. Sharon has written and co-written books on Ottoman and Turkish cuisines, cheeses and preserving methods, the science of food, and food and nutrition through the life cycle. Sharon is an Accredited Practising Dietitian and has worked professionally as a dietitian/nutritionist for more than 35 years in a range of contexts including acute health care, community and public healthcare, and education. Her research interests relate to dietary acculturation and its impact on health and defining terms in culinary culture and nutrition.