MDietPrac

Credit points

140 - 160

Minimum duration

2 years full-time

Approved locations

  • Melbourne
  • North Sydney

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

To be eligible for admission to the course, an applicant must have completed the following prerequisites:

A.  ACU’s Bachelor of Nutrition Science which includes completion of the ACU units NUTR404 Advanced Culinary Nutrition Science and NUTR405 Foods for Special Diets, AND one of the following:

i.   a grade point average (GPA) of at least 4.6 on the ACU 7 point scale; or

ii.   evidence of relevant industry experience for at least one year post-Bachelor graduation.

OR

B.   A Bachelor degree in Nutrition (or equivalent) which includes the equivalent of one full-time half year of study (4 study units or equivalent) in:

i. Chemistry followed by Biochemistry; and

ii. Human Biology and Human Physiology; and

iii.  Food and Human Nutrition Science, which must include foundation nutrition, nutrition through the lifespan, food science, and the role of diet in the development and management of chronic disease;

AND one of the following:

a.   a grade point average (GPA) of at least 4.6 on the ACU 7 point scale; or

b.   evidence of relevant industry experience for at least one year post-Bachelor graduation.

Disclaimer: The course entry requirements above are for 2022 Admission.



Completion requirements

Students admitted under Admission Requirement A:

2.1 Pathway 1 (140 cp)

To qualify for the Master of Dietetic Practice, a student must complete 140 cp from the Schedule of Unit Offerings, consisting of:

a. 80 cp from Specified Units (Part A)

b. 50 cp from Professional Practice Units (Part C)

c. 10 cp from International/Community engagement Placement Units (Part D)

Students admitted under Admission Requirement B:

2.2 Pathway 2 (160 cp)

To qualify for the Master of Dietetic Practice, a student must complete 160 cp from the Schedule of Unit Offerings, consisting of:

a. 80 cp from Specified Units (Part A)

b. 20 cp from Culinary Nutrition Units (Part B)

c. 50 cp from Professional Practice Units (Part C)

d. 10 cp from International/Community engagement Placement Units (Part D)

Exit points

A student who has completed 20 cp of Culinary Nutrition Units and 20 cp of Specified Units from the Schedule of Unit Offerings may exit with the Graduate Certificate in Culinary Nutrition Science

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 80 credit points from the following:

CodeTitleCredit PointsNotes
NUTR501Contemporary Dietetic Practice Theory and Application10
NUTR502Dietetic Practice with Individuals10
NUTR503Dietetic Practice with Groups10
NUTR505Research in Food Nutrition and Dietetics 110
NUTR601Entrepreneurial Dietetic Practice10
NUTR602Research in Food, Nutrition and Dietetics 210
NUTR605Dietetic Practice and Management10
NUTR606Dietetic Practice through Advocacy and Policy10

Part B : Culinary Nutrition Units

Complete exactly 20 credit points from the following:

CodeTitleCredit PointsNotes
NUTR500Advanced Culinary Nutrition Science in Practice10
NUTR504Foods for Special Diets in Practice10

Part C : Professional Practice Units

Complete exactly 50 credit points from the following:

CodeTitleCredit PointsNotes
NUTR600Individual Case Management Theory and Placement10
NUTR604Practice Placement 210
NUTR607Practice Placement 310
NUTR608Practice Placement 420

Part D : International/Community engagement Placement Units

Complete exactly 10 credit points from the following:

CodeTitleCredit PointsNotes
NUTR603Engaging with Communities10

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