To enrol in this course, you’ll need to meet one of the following academic requirements. If you’re unsure, a course advisor can help you assess your eligibility.

• To be eligible for admission to the course, an applicant must have completed the following prerequisites: Admission Requirement A Pathway 1 (140cp) 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: a grade point average (GPA) of at least 5.0 on the ACU 7 point scale; or evidence of relevant industry experience for at least one year post-Bachelor graduation.
• OR Admission Requirement B Pathway 2 (150cp) b. ACU’s Bachelor of Nutrition Science which includes completion of the ACU unit NUTR404 Advanced Culinary Nutrition Science AND one of the following: a grade point average (GPA) of at least 5.0 on the ACU 7 point scale; or evidence of relevant industry experience for at least one year post-Bachelor graduation.
• OR Admission Requirement C Pathway 3 (160cp) c. 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: Chemistry followed by Biochemistry; and Human Biology and Human Physiology; and 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 grade point average (GPA) of at least 5.0 on the ACU 7 point scale; or evidence of relevant industry experience for at least one year post-Bachelor graduation; or completion of ACU's Graduate Certificate in Culinary Nutrition Science with a grade point average (GPA) of at least 5.0 on the ACU 7 point scale.

• IELTS Overall 7, listening min. 7, Reading min. 7, Writing min. 7, Speaking min. 7
• PTE 65

• Employment for graduates will be across a range of sectors and depend in part on the interests of the graduate. Examples of the work and settings the course prepares graduates for includes: Acute health services e.g. hospitals Community health services Aged care facilities Private practice/consulting Food and nutrition communication/media Food production and provision National and international health agencies State and federal government health departments Public health nutrition Food industry Food science and technology Food safety and regulation Food research and product development Education sector