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:

  1. a grade point average (GPA) of at least 4.6 on the ACU 7 point scale; or
  2. 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:

  1. Chemistry followed by Biochemistry; and
  2. Human Biology and Human Physiology; and
  3. 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:

  1. a grade point average (GPA) of at least 4.6 on the ACU 7 point scale; or
  2. evidence of relevant industry experience for at least one year post-Bachelor graduation.

Disclaimer: The course entry requirements above are for 2023 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:

  1. 80 cp from Specified Units (Part A)
  2. 50 cp from Professional Practice Units (Part C)
  3. 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:

  1. 80 cp from Specified Units (Part A)
  2. 20 cp from Culinary Nutrition Units (Part B)
  3. 50 cp from Professional Practice Units (Part C)
  4. 10 cp from International/Community engagement Placement Units (Part D)

Other 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.

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

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Schedule of unit offerings

Complete exactly 80 credit points from the following:

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

Complete exactly 20 credit points from the following:

  • NUTR500Advanced Culinary Nutrition Science in Practice10 CP
  • NUTR504Foods for Special Diets in Practice10 CP

Complete exactly 50 credit points from the following:

  • NUTR600Individual Case Management Theory and Placement10 CP
  • NUTR604Practice Placement 210 CP
  • NUTR607Practice Placement 310 CP
  • NUTR608Practice Placement 420 CP

Complete exactly 10 credit points from the following:

  • NUTR603Engaging with Communities10 CP

Course map

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Course maps are subject to change. Please check your course map again before you finalise your enrolment.

If you need more information about unit enrolment, please visit Course Enrolment Guides.

Commencing Professional Term 2

  • Culinary Nutrition UnitsNUTR500Advanced Culinary Nutrition Science in Practice

    MULTI-MODE

    10 cp
  • Specified UnitsNUTR501Contemporary Dietetic Practice Theory and Application

    MULTI-MODE

    10 cp
  • Specified UnitsNUTR502Dietetic Practice with Individuals

    MULTI-MODE

    10 cp
  • Specified UnitsNUTR503Dietetic Practice with Groups

    MULTI-MODE

    10 cp
  • Specified UnitsNUTR505Research in Food Nutrition and Dietetics 1

    MULTI-MODE (Inc: HLSC401, HLSC641)

    10 cp
  • Culinary Nutrition UnitsNUTR504Foods for Special Diets in Practice

    MULTI-MODE (Pre: NUTR500)

    10 cp
  • Professional Practice UnitsNUTR600Individual Case Management Theory and Placement

    MULTI-MODE (Pre: NUTR501 & NUTR502)

    10 cp
  • Specified UnitsNUTR601Entrepreneurial Dietetic Practice

    MULTI-MODE (Pre: NUTR405 OR NUTR504)

    10 cp
  • Specified UnitsNUTR602Research in Food, Nutrition and Dietetics 2

    MULTI-MODE (Pre: NUTR505)

    10 cp

Prerequisites (Pre:) are other units that you must have passed before enrolling in this unit.

Incompatibles (Inc:) are units similar to this unit. If you have previously passed an Incompatible unit, you are not able to enrol in this unit.

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