Undergraduate Certificate in Food and Nutrition UndergradFoodNutrition
Online - Wagga Wagga
Availability is subject to change, please verify prior to enrolment.
Course duration referenced below is the effective time taken to complete a course when studied full time (full time equivalent duration). At Charles Sturt the standard calendar refers to 32 points a session over a 2 session calendar year. The Actual Duration is the time taken to complete the course following the prescribed enrolment pattern. A course's actual duration can be affected by the session calendar (number of sessions undertaken per year) and/or mode (full time, part time or mixed) and credit packages which may have been granted upon admission. Therefore, depending on the prescribed enrolment pattern, mode, calendar utilised and credit awarded a course may take less time or more time to complete than the duration noted as full time equivalent years. Students are advised to consult the Enrolment Pattern to determine the actual duration of study.
Full-time: 0.5 years (or part-time equivalent)
A completed High School Certificate (or equivalent)
OR
A completed AQF Certificate III (or higher) qualification
OR
A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies
OR
Work experience, within the same industry as the course profile, of at least two years full time or equivalent, evidenced by a detailed resume AND
Standard English Language Proficiency requirements
To graduate students must satisfactorily complete 32 points.
Students enrol in FDS102 and select three subjects from the restricted electives list. Session availability in brackets after each subject. *IS* denotes compulsory attendance at an Intensive School for the online offering of the subject.
Core:
FDS102 Introduction to Food and Nutrition (60)
Restricted electives:
Choose three subjects from the following (see below for recommended enrolment patterns):
BMS105 Science Communication and Methodology (30, 60 or 90)
BMS129 Physiological Sciences 1 (30) *IS*
BMS162 Health and the Human Body 2 Systemic Human Physiology (60)
CHM104 Chemistry 1A (30) *IS* OR CHM108 Chemical Fundamentals (30 or 90) *IS*
EHR130 Nutrition for Health (60)
IKC100 Indigenous Australian Health (30, 60 or 90)
MCR101 Introduction to Microbiology (60) *IS*
Enrolment patterns are recommended only. Students must enrol in FDS102 but may otherwise choose any combination of restricted electives, subject to availability and prerequisites. Students intending to course transfer into the Bachelor of Food Science and Nutrition should follow the recommended enrolment pattern and seek advice from their Course Director.
*IS* denotes compulsory attendance at an Intensive School for the online offering of the subject.
Refer to course availability for online or on campus offerings.
Full time Session 30 Intake
Not available
Full time Session 60 Intake
BMS105 Science Communication and Methodology
BMS162 Health and the Human Body 2 Systemic Human Physiology
EHR130 Nutrition for Health
FDS102 Introduction to Food and Nutrition
Part time Session 30 Intake
Session 1 (30)
BMS105 Science Communication and Methodology
CHM104 Chemistry 1A *IS* or CHM108 Chemical Fundamentals *IS* OR IKC100 Indigenous Australian Health
Session 2 (60)
EHR130 Nutrition for Health
FDS102 Introduction to Food and Nutrition
Part time Session 60 Intake (60/90 pattern)
Session 1 (60)
EHR130 Nutrition for Health
FDS102 Introduction to Food and Nutrition
Session 2 (90)
BMS105 Science Communication and Methodology
IKC100 Indigenous Australian Health OR CHM108 Chemical Fundamentals
Part time Session 60 Intake (60/30 pattern)
Session 1 (60)
EHR130 Nutrition for Health
FDS102 Introduction to Food and Nutrition
Session 2 (30)
BMS105 Science Communication and Methodology
CHM104 Chemistry 1A *IS* OR CHM108 Chemical Fundamentals *IS* OR IKC100 Indigenous Australian Health
The information contained in the CSU Handbook was accurate at the date of publication: July 2022. The University reserves the right to vary the information at any time without notice.