You will develop an in-depth understanding of the biomedical effects of food intake on human health and wellbeing within society and will gain valuable insight into the scientific principles of clinical nutrition, exploring the connection between good dietary intake and health. You will also explore the juxtaposition of contemporary food and health issues in both developed and developing societies.
The programme is suitable for those with practical work experience in related fields as well as those wanting to enhance their employability skills, core competencies and experience to work with professionals in nutrition and public health management. The course prepares you for multiple career options in the field of nutrition, including commercial product development, corporate wellness, working with the health sector media, public health, the supplementation industry and sports nutrition. It can also lead towards qualification as an independent nutritional therapist. The programme reflects changes in food manufacturing, where food technologists and chefs work frequently together to develop new products and processes to achieve healthy eating models in line with Healthy Plate and the NHS’s Eatwell guide.
Our Lecturers continue to plan for the safest ways to deliver this course throughout the academic year - All lecturers have been doing everything they can to ensure students receive a great learning experience with all the support they need to succeed.
We have been delivering all of our courses in a mixed format - blending online lessons with face-to-face teaching – as and when we feel that, on the basis of Government advice and our own risk assessments, it is safe to do so. We’ll continue to review our plans and keep you updated on changes as your course progresses.
For our courses, our plans for a flexible, mixed format mean that:
Further details will be available in August - if you have already been made an offer, you will receive further information in the lead up to enrolment.
You will study 4 core 20-credit modules:
You will also choose one of the following optional 40-credit modules:
All modules are criterion assessed as Pass, Merit or Distinction. Achievement is recognised through the award of credits, a minimum number of which must be achieved at Level 6. All modules must be achieved in order to successfully achieve the programme.
Compulsory modules help students to build their academic competence by exploring underpinning theories while developing practical and transferable skills. Optional modules are intended to encourage more self-managed learning skills.
Module availability may be subject to change.
You will be need to have achieved 120 credits at Level 4 and 120 credits at Level 5 (total 240 credits) with one of the following qualifications:
Foundation Degree: you must have achieved a Foundation Degree in a Culinary Arts related subject with a Merit (average of 55%)
Higher National Diploma (HND): you must have achieved a HND in a Culinary Arts related subject where the majority of modules are Merit or Distinction
If you have gained previous qualifications outside of the UK, you will need equivalent qualifications to those above. The equivalence of qualifications from outside of the UK will be determined according to NARIC guidance.
If English is not your first language, you will need to provide an IELTS exam report with a score of 6.0 (with a minimum of 5.5 in each area) or equivalent English qualification.
If you are applying to study on a Tier 4 General Student Visa, you will require an IELTS for UKVI overall score of 6.0 (with minimum of 5.5 in each element).
Assessment methods may include:
This programme is quality assured by Middlesex University London and you will receive a Middlesex University London award upon successful completion.
£5,990 per year
In addition to your tuition fees, there may be additional costs associated with your programme such as ad hoc day trips/excursions e.g. visits to employers or exhibitions. You may incur additional travel costs and on some occasions, entrance fees.
New job opportunities, together with developments in the global food and supplements markets, have led to increasing movement of qualified personnel between food sectors. The increased demand for skilled nutritionists to work in the health and public sector is a clear indication of the industry’s changing profile. In addition, sectors such as the gut microbiome are in their infancy and show potential as a rapidly growing area of personalised nutrition. Lifestyle medicine is already changing the face of General Practice.
This distinctive degree in Culinary Health and Nutrition coalesces the principles of human nutrition with clinical biology, and lifestyle medicine. Graduates of this degree will have the opportunity to further their careers in the following industry areas:
Additional study would be necessary for future careers in these respective areas:
Find out more about the courses and levels offered at WestKing...