Graduate Certificate in Organic Food and Nutrition
Southern Cross University
About
Grow your knowledge of sustainable food production and holistic health with the Graduate Certificate in Organic Food and Nutrition.
This course will enhance your understanding of organic food systems and the relationship of organics to nutrition.
It will develop your knowledge, skills and practice in organic farming, sustainable and ethical food systems as well as the produce journey, and the connection of organic food with health.
You will develop skills in critically evaluating scientific evidence, debate ethical and legal standards in organic food production, and discuss the roles that plants and animals play in human and soil health.The Graduate Certificate in Organic Food and Nutrition will demonstrate to employers, clients and colleagues your abilities across the scope of practice relating to organic principles and food production for holistic health and wellbeing.
As a graduate, you will be equipped with innovative knowledge to help meet growing consumer demands for quality support to achieve their wellness aspirations.This qualification also provides a pathway for further study at a Masters or Doctoral level.
Structure
| Title | Level of learning | Note |
|---|---|---|
| MNG82002 - Organic Food Systems | Intermediate | |
| MNG81004 - Farm Gate to Plate: Producing Food for Health | Introductory | |
| MNG81003 - Dirt to Dinner: The Principles of Organics | Introductory | |
| CMM83001 - Food as Medicine | Advanced |
Entry requirements
To be eligible to receive the Graduate Certificate in Organic Food and Nutrition, students must complete the equivalent of 4 units (48 credit points) comprising all four core units.
Learning outcomes
Course Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a course. These outcomes are aligned with the <a href="/staff/teaching-and-learning/graduate-attributes/">graduate attributes</a>.
| Graduate Attribute | Course Learning Outcome |
|---|---|
| Intellectual rigour | Using evidence-based methods, demonstrate skills of scholarly investigation, critical analysis, and synthesis. |
| Creativity | Practise creative and adaptive thinking to problem-solve challenges in a range of organic food and nutrition contexts. |
| Ethical practice | Evaluate issues with reference to sound ethical frameworks and the principles of social, cultural and environmental sustainability. Act with integrity, fairness and responsibility. |
| Knowledge of a discipline | Integrate broad and multidisciplinary knowledge(s) in organic nutrition, food systems and pathways, and other food-health related studies. |
| Lifelong learning | Demonstrate a high level of autonomy, self-reflection and responsibility in self-directed work and learning. |
| Communication and social skills | Communicate ideas and concepts in a clear and balanced way. Work collaboratively with other practitioners, clients or stakeholders. |
| Cultural competence | Demonstrate awareness and respect for cultural diversity, Indigenous Australian food systems, and the relationship between people, food and the environment. |
Institution
