Specialist Award In Nutrition

Study human nutrition and nutritional health online. Increase your employability and capacity to work in food or nutrition industries.

Course Code: VRE504
Fee Code: PA
Duration (approx) Duration (approx) 500 hours
Qualification Specialist Award
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PROFESSIONAL DEVELOPMENT COURSE

For people working in food, health or fitness industries; who have never undertaken comprehensive, formal training in human nutrition: this provides an opportunity to fill in potential gaps in your knowledge and pursue a learning experience to enhance, expand and improve the career you are already involved with.

The backbone of the course involves our key modules: Nutrition 1, 2 and 3.
In addition, you need to complete relevant industry requirements (which may already be satisfied by current and past work experience. If not, we offer lots of other, very achievable options).

Nutrition 1

COURSE STRUCTURE

The nine lessons are as follows:

1. Introduction to Nutrition

2. The Digestive System

3. Absorption & Enzymes

4. Energy Value and Foods

5. Carbohydrates and Fats

6. Proteins

7. Vitamins and Minerals

8. Water

9. Nutrient Disorders

AIMS:

  • Explain the role of different food types in human health.

  • Explain the physiology of digestive processes.

  • Recommend appropriate intake of vitamins.

  • Recommend appropriate intake of minerals.

  • Recommend appropriate food intake to meet an individual's energy needs.

  • Recommend appropriate carbohydrate intake.

  • Recommend appropriate fat intake.

  • Recommend appropriate protein intake.

  • Recommend appropriate water intake in different situations.

  • Recognise signs and symptoms of the major nutrient disorders.

 

Nutrition 2

COURSE STRUCTURE
This course is divided into eight lessons as follows:.

  1. Cooking And Its Effect On Nutrition

  2. Food Processing And Its Effect On Nutrition

  3. Recommended Daily Intake Of Nutrients

  4. Vitamins

  5. Minerals

  6. Planning A Balanced Diet

  7. Assessing Nutritional Status & Needs

  8. Timing Of Meals & Needs For Special Groups

AIMS:

  • Determine appropriate food preparation for different foods, in relation to food value for human health.

  • Explain the characteristics of food processing techniques and their implications for human health.

  • Recommend daily food intakes for people with differing nutritional needs.

  • Manage dietary intake of more significant vitamins including B and C complex vitamins for good health.

  • Manage dietary requirements of significant minerals including calcium & iron for good health.

  • Plan in detail, an appropriate seven day diet plan, for an "average" adult.

  • Determine dietary needs of different individuals.

  • Plan diets to achieve different, specific purposes.

  • Plan diets for specific needs for people at different stages of life.

WHAT THE COURSE COVERS:

  • Determine the reasons for cooking food.

  • Compare different methods of cooking food in terms of their effect on both health and nutrition.

  • Explain the effects on nutrition of cooking different types of foods, for different periods of time, including: *Meat *Fish *Eggs *Milk *Plant Foods.

  • Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in smallgoods.

  • Distinguish between function, effects, and chemistry of different types of food additives, in food preparation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.

  • Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes, including: *Salt *Sugar *Herbs *Wines.

  • Explain, giving six examples of specific foods, how "freshness" of different specified foods, impacts upon nutrient status of those foods.

  • Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food, including: *digestibility *keeping quality *nutrient status.

  • Explain different heat treatments for food preservation; in terms of the process, function and affects; including: *drying *canning *bottling *pasteurisation.

  • Explain freezing of food, in terms of the process, function and affects.

  • Define examples of each of the following types of food additives: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.

  • Distinguish between function, effects, and chemistry of different types of food additives, in food preservation, including: *Colours *Preservatives *Antioxidants *Vegetable gums *Flavourings *Thickeners *Anti caking agents *Bleaches *Emulsifiers *Humectants *Food acids *Mineral salts.

  • Analyse in a report, the effects of food additives found in three different supermarket food items, selected by the learner.

  • Explain problems that may result from food additives including: *allergic reactions *hyperactivity in children.

  • Explain different dehydration processes, in terms of the process, function and affects.

  • Explain use of food processing techniques applied to six different common foods with respect to food quality, storage life and cost.

  • Compare the use of different food processing techniques on the same food, through in terms of the process, function and effect.

  • Demonstrate five different food processing techniques, by independently preparing samples to a commercial standard.

  • Compare recommended dietary intake information from three different sources.

  • Explain how food requirements vary, in terms of components and quality, at different ages, including: *babies *children *teenagers *young adults *elderly people.

  • Recommend daily food intake requirements for a variety of four different people who the learner isfamiliar with (e.g. elderly, young children, active young adults), listing components of a typical daily intake together with a profile of the person.

  • List quality food sources of C complex vitamins in order of richest to poorest source.

  • List quality food sources of B complex vitamins in order of richest to poorest source.

  • Explain nutrient disorders associated with three different significant vitamin imbalances, including vitamin B complex, vitamin C, and one other vitamin.

  • Evaluate two different people the learner is familiar with, with respect to vitamin intake, lifestyle and health status, to determine if vitamin B & C needs are being satisfied.

  • List food sources of calcium in order of richest to poorest source.

  • List food sources of iron in order of richest to poorest source.

  • Distinguish nutrient disorders associated with calcium and iron imbalances, in terms of diagnosis and significance.

  • Evaluate two different people the learner is familiar with, with respect to mineral intake, lifestyle and health status, to determine if mineral requirements including calcium and iron needs, are being met.

  • Develop a questionnaire to analyse the dietary requirements of a person.

  • Analyse the diet, lifestyle and general health of three different individuals and compare the individuals analysed.

  • Recommend aspects of diet which could be improved for individuals analysed.

  • Explain discrepancies detected between different sources of dietary recommendations.

  • Conduct a self assessment of dietary practices, determining in a summary report, areas of deficiency in the learners normal diet.

  • Explain the significance of considering medical history when diet planning.

  • Prepare an appropriate diet plan over a seven day period, for an "average" adult.

  • Compare changes in dietary requirements for people at different stages of life,including: Nursing mothers, Babies, Young children, Teenagers, Young adults, Elderly.

  • Develop a five day menu for a ten year old child.

  • Prepare a one day menu for an immobile elderly person.

  • List unique dietary requirements for different types of people including: Weight lifters, People suffering obesity, People with coronary disease, Diabetics, People with gastric problems.

  • Plan a three day menu for a serious weight lifter.

  • Plan a diet for an obese person wishing to reduce weight.

  • Plan a healthy diet for a thin person wishing to gain weight.

Nutrition 3

COURSE STRUCTURE
This course is divided into eight lessons as follows:.

  1. Problems With Eating

  2. Dental Problems

  3. Fibre and Bowel Diseases

  4. Different Ways of Eating

  5. Food Toxicity A

  6. Food Toxicity B

  7. Detoxification/Body Cleansing

  8. Consulting/Giving Advice

AIMS:

  • Explain different food related health problems.

  • Determine the effect which different physical methods of food intake, can have upon health, including time and order of eating, and chewing.

  • Manage food sensitivity problems.

  • Implement procedures to avoid food poisoning.

  • List food related factors which can have a negative influence on health.

  • Distinguish between characteristics of the diets of two healthy people with diets of two unhealthy people, studied by the learner.

  • Differentiate between dietary and other affects, on the health of a specific individual.

  • Explain the significance of cholesterol to health of a specific demographic group.

  • Explain the significance of diet to cancer in a specified demographic group.

  • Compare differences in physiological responses to different patterns of eating, including: *The order in which different types of food are eaten; * The time of day when different

  • types of food are eaten; *The degree to which different types of foods are chewed; *The speed of swallowing; *The amount of time between eating different food types.

  • Explain food combining principles, in a diet designed to optimise food combining principles.

  • Plan a dietary timetable which optimises the ability of a typical person on a specified budget, to digest and assimilate food.

  • Formulate a nutritionally balanced vegetarian diet.

  • Formulate a diet compatible with a person's level of physical activity.

  • Manage fibre in the diet.

  • Manage diet to optimise dental health.

  • Recommend a safe method of detoxification.

  • Recommend a nutritional program to a client in a proper and responsible manner.

WHAT THE COURSE COVERS

  • Distinguish between food sensitivity and toxicity in two different case studies.

  • Distinguish between chemical and pathological toxicity, in four different case studies.

  • List foods commonly associated with sensitivity problems.

  • List foods commonly associated with toxicity problems.

  • Explain problems associated with common food sensitivity and toxicity including: -Gluten Sugar -Salt -Yeast -MSG.

  • Develop a checklist of body reactions which may occur, in response to food sensitivity or toxicity, as a tool for diagnosing possible causes.

  • Describe two different scientific procedures used to test for food sensitivities and toxicities.

  • Explain the role of histamines, anti histamines and steroids in human toxicology.

  • Explain first aid treatments for people suspected to be suffering from two different food sensitivity or toxicity problems.

  • Explain a procedure used by a health practitioner, to treat someone affected by a specified type of food poisoning.

  • Determine guidelines to minimise food toxicity problems in a restaurant visited by the learner.

  • List factors which can cause food poisoning.

  • Explain three different pathological sources of serious food poisoning; including identification, physiological effects and control.

  • Explain three chemical poisoning risks associated with the use of chemicals to control pathological poisoning risks.

  • Explain food storage and preparation techniques essential to minimising food poisoning.

  • Develop guidelines to minimise food poisoning in the learners kitchen, based upon the learners normal dietary requirements.

  • Develop guidelines to minimise food toxicity problems in a restaurant visited by the learner.

  • Explain procedures practiced by a visited food manufacturer, to control food sensitivity and toxicity problems with their product.

  • Compare in a chart or table, three different styles of vegetarianism.

  • Explain two different specified risks associated with a vegetarian diet.

  • List alternative sources for twenty different components of foods normally derived from animal products, including: *Tryptophan *Methionine *Valine *Threonine *Phenylalanine *Leucine *Isoleucine *Lysine.

  • Formulate a balanced vegetarian diet, for a specified individual.

  • Explain the relationship between different types of food and exercise.

  • Explain the management of diet for a specified situation, before, during and after activity.

  • Explain how diet can effect performance of three different specified types of exercises.

  • Explain the role of fibre in the digestive system, of a specified demographic group.

  • Explain possible implications of inadequate fibre in the diet, for 3 different specified demographic groups.

  • Compare relative value of the fibre content of twenty different foods.

  • Explain inflammatory bowel disease (IBD), in a specified case study.

  • Compare fibre content in the diets of four different people interviewed by the learner.

  • Recommend modifications to the fibre intake of two of the people interviewed in 7.5.

  • Explain the biology of the teeth, including anatomy and physiology.

  • Explain the effect of five different foods on the teeth and gums.

  • Describe dental problems influenced by diet.

  • Develop guidelines for healthy dental hygiene procedures, including both dietary and other practices.

  • List factors which affect accumulation of toxins in the body.

  • Explain different benefits of detoxification, for three different demographic groups.

  • Explain different techniques of accelerating elimination of toxins from the body -Heat (eg. Sauna) -Fasting -Diet Modification -Antioxidants -Exercise -Drugs and Herbs -

  • Disease Stress control.

  • Explain the dangers of excessive detoxification, for two different demographic groups.

  • Evaluate appropriate detoxification needs for an specified individual.

  • Recommend a detoxification program based upon a specified evaluation.

  • Explain legal risks involved in giving nutritional advice to a client.

  • Explain the moral responsibilities involved in providing nutritional advice.

  • Determine ways in which a two specific examples of nutritional advice may be misinterpreted.

  • Develop guidelines for a system to ensure nutritional advice is followed by clients as intended, including provision for monitoring.

  • Demonstrate a consultation with a client, real or hypothetical, presenting a nutritional program, designed for that client.

Workplace Project (Industry Based Component)

This is sometimes satisfied by a letter of reference from an employer or professional colleague. Alternatively, you may satisfy it through a research project or providing proof of attendance at industry meetings such as conferences and trade shows.

Options available to you to satisfy this requirement include:

Alternative 1.

If you work in the industry that you have been studying; you may submit a reference from your employer, in an effort to satisfy this industry (ie. workplace project) requirement; on the basis of RPL (ie. recognition for prior learning), achieved through your current and past work experience.

The reference must indicate that you have skills and an awareness of your industry, which is sufficient for you to work in a position of responsibility.

Alternative 2.

If you do not work in the relevant industry, you need to undertake a project as follows.

This project is a major part of the course involving the number of hours relevant to the course (see above). Although the course does not contain mandatory work requirements, work experience is seen as highly desirable.

This project is based on applications in the work place and specifically aims to provide the student with the opportunity to apply and integrate skills and knowledge developed through various areas of formal study.

Students will design this project in consultation with a tutor to involve industry based activities in the area of specialized study which they select to follow in the course. The project outcomes may take the form of a written report, folio, visuals or a mixture of forms. Participants with relevant, current or past work experience will be given exemption from this project if they can provide suitable references from employers that show they have already fulfilled the requirements of this project.

For courses that involve more than 100 hours, more than one workplace project topic may be selected. For example, 200 hours may be split into two projects each of 100 hours. This will offer the student better scope to fulfill the needs of their course and to meet the number of hours required. Alternatively, the student may wish to do one large project with a duration of 200 hours.

Students will be assessed on how well they achieve the goals and outcomes they originally set as part of their negotiations with their tutor. During each 100 hours of the project, the students will present three short progress reports. These progress reports will be taken into account when evaluating the final submission. The tutor must be satisfied that the work submitted is original.

If the student wishes to do one large 200 hour report, then only three progressive reports will be needed (however the length of each report will be longer).

 


How Do You Help People Learn to Eat Better?

Learning is a process of gaining knowledge of (something) or to acquire skill in (some art or practice). It is based on memorising something, gaining experience with something or to become informed. Factors that effect learning include:
 
Things that Influence the person
  • everyone is an individual with unique needs and experiences; and different triggers they are motivated by
  • active participation improves learning/ doing it repeatedly helps develop habits
  • readiness to learn and do things should be encouraged/ encouragement can build motivation.
Influence from Others
  • advice from someone credible will build trust and confidence
  • when the atmosphere  is conducive, the learning is better 
  • motivation from trusted and admired people is more effective (friends, family, peers, etc)
  • positive attitudes should be reinforced
Material influences:
  • if information is relevant, appropriate and meaningful
  • repetition and practice will consolidate information
  • distribution of work, study and practice/ learning is best if the person is not overwhelmed
  • presentation mode may influence the learning process/ some people are more receptive to visual messages, others experiential; written information works well for some but more slowly for others.
 
ACS is a Member of the Complementary Medicine Association.

Member of Study Gold Coast Education Network.

ACS Global Partner - Affiliated with colleges in seven countries around the world.

Since 1999 ACS has been a recognised member of IARC (International Approval and Registration Centre). A non-profit quality management organisation servicing education.


How can I start this course?

You can enrol at anytime and start the course when you are ready. Enrolments are accepted all year - students can commence study at any time. All study is self paced and ACS does not set assignment deadlines.

Please note that if a student is being assisted by someone else (e.g. an employer or government subsidy), the body offering the assistance may set deadlines. Students in such situations are advised to check with their sponsor prior to enrolling. The nominal duration of a course is approximately how long a course takes to complete. A course with a nominal duration of 100 hours is expected to take roughly 100 hours of study time to complete. However, this will vary from student to student. Short courses (eg. 100 hrs duration) should be completed within 12 months of enrolment. Certificates, Advanced Certificates and Awards (eg. over 500 hours duration) would normally be completed within 3 -5 years of enrolment. Additional fees may apply if a student requires an extended period to complete.
If a student cannot submit their assignments for 6 months to ACS, they should advise the school to avoid cancellation of their student
registration. Recommencement fees may apply.

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What do I need to know before I enrol?

There are no entry requirements that you need to meet to enrol in our courses, our courses are for everyone.
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You sure can. We are here to help you learn whatever your abilities.

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If you have limited computer skills, we can make special arrangements for you.

This is possible, it depends on the institution. We recommend that if you would like to use our courses that you contact the institution first. Our Course Handbook is a good resource for this.

Our courses are written in English and we only have English speaking academic staff. If you can read and complete your assignments in English, our courses are ideal for you.

Our courses are designed to build knowledge, hands on skills and industry connections to help prepare you to work in the area, running your own business, professional development or as a base for further study.

This course is aimed at providing you with a solid understanding in your selected discipline. It has been designed to take 600 hours, which includes your course reading, assignment work, research, practical tasks, watching videos and more. When you complete the course, will have a good understanding of the area/ industry you want to work in.

It’s up to you. The study hours listed in the course are a rough guide, however if you were to study a short course (100 hours) at 10 hours per week, you could finish the course in 10 weeks (just an example). Our courses are self-paced, so you can work through the courses in your own time. We recommend that you wait for your tutor to mark and return your assignment before your start your next one, so you get the benefits of their feedback.

The course consists of course notes, videos, set tasks for your practical work, online quizzes, an assignment for each lesson (that you receive feedback from your tutor from) and ends in an exam (which is optional, if would like to receive the formal award at the end), using our custom built Learning Management System - Login.Training.

Our courses are designed for adults to gain professional development and skills to further their careers and start businesses.

Our custom online learning portal allows you to conduct your learning online. There may be practical tasks that you can do offline. You have the option of downloading your course notes or print them to read later.

There is also the option to pay an additional fee for printed course notes and or USB (availability limited to location and deliverability).

Yes, if you don’t have access to the internet, you can receive the course as paper notes or on a USB stick for an additional fee. We can also make alternative arrangements for you to send your assignments to us.

We offer printed notes for an additional fee. Also, you can request your course notes on a USB stick for an additional fee.

Yes, your tutor is here to help you. Simply post any questions you have in your login.training portal or contact the office and we can pass on a message to your tutor.

We are more learning focussed, rather than assessment focussed. You have online quizzes to test your learning, written assignments and can complete an exam at the end of the course (if you want to receive your certificate). You will not receive a pass/ fail on your course work. If you need to add more details on your assignment, we will ask you to resubmit and direct you where you need to focus. If you need help, you can ask your tutor for advice in the student room.

Each module (short course) is completed with one exam.

Exams are optional, however you must sit an exam if you would like to receive a formal award. You will need to find someone who can supervise that you are sitting the exams under exams conditions. There is an additional cost of $55 (AUS) $50 (O/S) for each exam.
More information is here

There are practical components built into the course that have been designed to be achieved by anyone, anywhere. If you are unable to complete a task for any reason, you can ask your tutor for an alternative.

When you complete the course work and the exams (6 exams) and you will be able receive your course certificate- a Certificate. Otherwise, you can receive a Letter of Completion.

You can bundle the short courses to create your own customised learning bundle, Certificates or Advanced Certificates. More information is on this page.

Yes, our courses are built to be applicable for people living anywhere in any situation. We provide the fundamentals, and each student can apply their own unique flair for their own interests, region and circumstances with the one-on-one guidance of a tutor. There is also a bit of student directed research involved.

Employers value candidates with industry skills, knowledge, practical skills and formal learning. Our courses arm you with all of these things to help prepare you for a job or start your own business. The longer you study the more you will learn.

ACS has an arrangement with OAMPS (formerly AMP) who can arrange Professional Indemnity from Australian and New Zealand graduates across all disciplines. Ph: 1800 222 012 or email acs@oamps.com.au.


Who are ACS Distance Education?

ACS Distance Education have been educating people for over 40 years.

We are established and safe- we have been in education for over 40 years.
We are focused on developing innovative courses that are relevant to you now and what you will need to know in the future.
We are focused on helping you learn and make the most of your experience.
You can enrol at any time, you can work on your course when it suits you and at your own pace.
We are connected to many industry bodies and our staff participate in continuous improvement and learning activities to ensure that we are ahead of what learning is needed for the future.

Our courses are not accredited by the Australian Government. However many of our courses are recognised and held in high regard by many industry bodies.

Our courses are written by our staff, who all have many years experience and have qualifications in their speciality area. We have lots of academic staff who write and update our courses regularly.


How do I enrol my staff/ sponsored students?

Yes, you can do a request for a bulk enrolment and request an invoice on our Invoice Request Form

We can prepare an invoice, quote or proforma invoice. Simply complete your details on our Invoice Request form

We can arrange bulk discounts for your course enrolment, please get in touch with us to discuss your needs.

Yes, we have many students who are in locked facilities, such as prisons or hospitals. We can cater by also offering paper notes at an additional cost.


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Course Contributors

The following academics were involved in the development and/or updating of this course.

Jade Sciascia

Biologist, Business Coordinator, Government Environmental Dept, Secondary School teacher (Biology); Recruitment Consultant, Senior Supervisor in Youth Welfare, Horse Riding Instructor (part-completed) and Boarding Kennel Manager.
Jade has a B.Sc.Biol, Di

Lyn Quirk

M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy
Over 30 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head fo

Karen Lee

Nutritional Scientist, Dietician, Teacher and Author.
BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics.
Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projec





Tutors

Meet some of the tutors that guide the students through this course.

Melissa Leistra

Bachelor Education, Masters Human Nutrition

Melissa has a Masters Degree in Human Nutrition from Deakin University and Bachelor's degree specialising in personal development, health and physical education. She has enjoyed teaching Hospitality in the areas of commercial cookery and food and beverage. Her experience includes 16 years teaching health and nutrition and working in the hospitality industry. Melissa enjoys living a self-sustainable lifestyle on a farm and raising all types of animals. She is an experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.

Jade Sciascia

B.Sc.Biol, Dip.Prof.Ed, Cert Food Hygiene.

Former Business Coordinator, Scottish Environmental Protection Agency, Secondary School teacher (Biology); Administrator (Recruitment), Senior Supervisor (Youth Welfare). International Business Manager for IARC. Academic officer and writer with ACS for over 10 years, both in Australia and in the UK.

Rosemary Davies

B Ed, BSc Hort, Dip Advertising & Marketing

Originally from Melbourne, Rosemary trained in Horticultural Applied Science at Burnley, a campus of Melbourne University. Initially she worked with Agriculture Victoria as an extension officer, taught horticulture students, worked on radio with ABC radio (clocking up over 24 years as a presenter of garden talkback programs, initially the only woman presenter on gardening in Victoria) and she simultaneously developed a career as a writer.

She then studied Education and Training, teaching TAFE apprentices and developing curriculum for TAFE, before taking up an offer as a full time columnist with the Herald and Weekly Times and its magazine department after a number of years as columnist with the Age. She has worked for a number of companies in writing and publications, PR community education and management and has led several tours to Europe.

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