Course of Study and Code Cost per Course of Study 2024/25 Graduate Entry Requirements 2025/2026 Career Opportunities (This list is not exhaustive) Prescribed Duration (Years) GRADUATE DEGREE: (PMSHEADFTU1) Master of Science in Health Administration (MHA) GRADUATE DEGREE: (PMSPUHUPTU1A) Master of Science in Public Health Nutrition POST -GRADUATE DIPLOMA: (PDPDINUFTU1) Postgraduate Diploma in Dietetics and Nutrition Matriculants are expected to be holders of an undergraduate degree with a GPA of 2.70 or equivalent in a Health discipline, Business or other related fields. Other professional certification may be considered on a case-bycase basis including the Prior Learning Assessment route The minimum entry requirement is a Bachelor degree in the Natural and Applied Sciences, Health Sciences or other related disciplines from an accredited institution. Applicants must have a minimum GPA of 2.7 or equivalent. Other professional certification may be considered on a case-bycase basis including the Prior Learning Assessment route (the development of a portfolio for evaluation of entry is required). Completion of a BSc in Dietetics and Nutrition or equivalent from an accredited institution. Health Professionals, Healthcare Executives/ Managers, Health Administrators Public Health Nutritionist, Nutrition Educator, Community Nutritionist, Research nutritionist, Food Policy Analyst, Nutritional Epidemiologist, Food Security Specialist Registered Dietitian, Food Service Operations, and Corporate Wellness programmes. Positions in Food and Nutrition related Business and Industries, Private Practice, Public Health, Research and Teaching JA$2,849,240 or US$21,017 JA$1,540,320 or US$11,188 JA$636,680 or US$4,635 18 mths 18 mths 1 COLLEGE OF HEALTH SCIENCES School of Allied Health and Wellness 7 DISCLAIMER: The amounts quoted for fees in this brochure are the existing fees “per school/department” for the Academic Year 2024/2025 and are subject to changes based on variation in the number of credits assigned to the course of study and the cost per credit at the time of delivery (see page 16 for details)
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