Dietetics BSc (Hons) 2021/22 entry

Course code:


Study options:

3 years full-time



Coventry University


September 2021



Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222

Course code:


Study options:

3 years full-time



Coventry University


September 2021



Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222


Upon successful completion of this course you will be a qualified dietitian able to use your passion for working with people to promote healthy lifestyles, optimise health, manage and prevent diet related diseases.

Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems. This course is designed to enable you to use your expertise to promote a healthy lifestyle and offer nutrition advice. It is designed to enable you to translate the latest nutrition science into understandable, practical information about food and provide education and support to enable people to manage their health and treat nutrition-related disease.

Upon successful completion of the course you will have a thorough understanding of the physical and psychological components of nutrition, and importantly how to enable behaviour change, understanding the barriers people face and strategies which can be used to overcome those barriers which prevent successful adoption of healthier lifestyles.
You will also be encouraged to develop the communication and professional skills required to be an effective, evidence-based dietitian capable of improving the health and well-being of the people you work with. This professional course at Coventry University is well-established having provided dietetic education since 1999.

See the facilities available in our brand new Alison Gingell building. 

Why Coventry University?

An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.


The University may deliver certain contact hours and assessments via emerging online technologies and methods across all courses. In response to the Covid-19 pandemic, we are prepared for courses due to start in or after the 2020/2021 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.

Due to the ongoing restrictions relating to Covid-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.

Global ready

An international outlook, with global opportunities


Career-ready graduates, with the skills to succeed

Teaching Excellence

Taught by lecturers who are experts in their field

Course essentials

A degree which offers you more, at no extra cost

This course is accredited by the HCPC and the BDA for the 2021/22 intake. If the accreditations of this course change, we will notify applicants and students as soon as possible.

In addition through completing the Food and Food Production module you will qualify for a Level 2 food safety certificate accredited by the Chartered Institute of Environmental Health.

Health and Care Professions Council

Health and Care Professions Council

British Dietetics Association (BDA)

British Dietetics Association (BDA)

Our Facilities

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Our facilities include a mock ambulance, which students can use as part of their studies, to help simulate the patient journey. This gives students the opportunity to learn in situations that mirror real life scenarios.

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Strength and Conditioning Suite

Our multi-purpose suite is equipped with multiple Olympic lifting platforms, a 20m gait analysis track, an anti-gravity treadmill and even a 3D motion capture system!

Facilities Test Image


The Alison Gingell building contains a state-of-the-art SuperLab, capable of holding up to 270 people at once. The lab's facilities include equipment for microscopy, DNA analysis and forensic testing.

What our graduates say

The course was well structured giving us the time in lectures and seminars to learn and then apply what we had learnt on placement. The lecturers were supportive and feedback from them enabled us to learn and develop.

Sophie Corper, 2018 Graduate

Course information

This course aims to prepare you for a range of rewarding careers in a variety of clinical and non-clinical settings including large, medium and small sized acute hospital settings, community settings, public health, industry, the media, research and Non-Governmental Organisations to name a few. On successful completion of this course, you will also be equipped with the skills to undertake further study both nationally and globally using a problem based learning approach.

This course has been designed following extensive consultation with alumni, local service users, dietitians working in practice and dietetic managers to meet the requirements of the Health and Care Professions Council (HCPC) Standards of Proficiency, the HCPC Standards of Education and Training, and the British Dietetic Association Curriculum Framework.



overall and 2nd for Graduate Prospects for Food Science

Complete University Guide 2020

Course Specification
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Year one aims to give you a foundation in nutrition, introducing key dietetic skills such as nutritional assessment, behaviour change in readiness for an introductory placement in clinical practice. You will also have opportunities to work interprofessionally with other health care professionals, reflecting the environment you will work in when you graduate.


  • Human Nutrition and Metabolism

    This module is to provide you with a sound knowledge and understanding of the science of human nutrition, and a basic understanding of the principles underlying human metabolism relevant for the study of dietetics. You will consider the role of individual nutrients in the achievement and maintenance of good health and principles underpinning the development of dietary guidelines and current dietary guidelines for the UK population are explored. The module supports the development of skills that you will need to use food composition tables, dietary analysis software and dietary reference values. Practical workshops will enable you to develop a working knowledge of food portion sizes, recipe modification, nutrient-modified foods and food labelling.

  • Foundations of Evidence Informed Practice

    This module is designed to enable you to become an independent, evidence informed, life-long learner. You will be introduced to the principles of gathering, appraising, interpreting and applying evidence to support your learning and professional development. In addition you will also study the principles underpinning research and evidence-informed practice in the context of dietetics.

  • Food and Food Production

    During this module you will be introduced to the major categories of food and food products available. Food production and preparation methods will be explored with impacts on nutrient content, food quality and wider issues, such as sustainability, considered. It is designed to give you an appreciation of the practical considerations of large and small-scale food preparation in a commercial context.

    Food microbiology will be taught through the delivery of a basic food safety award separately accredited by the Chartered Institute of Environmental Health. The innovative delivery of this module will provide the opportunity for you to learn large scale catering, off campus at a specialist catering college and to develop knowledge within student led kitchen laboratory session on Campus.

  • Nutrition, Physiology and Eating Behaviour

    The overall aim of this module is to provide you with a sound knowledge of various factors influencing eating behaviour and nutritional status. You will be introduced to the normal structure and function of a range of physiological systems and principles of immunology and genetics that underpin the biomedical science pertaining to dietetics. You will be introduced to the Model and Process for Nutrition and Dietetic Practice and examine the assessment of nutritional status & nutrient intakes for adults.

  • Health and Wellbeing in the Community

    Upon successful completion of this module you will have developed your knowledge and understanding of the social, politico-economic, cultural and environmental factors that influence individual and community health and wellbeing. You will examine key international, national and local initiatives to support learning and examine the inter-professional context of dietetics.

    To achieve this aim, you will explore concepts of wellbeing, disability, disease and illness, health inequality and inequity. In addition, you will examine key health and social care initiatives that will enable you to understand the importance of person-centred approaches to wellbeing, prevention, care and support. As you progress through the module you will develop inter-professional capabilities of communication, role clarification, decision making and team working, designed to enable you to practice and promote healthy conversations about lifestyle.

  • Foundation in Dietetic Practice (Including Placement A)

    This module introduces you to some of the fundamental skills required for effective dietetic practice. Topics addressed fall within the HCPCs competency framework for registered dietitians. The module introduces you to the dietitian’s role, skills and attributes in supporting clients to make dietary change. Theories of communication and health behaviour change will be considered and applied to the role of the dietitian in supporting clients making behaviour change. The module aims to develop the communication and professional skills you will require to work effectively with individuals. The module includes a 2 week practice placement in relevant settings which is sourced by the University.


Year two builds on the skills and knowledge you developed in the first year with a focus on the clinical management and diet therapy for a variety of health conditions.


  • Neurology and Ethical Decision Making

    This module aims to develop and integrate knowledge and skills you learnt in year 1. You will explore the medical and dietary management of patients with brain-based disorders and diseases. You will have the opportunity to study epidemiology, aetiology including the influence of genetics, biochemistry, diagnosis, treatment, and management, including pharmacological management, and the required dietary modification. This module also introduces you to the principles of ethical decision-making, and to the legal and ethical aspects of professional practice.

  • Lifestyle Management of Diseases

    With the rise in non-communicable diseases globally, and the emphasis on prevention of disease and self-management of long term conditions, during this module you will explore the dietary modification and medical management of a range of diseases including obesity, cardiovascular disease, diabetes and cancer.

    You will investigate the role of lifestyle in the prevention and management of diseases in adults and consider how lifestyle changes may be implemented. As part of the module, you will consider how education regarding lifestyle changes will be considered in group settings using educational theory and principles of behaviour change.

  • Gastrointestinal and Excretory Systems

    This module explores the principles of the medical management of patients, including diagnosis and treatment of disease including the required dietary modification. You will apply the principles of to the application of dietetic practice and explore issues of professionalism and professional practice.

  • Paediatric Nutrition and Dietetics

    This module aims to develop your scope of practice to include the nutritional assessment and implementation of evidence based interventions for the management of infants, children and young people with common nutritionally related problems or diagnosis.

    Through engagement with this module you will learn how to assess and commence diet therapy / behaviour change / nutritional counselling in a paediatric case load. These skills are designed to enable you to incorporate paediatric cases to your scope of practice in placement and after graduation could enable you to pursue these skills further.

  • Critical Care and Hypermetabolism

    In this module you will explore the metabolic response to injury and resulting effect on nutritional parameters. You will also examine the nutritional management of patients on critical care. You will also be introduced to the principles of emotional intelligence and clinical prioritisation and explore use of these principles to support dietetic practice.

  • Developing Evidence Informed Practice

    This module aims to enable you to apply the theoretical knowledge, ethical principles and evidence informed skills developed in the year 1 module Foundations of Evidence Informed Practice to clinical settings.

    You will explore how to design and justify your own empirical or literature-based study, relevant to dietetics and human nutrition, demonstrating the application of sound ethical reasoning.

    In order to achieve this, you will be introduced to a diverse range of approaches to research, reviews and audits (qualitative, quantitative and participatory) and relevant health and social care policy and legislation. This module will encourage you to explore how your profession specific core values and beliefs can complement those of other health and social care professions, drawing on differing research traditions.


Year three consolidates your skills and knowledge and prepares you for the workplace. The third year also consists of two mandatory 12 week clinical placements and a 2 week public health placement, which are all secured by the university.


  • Developing Dietetic Practice: Placement B

    This module includes preparation for placement classes and a 12-week placement sourced by the University in a range of approved environments where registered dietitians work.

    The placement aims to enable you to develop the confidence and skills needed to; translate theory into practice, obtain, record and interpret relevant information and advise service users accordingly, communicate effectively with service users and multi-disciplinary team members, manage your time and workload efficiently, and demonstrate professionalism.

    By the end of the placement you should, with supervisory support, be able to lead full and well-structured dietetic consultations for service users having different medical conditions.

  • Consolidating Dietetic Practice: Placement C

    This module includes preparation for placement classes and a further 12-week placement sourced by the University in a range of approved environments where registered dietitians work.

    Placement C aims to enable you to build on the confidence, knowledge and skills developed through Placement B in order to become competent in; translating theory into practice, obtaining, recording and interpreting relevant information and advising service users, justifying decisions made, communicating effectively with service users and healthcare professionals, managing time and workload efficiently, and demonstrating professionalism.

    Upon successful completion of this placement you will be able to competently and independently carry a dietetic caseload comparable with that of a newly qualified registered dietitian.

  • Dietetic practice in Workplace Settings: Placement D

    The module aims to enable you to develop and apply your knowledge of evidence-based nutrition, non-communicable disease, factors influencing food choice and behaviour change to groups and communities in a variety of settings.

    With dietitians working across a multitude of sectors the profession has representation in almost all nutrition related fields, including social care, industry, medical nutrition, food manufacture, research, community education and sport.

    Throughout this module you will develop an understanding of food politics and policy, and gain insight into carrying out needs assessments, planning and evaluating projects and interventions that impact on the health of groups and communities in a variety of settings.

    This module incorporates a two week placement sourced by the University in a setting which may be tailored to your career aspirations and interests.

    Please note that all placements may incur additional costs (e.g. travel and accommodation costs).

  • Leadership and Management for Healthcare Professionals

    This module aims to support the development of the leadership behaviours and management skills required to function effectively as a newly qualified registered healthcare professional working within the multi-professional team in the delivery of high quality care. You will examine clinical leadership and followership models and the concept of empowerment and distributed leadership, to gain understanding of ethical leadership, culture and values within the delivery of care. You will also explore the concepts of service improvement and gain experience of leading and participating in projects, using relevant management tools and techniques.

  • Evidence Based Research Project

    This module provides you with the opportunity to undertake an in-depth exploration in an area of professional interest. Using an appropriate method of enquiry, you will systematically investigate the research question and analyse the information generated. On completion of this module, you will have an enhanced understanding of the research process (either literature based or empirical) and the potential of informing your future practice.

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.


Our Food Science courses are ranked 7th by Complete University Guide 2020

In more detail...

  • Highly qualified academic staff and an experienced practice team who are able to support and challenge you to make a difference in practice. Staff are active and influential members of the profession, for example sitting on committees and boards within the British Dietetic Association (BDA) and other national organisations.
  • Innovative and varied assessments offering a range of assessment methods aimed at providing real life skills. Use of creative and innovative teaching approaches with an emphasis on applying the learning to dietetic practice.
  • Working collaboratively across multi-professional groups in simulation facilities enhancing professional identity, knowledge and behaviours.
  • The use of case study based practical workshops in a specially equipped kitchen for the teaching of nutrition and diet therapy modules.
  • Development of large scale catering skills alongside a valid food hygiene certificate during the four-week practical catering training at a well-equipped local catering college in year 1.
  • You will have the opportunity to undertake a Food Safety course and will be awarded a Level 2 Food Safety Certificate from the Chartered Institute of Environment Health upon successful completion enabling you to prepare food safely.
  • Links with local employers and professional bodies to ensure that the course content and delivery meets current and anticipated future employer needs.
  • Four periods of practice education in a range of NHS and non-NHS settings predominantly in the West Midlands region supported by experienced and trained educators.
  • The opportunity to conduct a self-directed public health placement allows you to gain experience in diverse settings to enhance your employability.

Case-study based practical kitchen sessions in a purpose-built teaching kitchen, integrating theory with practice at all levels of the course.

Throughout your course you will study the fundamentals of dietetics:

  • Human nutrition, public health nutrition and food science
  • Public health nutrition including a 2 week public health placement
  • Sources and functions of nutrients in health and disease
  • Nutritional requirements at all stages of the life-cycle and all population groups
  • Biochemistry, human physiology and clinical medicine, being the scientific basis for your therapeutic interventions
  • Diet therapy for the treatment and prevention of disease
  • Communication skills and the underpinning behavioural science to help individuals and groups make diet and lifestyle change
  • Research methods to enable you to undertake your own research and use research.
    The course also includes three clinical placements, normally within the West Midlands.

The course also includes three clinical placements, normally within the West Midlands.

Your course will be based on a series of lectures, with associated tutorials, seminars, kitchen practicals, online discussions and simulated health care environments. You will also have a personal tutor who will guide you through your course.

This course will be assessed using a variety of methods which will vary depending upon the module. Assessment methods include written coursework/case studies, self-assessment quizzes, objective structured clinical examinations, presentations and posters, formal examinations, and practical projects, group work and development of a clinical portfolio. The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards the achieving the intended learning outcomes.

  • You will be able to become a graduate dietitian, eligible to apply for registration with the HCPC and membership of the British Dietetic Association.
  • The course is designed to ensure you will be workplace ready and able to work flexibly within the inter-professional and multi-agency environment of current and future health and social care as well as within diverse settings.
  • Upon successful completion of this course you will be able to demonstrate your professional competency and the knowledge, skills and behaviours fundamental to dietetic practice.
  • You will develop an understanding of the importance of valuing person-centred practice and the contribution of the service user.
  • You will be able to practise autonomously, basing your practice on a critical understanding of the evidence and reflecting on your own professional contribution, acknowledging and responding to your own strengths and aspirations.

In a typical week in first year, you will have approximately 19 contact hours of teaching and this will break down as:

  • Small-group teaching: small group work of 4-6 students takes place within medium group seminars.
  • Medium-group teaching: 13 hours per week typically in groups of 20 or 21 – for laboratory work or seminars each week.
  • Large-group teaching: 6 hours of lectures each week.

In addition, you will be expected to spend 21 hours each week studying and revising in your own time.

Throughout the course you will explore international, national and local food and nutrition practices and policies.

Coventry University is committed to developing global graduates. The Faculty provides opportunities for students to apply to travel and gain international experience to broaden their professional development.

Global ready

Did you know we help more students travel internationally than any other UK university according to data from the experts in higher education data and analysis, HESA?

In 2018/19, we were able to provide a total of 5,469 experiences abroad that lasted at least five days.

Much of this travel is made possible through our Global Leaders Programme, which enables students to prepare for the challenges of the global employment market, as well as strengthening and developing their broader personal and professional skills.

Explore our international experiences

1st for

international experiences

Sending more students overseas than any other UK uni 2016/17


Student experiences

The number of student trips abroad for at least 5 days in 2018/19


and counting

The number of students we’ve helped travel internationally since 2016


global programmes

As well as trips, we offer other opportunities like language courses

What our alumni say...

The course is varied and practical, which really helps to build skills and confidence to prepare you for practice after graduation. The lecturers are friendly and knowledgeable, so you feel supported throughout the course.

Sarah Serjeant, 2018 Graduate

Entry Requirements

University Course Code: HLSU221
A Level BTEC IB Diploma GCSE requirement
ABB to include Biology. A-level Chemistry is desirable but not essential. Excludes General Studies. BTEC Extended Diploma in Applied Science. DDM or above including: distinctions for 11- Unit 8:Physiology of Human Body Systems, Unit 9:Human Regulation and Reproduction, Unit 10:Biological Molecules and Metabolic Pathways. 32 points to include grade 7 in Biology. Minimum 5 GCSEs graded 9-4 / A*- C including English Language and Mathematics, or specified equivalents.


All applicants will be interviewed.

In line with the National Health Service Constitution we use a values based recruitment approach in seeking candidates with the appropriate values to support effective team working in delivering excellent patient care.

All offers are subject to satisfactory occupational health clearance, a criminal record check via Enhanced Disclosure and Barring Service (DBS) or equivalent for non-UK residents and a successful interview. For international students, if you are offered a place, the International Office will send you instructions about how to complete your DBS check, including a link to the UK Home office DBS website.


A-Level applicants are required to have three A Levels. In some courses it may be necessary for entrants to have passed specific A Levels in nominated subjects. Please see the course pages for more information.

Access Diplomas

Access to Science Diploma: a minimum of 45 credits @ level 3, science or health topics only, 15 distinctions in biology, 15 distinctions in chemistry. A total of 36 distinctions, the remaining credits to be at merits/distinctions. Applicants must already have English and Maths GCSE C or above.

Coventry University welcomes applicants who have completed, or who are studying, the Access to HE Diploma developed by the Quality Assurance Agency for Higher Education (QAA). Successful completion of the course will require you to gain 60 credits with at least 45 to be achieved at Level 3 (with the remainder at Level 2). In some cases we will require you to have gained Merit or Distinction grades in a number of units or in nominated subjects. For more information on the entry requirements for your chosen course please see the relevant course pages.

BTEC Level 3 Diplomas

The University will accept the BTEC Level 3 Extended Diploma for entry to most courses. In some cases we will require applicants to have studied either certain named modules or a specific named Diploma. The appropriate course page will have full information on the entry requirements. The University also accepts the BTEC Level 3 Subsidiary Diploma and BTEC Level 3 Diploma for entry to degree programmes, provided that they are studied in combination with other qualifications that provide a total volume of study that is equivalent to three A2 Levels. For example, you could be studying a BTEC Level 3 Diploma plus an A2 Level, or a BTEC Level 3 Subsidiary Diploma plus two A2 Levels. Where a specific A2 or BTEC subject is required for entry then you must be offering this as part of your combination of qualifications..

Select your region to find detailed information about entry requirements:

You can view our full list of country specific entry requirements on our Entry requirements page.

Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.

English language requirements

  • This course requires an IELTS of 7.0 overall, with no component lower than 6.5.
  • If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course. 
  • For more information on our approved English language tests visit our English language requirements page.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

Tuition Fees

We pride ourselves on offering competitive tuition fees which we review on an annual basis and offer a wide range of scholarships to support students with their studies. Course fees are calculated on the basis of what it costs to teach each course and we aim for total financial transparency.

For more information, please visit our Finance pages.



September 2021

£9,250 (per year)

Scholarships and bursaries

We offer a variety of scholarships and bursaries to students at Coventry University to help fund the cost of your study. Eligibility may depend on your circumstances and academic achievement.



September 2021

£17,700 (per year)

Scholarships and bursaries

There are a number of scholarships available to international students at Coventry University. EU students may be eligible for a transition bursary.

EU student fees

EU nationals and their family members starting in the 2020/21 academic year remain eligible for the same fees as home students and the same financial support. Financial support comes from Student Finance England, and covers undergraduate and postgraduate study for the duration of their course, providing they meet the residency requirement.

For tuition fee loans

EU nationals must have resided in the European Economic Area (EEA) or Switzerland for the three years prior to the start of their course. The purpose of that three year residency should not have been mainly for the purpose of receiving full time education.

For maintenance loans

EU nationals must have resided in the UK and Islands for the five years prior to the start of their course. The purpose of that five year residency should not have been mainly for the purpose of receiving full time education.

UK field trips

Any mandatory site visits and trips within the United Kingdom.

Key material

This can include core textbooks, software and equipment.

Laser prints

1,000 A4 sides of black and white laser printing credits per year.

Additional costs

This course may incur additional costs associated with any field trips, placements or work experience, study abroad opportunities or any other opportunity (whether required or optional), which could include (but is not limited to), equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas).

Reduced course fees for EU students

The UK Government has confirmed that EU students who are starting their course in September 2021 and onwards will be classified as an international student. To support our EU community who are affected by this change, Coventry University are providing an EU Member State Transition Bursary.

Students ordinarily domiciled in an EU Member State who prior to the 2021/22 academic intake qualified for UK fees (home fee status), are eligible for the EU Member State Transition Bursary. This will bring fee levels for those students across the Group into line with those of UK students for courses starting in the 2021/22 academic year.

Review more details on our EU Member State Transition Award/Bursary page.

Career prospects

Graduate Immigration Route visa

Based on current information from the UK Government, international students whose study extends beyond summer 2021 may be eligible for a visa under the UK Government’s Graduate Immigration Route, which will enable students to stay and work, or look for work, in the UK at any skill level for up to two (2) years. Check the most up to date guidance available to check your eligibility and any updates from the UK Government before making an application or enrolment decision.

Becoming a registered dietitian can provide you with a gateway to a range of diverse and exciting career opportunities including: the media, food and pharmaceutical industry, public health, freelance dietetics, private health care and consultancy, sport and leisure industry, research and academia, working for government and non-governmental organisations.

Becoming a registered dietitian can provide you with a gateway to a range of diverse and exciting career opportunities including: the media, food and pharmaceutical industry, public health, freelance dietetics, private health care and consultancy, sport and leisure industry, research and academia, working for government and non-governmental organisations.

Successful completion of this course provides eligibility to apply for registration with the Health and Care Professions Council (HCPC). It is a legal requirement that anyone who wishes to practice using a title protected by the Health Professions Order 2001 is on the HCPC Register. For more information please see the HCPC website.

Where our graduates work

Many of our graduates get their first job as a dietitian working within the public sector, usually in the National Health Service (NHS).


By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the university. A copy of the 20/21 Contract can be found here. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the university will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the university.

The tuition fee for the course that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For UK and EU students, if Parliament permit an increase in tuition fees, we may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation. Following the UK’s exit from the European Union, EU students should be aware that there may be a change to UK laws following the UK’s exit, this may change their student status, their eligibility to study part time, and/or their eligibility for student finance. We will act in accordance with the UK’s laws in force in relation to student tuition fees and finance from time to time.

For International students the tuition fee that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For international students, we may increase fees for each subsequent year of study but such increases will be no more than 5% above inflation.

Admission to this course is subject to Disclosure and Barring Service (DBS) checks and a successful interview. Find out about the application process