BSc (Hons) Dietetics Degree Apprenticeship

Our programme will enable learners to study for a degree whilst in paid employment
Foods to lower cholesterol and heart care shot on wooden table
Course pending approval
If you have an enquiry about any of the apprenticeships at the University of Plymouth, please complete the below form.
Enquiry Form
You can also call us on +44 1752 583625.
Office hours are Monday–Friday, 08:30–16:30

How to apply

Please check back for open date of applications for September 2025.
For more information or to express your interest please complete our online enquiry form.
The potential apprentice will be required to complete an Initial Needs Analysis (INA) with the support of their employer and the University to ensure the Apprenticeship programme is an appropriate solution to their skills development needs. On completion of the INA the University will assess the information provided and determine the next steps.
Apprentices do not pay any course fees – costs are covered by the government and/or employer

Funding models for employers

We can support employers in accessing funding via the apprenticeship levy or provide alternative funding options to minimise or eradicate any up-front cost to the organisation.
There are currently two funding models:
  • Fully-funded: Levy paying organisations.
  • Co-funded: Non-levy organisations and levy who have exceeded their levy contribution.
Fully-funded
If the annual pay bill of your organisation exceeds £3 million you will pay for your apprenticeship training through your levy account. If you have exceeded your levy contribution you will fund apprenticeship training through the co-funded model – to better understand how this will work please contact us.
  • Employer contribution: Employee salary only.
  • Apprentices contribution: £0.
Co-funded
If you are a non-levy paying organisation (the annual pay bill of your organisation is less than £3 million) or you are a levy organisation who has exceeded their pot, the government will financially co-support your apprenticeship training – they will contribute 95 per cent of the costs and the employer will contribute 5 per cent.
  • Government contribution £22,800.
  • Employer contribution £1200.
  • Apprentice contribution £0.

Overview of modules

Year 1
Human Nutrition, Food Studies and the Lifecycle
Psychosocial Aspects of Patient Centred Care
Nutritional Epidemiology & Public Health Nutrition
Preparation for Dietetic Practice
Nutritional Biochemistry
Physiology and Genetics

Year 2
Pathophysiology
Dietetics 1
Metabolism and Pharmacology
Metabolism and Immunology
Placement 1
Dietetics in Practice 1

Year 3
Project Design
Dietetics 2 (CBL)
Dietetics in Practice 2
Placement 2
Dissertation
Leadership Roles for Sustainability

Assessment methods

As an apprentice learner, you will be assessed utilising a diverse range of assessment methods. This could include online examinations, coursework assessments such as essays, poster presentations or short reports. In addition, practical skills will be assessed during practice placements.
Throughout the programme apprentice learners will also be required to maintain an electronic portfolio of evidence of learning, which on successful completion of the programme can become the foundation of your future continuing professional development.
As an apprentice learner, you will also receive regular support from a workplace mentor facilitating your reflection and integration of your learning within the workplace.

Programme summary

The aim of this programme is to offer a challenging and rewarding undergraduate experience to its apprentices, developing future practitioners, who are confident in delivering professional and inter-professional practice and contributing to future research in an ever-changing health care environment.
On successful completion of this programme, you will have achieved a bachelors honours degree in Dietetics and therefore will be eligible to apply for registration with the Health and Care Professions Council as a Dietitian.
The programme is delivered through blended-learning, using a variety of technologies to allow apprentices to learn at their own pace. Apprentices will visit the University in person for one week at the beginning of each academic year to meet the programme team, other learners and attend laboratory and practical sessions. They will then learn ‘virtually’ alongside other apprentices nationwide one day per week, plus a further day protected ‘off the job’ learning. Apprentices will be provided with opportunities to learn with and from others during webinars and online forums.

Who is the programme for?

Healthy eating, nutrition and lifestyles are becoming key issues in today’s society. By focusing on the impact of food and nutrition on health, you'll use your knowledge and skills to make a difference to people’s lives. By combining theoretical modules with clinical placements you’ll gain all the skills you need for your future career. On successful completion of the course you'll be eligible to apply for registration with the Health and Care Professions Council.
Dietitians interpret the science of nutrition to improve health and treat diet related diseases and conditions. They educate and give practical and personal advice to patients, carers or colleagues. They advise and help to maintain nutritional status when individuals want to trial dietary interventions, such as exclusion diets, nutritional supplementation or dietary interventions, in a multitude of different areas. They use recognised methodologies to critically appraise all forms of evidence and research, to inform their advice. They help improve their patient’s quality of life.
Join a programme that has been designed in partnership with leading NHS trusts and offers a flexible blended approach to learning.
A close-up of a woman who is taking part in a research trial into nasogastric tube feeding of nutrients and the effects on gastrointestinal intake and calorie consumption and the effects within the digestive system.
Female nutritionist discussing with her client about fruit portion in diet.
University of Plymouth Dietetic students on campus
Natural products for healthy bowel.
Woman nutritionist using digital tablet in office, consulting patient.

Areas of specialism

  • @Experience cutting-edge nutrition research with world-class academics, putting research into practice and developing the future dietetic profession.

  • @Develop the knowledge, skills and behaviours expected of a registered dietitian.

  • @Inter-professional learning opportunities to deepen your understanding of your role and the role of others.

  • @Practice placements throughout the course allow you to gain experience in a range of settings.

  • @Opportunity to work on an in-depth research project in an area related to dietetics or nutrition. 

Course facts

Duration: 3 years
Study expectations per week: One day off-the-job learning set with the University online and an additional minimum of 6 hours further off-the-job learning for independent study.
Delivery type: Blended learning; a mix of ‘in person’ teaching and online learning.
Entry requirements:
  • GCSE minimum grade C/4 (or accepted equivalent) in mathematics and English.
  • GCSE (or equivalent) in a science related subject (including social sciences) is preferable.
  • Evidence of Level 3 qualifications (to include a science related subject is preferable).
  • Satisfactory Enhanced DBS check and occupational health clearance.
  • Students must be 18 years old or over at the start date of this programme.
Dr Raul Bescos Garcia monitoring a patient
Nutritionist organising meal plans for a couple during a diet consultation
Dietetic students during a practical cooking session making pasties.
A nutritionist specialist is teaching a trainee nurse about dietetic research.
Balanced nutrition concept for clean eating flexitarian mediterranean diet. Assortment of healthy food ingredients for cooking on a wooden kitchen table.
A close-up of a woman who is taking part in a research trial into nasogastric tube feeding of nutrients and the effects on gastrointestinal intake and calorie consumption and the effects within the digestive system.

Core skills

  • ?Become an effective advocate for the profession and the patients you support

  • ?Demonstrate leadership

  • ?Be able to confidently apply the model and process of dietetic practice to a range of patient conditions and settings

  • ?Become an evidence based practitioner

image courtesy of Getty - Diabetes risk factors pointed out by a doctor

Benefits to the business

  • Invest in your staff and develop your workforce.
  • Opportunities to apply for apprenticeships levy fund.
  • Address organisational skills gap.
  • Attract and retain new talent.
  • Create opportunities for staff development.

Benefits to the apprentice

  • Integrate both academic study with work-based learning.
  • Experience university study while continuing to work and earn a wage.
  • Receive support from an employer who wants to invest in your future.
  • Have a university experience that recognises your work status.
  • Shape your practice according to the recognised Model and Process for dietetic practice.
A young man wearing headphones is working and studying from home on a laptop.

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