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The Culinary Nutrition Certificate provides hands-on culinary knowledge and experience that can be used to help patients and clients make healthy changes through food choices and cooking techniques.
This certificate pairs well with: Nutrition, Exercise Science, Health Coaching, Nursing, Hospitality Leadership, Integrative Health Care, and Lifestyle Medicine majors!
A total of 20 credit hours is required for this certificate, 17 hours of required courses and 3 hours of elective courses. All courses must be completed with a with a grade of “C” or better.
Required Courses (17 credits):
RST 1200 – Basic Cooking Skills – Credits: 3
NUT 2040 – Introduction to Nutrition – Credits: 3
NUT 3110 + RST 3110 – Food Science + Lab – Credits: 3+1
NUT 3820 – Plant Based Nutrition – Credits: 1
RST 3920 – Plant Based Cooking – Credits: 3
RST 3950 – Healthy Lifestyle Cooking – Credits: 3
Elective Course:
Select one of the courses below:
BVG 1910 – Introduction to Homebrewing & Fermentation – Credits: 3
NUT 3200 – Nutrition and Sports Performance – Credits: 3
NUT 3400 – Nutrition and Weight Management – Credits: 3
NUT 3850 – Nutrition and Chronic Disease – Credits: 3
RST 2500 – Basic Baking – Credits: 3
RST 3350 – International Cooking – Credits: 3
RST 3905 – Farm to Table Sustainability – Credits: 3
Total Credits: 20
A grade of “C” or better is required for each course in this program to count toward the awarded certificate.