The Culinary Nutrition certificate program at the Natural Gourmet Center offers students an in-depth and hands-on exploration of evidence-based nutrition. The program explores the science of nutrition, trends and specialized diets, and nutrition in the marketplace, all through lectures and kitchen labs. Developed and led by Chef Celine Beitchman, MS., ICE’s director of nutrition, the curriculum is taught by experts from the food, health and nutrition fields.
Upon completion of the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective. This course covers food-based macronutrients, nutrients of concern in vegan/vegetarian diets, econutrition and sustainable food systems, farm-to-table and root-to-frond cooking, food allergies and allergy-free cooking, alternative diets, and macrobiotic, paleo, raw and Ayurvedic cooking. Each full day consists of a lecture and kitchen lab. Students are expected to attend all lectures, take notes as required and actively participate in class discussions and group projects. Students will work in assigned groups to complete the outlined kitchen lab assignments.