Culinary
Nutrition
Nutrition
Culinary Nutrition Overview
The hospitality industry is going through a fundamental change that has created exciting careers for a new kind of culinary professional. More and more, consumers are using nutrition as a basis for their buying decisions at everyday eateries such as restaurants and hotels. At the same time, those consumers are demanding more appealing meals from institutions such as hospitals, retirement communities, and schools. Simply put, healthy food is expected to taste great, and great tasting food is expected to be healthy.
Culinary Institute of Virginia’s Associate of Applied Science Degree in Culinary Arts and Applied Nutrition can help you develop the specialized skills needed by employers across the hospitality and healthcare industries. While developing fundamental culinary skills through hands-on time in our professional kitchens, you will study the science behind culinary nutrition and dietary management. In 15 months, you can be prepared for a career in the emerging market of healthy hospitality!
Students will merge classic culinary technique with nutrition science to develop the specialized knowledge necessary to serve health-conscious consumers. The Culinary Arts and Applied Nutrition curriculum includes a real world externship that allows students to apply learned skills and gain valuable experience.
CULINARY SKILLS AND TECHNIQUES:
These foundational courses cover basic skills and techniques used by professional chefs in any food service environment:
- Mise en Place and Kitchen Organization
- Cooking Methods and Principles
- Baking and Pastry Fundamentals
- Fabrication of Meat, Seafood, and Poultry
- Plating and Presentation Techniques
NUTRITION AND DIETARY MANAGEMENT:
Human nutrition is explored from the perspective of culinary arts. These courses focus on preservation of taste, flavor, and presentation when preparing healthful food:
- Dietary Conditions and Therapies
- Nutrition Analysis and Recipe Modification
- Alternative Cooking and Baking Techniques
- Menu Planning and Development
- Ingredient Integrity and Sourcing
CULINARY OPERATIONS MANAGEMENT:
Throughout the program, students study management’s role in creating a safe, compliant, and efficient operation. Emphasis is placed on quality control measures that are crucial when serving specialized diets and /or high risk populations:
- Kitchen Sanitation and Safety
- Management of Patient Service and Etiquette
- HACCP Planning and Production
- Purchasing and Storeroom Management
Prepare yourself for a culinary career focused on nutrition, wellness, and dietary management. Work alongside chef instructors & nutrition professionals as you develop culinary skills through a modern, healthful approach.
Upon completion, graduates with an Associates of Applied Science in Culinary Arts and Applied Nutrition could possibly pursue a career in the following areas:
- Healthcare Operations
- Personal Chef Services
- Resorts and Spas
- Hotels & Restaurants
- Catering and Event Services
- Schools and Universities
Program Requirements
| Course ID | Course Name | Credits |
|---|---|---|
| BPA245 | Alternative Baking | 2 |
| CAA105 | Culinary Skills | 2 |
| CAA110 | Culinary Techniques | 2 |
| CAA115 | Kitchen Essentials | 3 |
| CAA120 | Culinary Fundamentals | 2 |
| CAA140 | Introduction to a La Carte | 2 |
| CAA145 | Retail Production | 2 |
| CAA150 | Baking and Pastry Fundamentals | 2 |
| CAA200 | Meat Selection and Utilization | 2 |
| CAA240 | International Cuisine | 2 |
| CAA255 | Procurement and Food Service Cost Control | 3 |
| CAA260 | Culinary Nutrition | 3 |
| CAA280 | Externship-CUL I-a | 1 |
| CAA285 | Externship-CUL I-b | 1 |
| NUT110 | Introduction to Dietary Management | 3 |
| NUT210 | Menu Development in Culinary Nutrition | 3 |
| NUT220 | Applied Concepts in Culinary Nutrition | 2 |
| NUT230 | Customer Service Management in Culinary Nutrition | 3 |
| NUT240 | Dietary Management Capstone | 2 |
| Course ID | Course Name | Credits |
|---|---|---|
| COM115 | Principles of Communication | 3 |
| ENG110 | College Composition | 3 |
| HUM205 | Culture and Diversity: Exploring the Humanities | 3 |
| MTH120 | College Mathematics | 3 |
| PSY105 | Introduction to Psychology | 3 |
| Course ID | Course Name | Credits |
|---|---|---|
| CAA100 | Essentials for Success | 3 |
Visit the ECPI University Catalog for the most current program information.
The Culinary Arts and Applied Nutrition program is designed to educate and train culinarians to compete for employment in food service operations that specialize in nutrition-based menus and specialized diets. Graduates of the program are expected to:
- Apply sound judgment and ethical practices in the professional food service environment.
- Apply ServSafe standards to insure a safe and secure workplace.
- Apply learned culinary technical and analytical skills.
- Communicate effectively to various audiences.
- Practice continuous improvement in culinary arts and dietetics.
- Collaborate effectively with team members to achieve success.
New Blended Learning Program Option Overview
The new Culinary Institute of Virginia blended learning program pairs the best of online and in-seat course options to optimize hands-on instruction and flexibility of scheduling for students. Click the button below if you’d like to know more!
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Culinary Nutrition Overview
The hospitality industry is going through a fundamental change that has created exciting careers for a new kind of culinary professional. More and more, consumers are using nutrition as a basis for their buying decisions at everyday eateries such as restaurants and hotels. At the same time, those consumers are demanding more appealing meals from institutions such as hospitals, retirement communities, and schools. Simply put, healthy food is expected to taste great, and great tasting food is expected to be healthy.
Culinary Institute of Virginia’s Associate of Applied Science Degree in Culinary Arts and Applied Nutrition can help you develop the specialized skills needed by employers across the hospitality and healthcare industries. While developing fundamental culinary skills through hands-on time in our professional kitchens, you will study the science behind culinary nutrition and dietary management. In 15 months, you can be prepared for a career in the emerging market of healthy hospitality!
-
Students will merge classic culinary technique with nutrition science to develop the specialized knowledge necessary to serve health-conscious consumers. The Culinary Arts and Applied Nutrition curriculum includes a real world externship that allows students to apply learned skills and gain valuable experience.
CULINARY SKILLS AND TECHNIQUES:
These foundational courses cover basic skills and techniques used by professional chefs in any food service environment:
- Mise en Place and Kitchen Organization
- Cooking Methods and Principles
- Baking and Pastry Fundamentals
- Fabrication of Meat, Seafood, and Poultry
- Plating and Presentation Techniques
NUTRITION AND DIETARY MANAGEMENT:
Human nutrition is explored from the perspective of culinary arts. These courses focus on preservation of taste, flavor, and presentation when preparing healthful food:
- Dietary Conditions and Therapies
- Nutrition Analysis and Recipe Modification
- Alternative Cooking and Baking Techniques
- Menu Planning and Development
- Ingredient Integrity and Sourcing
CULINARY OPERATIONS MANAGEMENT:
Throughout the program, students study management’s role in creating a safe, compliant, and efficient operation. Emphasis is placed on quality control measures that are crucial when serving specialized diets and /or high risk populations:
- Kitchen Sanitation and Safety
- Management of Patient Service and Etiquette
- HACCP Planning and Production
- Purchasing and Storeroom Management
-
Prepare yourself for a culinary career focused on nutrition, wellness, and dietary management. Work alongside chef instructors & nutrition professionals as you develop culinary skills through a modern, healthful approach.
Upon completion, graduates with an Associates of Applied Science in Culinary Arts and Applied Nutrition could possibly pursue a career in the following areas:
- Healthcare Operations
- Personal Chef Services
- Resorts and Spas
- Hotels & Restaurants
- Catering and Event Services
- Schools and Universities
-
Program Requirements
Core Requirements
42 semester credit hours
Course ID Course Name Credits BPA245 Alternative Baking 2 CAA105 Culinary Skills 2 CAA110 Culinary Techniques 2 CAA115 Kitchen Essentials 3 CAA120 Culinary Fundamentals 2 CAA140 Introduction to a La Carte 2 CAA145 Retail Production 2 CAA150 Baking and Pastry Fundamentals 2 CAA200 Meat Selection and Utilization 2 CAA240 International Cuisine 2 CAA255 Procurement and Food Service Cost Control 3 CAA260 Culinary Nutrition 3 CAA280 Externship-CUL I-a 1 CAA285 Externship-CUL I-b 1 NUT110 Introduction to Dietary Management 3 NUT210 Menu Development in Culinary Nutrition 3 NUT220 Applied Concepts in Culinary Nutrition 2 NUT230 Customer Service Management in Culinary Nutrition 3 NUT240 Dietary Management Capstone 2 Arts and Sciences
15 semester credit hours
Course ID Course Name Credits COM115 Principles of Communication 3 ENG110 College Composition 3 HUM205 Culture and Diversity: Exploring the Humanities 3 MTH120 College Mathematics 3 PSY105 Introduction to Psychology 3 Self Integration
3 semester credit hours
Course ID Course Name Credits CAA100 Essentials for Success 3 Visit the ECPI University Catalog for the most current program information.
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The Culinary Arts and Applied Nutrition program is designed to educate and train culinarians to compete for employment in food service operations that specialize in nutrition-based menus and specialized diets. Graduates of the program are expected to:
- Apply sound judgment and ethical practices in the professional food service environment.
- Apply ServSafe standards to insure a safe and secure workplace.
- Apply learned culinary technical and analytical skills.
- Communicate effectively to various audiences.
- Practice continuous improvement in culinary arts and dietetics.
- Collaborate effectively with team members to achieve success.
-
New Blended Learning Program Option Overview
The new Culinary Institute of Virginia blended learning program pairs the best of online and in-seat course options to optimize hands-on instruction and flexibility of scheduling for students. Click the button below if you’d like to know more!