# Culinary Nutrition **Institution:** Culinary Institute Of Virginia of ECPI University **College:** Culinary Arts **Sub-Program:** Culinary Arts **Degree:** Associate of Applied Science in Culinary Arts and Applied Nutrition **Canonical URL:** https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-nutrition-associate-degree **Last Updated:** 2026-08-25T18:04:24+00:00 ## 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! - **15 Months Associate's Degree** — 60 Credit Hours - **5 week terms** — 1 - 2 Courses Per Term ### Possible Career Paths Graduates of this program pursue many different career paths. Some of the most common are: - **Personal Chef & Wellness Services** Creates customized meals and desserts tailored to specialized diets, wellness goals, and individual nutritional needs in private, spa, or resort settings. - **Corporate & Commercial Culinary** Develops menus, products, and food concepts for companies, restaurants, and hospitality brands, often supporting wellness, innovation, and culinary operations. - **Healthcare & Institutional Dining** Oversees food service and meal planning in healthcare, education, or residential settings, with attention to nutrition, safety, and dietary needs. ## Program Structure and Learning Formats ### Locations - [Norfolk, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/norfolk-va) - [Virginia Beach, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/virginia-beach-va) - [Richmond, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/richmond-va-glen-allen) ## **Culinary Nutrition Curriculum** Associate of Applied Science in Culinary Arts and Applied Nutrition ### Featured Courses - **Introduction to Dietary Management** — NUT110 This course will introduce students to the major concepts, organizational structure, and applications of nutrition therapy prominently featured in specialized food service operations. - **Applied Concepts in Culinary Nutrition** — NUT220 This course will outline techniques for large production cookery within the HACCP guidelines. Students will learn to apply a range of production styles from Cook-Chill to Batch-Cookery and document according the regulatory requirements. ### Program Requirements To receive the Associate of Applied Science in Culinary Arts and Applied Nutrition, students must earn 60 semester credit hours. The program requires a minimum of 4 semesters, which is equivalent to 15 months or 60 weeks of instruction. The program requirements are as follows: #### Core Courses 42 semester credit hours **Fulfill ALL of the following requirements:** **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [BPA245](https://www.ecpi.edu/course/BPA245 "View BPA245") | [Alternative Baking](https://www.ecpi.edu/course/BPA245 "View BPA245") | 2 | | [CAA101](https://www.ecpi.edu/course/CAA101 "View CAA101") | [Culinary Skills](https://www.ecpi.edu/course/CAA101 "View CAA101") | 2 | | [CAA111](https://www.ecpi.edu/course/CAA111 "View CAA111") | [Culinary Techniques](https://www.ecpi.edu/course/CAA111 "View CAA111") | 2 | | [CAA115](https://www.ecpi.edu/course/CAA115 "View CAA115") | [Kitchen Essentials](https://www.ecpi.edu/course/CAA115 "View CAA115") | 3 | | [CAA121](https://www.ecpi.edu/course/CAA121 "View CAA121") | [Culinary Fundamentals](https://www.ecpi.edu/course/CAA121 "View CAA121") | 2 | | [CAA140](https://www.ecpi.edu/course/CAA140 "View CAA140") | [Introduction to a La Carte](https://www.ecpi.edu/course/CAA140 "View CAA140") | 2 | | [CAA150](https://www.ecpi.edu/course/CAA150 "View CAA150") | [Baking and Pastry Fundamentals](https://www.ecpi.edu/course/CAA150 "View CAA150") | 2 | | [CAA200](https://www.ecpi.edu/course/CAA200 "View CAA200") | [Meat Selection and Utilization](https://www.ecpi.edu/course/CAA200 "View CAA200") | 2 | | [CAA240](https://www.ecpi.edu/course/CAA240 "View CAA240") | [International Cuisine](https://www.ecpi.edu/course/CAA240 "View CAA240") | 2 | | [CAA255](https://www.ecpi.edu/course/CAA255 "View CAA255") | [Procurement and Food Service Cost Control](https://www.ecpi.edu/course/CAA255 "View CAA255") | 3 | | [CAA260](https://www.ecpi.edu/course/CAA260 "View CAA260") | [Culinary Nutrition](https://www.ecpi.edu/course/CAA260 "View CAA260") | 3 | | [CAA280](https://www.ecpi.edu/course/CAA280 "View CAA280") | [Externship-CUL I-a](https://www.ecpi.edu/course/CAA280 "View CAA280") | 1 | | [CAA285](https://www.ecpi.edu/course/CAA285 "View CAA285") | [Externship-CUL I-b](https://www.ecpi.edu/course/CAA285 "View CAA285") | 1 | | [NUT110](https://www.ecpi.edu/course/NUT110 "View NUT110") | [Introduction to Dietary Management](https://www.ecpi.edu/course/NUT110 "View NUT110") | 3 | | [NUT210](https://www.ecpi.edu/course/NUT210 "View NUT210") | [Menu Development for Culinary Nutrition](https://www.ecpi.edu/course/NUT210 "View NUT210") | 3 | | [NUT220](https://www.ecpi.edu/course/NUT220 "View NUT220") | [Applied Concepts in Culinary Nutrition](https://www.ecpi.edu/course/NUT220 "View NUT220") | 2 | | [NUT230](https://www.ecpi.edu/course/NUT230 "View NUT230") | [Customer Service Management in Culinary Nutrition](https://www.ecpi.edu/course/NUT230 "View NUT230") | 3 | | [NUT240](https://www.ecpi.edu/course/NUT240 "View NUT240") | [Dietary Management Capstone](https://www.ecpi.edu/course/NUT240 "View NUT240") | 2 | AND **Complete ANY of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA130](https://www.ecpi.edu/course/CAA130 "View CAA130") | [Pantry Kitchen](https://www.ecpi.edu/course/CAA130 "View CAA130") | 2 | | [CAA145](https://www.ecpi.edu/course/CAA145 "View CAA145") | [Retail Production](https://www.ecpi.edu/course/CAA145 "View CAA145") | 2 | #### Arts and Sciences Courses\* 15 semester credit hours **Complete ALL of the following Courses:** *\*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.* | Course ID | Course Name | Credit Hours | |---|---|---| | [COM115](https://www.ecpi.edu/course/COM115 "View COM115") | [Principles of Communication](https://www.ecpi.edu/course/COM115 "View COM115") | 3 | | [ENG110](https://www.ecpi.edu/course/ENG110 "View ENG110") | [College Composition](https://www.ecpi.edu/course/ENG110 "View ENG110") | 3 | | [HUM205](https://www.ecpi.edu/course/HUM205 "View HUM205") | [Culture, Thought, and the Human Experience](https://www.ecpi.edu/course/HUM205 "View HUM205") | 3 | | [MTH120](https://www.ecpi.edu/course/MTH120 "View MTH120") | [College Mathematics](https://www.ecpi.edu/course/MTH120 "View MTH120") | 3 | | [PSY105](https://www.ecpi.edu/course/PSY105 "View PSY105") | [Introduction to Psychology](https://www.ecpi.edu/course/PSY105 "View PSY105") | 3 | #### Self-Integration Courses 3 semester credit hours **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA100](https://www.ecpi.edu/course/CAA100 "View CAA100") | [Essentials for Success](https://www.ecpi.edu/course/CAA100 "View CAA100") | 3 | ## Culinary Nutrition Outcomes 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.