Culinary Nutrition Overview
The hospitality industry is going through a fundamental change that has created demand 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 less than 15 months, you can be prepared for a career in the emerging market of healthy hospitality!
- Program Description
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 & Techniques:
- Possible Career Track
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
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 CAA130 Pantry Kitchen 2 CAA140 Introduction to a La Carte 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 3 MTH120 College Mathematics 3 PSY105 Introduction to Psychology 3
3 semester credit hours
Course ID Course Name Credits CAA100 Essentials for Success 3
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 will be able to:
- 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.
For more information about our graduation rates, the median debt of students who have completed the program, and other important information, please click here.
- Program Guide
- Download Program Guide (399.22 KB)