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Bachelor of Science in Culinary Nutrition

Bachelor of Science in Culinary Nutrition

Do you like food? Do you love to cook? Do you believe that you can control your health?

The Culinary Nutrition Bachelor of Science degree at Life University prepares students to respect food and the food system as an integral part of health and healing. Culinary nutrition is an exciting interdisciplinary research-based field with biochemical underpinnings that form a framework on which creative culinary professionals hang their artfully designed recipes. Graduates will be able to merge culinary nutrition skills with traditional business skills such as entrepreneurship and technical writing to lead the growing field of using food restoratively and therapeutically to promote vibrant health and flavorful food. Coursework focuses on culinary arts, functional nutrition, culinary nutrition, food science, sustainability, entrepreneurship and food service management.

Career Opportunities


  • Food Industry Entrepreneur
  • Food Industry Product Development
  • Professional chef/sous chef/line cook
  • Culinary Nutrition consultant (menu development private industry)
  • Therapeutic or Spa Chef
  • Private Caterer
  • Personal chef/celebrity chef
  • Food writing (blog, internet, cookbook, ghost writer, technical writing partner)
  • Health promotion consultant

Degree Requirements


Students receiving a Bachelor of Science in Nutrition degree must complete a minimum of 186 credit hours of instruction.

CORE CURRICULUM OFFERINGS
Area A Communications & Humanities 20 hours
Area B Science, Mathematics & Computers 25 hours
Area C Social Sciences 20 hours

Sub-total: 65 credit hours

BACHELOR OF SCIENCE OFFERINGS
Area A Culinary Nutrition Core 53 hours
Area B Major Program Requirements 30 hours
Area C Other Nutrition, Science or Business Requirements 33 hours
Area D General Electives 5 hours

Sub-total: 121 credit hours

Additional Completion Requirements


Additional Completion Requirements:

  1. Completion of at least four years of prescribed study, of which the last year must be in residence at Life University, with at least 47 hours of courses in the last year of residency.
  2. No courses used in Areas I-III may be used in Areas IV-VII, and all courses in Areas IV-VI must have a grade of ā€œCā€ or better.
  3. Satisfactory completion of all courses with a minimum of overall cumulative GPA of 2.0.
  4. A recommendation for graduation and completion of an exit interview with faculty.
  5. File a petition to graduate and complete exit interviews with Financial Aid, Career Placement and Accounting Counselors.
  6. Completion of the First Year Experience courses (FYE 101, 103) with a PASS advisor.
  7. Student will complete CLP 090 (8 core life proficiencies).

Course Descriptions. Click to open

Course # Course Name *Prereq. Lec. Hrs. Lab Hrs. Credit Hrs.
ENV 203 SUSTAINABLE AGRICULTURE AND FOOD SYSTEMS 0 Hours 0 Hours 2 Hours

This course will focus on the social, economic and environmental aspects of food and agriculture and how this affects the food industry. Grounded in a farm to fork philosophy, this course will take the stance that healing the system promotes vitalism on a wide scale. Practical ways to implement sustainable programs in the food industry will be highlighted.

NTR 250 FOOD AND HEALTH WRITING ENG101 0 Hours 0 Hours 2 Hours

Through discussion, lecture and exercises, both historical and contemporary food writing will be examined. Students will write about food, food issues, and health issues for a variety of outlets, such as newspapers, magazines, blogs, cookbooks, and broadcast media.

NTR 370 INTERNATIONAL AND CULTURAL CUISINE NTR 209, 300 OR 380 0 Hours 0 Hours 1 Hours

This course will cover the cuisine and cultures of various regions of the planet for the purpose of promoting respect for cultural diversity and appreciating the synergistic food elements of these cuisines. Grounded in principles of sustainability, this course will review World Cuisines; as well as the restrictions and rationales for religious based food practices of the world.

NTR 371 HERBS, SPICES AND OILS NTR 209, 300 OR 380 0 Hours 0 Hours 3 Hours

Students will learn how herbs and spices have become a part of modern cuisine as well as an integral part of functional nutritional cuisine. Students will learn to pair herbs and spices both for their flavor components as well as their synergistic healing aspects.

NTR 372 MODERNIST CUISINE NTR304 or CHM112 0 Hours 0 Hours 3 Hours

This course will cover the three aspects of modern cuisine and molecular gastronomy including the social, artistic and technical aspects of food preparation. In depth study of advanced culinary science including food preparation, cooking methods and the physical transformations of ingredients that occur in cooking will take place.

NTR 380 FUNCTIONAL NUTRITION NTR300 or equivalent 0 Hours 0 Hours 5 Hours

This course is grounded in a food first approach to healing. This course presents the fundamental concepts of functional nutrition, including biochemical individuality, environmental factors, physiological functions and imbalances, triggers and mediators, clinical imbalances, detoxification, GI issues and the interplay of mind/ body and spirit as it relates to health.

NTR 484 PRODUCT RESEARCH AND DEVELOPMENT NTR301 0 Hours 0 Hours 2 Hours

Students will research and develop a potential product to bring to market using laboratory time for developmental trials. Sensory data will be gathered and used to modify and refine the product.

NTR 481 CULINARY NUTRITION I: HEALTH PROMOTION AND MAINTENANCE NTR380 0 Hours 0 Hours 4 Hours

Grounded in sustainability, this course will cover current trends in culinary arts, trends in food technology, food-based nutrients, optimizing nutrition through food, menu composition for health, flavor science/ synergies, and the art of culinary translation. The recipes presented in this course will promote health and maintenance in a healthy individual.

NTR 482 CULINARY NUTRITION II: IMBALANCES AND RESTORATIONS NTR481 0 Hours 0 Hours 4 Hours

Grounded in sustainable practices and based on principles of functional nutrition, this course will cover traditional and emerging elimination diets, addictions and eating disorders, sports cuisine for restoration, ferments and cultures, detoxification, purees, and menu planning for disease states. As well, food synergies and healing will be addressed.

NTR 483 CULINARY NUTRITION III: FLAVOR, SUSTAINABILITY AND BEAUTY FOR VIBRANCY NTR482 0 Hours 0 Hours 4 Hours

This course will cover culinary sustainability from snout to tail, organic vs conventional food products, plant-based cuisine, raw cuisine, brain health, farm to fork for flavor, mindful eating, and presentation trends.

Sub-total: 30 credit hours