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.
- 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
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:
- 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.
- 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 “C” or better.
- Satisfactory completion of all courses with a minimum of overall cumulative GPA of 2.0.
- A recommendation for graduation and completion of an exit interview with faculty.
- File a petition to graduate and complete exit interviews with Financial Aid, Career Placement and Accounting Counselors.
- Completion of the First Year Experience courses (FYE 101, 103) with a PASS advisor.
- 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