Culinary Nutrition

Developed in response to industry and consumer concerns about food allergies, food intolerance and food-intake related diseases, the Culinary Nutrition bachelor's degree is designed to produce chefs who know how to make nutritious food, and nutritionists who know how to cook. It is the first of its kind to receive accreditation from the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association.

As a student in the program, you’ll learn to develop sensory evaluation techniques, nutritional diagnostic skills and innovative food products. Through the completion of a career co-op in your senior year, you'll apply your practical knowledge in a professional setting of your choice. Qualified students may have the opportunity to replace their co-op experience with a summer term abroad.

Available at the Providence and Denver campuses, the program is open to students who have earned an associate degree in either Culinary Arts or Baking & Pastry Arts* and have a 3.0 GPA. You may enroll in the program at the beginning of any term; you must complete an application to enter. Learn more in the comprehensive program brochure (163K PDF). You may also contact Marleen Swanson, M.S., R.D., M.B.A., at 303-256-9539.

As a graduate, you will be positioned to work in major test kitchens, health care facilities, cruise ships, spas, resorts and the personal chef industry, where an emphasis on nutrition is fundamental.

To reflect the vision of the university, the Culinary Nutrition program has established the following mission and goals. The program is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-0040, ext. 5400. Program graduates will be eligible for but not guaranteed a dietetic internship program. Upon completion of a dietetic internship, graduates are eligible to sit for the registration exam to become a Registered Dietitian.

*Baking & Pastry Arts students must complete the first-year Culinary Arts laboratory portion of the Culinary Arts Advanced Standing program, NUTR2001, and sophomore culinary laboratory term prior to entering the Culinary Nutrition program.

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