Certificate of Achievement (Transcripted): Culinary Nutrition

Below is a sample academic plan that shows you how you can complete your Certificate in a timely manner. Your path may look different depending on your circumstances?for example, if you attend part-time, choose to take Intersession or Summer courses, or have earned prior credit (Credit for Prior Learning, Dual Enrollment, Transfer Credit). You are required to meet with a counselor to set up a comprehensive education plan that is tailored to your individual circumstances and goals.

The Culinary Nutrition Certificate program provides students with a comprehensive understanding of the relationship between food, nutrition, and health, as well as the culinary skills necessary to create delicious and nutritious meals. This program is ideal for individuals who are interested in pursuing careers in nutrition, culinary arts, or related fields.

Demonstrate knowledge and skills in nutrition and food for entry-level nutrition and food related careers.

Apply core food principles to prepare nutritious foods.

Demonstrate a variety of communication strategies in nutrition and food education.

Program Map

GE General Education Course
M Major Course
E Elective Course
SI Summer/Intersession Course *
* Course is appropriate for Summer and Intersession, which are accelerated terms.

Getting Started

Comprehensive Education Plan: You are required to meet with a counselor for a comprehensive educational plan that is tailored to your individual circumstances and goals. Please schedule an appointment with a counselor in your first semester.

First Semester

11.5-12.5 units
NUTR 101
The Food System and Career Opportunities
This course covers the global food system, sustainability, regulations, and career opportunities in dietetics, food science, and the food industry. It equips students with the required knowledge to prepare for their future careers by exploring employment trends, educational requirements, necessary skills, and ethics in these dynamic fields.
    CULN 110 or N
    Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Same as Nutrition 110.
      OR
      Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Also includes study of worker safety. Same as Culinary Arts 110.
        NUTR 112 or NUTR 115
        Principles of nutrition and their application to personal lifestyle and a professional kitchen through an analysis of marketing, food trends, menu design, and recipe modification.
          OR
          This course examines the biological basis of human nutrition through the integration of biology, physiology, biochemistry, and microbiology. Using the scientific method, students analyze how nutrients are digested, absorbed, and metabolized, and evaluate the effects of deficiencies and excesses across the lifecycle. Emphasis is placed on hypothesis testing, evidence-based reasoning, and the interdependency of the sciences to explain nutrition’s role in health and disease. Topics include dietary standards, nutrient metabolism, food selection, physical activity, biotechnology, and issues of equity in food access.
            Plan 1: 5. Natural Sciences
            Plan 1: 7A. Lifelong Understanding
            NUTR 116 or CULN 116
            Application of scientific principles in the preparation of selected food products with emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods. Same as CULN 116.
              OR
              Application of scientific principles in the preparation of selected food products with emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods. Same as CULN 116.
                CULN 120
                Culinary Fundamentals I
                Students will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department’s professional dress code.
                • Corequisite (Previous or Concurrent): NUTR 110
                • Corequisite (Previous or Concurrent): CULN 110 - Food Safety and Sanitation as a corequisite for CULN 120 Culinary Foundations I is essential for ensuring that students have a solid understanding of food safety protocols before engaging in hands-on culinary work. In CULN 120, students handle raw ingredients, operate cooking equipment, and work in a fast-paced kitchen environment where foodborne illness, cross-contamination, and improper sanitation can pose serious health risks.
                • Recommended Preparation: Recommended Preparation: Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.

                Second Semester

                6 units
                NUTR 120
                Food and Culture
                This course examines the regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, and health, exploring how food serves as an expression of cultural diversity and identity. Students analyze traditional foods of diverse geographic regions, investigate global food issues, and evaluate the nutritional consequences of ethnic food choices, sanitation, and safety practices.
                  Plan 1: 4B. Social Science
                  Plan 1: 7A. Lifelong Understanding
                  NUTR 121
                  Sports Nutrition
                  This course provides an overview of the role of nutrition in sports and athletic performance. It focuses on energy and nutrient needs, determination of hydration status, sport-specific nutrient recommendations, body composition, and supplementation guidelines.