Overview
Credits Per Trimester
6
TOTAL CREDITS
12
Duration
2 trimesters
Trimester of Entry
Fall, Spring
FORMAT
Online
The Post-Baccalaureate Certificate (PBC) in Culinary Health and Healing prepares students with the scientifically based principles and practices of whole foods selection and preparation as a foundation for health and wellness. The program celebrates global cuisine and students explore multicultural and culturally specific meal plans. The role of the culinary educator in promoting healthy diets is investigated as well as how to partner with healthcare practitioners and a variety of clients to support health and healing through nutrition. This program fills a national gap in the educational needs of the emerging field of culinary health/medicine. MUIH’s program is one of only two graduate programs in the U.S. at the intersection of the nutrition and culinary fields and it uniquely focuses on whole foods cooking and holistic health and wellness. This program sets graduates apart from their peers with core competencies in the emerging field of culinary health/medicine and the rapidly growing field of holistic integrative nutrition. This 12-credit program can be completed fully online in 2 trimesters (8 months).
Audience
The Post-Baccalaureate Certificate (PBC) in Culinary Health & Healing is designed for three groups of individuals who wish to promote health and wellness through the application of nutrition principles to whole foods cooking.
- Individuals who complete this program are prepared to move into careers such as whole-foods chef or caterer; personal, specialty, and restaurant chefs; therapeutic chef working with nutritionists, dieticians, or in integrative healthcare settings; food and cooking educator or consultant; professional food writer or blogger and/or cookbook author; and as hospitality industry professionals. The program prepares individuals in culinary and hospitality fields who wish to enhance their skills and business through an emphasis on the diet-health connection and partnerships with nutrition professionals and other healthcare practitioners.
- The program is also ideal for the many types of professionals supporting the continuing growth of the healthcare field. The integrative health, public health, and conventional medical professionals supporting this growth can expand and diversify their professional practice and open additional career opportunities through this certificate program. This includes health and wellness coaches, community and health educators, dieticians, herbalists, Ayurveda practitioners, acupuncturists, and yoga therapists, among other healthcare practitioners.
- The COVID-19 pandemic has driven increased attention to healthy home cooking. This trend is projected to continue, leading to the need for culinary health and healing educators to support home cooking skill development to enhance the palatability and nutritional value of meals.
Program Description
The Post-Baccalaureate Certificate (PBC) in Culinary Health and Healing educates students in the selection and preparation of whole foods as a foundation for health and wellness. Students learn scientifically based principles and practices of food selection and preparation and apply those skills to translate nutritional assessments and goals into personalized, family, and community meal plans. Students learn strategies for adapting meal plans based on specific health conditions, food sensitivities, and allergies as well as grocery budget and food availability. The program celebrates global cuisine and students explore multicultural and culturally specific meal plans. The role of the culinary educator in promoting healthy diets is investigated as well as how to partner with healthcare practitioners and a variety of clients to support health and healing through nutrition.
Graduates of this program will be prepared to enhance the palatability and nutritional quality of the foods they prepare and to teach others to do the same. They will also be prepared to help others translate their nutritional goals and the recommendations of nutritionists and dieticians into recipes and menus.
MUIH’s PBC in Culinary Health and Healing is one of only two graduate programs in the U.S. at the intersection of the nutrition and culinary fields. MUIH’s program is distinctive for its inclusion of whole foods cooking labs and its singular focus on integrative health.
The program serves as both a standalone certificate and as a stackable certificate and pathway into the Master of Science in Nutrition and Integrative Health program.
The credits achieved in this PBC program can be applied to the two areas of concentration (AOC) of the M.S. Nutrition and Integrative Health as follows: Human Clinical Nutrition AOC – 6.5 credits; Herbal Medicine AOC – 4.5 credits.
Admission Requirements
| Trimester of Entry: | Spring |
| Application Priority Deadline: | Application deadline by Trimester |
| General Requirements: |
|
| Program Specific Requirements: | Applicants must:
Complete Essay Questions in application:
Additional English language proficiency requirements apply for international students. |
Curriculum
This program consists of 12 credits of required courses.
Didactic Courses (9 cr)
- NUTR601 Redefining Nutrition (1 cr)
- NUTR668 Culinary Herbs in the Kitchen and Beyond (1 cr)
- NUTR671 Food and Culture (1 cr)
- NUTR672 Mindful Eating (2 cr)
- NUTR678 Culinary Educator (2 cr)
- NUTR680 Behavior Change in Selection and Preparation of Meals (2 cr)
- MUIH 550 Academic Research and Scholarship (0 cr)
Cooking Lab Courses (3 cr)
- NUTR681 Whole Foods Cooking Lab I (0.5 cr)
- NUTR682 Whole Foods Cooking Lab II (0.5 cr)
- NUTR683 Whole Foods Cooking Lab III (0.5 cr)
- NUTR684 Whole Foods Cooking Lab IV (0.5 cr)
- NUTR687 Whole Foods Cooking Lab VII (0.5 cr)
- NUTR688 Whole Foods Cooking Lab VIII (0.5 cr)
Additional Requirements
- Completion of the Serv-Safe™ Food Safety Manager Course offered by the National Restaurant Association, or NUTR001 (0 cr) offered by MUIH
Course Descriptions
NUTR001 SERVSAFE (0 cr)
This course is designed to prepare students for the ServSafe Food Protection Manager certification
exam. The course covers the following concepts: the importance of food safety, good personal hygiene,
time and temperature control, preventing cross contamination, cleaning and sanitizing, safe food
preparation, receiving and storing food, methods of thawing, cooking, cooling and reheating food,
HACCP (hazard analysis and critical control points) and food safety regulations. Upon completion of this
course and passing the associated exam, students will be ServSafe Food Protection Manager certified.
This certification satisfies the ServSafe non-academic requirement for the MSNIH program. Proctored
exam must be taken on campus
exam. The course covers the following concepts: the importance of food safety, good personal hygiene,
time and temperature control, preventing cross contamination, cleaning and sanitizing, safe food
preparation, receiving and storing food, methods of thawing, cooking, cooling and reheating food,
HACCP (hazard analysis and critical control points) and food safety regulations. Upon completion of this
course and passing the associated exam, students will be ServSafe Food Protection Manager certified.
This certification satisfies the ServSafe non-academic requirement for the MSNIH program. Proctored
exam must be taken on campus
NUTR601 Redefining Nutrition (1 cr)
This course re-defines the assumptions of nutrition by exploring controversies and conflicting opinions,
and by addressing reductionism and holism in nutrition. It encourages critical thinking and healing
presence as a framework for understanding whether or not current issues or personal biases in the field
of nutrition are valid. Students explore new interpretations of food, eating, and nourishment. Students
investigate the impact of food choices on the health of the planet, the community, and the mind-body-spirit of an individual.
and by addressing reductionism and holism in nutrition. It encourages critical thinking and healing
presence as a framework for understanding whether or not current issues or personal biases in the field
of nutrition are valid. Students explore new interpretations of food, eating, and nourishment. Students
investigate the impact of food choices on the health of the planet, the community, and the mind-body-spirit of an individual.
NUTR668 Culinary Herbs in the Kitchen and Beyond (1 cr)
The purpose of this course is to help students develop a working relationship with the individual culinary
herbs used as flavor enhancers in culinary practice and as remedies in herbal practice. The course will
help students to evaluate their own knowledge and to think critically and analytically about the role of
culinary herbs in diet. This course supports students who seek to integrate culinary herbs in different
dishes based on nutritional science to enhance their personal life and it will empower them to use this
knowledge in their future careers as health professionals. Students will start their own culinary herb
garden.
herbs used as flavor enhancers in culinary practice and as remedies in herbal practice. The course will
help students to evaluate their own knowledge and to think critically and analytically about the role of
culinary herbs in diet. This course supports students who seek to integrate culinary herbs in different
dishes based on nutritional science to enhance their personal life and it will empower them to use this
knowledge in their future careers as health professionals. Students will start their own culinary herb
garden.
NUTR671 Food and Culture (1 cr)
This course explores the cultural influences on food and diet globally as well as in the United States. With a focus on the dynamic influences which shape diet and eating practices, students will discover new ways to assess the food and diet of an individual within the context of their culture. The focus of this course will be on the myriad of cultural influences which created the diets seen across the United States today.
NUTR672 Mindful Eating and Nourishment (2 cr)
This course is designed for the student to explore his/her relationship to food from a psycho-spiritual perspective, to explore many of the cultural and familial messages that one carries, and to identify personal patterns around eating. Students will explore the concept of mindful eating and learn tools and techniques for guiding clients and groups in mindfulness practices.
NUTR678 Culinary Educator (2 cr)
Students develop foundational skills for effective oral and written communication and apply them to the
topics of cooking, diet, and health. In health settings, they collaborate with nutrition professionals and
healthcare practitioners in the education of individuals and populations about the role of nutrition in
health and wellness. Each student demonstrates their cooking and educational skills by designing and
implementing a whole foods cooking demonstration for a group or a community, with educational
materials to support their topic. Prerequisites: NUTR682.
topics of cooking, diet, and health. In health settings, they collaborate with nutrition professionals and
healthcare practitioners in the education of individuals and populations about the role of nutrition in
health and wellness. Each student demonstrates their cooking and educational skills by designing and
implementing a whole foods cooking demonstration for a group or a community, with educational
materials to support their topic. Prerequisites: NUTR682.
NUTR680 Behavior Change in Selection and Prep of Meals (2 cr)
Students learn how health behavior change can be critical for adapting meals to healthy alternatives.
Students explore the personal, social, and cultural factors that impact meal choices, and learn how the
principles and practices of health behavior change can be used to influence behavior. Students apply
knowledge of behavior change principles to help individuals and groups make dietary changes to support health and wellness. Prerequisites: NUTR682.
Students explore the personal, social, and cultural factors that impact meal choices, and learn how the
principles and practices of health behavior change can be used to influence behavior. Students apply
knowledge of behavior change principles to help individuals and groups make dietary changes to support health and wellness. Prerequisites: NUTR682.
NUTR681 Cooking with Whole Foods Lab I (0.5 cr)
Cooking with Whole Foods Lab I is the foundation lab upon which all other labs are built. This lab will
cover basic kitchen sanitation, safety, quality of ingredients selection, stocking a pantry and equipment
essentials. Lab I also includes knife skills practice, along with basic cooking techniques of grains, beans
and greens. Students will prepare recipes for group tasting and discussion.
cover basic kitchen sanitation, safety, quality of ingredients selection, stocking a pantry and equipment
essentials. Lab I also includes knife skills practice, along with basic cooking techniques of grains, beans
and greens. Students will prepare recipes for group tasting and discussion.
NUTR682 Cooking with Whole Foods Lab II (0.5 cr)
Cooking with Whole Foods Lab II builds on the foundational skills learned in Lab I. The focus will teach
the developing nutritionist how to balance the flavors (salt, sweet, sour, bitter, pungent and astringent)
by incorporating them into delicious meals with health supportive properties. Students will discover
their own innate taste buds and create dishes with natural salts, salt substitutes, and natural sugars,
and will learn how to minimize the use of processed ingredients. Students learn to optimize flavor/taste
for various health concerns. To fit these criteria, the class will discuss how to adjust favorite recipes and
create educational handouts on healthy sweets and salts. Prerequisites: NUTR681.
the developing nutritionist how to balance the flavors (salt, sweet, sour, bitter, pungent and astringent)
by incorporating them into delicious meals with health supportive properties. Students will discover
their own innate taste buds and create dishes with natural salts, salt substitutes, and natural sugars,
and will learn how to minimize the use of processed ingredients. Students learn to optimize flavor/taste
for various health concerns. To fit these criteria, the class will discuss how to adjust favorite recipes and
create educational handouts on healthy sweets and salts. Prerequisites: NUTR681.
NUTR683 Cooking with Whole Foods Lab III (0.5 cr)
Cooking with Whole Foods Lab III prepares the developing nutritionist with the skills to educate others
about healthy food, food preparation, and whole foods cooking. Through engaging in the kitchen,
students are able to link theory with real food and real-life applications. In addition to building essential
culinary skills, this lab will teach the developing nutritionist the traditional cooking techniques of lacto-fermentation, creating enzyme-rich sauces, making nutrient-dense bone and meat stocks, and working
with organ meats. Prerequisites: NUTR682.
about healthy food, food preparation, and whole foods cooking. Through engaging in the kitchen,
students are able to link theory with real food and real-life applications. In addition to building essential
culinary skills, this lab will teach the developing nutritionist the traditional cooking techniques of lacto-fermentation, creating enzyme-rich sauces, making nutrient-dense bone and meat stocks, and working
with organ meats. Prerequisites: NUTR682.
NUTR684 Cooking with Whole Foods Lab IV (0.5 cr)
Cooking with Whole Foods Lab IV covers feeding the individual with food allergies and/or sensitivities.
Best techniques for replacing allergens are explored and special focus is given to gluten-free and dairy-free shopping, cooking, and food preparation. Students practice and explore best cooking techniques
that support the lifestyle of the diverse population who suffers with food allergies, and learn skills to
create nutrient-dense meals in 30 minutes or less. Prerequisites: NUTR682.
Best techniques for replacing allergens are explored and special focus is given to gluten-free and dairy-free shopping, cooking, and food preparation. Students practice and explore best cooking techniques
that support the lifestyle of the diverse population who suffers with food allergies, and learn skills to
create nutrient-dense meals in 30 minutes or less. Prerequisites: NUTR682.
NUTR687 Cooking with Whole Foods Lab VII (0.5 cr)
Cooking with Whole Foods Lab VII continues to expand and elevate the student`s repertoire of
ingredients and culinary skills in order to help them engage clients in making healthy lifestyle choices
with food and cooking as the foundation. This lab focuses on food as medicine, develops the skills of the
practitioner to help the client transition with ease from Standard American Diet. Students are engaged in market basket cooking for specific imbalances by creating one-pot meals in harmony with the season,
healthy snacks and other easy-to-make meals by improvising and adapting to a variety of client
populations at all socioeconomic levels. Prerequisites: NUTR682.
ingredients and culinary skills in order to help them engage clients in making healthy lifestyle choices
with food and cooking as the foundation. This lab focuses on food as medicine, develops the skills of the
practitioner to help the client transition with ease from Standard American Diet. Students are engaged in market basket cooking for specific imbalances by creating one-pot meals in harmony with the season,
healthy snacks and other easy-to-make meals by improvising and adapting to a variety of client
populations at all socioeconomic levels. Prerequisites: NUTR682.
NUTR688 Cooking with Whole Foods Lab VIII (0.5 cr)
Cooking with Whole Foods Lab VIII explores raw food preparation as well as medicinal and healing food
preparations. This lab also expands the student`s food pharmacy. Students will learn the application of
raw foods, how to balance raw food flavors and experience the benefits of a dehydrator, sprouting, and
juicing to create nutrient-dense meals. Students build confidence improvising and adapting raw foods
cooking for a variety of client populations at all socioeconomic levels. Prerequisites: NUTR682.
preparations. This lab also expands the student`s food pharmacy. Students will learn the application of
raw foods, how to balance raw food flavors and experience the benefits of a dehydrator, sprouting, and
juicing to create nutrient-dense meals. Students build confidence improvising and adapting raw foods
cooking for a variety of client populations at all socioeconomic levels. Prerequisites: NUTR682.
MUIH 550 Academic Research and Scholarship (0 cr)
This fully online, self-paced course is designed to prepare students to engage in graduate-level research
and scholarship with a focus on the utilization of resources available at or through MUIH’s Sherman
Cohn Library. Modules cover the Association of College and Research Libraries information literacy
threshold concepts in higher education. These concepts are: Scholarship as Conversation, Research as
Inquiry, Authority is Constructed and Contextual, Information Creation as a Process, Searching as
Strategic Exploration, and Information Has Value.
and scholarship with a focus on the utilization of resources available at or through MUIH’s Sherman
Cohn Library. Modules cover the Association of College and Research Libraries information literacy
threshold concepts in higher education. These concepts are: Scholarship as Conversation, Research as
Inquiry, Authority is Constructed and Contextual, Information Creation as a Process, Searching as
Strategic Exploration, and Information Has Value.
Learning Outcomes
Upon completion of the program students will be able to:
- Demonstrate how to select and prepare nutrient-dense whole foods.
- Devise meal plans to support optimal health.
- Adapt healthy whole foods menus to meet the needs of individuals of diverse demographic, cultural, and clinical groups.
- Collaborate with nutrition professionals and other healthcare practitioners to support dietary health and healing for individuals and populations.
Program Format & Schedule
Program Format
This program is offered in the online format. Click here to view MUIH’s definition of online, hybrid, and on-campus course and program formats.
Program Schedule
For trimester start and end dates, see the Academic Calendar.
The schedule of courses for this program is shown below:
Trimester 1
- NUTR601 Redefining Nutrition (1 cr)
- NUTR668 Culinary Herbs in the Kitchen and Beyond (1 cr)
- NUTR671 Food and Culture (1 cr)
- NUTR672 Mindful Eating and Nourishment (2 cr)
- NUTR681 Whole Foods Cooking Lab I (0.5 cr)
- NUTR682 Whole Foods Cooking Lab II (0.5 cr)
- MUIH550 Academic Research and Scholarship (0 cr)
Trimester 2
- NUTR678 Culinary Educator (2 cr)
- NUTR683 Whole Foods Cooking Lab III ( 0.5 cr)
- NUTR684 Whole Foods Cooking Lab IV (0.5 cr)
- NUTR687 Whole Foods Cooking Lab VII (0.5 cr)
- NUTR688 Whole Foods Cooking Lab VIII (0.5 cr)
- NUTR680 Behavior Change in Selection and Preparation of Meals (2 cr)
Tuition & Fees
Tuition
| Trimester | Course Code | Cost per Credit | # of Credits | University Fee | Tuition Cost* |
|---|---|---|---|---|---|
| Fall ’24 | NUTR | $953 | 6 | $275 | $5,718 |
| Spring ’25 | NUTR | $953 | 6 | $275 | $5,718 |
| Total | 12 | $550 | $11,436 |
*Prices subject to change. Tuition costs are for illustrative purposes only.
Additional Fees
| Fees | Cost |
|---|---|
| Application Fee | $50 |
| Non-Refundable Tuition Deposit | $150 |
| University Fee (per trimester) | $275 All students, including students taking a voluntary break in enrollment. Click here to learn more about the fee. |
| Late Registration Fee |
$75/course After registration deadline and before start of the schedule adjustment period for current students $150/course During the schedule adjustment period for current students |
| Cooking Lab Fee | NUTR 681 – $40/course NUTR 682 – $40/course NUTR 683 – $45/course NUTR 684 – $45/course NUTR 686 – $30/course NUTR 687 – $40/course NUTR 688 – $40/course |
| Cooking Kit Fee | $225 M.S. in Nutrition and Integrative Health students (1st trimester) and other students taking cooking labs (NUTR 681 – 689) *$240- if taking courses on campus |
Tuition
| Trimester | Course Code | Cost per Credit | # of Credits | University Fee | Tuition Cost* |
|---|---|---|---|---|---|
| Fall ’23 | NUTR | $953 | 6 | $275 | $5,718 |
| Spring ’24 | NUTR | $953 | 6 | $275 | $5,718 |
| Total | 12 | $550 | $11,436 |
*Prices subject to change. Tuition costs are for illustrative purposes only.
Additional Fees
| Fees | Cost |
|---|---|
| Application Fee | $50 |
| Non-Refundable Tuition Deposit | $150 |
| University Fee (per trimester) | $275 All students, including students taking a voluntary break in enrollment. Click here to learn more about the fee. |
| Late Registration Fee |
$75/course After registration deadline and before start of the schedule adjustment period for current students $150/course During the schedule adjustment period for current students |
| Cooking Lab Fee | NUTR 681 – $40/course NUTR 682 – $40/course NUTR 683 – $45/course NUTR 684 – $45/course NUTR 686 – $30/course NUTR 687 – $40/course NUTR 688 – $40/course |
| Cooking Kit Fee | $225 M.S. in Nutrition and Integrative Health students (1st trimester) and other students taking cooking labs (NUTR 681 – 689) *$240- if taking courses on campus |
Career Opportunities
This program prepares graduates to move into a variety of careers that promote health and wellness through the application of nutrition principles to whole foods cooking:
- Careers such as whole-foods chef or caterer; personal, specialty, and restaurant chefs; therapeutic chef working with nutritionists, dieticians, or in integrative healthcare settings; food and cooking educator or consultant; professional food writer or blogger and/or cookbook author; and as hospitality industry professionals.
- Careers in integrative health, public health, and conventional medicine through the expansion and diversification of one’s professional practice and career opportunities including health and wellness coaches, community and health educators, dieticians, herbalists, Ayurveda practitioners, acupuncturists, and yoga therapists, among other healthcare practitioners.
The growing awareness of the relationship between diet and health has led to the emergence of a new professional field that goes by multiple names – culinary health, culinary health and wellness, culinary health and healing, and culinary medicine. This is a new evidence-based field that blends the art of food and cooking with the sciences of health, wellness, and medicine. MUIH’s PBC Culinary Health and Healing program offers opportunities for new entrants to the field and existing professionals in workplace settings to acquire an additional area of expertise to distinguish themselves and expand their career options.
The career outlook for the culinary health profession is strong given the intersection of the nutrition, culinary, and hospitality fields, all of which themselves have a robust job outlook:
- The U.S. Bureau of Labor and Statistics (BLS) indicates jobs for nutritionists and dietitians are projected to grow 7% from 2021 to 2031.
- BLS indicates jobs for chefs and head cooks are projected to grow 15% from 2021 to 2031, much faster than average.
- BLS indicates jobs for meeting, convention, and event planners are projected to grow 18% from 2021 to 2031, much faster than average.
- The U.S. Department of Labor Employment & Training Administration classifies the chef and head cook, and meeting, convention, and event planner professions as Bright Outlook occupations. Such occupations match at least one of the following criteria: projected to grow faster than average (employment increase of 8% or more) over the period 2021-2031 for the U.S. nationwide, and/or projected to have 100,000 or more job openings over the period 2021-2031 for the U.S. nationwide.
Webinars
Take a look at what our Post-Masters Certificate in Nutrition & Integrative Health program offers and how MUIH is the choice for you!
Program Administration
Department Chair
Eleonora Gafton, D.C.N.
Program Director, Cooking Labs
Elizabeth Owens, M.S.
Director, Experiential Programs
Jennifer Swetz, M.S.
Nutrition Clinic Coordinator
Alexandra Wick
Department Manager
Nissa Lazenby-Wilson, M.S.
Cooking Lab Assistant Manager
Casey Simms, M.A.
Academic Advisor
Laura Steck
Academic Advisor