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).
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.
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.
|Trimester of Entry:||Spring|
|Application Priority Deadline:||Application deadline by Trimester|
|Program Specific Requirements:||Applicants must:
Complete Essay Questions in application:
Additional English language proficiency requirements apply for international students.
This program consists of 12 credits of required courses.
Didactic Courses (9 cr)
Cooking Lab Courses (3 cr)
Upon completion of the program students will be able to:
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.
For trimester start and end dates, see the Academic Calendar.
The schedule of courses for this program is shown below:
|Trimester||Course Code||Cost per Credit||# of Credits||University Fee||Tuition Cost*|
*Prices subject to change. Tuition costs are for illustrative purposes only.
|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
After registration deadline and before start of the schedule adjustment period for current students
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
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:
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:
Take a look at what our Post-Masters Certificate in Nutrition & Integrative Health program offers and how MUIH is the choice for you!
Eleonora Gafton, D.C.N.
Program Director, Cooking Labs
Elizabeth Owens, M.S.
Director, Experiential Programs
Jennifer Swetz, M.S.
Nutrition Clinic Coordinator
Nissa Lazenby-Wilson, M.S.
Cooking Lab Assistant Manager
Casey Simms, M.A.