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Culinary Nutrition Minor

Pan with vegetables flying out of it.

Non-nutrition undergraduate students at SEBS should consider a minor in Culinary Nutrition (non-SEBS students should check with their advisor for restrictions). This minor provides an opportunity for students to enhance and extend their non-nutrition major and apply that knowledge and skill sets in an array of culinary nutrition career opportunities (e.g., food journalism, culinary communication, food and nutrition education, food marketing, food management, test kitchens, food production and processing, hospitality) and round out skills in other related areas (e.g., psychology, exercise science, health and wellness, education).

The learning goals for this minor are as follows.

  1. Develop a foundational knowledge of digestion, absorption, and metabolism of food and nutrients.
  2. Apply knowledge of food chemical and physical properties to food safety and preparation techniques.
  3. Create innovative recipes to improve nutrient density and palatability of new food products.
  4. Effectively communicate the nutritional aspects of food and strategies for increasing intake of nutrient dense options.
  5. Apply culinary nutrition principles in diverse settings (e.g., homes; food service settings including school lunch, restaurants and other retail food establishments; workplaces) using knowledge of cultural foods.

Required Courses

  1. 11:709:201 Culinary Nutrition (3)
  2. 11:709:202 Culinary Nutrition Laboratory (1) Pre/co-req 11:709:201
  3. 11:709:255 Nutrition and Health (3)
  4. 11:709:301 Food Safety & Sanitation in Food Service (2) Pre-req 11:709:201/202
  5. 11:709:448 Food Production & Management (3) and 11:709:449 Food Service Lab (1) Pre-req 11:709:301
  6. Two (2) additional electives selected from the following:
  7.  01:070:220 Politics of Food and Sex 
  8. 01:190:220 Greek Food-Antiquity to Today 
  9. 01:420:283 French Gastronomy 
  10. 01:560:391 Italian Food Culture 
  11. 01:920:232 Sociology of Food & Eating 
  12. 11:709:245 Food Customs & Nutrition Equity 
  13. 11:709:441 Methods of Sensory Analysis

Curriculum Coordinator

John Worobey, Ph.D., FAPA
Davison Hall, Rm. 208