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Make Healthy Food Your Career

Do you want to become a chef with the foundational knowledge to make nutritious food taste great? Position yourself on the leading edge of 21st-century food, health and social responsibility through °ÄÃÅÂí»á´«Õæ Charlotte’s Culinary Nutrition bachelor of science degree program.

Gain the skills and expertise to meet the growing demand for healthy cuisine in restaurants, healthcare, athletics and other settings.

The program begins with a focus on the craft of culinary arts or baking and pastry, then introduces nutrition theories and culinary science. As you advance, you will learn about applied nutrition, lifespan nutrition and other specialized topics in a curriculum focused on improving the way people eat. You will then apply your knowledge in a advanced professional internship or study abroad experience.

When you graduate, you’ll be ready to create, modify, manage and prepare specialized cuisines in any arena where food and nutrition blend into a healthy lifestyle.

_{Admissions is contingent upon meeting the for this program. Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s .}

Build Your Skills

Coursework is stuctured to help you build your knowledge of nutrition theory as applied across the lifespan, while exploring traditional, alternative and specialized diets. Throughout the program, you will have multiple opportunities to expand and apply your skills, including:

• Developing nutrition education programming for diverse communities and individuals across the lifespan, from infancy to older adulthood.
• Creating recipes and menus focused on the prevention and treatment of chronic diseases.
• Assessing dietary adequacy and nutrient composition of recipes and menus to meet health-oriented goals and federal dietary guidelines.
• Learning culinary and baking techniques that focus on health and nutrient dense foods, while maintaining the taste and creativity of the food.
• Evaluating and developing individualized dietary food patterns and menus for specific needs, including athletic performance, chronic disease prevention and vegan/vegetarian diets.