BA, Culinary Arts with Concentration in Culinary Nutrition

Designed to prepare students with classical culinary arts training in addition to concentrated knowledge in the science of nutrition, this program begins with the basics and then extends to provide strong capabilities and superior skill development.

In addition to technical and applied learning in culinary arts and food science, students learn how to plan, build, promote and successfully manage a flourishing food-related business while also gaining the necessary language, math, computer and communications skills needed to succeed inside and outside of the kitchen.

Kendall's Culinary Arts program focuses on preparing graduates as professionals through an immersive learning process that includes industry internships as well as an integrative senior project.

Degree Requirements 
Typical Course Sequence 

View our Culinary Nutrition Concentration Brochure.

The Culinary Nutrition concentration courses include:

Human Anatomy - stressing form and function of the organs and systems. Includes gross anatomy and physiology. (Replaces Environmental Science in 5th quarter of Culinary Arts B.A. program.

Humans and Other Living Things - providing a survey of fundamental biological principles based on basic biology, cell biology, metabolism, genetics, taxonomy, evolution, ecology, diversity, and an introduction to the scientific method.

Nutritional Food Technology - introducing students to nutrition and recipe analysis software to analyze menus, make modifications and create food labels for products. Students will also learn to modify or replace protein, fat or carbohydrates through a variety of manufacturing techniques. (Replaces Foodservice R & D in 12th quarter of Culinary Arts B.A. program.)

Nutritional Cooking - learning strategies and techniques to address lifecycle and dietary concerns without sacrificing flavor or food quality. Students learn to effectively cook to meet the special needs of children, teens, the aging, vegetarians and sports or spa enthusiasts as well as those with health concerns such as obesity, heart disease, diabetes, hypertension and food allergies.

Vegetarian Cuisine -focusing on the different types of vegetarians, the health benefits and potential health risks. Recipes will incorporate culinary techniques and methods, the sundry of spices, herbs and other flavoring ingredients to heighten the natural flavor and provide substance. Vegetarian cuisine will be applied to international flavors of the Mediterranean, Asia and Latin America. (Combined with Nutritional Cooking course replaces one ethnic cuisine course in Culinary Arts B.A. program - Cuisine of Central/South America, Cuisine of Asia or Cuisine of the Mediterranean.)

Human Nutrition I -introduces the nutritional needs of humans and emphasizes the factors that affect food choices, types of nutrients and functions in the body, the role of nutrition in health and disease, nutrition throughout the lifecycle, healthy food choices, diet and fitness analysis and nutrition controversies.

Human Nutrition II -builds on the foundation of Human Nutrition I and discusses the nutrition needs through the lifecycle to determine the changes and requirements that occur during growth, reproduction and aging.

General Questions? Call us toll-free at 1.888.90.KENDALL (1.888.905.3632) or email admissions@kendall.edu