Format: Hybrid (Online + Optional Applied Culinary Nutrition Labs)
Level: Chefs, Culinary R&D Professionals, Nutrition Coaches, Dietetic Assistants
Duration: 6 months | 24 weeks | ~150 hours
Weekly Load: 4–6 hours
Certification: Certified Culinary Nutrition Specialist (CCNS)
By the end of this program, participants will be able to:
• Understand foundational and advanced concepts in human nutrition and metabolism
• Assess macro- & micronutrient requirements across age groups and lifestyles
• Analyze nutritional quality using scientific models (GI/GL, PDCAAS, RMR/BMR, AMDR)
• Integrate nutrition science into professional kitchen systems and menu planning
• Apply culinary science to cook nutrient-dense, functional, and therapeutic dishes
• Evaluate professional diet trends & food tech innovations objectively
• Design a scientifically validated nutrition-focused tasting menu or product prototype
| Module | Duration | Key Topics |
|---|---|---|
| 1. Foundations of Nutrition Science | 4 weeks | Macronutrients, micronutrients, metabolism, digestion, absorption |
| 2. Energy Systems & Metabolic Health | 4 weeks | BMR, thermogenesis, insulin, lipolysis, glycemic control |
| 3. Culinary Biochemistry | 3 weeks | Heat effect on nutrients, bioavailability, antioxidants, enzymes |
| 4. Gut Health & Microbiome Systems | 3 weeks | Probiotics, prebiotics, gut-brain axis, fermentation science |
| 5. Functional & Preventive Nutrition | 3 weeks | Anti-inflammatory diet, longevity nutrition, nutraceuticals |
| 6. Food Allergies, Intolerances & Safety | 3 weeks | Gluten, lactose, histamine, allergen control protocols |
| 7. Menu Engineering for Nutrition | 2 weeks | Balanced menu design, dietary frameworks, portion systems |
| 8. R&D Lab — Applied Culinary Nutrition Project | 2 weeks | Recipe R&D, nutrient analysis, WRID documentation |
• Fermented kefir/yoghurt & gut-health sauces
• High-protein plant-based menu (PDCAAS method)
• Immune-support broth with antioxidant optimization
• Low-GI dessert development
• Omega-3/oils lab: smoke points & lipid stability
• Functional beverages: adaptogens, herbal extraction, electrolytes
| Component | Weight |
|---|---|
| Weekly nutrition tasks & labs | 20% |
| Mid-term metabolic & microbiome test | 20% |
| Applied Lab: 3 functional recipes | 30% |
| Final Project: Nutrition-Smart Menu or Food Product | 30% |
Final Deliverables
Nutritional research paper WRID-style nutritional recipe files Nutritional label & sensory sheet Kitchen SOP for allergen safety & nutrition QC
• Food scale
• Nutrition calculation software (provided by LMS)
• Fermentation jars & pH strips
• Thermometer
• Optional: Sous-vide / dehydrator
• Culinary Nutrition Specialist
• Restaurant Wellness Menu Consultant
• Wellness Chef / Diet Chef
• R&D Specialist — Healthy Food Product
• Functional & Longevity Cuisine Developer
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS + Videos + PDFs + Quizzes | $420 |
| Guided | Monthly live labs + community + project review | $1,180 |
| Premium | 1-on-1 mentorship + clinical chef lab certificate | $3,000 |
Regional tuition adaptation UAE/EU applicable
• International Digital Credential
• Functional ingredient glossary + nutrient matrix
• Menu templates (Balanced Plate + Mediterranean + Performance + Plant-Forward)
• Gut-health fermentation starter kit (for hybrid students)
“Nutrition Meets Gastronomy” Degustation Menu
Probiotic amuse-bouche + fermented herb gel
Low-GI whole-grain raviolo + antioxidant sauce
Omega-3 fish / plant alternative + anti-inflammatory spice crust
Adaptogenic elixir shot
High-polyphenol berry dessert — no refined sugar
Title: Advanced Culinary Nutrition Science
Certification: CCNS — Certified Culinary Nutrition Specialist
Delivery: Online & Hybrid
Pathways: Wellness Culinary, R&D, Functional Foods Innovation
Title: Essentials of Culinary Nutrition**
Duration: 8 weeks | 32–40 hours**
Delivery: Online & Hybrid**
| Mode | Price |
|---|---|
| Online Guided | $330 |
| Hybrid + 1 lab | $680 |
| Premium | $1,300 |
Modules
• Foundations of nutrition
• Macro & micronutrients
• Gut-health fermentation basics
• Metabolic balance & portion strategies
• Practical meal engineering
• Final dish: nutrient-optimized plate
Badge: Culinary Nutrition Micro-Specialist
• Nutrition lab book
• Ingredient nutritional matrix
• Allergen & dietary control SOP
