Culinary Medicine

Catalog description

This graduate-level Culinary Medicine course blends the artistry of cooking with evidence-based nutrition science, championing a “food-first” approach to wellness, disease prevention, and clinical management. Through hands-on cooking labs, students will hone culinary techniques while deepening their understanding of nutrient biochemistry, dietary patterns, and therapeutic food strategies. Emphasizing both general health–promoting diets and targeted medical nutrition therapies (e.g., cardiovascular, metabolic, gastrointestinal), the curriculum integrates sustainable sourcing, cultural foodways, and behavior-change principles. Graduates will be equipped to translate culinary and nutrition expertise into patient-centered guidance, empowering clients to adopt practical, flavorful, and culturally relevant dietary modifications for optimal health.