Get Expert Training in Culinary Nutrition and Specialized Diets
Pursue Your Passion at the No. 1 Ranked Culinary School in America*
A life change can happen in 10 days — that’s how long it takes to earn a certificate in Culinary Nutrition at the Institute of Culinary Education (ICE). This 10-day, 60-hour program at our Natural Gourmet Center in New York offers students an in-depth and hands-on exploration of evidence-based nutrition. Students explore the science of nutrition, food trends and specialized diets through lectures, group projects and kitchen labs. Reserve your seat today and we'll contact you to complete your registration.
Reserve Your Seat
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A Hands-On Program with a Curriculum Designed By Experts
Students explore the science of nutrition, trends, specialized diets and nutrition in the marketplace, all through lectures and kitchen labs. Led by Chef Celine Beitchman, MS., ICE’s Director of Nutrition Education, the curriculum is taught by experts from the food, health and nutrition fields. Upon completion of the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective.
Topics covered:
- Food-based macronutrients
- Nutrients of concern in vegan and vegetarian diets
- Econutrition and sustainable food systems
- Farm-to-table and root-to-frond cooking
- Food allergies and allergy-free cooking
- Alternative diets, including Macrobiotic, paleo, raw and Ayurvedic cooking
- Weight management and nutrition for physical activity
- Communicating nutrition in the marketplace
Course Lessons
- Lesson 1 (April 18): Food-Based Macronutrients
- Knife skills and Meatless-Monday Cooking
- Lesson 2 (April 19): Vegan and Vegetarian Nutrition
- Vegan and Vegetarian Cooking Techniques
- Lesson 3 (April 20): Econutrition
- Sustainable Food Systems and Root-to-Frond Cooking
- Lesson 4 (April 21): Food Allergies
- Food Allergies and Allergy-Free Cooking
- Lesson 5 (April 22): Alternative Diets
- Macrobiotic, Paleo, Raw and Ayurveda Cooking Techniques
- Lesson 6 (April 25): Lifecycle Nutrition
- Cooking Across Lifecycle Stages
- Lesson 7 (April 26): Sports Nutrition
- Sports Nutrition and Weight Management; Cooking for the Amateur Athlete
- Lesson 8 (April 27): Gut Health
- The Microbiome and low FODMAP cooking
- Lesson 9 (April 28): Weight Management & Satiety
- Maintaining healthy weight and low-glycemic/high-fiber cooking
- Lesson 10 (April 29): Communicating Nutrition
- Communicating nutrition and case study presentations; group meal projects
Each full day consists of a three-hour lecture and a three-hour kitchen lab. Students are expected to attend all lectures, take notes as required and actively participate in class discussions and group projects. Students will work in assigned groups to complete the outlined kitchen lab assignments. All students who fulfill program requirements will receive a Certificate of Completion in Culinary Nutrition
Course Schedule and Cost:
- Dates: Mon.- Fri., April 18-29
- Tuition: $5,750
- Hours: 9 a.m. - 4 p.m. daily
Our New York City campus offers advanced opportunities for creativity and community
The Institute of Culinary Education (ICE) has been ranked No. 1 Culinary School in America by multiple media outlets, including USA Today and The Daily Meal. ICE is home to the largest program of hands-on recreational cooking, baking, beverage and professional development classes in the world. More than 26,000 people have participated in a wide range of classes covering techniques, skills and flavors from around the culinary world. Our recreational classes are offered year round.
