This is the capstone course for the MPS Program in Culinary Therapeutics. In this course, students will design and conduct a project on a topic of their choosing related to applied culinary arts in health and wellness. The course will assist students in defining the direction of their future career as culinary professionals in health systems. Projects may be research based, entrepreneurial, experiential, focused on a specific outcome such as a grant proposal or publication, or may take other forms relevant to the student’s goals and interests.
Residency One: Orientation and Cohort Formation - Culinary Skills Validation (MCTH-501A), Scientific Foundations of Human Health & Wellness for Culinarians (MCTH-500), Taste, Palate Development, and Deliciousness (MCTH-510),
Nutrition and Optimal Diets I - Theory (MCTH-520), Culinary Techniques and Their Impact on Health and Wellness (MCTH-530), Residency Two: Theory and Applications in Healthy Diet preparation (MCTH-501B), Nutrition and Optimal Diets II - Applications (MCTH-540), and Strategies for Therapeutic Meal Planning and Preparation (MCTH-550), Health and Wellness Systems Integration (MCTH-560), and Cultivating Healthy and Mindful Lifestyles (MCTH-570)
Residency Three: Capstone Presentation (MCTH-501C)