The Master of Professional Studies in Culinary Therapeutics applies the culinary arts to improve health, well-being, and peak performance. Students will approach food as medicine through a chef’s perspective—integrating evidence-based nutritional science with culinary strategies focused on delivering delicious meals that people want to eat. Importantly, this, in turn, will drive real behavioral change to achieve desired health outcomes. This program will help you make positive, real-world impacts on the vitality of individuals and communities, including performance athletes, people living with chronic illnesses, and older adults. CIA is committed to empowering chefs—ensuring our place at the center of the care team to transform health and wellness.
Program Learning Outcomes
- Graduates of the program will be able to understand and utilize their knowledge of nutritional science to optimize health and wellness.
- Graduates will be able to critically evaluate dietary and metabolic recommendations from medical professionals to develop healthy and delicious menus that optimize health and wellness.
- Graduates of the program will be able to apply motivational theories to inspire dietary behavioral changes associated with improved physical and mental wellbeing.
- Graduates will be able to formulate food-based solutions to wellness issues raised by the larger healthcare system using their programmatic knowledge, research and culinary experience.
- Graduates of the program will be able to educate effectively through a variety of formats including technology, discussion, culinary skills demonstration, writing and listening.
- Graduates will be able to evaluate and articulate current evidence-based developments and movements impacting health and wellness.
Graduation Requirements
This 30-credit, Master of Professional Studies in Culinary Therapeutics is offered once per year, with courses beginning in Fall semester including the first residency.
Students enrolling in this master’s degree program must complete a specified set of courses, with a cohort, in a particular and set order unless otherwise noted, to meet the graduation requirements of the degree. All courses are online with the exception of Orientation and Cohort Formation-Culinary Skills Validation, Theory and Applications in Healthy Diet Preparation, and Capstone Presentation, which are all in-person residencies.
Note: This program does not lead to licensure in any profession, nor does it allow students to do any activities that are restricted to licensed professions.