Culinary Nutrition Certificate

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Rita and Navin Dimond Department of Hotel Management

School of Hospitality

About the Program

The Culinary Nutrition Certificate at the Metropolitan State University of Denver provides the opportunity for students to explore and master skills and knowledge related to the intersection of food, cooking, and nutrition. Students that complete the Culinary Nutrition Certificate may work in a variety of settings that focus on wellness and nutrition while emphasizing the importance of culinary and food skills in a healthy lifestyle. Students complete classes in nutrition, food science, and a variety of healthy cooking techniques.

Students must be accepted to the university and take courses for credit. Students with similar courses in their prior experience may request that courses be transferred to meet part of the certificate requirements.

Advising and Contact Information

Individuals interested in this certificate program should contact the Academic Advisor at the School of Hospitality at 303-615-1616 or schoolofhospitality@msudenver.edu to schedule an appointment for an advising session.

General Certificate Requirements

Certificate requirements for the university can be found on the page below. All students seeking a certificate at the undergraduate level must follow these requirements in addition to the specifc requirements related to the certificate declared.

Requirements for Certificates

Program Requirements

This certificate is a total of 20-21 credits.
A minimum passing grade of “C” is required for all courses within the certificate.
This certificate program is open to all undergraduate, degree-seeking students and non-degree seeking students.
To be awarded the program certificate, the student must meet the following requirements:
- Review the certificate program plan with an advisor prior to or after enrollment.
- No more than 40% of required courses can be fulfilled through transfer credits. At least 60% of required courses in the certificate must be completed at MSU Denver.

Required Courses: 17-18 credits

NUT 2040 - Introduction to Nutrition Credits: 3
NUT 3110 - Food Science Credits: 2
NUT 3820 - Plant Based Nutrition Credits: 1
RST 1200 - Basic Cooking Skills Credits: 3
OR
RST 2200 - Foodservice Management Fundamentals Credits: 4
(Students may take either RST 1200 or RST 2200 for credit)
RST 3110 - Food Science Laboratory Credits: 2
RST 3920 - Plant-Based Cooking Credits: 3
RST 3950 - Healthy Lifestyle Cooking: Variable Topics Credits: 1-3 (students must complete a total of 3 credits)

Elective Courses: 3 credits

Students must complete 3 hours of elective courses, chosen from the list below.

BVG 1910 - Introduction to Homebrewing and Fermentation Credits: 3
NUT 3200 - Nutrition and Sports Performance Credits: 3
NUT 3400 - Nutrition and Weight Management Credits: 3
NUT 3850 - Nutrition and Chronic Disease Credits: 3
RST 2500 - Basic Baking Skills Credits: 3
RST 3530 - Healthy International Cooking Credits: 3
RST 3350 - International Cooking: Variable Topics Credits: 1-3 (students must complete a total of 3 credits)
RST 3905 - Farm to Table Sustainability Credits: 3

Summary of Requirements

Required Courses	17-18 credits
Elective Courses	3 credits
Total for the Culinary Nutrition Certificate	20-21 credits