Culinary Nutrition covers food-based macronutrients, nutrients of concern in restricted diets, sustainable food systems, farm-to-table concepts, allergies, alternative diets, and because it’s such a big part of our ethos, how to eat more whole foods with all of their edible parts intact.

Culinary nutrition is a field that combines the art of cooking with the science of nutrition. It focuses on creating meals that are not only delicious but also promote health and well-being. Culinary nutrition takes into consideration the nutritional value of ingredients, portion sizes, cooking methods, and food presentation to ensure that the food you prepare is not only flavourful but also nourishing.

A culinary nutrition program can offer several career benefits for individuals interested in combining their passion for food with their desire to promote health and well-being. Here are some of the career benefits of pursuing a culinary nutrition program.

Diverse Career Opportunities: Graduates of culinary nutrition programs can pursue a wide range of career paths, including roles as nutrition educators, chefs, menu planners, recipe developers, culinary consultants, food writers, and more. This diversity allows individuals to find a career that aligns with their specific interests and talents.

Increased Employability: As the demand for healthier dining options and nutrition education continues to grow, culinary nutrition experts are in demand. Completing a culinary nutrition program can make you more marketable to potential employers in various sectors, including healthcare, foodservice, hospitality, and education.

Skills Integration: Culinary nutrition programs provide a unique combination of culinary skills and nutritional knowledge. This integrated approach is valuable in professions where food preparation, menu development, and nutrition education intersect.

Health and Wellness Focus: Culinary nutrition professionals have the opportunity to make a positive impact on public health by promoting nutritious and balanced diets. This focus on health and wellness can be personally fulfilling and contribute to the greater good.

Entrepreneurial Opportunities: Graduates of culinary nutrition programs can start their own businesses, such as personal chef services, meal prep and delivery services, cooking classes, and nutrition consulting. Entrepreneurial ventures in the food and nutrition industry

Study Resources:

Module 1: Introduction to Food and Nutrition

• Food, Nutrition and Health
• Macronutrients : Carbohydrates, Proteins and Lipids and Water
• Micronutrients : Vitamins and Minerals

Module 2: Food Science and its Principles

• Food Groups and Their Importance
• Understanding Food Labels
• Chemical Changes in Cooking: Maillard Reaction, Caramelization
• Food Preservation Techniques
• Food Additives and Enhancers

Module 3: Nutritional Science and Food Selection and Preparation Techniques

• Principles of Nutritional Science
• Food Selection and Preparation Techniques
• Methods of improving nutritional quality of food
• Sustainable Sourcing of Ingredients
• Sensory Evaluation Techniques

Module 4: Food Safety and Hygiene

• Importance of Food Safety
• Personal Hygiene in the Kitchen
• Food Handling and Storage
• Cleaning and Sanitization for Utensils, Surfaces and Equipment
• Allergen Management

Module 5: Introduction to Culinary Chef Skills and Techniques

• Knife Skills and Safety
• Cooking Methods and techniques
• Flavour Development and Seasoning
• Plating and Presentation of food
• Time Management and Kitchen Organization

Module 6: Recipe Formulation and Dish Planning

• Recipe Development
• Nutrient Analysis in Recipe Formulation
• Developing Balanced and Varied Menus
• Cultural and Regional Influences in Recipe Formulation

Module 7: Lifespan Nutrition Dish Planning

• Nutritional Needs during Infancy and Early Childhood Nutrition
• Nutritional Needs during School-Age Children and Adolescents
• Nutritional Needs during Adult Nutrition and Aging
• Nutritional needs during Pregnancy and Lactation

Module 8: Plant-Based Diet Planning

• The Rise of Plant-Based Diets: Health and Environmental benefits
• Essential Nutrients in Plant-Based Diets
• Substituting Animal Products with Plant-Based Alternatives
• Incorporating Diversity in Plant-Based Cooking
• Global Cuisine Influence in Plant-Based Recipes

Module 9: Therapeutic Dishes for Special Dietary Requirements

• Role of Nutrition in Managing Health Conditions
• Therapeutic dishes for various health conditions like cardio vascular, hepatic, hormonal and respiratory disorders
• Recipes for Diabetes Management
• Renal and Heart-Friendly low-Sodium Dishes
• Weight management recipes

Module 10: Culinary Nutrition in Enhancing Athlete and Sportsperson Performance

• The Connection between Nutrition and Athletic Performance
• Nutritional requirement of Athletes and sports person
• Dietary recommendation of Athletes
• Recipe Formulation for Athletes
• Culinary Techniques for Retaining Nutrients in Athlete-Focused Meals

Module 11: Food Allergy and Intolerance

• Understanding Food Allergies and Intolerances
• Allergen-Free Cooking Techniques
• Adapting Recipes for Food Allergies
• Menu Labelling and Communication
• Creating Allergen-Free Zones in the Kitchen

Module 12: Restaurant Operations and Management

• Culinary Entrepreneurship
• Kitchen Operations
• Menu Development and Pricing
• Food Trends and Innovation
• Customer Service and Experience

Module 13: Case Studies

• Menu Planning and Culinary Nutrition in Various Settings
  a. Case Studies of Restaurants and Cafes
  b. Culinary Nutrition in Institutional Settings (Schools, Hospitals)

Eligibility

Any graduate/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline/ candidates with relevant work experience are eligible to apply for this certification.

Programme Duration

The duration to complete this programme is 1 year (Post Graduate Diploma), 6 months (Executive Diploma).

Registration

The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• – Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• – Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• – All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• – Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• – At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• – All learning and training delivery initiatives shall be conducted in English.

Examination & Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded the certification of Post Graduate/Executive Diploma in Culinary Nutrition by the Centre for Nutrition and Dietetics Studies (CNDS), IGMPI. For all the above-mentioned elaborate study resources, Assessment test papers and case studies would be provided by the Institute from time to time. Details get updated on the website as well. The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to the participants of Post Graduate Diploma Programmes. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Nutrition and Dietetics companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In recent Months the Institute has witnessed more and more participation from professionals working global healthcare and nutrition giants like HealthifyMe Pvt. Ltd., Fitelo, WellOwise, Wellspring Healthcare Pvt. Ltd., Apollo Healthcare, Max Hospital, Insta Diet Meals Pvt. Ltd., Kolors Healthcare, Food Drarzee, Oziva, Pure Nutrition (Herbs Nutriproducts Pvt. Ltd, Supplement companies, Fitness Cafés.

Future career prospects

Centre for Nutrition and Dietetics Studies (CNDS), IGMPI's online programme is a professional programme targeted to cater the health industry's needs for trained health professionals. The information, guidance, practical training, and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Culinary Nutritionists, Culinary Dietitians, Culinary Nutrition Experts, Culinary Chef, Menu Developer/ Food Writer or Blogger / Culinary Researchers.

 

View Prospectus

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Programme Fee Details

Professional Workshop at Centre for Nutrition and Dietetics Studies, IGMPI

For further enquiries, write to or call us on:
info@igmpi.ac.in / 18001031071 (Toll Free),  Phone: +91 11 26512850

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