Transforming Dietetics Curriculum: A Culinary Nutrition Certificate Grounded in Competency-Based Innovation

Abstract

Culinary nutrition has become a promising interdisciplinary field that combines culinary arts and nutritional science to enhance health outcomes through practical, food-based education. As the healthcare landscape increasingly emphasizes preventive care, dietitians are well-positioned to lead culinary nutrition initiatives; however, formal training opportunities remain scarce. To address this gap, Metropolitan State University of Denver (MSU Denver) created a new Culinary Nutrition Certificate that combines experiential cooking coursework from the School of Hospitality with core nutrition education from the Department of Nutrition. This paper places the certificate within the broader context of culinary nutrition and dietetics education, emphasizing the importance of hands-on learning, interdisciplinary teamwork, and culturally responsive training. The certificate’s design, which includes both new and existing coursework, makes use of the university’s unique resources—such as commercial teaching kitchens and diverse faculty expertise—while aligning with key professional competencies for Registered Dietitian Nutritionists (RDN). The program aims to improve culinary skills among nutrition students, promote greater diversity within the profession, and encourage hospitality students to explore careers in health and nutrition. The discussion covers implementation strategies, institutional support, and implications for future research and practice. Ultimately, the Culinary Nutrition Certificate provides a scalable model for academic programs to meet the rising demand for culinary nutrition education and to expand the role of dietitians in health promotion