Culinary Arts - Great Lakes Culinary Institute, Sports Performance Nutrition, Certificate of Achievement (Level II)
The role of nutrition in achieving peak athletic performance has been widely accepted, with professional and collegiate sports teams recruiting specialized ancillary team members who are entrusted to provide optimal nutrition to their players. This certificate provides the student with performance nutrition knowledge, along with the skills to create cuisine that meets the specific demands of the clients they serve. The program's emphasis is to prepare students in culinary nutrition and biology. Students will complete an internship working with a sports team nutritionist. Graduates with this certificate can pursue chef positions for professional and collegiate sports teams and performance gro
Courses
- BIO 106 — Human Biology
- BIO 106L — Human Biology Lab
- CUL 102 — Culinary Concepts and Career Management
- CUL 110 — Safety and Sanitation
- CUL 111 — Professional Cookery
- CUL 118 — Intro to Baking and Pastry
- CUL 192 — Sports Performance Internship
- CUL 201 — Food and Beverage Operations
- CUL 210 — Nutrition for Culinary Arts
- CUL 211 — Menu Planning and Purchasing
- CUL 213 — World Cuisine
- CUL 229 — Fundamentals of Food Science
- CUL 233 — Farm to Table
- CUL 234 — Culinary Sports Nutrition
- CUL 235 — Applied Sport and Performance Nutrition Lab
- ENG 108 — Critical Reading Strategies
- ENG 111 — English Composition
- MTH 100 — Quantitative Literacy
- MTH 111 — Intermediate Algebra
- MTH 120 — Mathematical Explorations
- MTH 131 — Intro to Prob & Stats