The Culinary Nutrition certificate program at the Natural Gourmet Center offers students an in-depth and hands-on exploration of evidence-based nutrition. The program explores the science of nutrition, trends and specialized diets, and nutrition in the marketplace, all through lectures and kitchen labs. Led by Chef Celine Beitchman, MS., ICE’s director of nutrition education, the curriculum is taught by experts from the food, health and nutrition fields. Upon completion of the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective. This course covers: food-based macronutrients; nutrients of concern in vegan/vegetarian diets; econutrition and sustainable food systems; farm-to-table and root-to-frond cooking; food allergies and allergy-free cooking; alternative diets; and macrobiotic, paleo, raw and Ayurvedic cooking.
Ten 7 Hour Lessons
Level 2 
$4500
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Wine is produced everywhere in Italy, but the Veneto region tops the list in quality wine production, with famous names such as Valpolicella, Soave, Prosecco and more. With cooler areas near the Alps and warmer climate near waters, the Vento produces a large variety of excellent wines. Hosted by ICE's resident sommelier Richard Vayda, this class will explore some of the region's better-known wines, as well as some lesser-known gems. The evening will feature at least 9 wines and a selection of Italian cheeses.
The genius of Tuscan cuisine lies within its simplicity of fresh ingredients. The landscape is a romantic patchwork of grapevines, farmhouses and olive groves. If you and a date are considering an Italian countryside getaway, save yourself the plane tickets and join ICE for an intimate Tuscan feast where you will make: Tuscan chicken liver paté; shaved fennel and radicchio salad; handmade pappardelle with truffle sauce; and bistecca alla fiorentina.
Elevate your Indian cooking skills with our "Essentials of Indian Cooking II" class. Explore the diverse flavors of India as you learn to prepare an authentic menu of Whole Wheat Chapati, Rogan Josh, Saucy Shrimp Vindaloo, Tadka Dal, Fragrant Cumin Rice Pulao , and Mango Lassi. Our expert chef will guide you through the techniques and ingredients that make Indian cuisine so flavorful and aromatic.
Savor the sweet joys of summer with some of the season's most exciting and easy-to-prepare desserts. Sure to be the hit of any barbecue, picnic or summer supper, these fresh-fruit showcases make the most of luscious berries, stone fruits and citrus without taking all day to bake! Your menu to make, taste and take home includes: blackberry and peach cobbler; mixed-berry pavlova with crème Chantilly, St. Germain and mint; lemon-blueberry pound cake; and toasted marshmallow s'mores brownies.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
