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Master Course In Culinary Medicine & Therapeutic Cooking

  • 2 Months – Theory (Live Interactive Classes)
  • 2 weeks – Online Learning-Based Internship (Weekly Case-Based Sessions)
  • Level: Intermediate to Advanced
  • Duration: 2 Months
  • Days : Once in a week / Weekend batch
  • Time: Evening Batches
  • Hours: 1-1.5 hrs per class
  • Medium of Instruction: English
  • Number of Modules : 15
  • Format : Live Online Classes on Google Meet/ Self Paced
  • Title after the Course: Internationally Certified Culinary Medicine & Nutrition Expert

For Students - 4999/-

For Lifetime NANP members - 6599/-

For Other Professionals - 7999/-

For International students - USD 130

Eligibility Criteria:

This program is open to a diverse range of applicants, including:

  • Medical professionals such as Doctors, Dietitians, and Nutritionists.
  • Individuals holding a Diploma, PG Diploma, BSc, MSc or Higher in Food or Clinical Nutrition.
  • Graduates in fields like Home Science, Biochemistry, and Life Science

About the Course:

This unique 2-month master course blends clinical nutrition with practical culinary skills, teaching students how to transform therapeutic diet principles into delicious, culturally adaptable meals. 

Learners study functional foods, flavor science, cooking methods that preserve nutrients, anti-inflammatory recipe design, chronic disease–friendly meals, therapeutic herbs, food synergy, portion planning, and sensory nutrition. 

The course trains students to modify recipes for diabetes, cardiac health, gut disorders, weight loss, autoimmunity, and more. Through hands-on frameworks and case studies, learners gain the ability to translate medical nutrition therapy into real-life, sustainable, enjoyable eating habits.

 

Course Objectives :

  1. To integrate culinary arts with evidence-based clinical nutrition.
  2. To teach nutrient-preserving cooking techniques.
  3. To study the role of functional foods and healing ingredients.
  4. To design therapeutic recipes for various diseases.
  5. To understand food synergy and nutrient absorption.
  6. To explore herbs, spices, and botanicals for health.
  7. To modify traditional recipes into health-supportive versions.
  8. To design meal-planning templates for patients.
  9. To support long-term dietary adherence through taste and enjoyment.
  10. To promote practical, culturally relevant healthy cooking.

Key Learning Outcomes

  1. Ability to create therapeutic recipes.
  2. Understanding nutrient-preserving culinary methods.
  3. Skill in cooking for chronic diseases.
  4. Expertise in using herbs and spices medicinally.
  5. Ability to adapt Indian meals for clinical goals.
  6. Mastery of portion control and sensory nutrition.
  7. Capability to build meal plans through practical cooking strategies.
  8. Skill in teaching clients practical kitchen habits.
  9. Understanding flavor science for healthier eating.
  10. Competence in recipe modification for families.
  11. Confidence in culinary demonstrations.
  12. Ability to turn nutrition theory into real-life food practices.

What Will Students Learn ?

Assessment & Certification:

What Do Learners Get ?

  • Internationally Recognized Certificate of Completion for the Course & Internship
  • Live Online sessions with experienced mentors from the Industry
  • Access to Recordings for an year 
  • E- masterguide
  • Practice assignments with 100+ case studies

Enroll Now