Culinary Arts/Nutrition Science Management

Aaron Nichols, Department Chair
256.352.7852
aaron.nichols@wallacestate.edu
culinary@wallacestate.edu
www.wallacestate.edu/culinary

Associate in Applied Science Degree (5 semesters)

Certificate (3 semesters)

Short-Term Certificate (2 semesters)

At a Glance

Turn your passion for food and wellness into a meaningful career with our Nutrition Science program. This program blends the science of nutrition with real-world application, preparing students to promote healthy lifestyles in a variety of settings. You will learn the principles of human nutrition, meal planning, food safety and sanitation, and how nutrition impacts individuals across the lifespan. Students also explore health promotion, disease prevention, and the role nutrition plays in overall wellness. 

Through hands-on experiences such as interactive labs, dietary assessments, and practical applications, students gain the skills needed for entry-level roles in healthcare and wellness settings. This program prepares graduates for positions such as nutrition assistant, dietary aide, or health and wellness coach, while also providing a strong foundation for those who wish to pursue advanced education in dietetics or nutrition. With a focus on career readiness and industry relevance, students are equipped to make a positive impact on the health of individuals and communities

Program Description

This program provides an Associate in Applied Science degree (5 semesters), an Advanced Certificate in Culinary/ Nutrition Science Management (3 semesters), and a Short-Term Certificate in Culinary/ Nutrition Science Management (2 semesters). The Culinary/Nutrition Science course of study offers organized, specialized learning experiences that include theory, laboratory, and kitchen experience as they relate to food safety, nutrition, planning, selection, purchasing, storing, preparing, and serving food and food products. A strong emphasis is placed on dietary kitchen skills and special ingredient food production.

Program Expectations

Instruction will emphasize nutrition and food safety principles as well as basic food handling skills required of today’s cooks and chefs. Basic knife skills and cooking techniques are the main focus of laboratory-based courses. Students will receive broad exposure to numerous elements of the industry including Healthy cooking techniques, Hospitality Management, Wellness, Meat Preparation, Cost Control, and Community Health. Students will be expected to spend extended periods on their feet and will need to be able to lift at least 25 pounds.

Career Path

A graduate will have the opportunity to enter the hospitality industry in an entry or mid-level position with the knowledge and confidence to correctly perform a wide variety of culinary skills. Job offerings for chefs, cooks, and food preparation workers are expected to be plentiful through 2025. Employment growth will be spurred by increases in population,

household income, and leisure time that will allow people to dine out and take vacations more often. According to the Bureau of Labor Statistics, the median pay for these industry professionals in 2023 was as follows:

Chefs and Head Cooks $60,990 annually

Lodging Manager $68,130 annually

Food Service Manager $65,310 annually

Nutritionist $73,850 annually