Culinary Nutrition Assistant Certificate (CNB1)
This course is an orientation for school nutrition employees that will introduce students to proper sanitation and food handling, equipment safety, first aid, meal pattern requirements, quantity food production, merchandising, communication, and basic nutrition knowledge. The course will school nutrition employees develop skills that will result in improved nutrition programs and service to customers. Basic nutrition concepts will focus on iron, fats, saturated fat, cholesterol, protein, fiber, sugar, sodium, calories, calcium, vitamin A, and vitamin C.
Employment Opportunities
The Culinary Nutrition Assistant prepares students to become assistant managers in school and hospital cafeteria settings.
Admissions Criteria
- Submit a completed application and application fee;
- Be at least 16 years of age;
- Submit official high school transcript or GED transcript;
- Submit official college transcripts, if applicable;
- Meet the following assessment requirements:
| Test |
Reading |
Writing |
Numerical |
Algebra |
| Accuplacer |
55 |
60 |
34 |
NA |
| Accuplacer (Next Gen) |
224 |
236 |
229 |
NA |
| Compass |
70 |
32 |
26 |
NA |
| SAT |
16 |
15 |
18 |
NA |
| SAT |
270 |
280 |
310 |
NA |
| ACT |
14 |
13 |
14 |
NA |
| ASSET |
37 |
38 |
32 |
NA |
| PSAT |
16 |
15 |
18 |
NA |
| GED |
NA |
145 |
145 |
NA |
| TABE |
461 |
NA |
442 |
NA |
Culinary Nutrition Assistant Curriculum
The curriculum for the Culinary Nutrition Assistant Certificate program is designed for the semester system. A student may enter the program any semester. To graduate, certificate-seeking students must earn a minimum of 16 semester credit hours. The program requires a minimum of 397 contact hours and generally takes 2 semesters to complete.
Program Courses
Occupational Courses (16 Credits)
| EMPL 1000 | Interpersonal Relations & Professional Development | 2 |
| CUUL 1110 | Culinary Safety and Sanitation | 2 |
| CUUL 1170 | Introduction to Culinary Nutrition | 3 |
| CUUL 1370 | Culinary Nutrition & Menu Development | 3 |
| CUUL 1120 | Principles of Cooking | 6 |
NOTE: CUUL 1120: “C” or higher grade is required for this course.
Program Costs
Tuition ($100 per credit hour): $1,600
Fees ($370 per semester): $740
Books/Supplies: $400
Uniform/Knife Kit Package: Approximately $270*
Liability Insurance: $10 per fiscal year
Physical Exam: $150**
TB Test: $40**
Hepatitis B Series: $265**
Course Supply Fees:
- CUUL 1120 Principles of Cooking: $80
* Uniform/ Knife Kit package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.
**Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat is encouraged but not required. TB Test and Hepatitis B Series are required by the end of the first semester. If students have proof of immunizations, a copy can be provided to the instructor.
(Costs are estimates and are subject to change.)