Explanation of Course Numbers

  • Courses in the 1000s are primarily introductory undergraduate courses
  • Those in the 2000s to 4000s are upper-level undergraduate courses that also may be taken for graduate credit with permission and additional work assigned
  • Those in the 6000s and 8000s are for master’s, doctoral, and professional-level students
  • The 6000s are open to advanced undergraduate students with approval of the instructor and the dean or advising office

CULI 1810. Fundamentals of Culinary Medicine. 3 Credits.

Students learn practical skills to apply nutrition concepts to impact their own lives and those around them through culinary medicine principles. Includes hands-on cooking classes, lectures, guest speakers, and field trips.

CULI 2810. Topics in Culinary Medicine. 3 Credits.

Expanding on topics covered in CULI 1810, delves deeper into food-health connections. Students apply nutrition principles in the DC, Maryland, and Virginia area with cooking classes, teaching, research, and nonprofit collaboration, Prerequisites: CULI 1810.