UVM Continuing Ed's video: Wellness and Culinary Nutrition at UVM Info Session

Culinary Nutrition at the University of Vermont combines the wellness and technical sides of food – introducing students to the culinary concepts central to the disciplines of nutrition, food science, cooking skills, and sensory analysis. In UVM’s new Culinary Nutrition course, students are introduced to these concepts through the process of meal preparation, meal sharing, and sensory analysis of the final product. In this informational webinar, Culinary Nutrition professor and Dean of Continuing and Distance Education Cynthia Belliveau, Ed.D. was joined by Mary Tuthill, Instructor of UVM's Artisan Cheese & Sensory Fundamentals Professional Certificate and Erika Anderson-Putman from Cabot Creamery. Dean Cynthia Belliveau and Instructor Mary Tuthill explained the skills such as meal preparation, hands-on cooking techniques, recipe adaptations, and how different palate types influence sensory preference, food paring, and meal preparation. Erika Anderson-Putman explained a new scholarship for Culinary Nutrition being offered by Cabot Creamery and a gift box to the first 15 students registered for the spring course. For course and scholarship information on Culinary Nutrition Professional Certificate click here: https://learn.uvm.edu/program/culinary-nutrition/ For course information on Artisan Cheese & Sensory Professional Certificate click here: https://learn.uvm.edu/program/certificate-in-artisan-cheesemaking/