Sports Performance Nutrition Certificate
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Nutrition plays a key role in achieving top athletic performance. College and professional sports teams hire special chefs as part of their training staff. However, there's a problem: no training exists for these sports chefs. That's where the Great Lakes Culinary Institute comes in.
The new Sports Performance Nutrition Certificate combines:
-
Existing cooking classes
-
Nutrition and biology classes
-
A new Sports Nutrition course
-
Internship with a sports team nutritionist
Earn this certificate and you’ll become uniquely qualified to work as a sports chef, working with pro teams.
The certificate is stackable with the Culinary Arts Level III Certificate and the Associate in Applied Science Degree - Culinary Arts.
This new certificate program will start with the Fall 2024 semester.
|
Course |
Title |
Credits |
|---|---|---|
Occupational Specialty Requirements |
||
|
Culinary Concepts and Career Management |
2 |
|
|
Safety and Sanitation |
2 |
|
|
Professional Cookery |
5 |
|
|
Introduction to Baking & Pastry |
3 |
|
|
Culinary Internship (with a sports team) |
2 |
|
|
Food and Beverage Operations |
3 |
|
|
Nutrition for Culinary Arts |
2 |
|
|
Menu Planning and Purchasing |
3 |
|
|
World Cuisine |
5 |
|
|
Farm To Table |
3 |
|
|
Sports Nutrition |
2 |
|
|
Human Biology |
4 |
|
|
Human Biology Lab |
0 |
|
|
Program Total Credits |
36 |
|
|
Session |
Course and Title |
Credit / Contacts |
|---|---|---|
1st year - Fall |
||
|
Full session wks 1-16 |
CUL-111 – Professional Cookery CUL-102 – Culinary Concepts and Career Management |
5/10 2/2 |
|
Session A wks 1-8 |
CUL-110 – Safety and Sanitation |
2/2 |
|
Session B wks 9-16 |
CUL-118 – Introduction to Baking & Pastry |
3/6 |
|
Semester Total |
12/18 |
|
1st year - Spring |
||
|
Full session wks 1-16 |
BIO-106 – Human Biology BIO-106L Human Biology Lab CUL-213 – World Cuisine |
4/5 0/0 5/10 |
|
Session A wks 1-8 |
CUL-210 – Nutrition for Culinary Arts |
2/2 |
|
Session B wks 9-16 |
CUL-201 – Food and Beverage Operations |
3/3 |
|
Semester Total |
14/20 |
|
2nd year - Fall |
||
|
Full session wks 1-16 |
CUL-211 – Menu Planning and Purchasing |
3/3 |
|
Session A wks 1-8 |
CUL-233 – Farm to Table |
3/6 |
|
Session B wks 9-16 |
CUL-234 – Sports Nutrition |
2/2 |
|
Semester Total |
8/11 |
|
2nd Year, no specific semester |
||
|
Full session |
CUL-192 – Culinary Internship (with a sports team) |
2/2 |
|
Semester Total |
2/2 |
|
|
Program Total Credits |
36/51 |
|
Note: Admission to the Culinary Arts Certificate program requires placement into MTH-111/ 11, MTH-120/ 20, MTH-131/ 31 or higher OR completion of MTH-100 with a 2.0 and requires placement into ENG-111/ 11 or higher or completion of ENG)99 Intro to College Writing/ ENG-108 Critical Reading Strategies with a 2.0 or higher.
Tuition and Fees
|
Residency Status |
Tuition Rate |
|---|---|
|
In-District ( Grand Traverse County residents) Tuition |
$169.00 per contact hour |
|
In-State ( other Michigan counties) Tuition |
$334.00 per contact hour |
|
Out-of-state Tuition |
$445.00 per contact hour |
|
International Tuition |
$504.00 per contact hour |
|
General Fee for all residencies for Culinary courses (CUL) |
$23.00 per contact hour |
Cost of Attendance
Costs |
In-District |
In-State |
Out-of-State |
International |
|---|---|---|---|---|
|
Tuition and Fees |
$8,144 |
$15,074 |
$19,736 |
$22,214 |
|
Books, Course Materials, Supplies and Equipment |
$1,043 |
$1,043 |
$1,043 |
$1,043 |
|
Living Expenses: On-Campus Housing and Food |
$10,200 |
$10,200 |
$10,200 |
$10,200 |
|
Transportation |
$1,000 |
$1,900 |
$3,000 |
$3,000 |
|
Miscellaneous Personal Expenses |
$500 |
$500 |
$500 |
$500 |
|
Federal Student Loan Fees |
$120 |
$120 |
$120 |
$120 |
|
$21,007 |
$28,837 |
$34,599 |
$37,077 |
Note: For more information on how COA component estimates are calculated, see the bottom of the Tuition and Fees page.
Enrolled students can find their own calculated Cost of Attendance in NMC Self-Service under Financial Aid. Others can use the Net Price Calculator to estimate the total annual cost of attending NMC based on their program and enrollment plans, along with financial aid eligibility.
