Foundation Certificate in Nutrition and Health Sciences

Start your journey with essential knowledge of human nutrition, wellness, and health promotion for entry-level opportunities or further studies.

Entry-Level Pathways in Health Sciences

This short program provides an introduction to basic principles of nutrition, health promotion, and community wellness. Learners study human diet, food groups, and preventive healthcare strategies. Graduates can seek support roles in wellness centers, schools, and non-profits, or continue to diploma and degree programs in nutrition or health sciences.

Detailed Information About The Course

Introduction to Food Production

Comprehensive and well-written, this course emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

Health Sociology

This student-friendly course reflects important changes in health care and significant advancements in medical sociology; providing an in-depth overview of the field. It offers solid coverage of traditional topics with a keen focus on the current issues and public policy debates affecting this dynamic area of study.

Introduction to Foods

This course provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the course. Course encompasses the latest information on technological advances in food preparation and processing.

460+

Graduates past year

78%

Received Financial Assistance

90+

Job Opportunities

42

Expert Faculty Members

Why Choose Us

01

Industry-Relevant Curriculum

Our courses are designed with direct input from industry experts, ensuring that the skills you gain are current, practical, and aligned with real-world demands. You’ll graduate with knowledge that employers are actively seeking, giving you a competitive edge in the job market.

02

Flexible Learning Experience

We understand that every student has unique needs and commitments. That’s why our programs offer flexible schedules, online access, and personalized learning paths, allowing you to balance education with your career and personal life.

03

Expert Faculty & Support

Our dedicated faculty members bring both academic excellence and professional experience to the classroom. Combined with comprehensive student support services, you will have the guidance, mentorship, and resources you need to succeed at every stage of your learning journey.

We’ve Got Your Back, Every Step of the Way

At CUO, you’re never alone on your academic journey. From day one, you’ll have access to dedicated academic advisors, career counselors, writing and research support, peer tutoring, and mental health resources. Our online learning environments are designed to be interactive and collaborative, ensuring a smooth educational experience. Plus, you’ll benefit from networking events, industry guest lectures, and career workshops that prepare you for life beyond graduation.

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Make Quality Education Affordable

We believe that financial constraints shouldn’t hinder your future. CUO offers a range of merit-based, need-based, and international student scholarships for accounting majors. You may qualify for up to 80% tuition coverage based on your academic achievements or financial need. Additional scholarships are available for working adults, women in business, and underrepresented communities. Apply early to secure your financial aid and make your accounting degree more accessible than ever.

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What You Need to Enroll In This Program

Eligibility Criteria

High school diploma, GED or equiv. International Education

Course Fee

$2,340

Credit Hours

Depends on subjects

Duration of Program

2 Months (Self-Paced) Program

What Our Students Say

From classroom learning to career breakthroughs, our students have seen it all. Their success stories highlight the impact of our teaching, support, and industry preparation.

“This course gave me a strong foundation and the flexibility to learn at my own pace. The faculty support was amazing!”
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Sarah Malik B.A. in Economics
“The course structure was practical and helped me apply knowledge directly in my job. Truly career-transforming!”
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Ahmed Khan Master’s in Finance
“Loved the flexibility and the focus on real-world examples. It made learning engaging and meaningful.”
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Ayesha Rauf Financial Analyst Trainee
“The instructors went above and beyond to ensure we understood concepts. I feel fully prepared for the next step in my career.”
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Daniel Joseph Associate in Marketing
“The resources and mentorship I received made this journey smooth. A brilliant learning experience!”
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Fatima Noor Ph.D. Candidate in Management
“The balance of theory and practical application was perfect. This course truly added value to my professional skillset.”
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Omar Shah Certificate in Data Analytics
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Course
Information

Copyright © 2025 Crestwood University of Ohio (CUO)

Introduction to Food Production

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Professionalism
    Food safety and sanitation
    Nutrition
    Menus and recipes
    Tools and equipment
    Knife skills
  In Section 2 of this course you will cover these topics:
    Flavors and flavoring
    Dairy products
    Mise en place
    Principles of cooking
    Stocks and sauces
    Soups
  In Section 3 of this exam you will be evaluated on below listed topics:
    Principles of meat cookery
    Beef
    Veal
    Lamb
    Pork
    Poultry
  In Section 4 of this course you will cover these topics:
    Game
    Fish and shellfish
    Eggs and breakfast
    Vegetables
    Potatoes, grains and pasta
    Vegetarian cooking
  In Section 5 of this course you will cover these topics:
    Salads and salad dressings
    Fruits
    Sandwiches
    Charcuterie
    Hors d and rsquo;oeuvre and canap and eacute;s
    Principles of the bakeshop
    Quick breads
    Yeast breads
    Pies, pastries and cookies
    Cakes and frostings
    Custards, creams, frozen desserts and sauces
    Plate presentation
    Buffet presentation

Health Sociology

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    A brief introduction to the sociology of health, healing, and illness.
    The development of scientific medicine.
    Social epidemiology.
    Society, disease, and illness.
  In Section 2 of this course you will cover these topics:
    Social stress.
    Health behavior.
    Experiencing illness and disability.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Physicians and the profession of medicine.
    Medical education and the socialization of physicians.
    Nurses, mid-level health care practitioners, and allied health workers.
  In Section 4 of this course you will cover these topics:
    Complementary and alternative medicine.
    The physician-patient relationship: background and models.
    Professional and ethical obligations of physicians in the physician-patient relationship.
  In Section 5 of this course you will cover these topics:
    The health care system of the united states.
    Health care delivery.
    The social implications of health care technology.
    Comparative health care systems.

Introduction to Foods

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Food choices and sensory characteristics.
    Food economics and convenience.
    Food safety.
    Food regulations and standards.
    Back to basics.
    Heat transfer in cooking.
  In Section 2 of this course you will cover these topics:
    Microwave cooking.
    Seasoning and flavoring materials.
    Food composition.
    Fats, frying, and emulsions.
    Sweeteners and sugar cookery.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Frozen desserts.
    Starch.
    Pasta and cereal grains.
    Batters and dough.
    Quick breads.
    Yeast breads.
  In Section 4 of this course you will cover these topics:
    Cakes and cookies.
    Pastry.
    Vegetables and vegetable preparation.
    Fruits and fruit preparation.
    Salads and gelatin.
  In Section 5 of this course you will cover these topics:
    Milk and milk products.
    Eggs and egg cookery.
    Meat and meat cookery.
    Poultry.
    Seafood.
    Beverages.
    Food preservation and packaging.
    Food preservation by freezing and canning.