Culinary Nutrition in Practice (CNIP) is designed for registered dietitians and nutrition professionals who want to bring food, cooking, and practical skill building into their work.

It’s especially relevant if you have ideas for a workshop, client experience, group program, or educational resource—but need more kitchen confidence, a clear framework, or support bringing those ideas together.

Whether you work in private practice, community nutrition, corporate wellness, healthcare, or foodservice, you’ll apply what you learn to your audience and setting.

CNIP connects what happens in the kitchen with how people learn, build confidence, and put nutrition guidance into practice.

Alongside practical culinary techniques, you’ll explore the psychology of cooking, common barriers to getting into the kitchen, and how to design and facilitate engaging learning experiences. You’ll develop your confidence as both a cook and an educator—and apply those skills to your own professional goals.

Your enrollment includes:

• 23 CPEUs approved by CDR

• Flexible online learning, with live sessions and recordings

• Application labs to develop culinary and teaching skills

• A private strategy session focused on your goals

• Personalized feedback on your optional final project

Created and taught by Shauna McQueen, MS, RD, a registered dietitian and professionally trained chef, CNIP draws on her experience in culinary education, behavior change, curriculum development, and corporate wellbeing.

Now welcoming its third cohort, the program also builds on two completed cohorts and participant feedback.

No. Cooking classes are one application of culinary nutrition, and the skills you develop can support many kinds of work.

You might use them to create:

• A private culinary session that helps a client put nutrition recommendations into practice

• A workshop or cooking demonstration for a workplace or community organization

• Food-based activities for a group nutrition program

• Educational recipes, culinary resources, or curriculum

• Brand education or foodservice collaborations

You don’t need to arrive with a fully formed idea. CNIP helps you explore the possibilities and shape an experience that fits your expertise, audience, and goals.

You don’t need to be a chef or have experience teaching cooking classes.

CNIP builds on the nutrition knowledge you already have while helping you become more comfortable working with ingredients, using culinary techniques, and guiding others through food and cooking experiences.

If you already feel confident in the kitchen, you can focus on strengthening your teaching, program design, and facilitation skills.

For the cook-along lab, you’ll need access to a home kitchen and basic cooking equipment. An ingredient and equipment list will be shared in advance so you can prepare.

If you have questions about your setup or need an adaptation, contact Shauna before the lab so you can discuss options.

Recordings will be available, so you can watch sessions and revisit the material at times that work for you.

Live attendance is encouraged, particularly for the application labs, where you’ll have opportunities to cook, practice teaching, ask questions, and receive feedback.

If you expect to miss a lab, contact Shauna before enrolling to discuss how you can participate in the learning activities.

Yes. Your enrollment includes a private strategy session where you can discuss your audience, goals, and ideas with Shauna.

You’re also encouraged to complete the optional final project: a culinary nutrition experience suited to your work. You’ll receive personalized feedback to help you strengthen the concept and prepare for your next steps.

Your idea can be small and focused. A useful client session or well-designed workshop is a meaningful place to begin.

Yes. Culinary Nutrition in Practice is approved by the Commission on Dietetic Registration (CDR) for 23 CPEUs.

To earn the credits, you must complete the required course learning activities and pass the final multiple-choice assessment with a score of 80% or higher.

No. The final project is optional and is separate from the requirements for earning the program’s 23 CPEUs.

It is strongly encouraged because it gives you an opportunity to turn your learning into a culinary nutrition experience you could deliver—and receive personalized feedback from Shauna.

Course materials and resources will be available for download, so you can keep them for future reference as you develop and deliver culinary nutrition experiences.

You’ll have time to explore the course portal and attend—or watch the recording of—the first lecture before deciding.

If the program isn’t the right fit, contact Shauna by October 26, 2026, at 11:59 p.m. ET for a full refund of payments made and cancellation of any remaining installments. Your course access will end when your enrollment is refunded.

If your plans change, you may instead request a one-time transfer to an available cohort beginning within 12 months of your original start date. Transfer requests must also be received by October 26. Payments already made will carry over, and the schedule for any remaining installments will be confirmed with you.

After October 26, enrollment is nonrefundable and cannot be transferred. Payment plans divide the total tuition into installments; all remaining payments are still due.