BSc (Hons), PgDip (Nutr Med) - School Founder & Principal
Our founder, Dale Pinnock was one of the original pioneers in the 'Food As Medicine' movement back in the 1990's. He has been an outspoken and sought after advocate of this approach since, with many accolades and a global reputation for teaching this fascinating subject in an approachable way but with unrivalled depth and detail of
Dale Pinnock has become the pre eminent voice in the UK for evidence based nutrition, particularly in the context of using nutrition as a tool for preventing and managing disease.
A double degree and post graduate trained nutritionist with 30 years in the industry working in multiple sectors from 1 to 1 clinical practice and the supplement industry, through to education and media. Dale has a knowledge of this industry and this subject that few others around to day have. A Sunday Times best selling author of 19 books, that are now in 22 languages, and a frequent 'go to' expert voice for nutrition in the British media, education has been at the forefront of Dale's work. This is what inevitably led him to create his own school.
"I could see that there was a real gaping need in the middle level education globally. For those wanting to study nutrition in depth at degree or post graduate level, there are plenty of wonderful options around.
However, if you don't want to or cannot commit to a degree, or if you do not have a strong academic background, then many of the 'diploma' type courses were just extremely poor. They were either too basic, teaching little more than could be found in a GCSE text book or they may have a global reputation, but their courses actually contain very very little actual nutritional science and what is there is very fad driven and dare I say it 'woo woo'.
It was crystal clear that there were a group of people who wanted to study nutrition to a very high standard, in a way that is evidence based, incredibly detailed, has great credibility, and gives them knowledge that they can actually use to start a meaningful career or improve their own lives. But these same people didn't want to or couldn't commit to a degree. Yet it was also clear that none of the courses aimed at these very people even came close to the mark.
This is why I developed The Culinary Medicine College and our globally accredited 'Diploma in Culinary Medicine'. No other programmes come close!"
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