Health meets Food: Culinary Medicine for Foodservice Professionals, Tier II (HYB)


Course number : HCT141    ID : 31928    Section Number : 1

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This is a continuation of coursework from "Health meets Food: Culinary Medicine for Foodservice Professionals Tier III" for those who have earned the "Tier III Certificate in Culinary Medicine". Topics include Renal diet, diabetes and nutrition, heart disease and diet, cancer nutrition, obesity & weight management, geriatric diet and more. This course culminates in a practical capstone project and a proctored certification exam. Students successfully completing this course will earn a Tier II certificate in Culinary Medicine. Subsequently, students who successfully pass the Certified Culinary Medicine Professional (CCMP) exam will earn top tier for Culinary Medicine: Tier 1 CCMP certification.
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Class Details

8 Session(s)
Weekly - Thu

Location
Monroe Center

Instructor
Mark Mills 

CEUs : 4.8

 

Notice

Please read: 

Classes will meet in person and require online participation as noted in a syllabus or course schedule that the instructor will provide. Students must successfully complete HCT140-Health meets Food: Culinary Medicine for Foodservice Professionals, Tier III prior to the class start date of HCT141-Health meets Food: Culinary Medicine for Foodservice Professionals, Tier II.

Tuition  $590.00

Registration Closes On
Thursday, July 15, 2027 @ 11:59 PM

Fees:  $150.00

Schedule Information

Date(s) Class Days Times Location Instructor(s)
7/15/2027 - 9/2/2027 Weekly - Thu 08:30 AM - 01:30 PM Frederick, Monroe Center  Map, Room: MC118 Mark Mills 

Other Class Offerings

ID: 31929

07/15/27 - 09/02/27
Weekly - Thu

Health meets Food: Culinary Medicine for Foodservice Professionals, Tier II (SR)

Location
frederick.edu/culinarymedicine

Instructor
Mark Mills


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