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


Course number : HCT141    ID : 31929    Section Number : 2

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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
frederick.edu/culinarymedicine

Instructor
Mark Mills 

CEUs : 4.8

 

Notice

Please read: 

This course is entirely online with scheduled class times and scheduled real-time virtual session dates will be designated in the syllabus. 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

Schedule Information

Date(s) Class Days Times Location Instructor(s)
7/15/2027 - 9/2/2027 Weekly - Thu 04:30 PM - 09:30 PM N/A - Online Mark Mills 

Other Class Offerings

ID: 31928

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

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

Location
Monroe Center

Instructor
Mark Mills


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