Last Viewed

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

Course number : HCT141 ID : 28503 Section Number : 1

« back to classes page

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.

Add To Cart » Send to Friend » Request More Info »

Class Details

7 Session(s)
Weekly - Wed

Location
Monroe Center

Instructor
Mark Mills

CEUs : 4.8

Notice

Please read: This course will meet on campus in an in-person environment.

Tuition

$590.00

Registration Closes On
Wednesday, July 16, 2025 @ 11:59 PM

Fees:

$150.00

Schedule Information

Date(s)	Class Days	Times	Location	Instructor(s)
7/16/2025 - 8/27/2025	Weekly - Wed	08:00 AM - 12:30 PM	Frederick, Monroe Center Map	Mark Mills

Other Class Offerings

ID: 28504

07/16/25 - 08/27/25
Weekly - Wed