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


Course number : HCT141    ID : 29871    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)
Days of the Week :Multiple Days of the Week :
  Weekly - Wed.  
  Weekly - Wed.  

Location : Monroe Center Location : 
  Monroe Center.

Instructor : Mark Mills 

CEUs : 4.8

 

Notice

Please read:  This course will meet on campus in an in-person environment. Students must successfully complete HCT140 prior to the class start date of HCT141. Hybrid: Classes will meet in person and require online participation as noted in a syllabus or course schedule that the instructor will provide. Online participation may include real-time virtual participation or non-scheduled asynchronous participation.

Tuition 

$590.00

Registration Closes On
Wednesday, July 15, 2026 @ 11:59 PM

Fees:

 $150.00

Schedule Information

Date(s) Class Days Times Location Instructor(s)
7/15/2026 - 8/19/2026 Weekly - Wed 04:30 PM - 09:30 PM Frederick, Monroe Center  Map, Room: MC117 Mark Mills 
8/26/2026 - 9/2/2026 Weekly - Wed 04:30 PM - 09:30 PM N/A - Online Mark Mills 

Other Class Offerings

ID: 29900

07/15/26 - 09/02/26
Weekly - Wed

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

Location
frederick.edu/culinarymedicine

Instructor
Mark Mills

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