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


Course number : HCT141    ID : 29900    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 - Wed

Location
frederick.edu/culinarymedicine

Instructor
Mark Mills 

CEUs : 4.8

 

Notice

Please read:  Structured Remote: This course will meet online at specific times in a real-time virtual environment and require additional non-scheduled asynchronous participation as noted in a syllabus or class schedule that the instructor will provide.

Tuition 

$590.00

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

Schedule Information

Date(s) Class Days Times Location Instructor(s)
7/15/2026 - 9/2/2026 Weekly - Wed 04:30 PM - 09:30 PM N/A - Online Mark Mills 

Other Class Offerings

ID: 29871

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

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

Location
Monroe Center

Instructor
Mark Mills

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