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

Course number : HCT141   ID : 28503    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

7 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.

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 - 8/20/2025 Weekly - Wed 08:00 AM - 12:30 PM Frederick, Monroe Center  Map, Room: MC118 Mark Mills 
8/27/2025 - 8/27/2025 Weekly - Wed 08:00 AM - 12:30 PM Frederick, Monroe Center  Map, Room: MC107 Mark Mills 

Other Class Offerings

ID: 28504

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

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

Location
frederick.edu/culinarymedicine

Instructor
Mark Mills

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