Skip to main content
advanced search options ›
Last Viewed


Welcome to Culinary Medicine in Foodservice
Health meets Food: Integrating Science-based Nutrition research

Foodservice professionals play a central role in changing the way Americans eat. Join us to gain a unique combination of nutritional knowledge and improved healthy culinary skills to effectively incorporate healthy options into a variety of menus. Culinary Medicine credential (Tier 1, Tier 2, or Tier 3) eligible for academic credit conversion.

Ideal for individuals passionate about integrating science-based nutrition into a recognized skill set, these courses include online education as well as hands-on cooking modules. Available in multiple class formats, instruction is designed for culinary professionals with the following experience:
 
  • Foodservice professionals with 3+ years of experience
  • Healthcare facility employees
  • Graduates of culinary or nutrition programs
  • Individuals with Certified Dietary Manager (CDM) certification and/or
    American Culinary Federation (ACF) designation
  • Foodservice/Culinary/Nutrition Educators at post-secondary or secondary institutions

HCT120 or HCT121 | Health meets Food: Culinary Medicine in Foodservice
Earn Tier Three: Certificate in Culinary Medicine
Wednesday • May 15 - June 26 • 8:00 a.m. - 12:00 p.m.
The first course below delivers a unique combination of nutritional knowledge and healthy culinary skills to effectively incorporate menu options that are both delicious and healthy. Includes a solid foundation in Culinary Medicine to enhance your ability to prepare food for the most diverse range of nutritional needs. A combination of online education and hands-on cooking modules, course content focuses on nutritional knowledge and culinary skills to optimize health.
HCT120 • In-Person  HCT121 • Structured Remote

HCT130 or HCT131 | Health meets Food: Culinary Medicine in Foodservice
Earn Tier One: Certified Culinary Medicine Professional (CCMP) Certification
Wednesday • July 3 - August 21 • 8:00 a.m. - 12:00 p.m.
A continuation of HCT120 or HCT121 instruction, topics focus on Cancer Nutrition, Diabetes and Nutrition, Geriatric Diet, Heart Disease and Diet, Obesity & Weight Management, Renal Diet, and more. Coursework includes a practical capstone project and proctored certification exam. Includes an opportunity to earn Certified Culinary Medicine Professional (CCMP) Certification.
Prerequisite: Successful completion of Part 1 (HCT120 or HCT121) prior to registering.
HCT130 • In-Person  HCT131 • Structured Remote
  
Program Information
  • HCT130 & HCT131 Prerequisite: Successful completion of Part 1 (HCT120 or HCT121) prior to registering.
  • In-person classes meet at the Monroe Center, located at 200 Monroe Avenue in Frederick, MD.
  • Structured remote students meet virtually at the same time as in-person classes. Learn more about FCC class formats.
 

 

 
 
Browse All Classes • Class Schedules • Contact Us • Directions & Maps • FAQs • News & Notes

Frederick Community College
Continuing Education & Workforce Development • Jefferson Hall
7932 Opossumtown Pike • Frederick, MD 21702 • (301) 624-2888

Frederick Community College prohibits discrimination against any person on the basis of age, ancestry, citizenship status, color, creed, ethnicity, gender identity and expression, genetic information, marital status, mental or physical disability, national origin, race, religious affiliation, sex, sexual orientation, or veteran status in its activities, admissions, educational programs, and employment. Under the ADA and Section 504, Frederick Community College (FCC) makes every effort to accommodate individuals with disabilities for College-sponsored events and programs. For FCC employees needing accommodations, including interpreting, please email humanresources@frederick.edu. For students and others with accommodation needs or questions, please call 301-846-2408, or to request sign language interpreter services, please email Interpreting@frederick.edu. Sign language interpreters will not be automatically provided for College-sponsored events without a request for services. Requests must be made at least five workdays before a scheduled event to guarantee accommodations.