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 I, Tier II, or Tier III) 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

HCT140 | Health meets Food: Culinary Medicine for Foodservice Professionals, Tier III
Earn Tier III: Certificate in Culinary Medicine
Wednesdays • May 28 - July 9 • 8:00 a.m. - 12:30 p.m.
Foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. The Health Meets Food: Culinary Medicine program provides foodservice professionals at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so they can effectively incorporate healthy options into menus to help consumers. Professionals with Culinary Medicine knowledge and skills are empowered to develop food that is not just delicious, but also healthful. A solid foundation in Culinary Medicine enhances the ability to prepare food for the most diverse range of nutrition needs. Featuring a hybrid curriculum comprised of online education and hands-on cooking modules, this course is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip them with the nutritional knowledge and culinary skills to optimize health. Students who complete the course will earn a Tier III Certificate in Culinary Medicine.
HCT140 • In-Person  HCT140 • Structured Remote

HCT141 | Health meets Food: Culinary Medicine for Foodservice Professionals, Tier II
Earn Tier II: Certificate in Culinary Medicine
Earn Tier I: Certified Culinary Medicine Professional (CCMP) by passing CCMP exam
Wednesdays • July 16 - August 27 • 8:00 a.m. - 12:30 p.m.
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 covered 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 I CCMP Certification.
Prerequisite: Students must successfully complete HCT140 prior to class start date of HCT141.
HCT141 • In-Person  HCT141 • Structured Remote
  

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Program Information

• HCT141 Prerequisite: Successful completion of HCT140 prior to class start date of HCT141.
• 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.

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