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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. 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 formats, instruction is especially designed for:
 
  • Foodservice professionals with 3+ years of experience
  • Healthcare facility employees
  • Students and graduates of culinary or nutrition programs
  • Individuals with Certified Dietary Manager (COM) certification and/or
    American Culinary Federation (ACF) designation
  • Foodservice/Culinary/Nutrition Educators at post-secondary or secondary institutions
Learn More!
To learn more about upcoming "Health Meets Food: Culinary Medicine in Foodservice"
classes, please provide your contact information below.


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.

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. 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.

Learn More
To learn more about upcoming "Health Meets Food: Culinary Medicine in Foodservice" classes, please provide your contact information below.