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Where Culinary Expertise Meets Nutritional Science
FOOD AS WELLNESS
FOOD AS WELLNESS
Elevate your Culinary Wellness Career
Become a Certified Culinary Medicine Professional (CCMP) and revolutionize the way you approach food and health. Our innovative certification program, offered through Health Meets Food, is designed to empower foodservice professionals with the knowledge, skills and confidence to transform menus and recipes into powerful tools for wellness.
Key Benefits
Enhanced Knowledge and Skills
Deepen your understanding of the latest research in nutrition science and learn how to apply it to culinary practices.
Improved Meal Quality
Elevate your culinary skills and create delicious, nutritious meals that cater to
diverse dietary needs.
Targeted Chronic Disease Prevention
Develop expertise in designing menus and recipes that address diet-related chronic diseases, such as diabetes, heart disease, and obesity.
Foundational Course
Jan. 17 – March 7, 2025
$800
This foundational course will provide you with a solid understanding of the principles of culinary medicine, including the science of food, nutrition and chronic disease prevention.
Intermediate Course & Capstone Project
March 14 – May 9, 2025
$1000
Building upon the foundational knowledge, the intermediate course delves deeper into advanced culinary techniques, therapeutic diets and menu planning for various health conditions. The capstone project will allow you to apply your learning to a real-world scenario, solidifying your skills and expertise.
*Upon successful completion of both the foundational and intermediate courses, as well as the capstone project, you will be eligible to sit for the CCMP certification exam.
Curriculum
Our hybrid curriculum combines the convenience of online learning with hands-on experience in our teaching kitchens. With 45 credits of coursework, you'll gain a comprehensive understanding of culinary medicine and its practical applications.
- Introduction to Culinary Medicine – Tacos
- Macronutrients – Lemon Experiment/Tomato Soup
- Select Micronutrients – Green Sauces
- The Gastrointestinal Tract: Digestion, Absorption, and Metabolism – Whole Grains
- Recipe Modification
- Calorie and Nutrient Density: Plant-Forward Cuisine – Vegan Mixed Dish
- Anti-inflammatory Diet
- Food Allergy and Intolerance
- Celiac Disease
- Renal Nutrition
- Diabetes Mellitus
- Heart Disease
- Cancer
- Obesity and Weight Management
- Nutrition and Aging
- Pregnancy Nutrition
- Pediatric Nutrition
- Sports Nutrition
- Myths, Fad Diets, Supplements, and Controversies
- Food Safety
- Capstone Project
Eligibility requirements
Current American Culinary Federation designation and member in good standing.
Graduation from an accredited culinary program. A copy of certificate/diploma must accompany application.
Currently employed at a healthcare facility; assisted living, independent living, long-term acute care hospital, inpatient rehab, skilled nursing, or hospital.
Currently employed in any food service establishment with three (3) years of experience. Proof of employment and a copy of your resume must accompany application.
Currently credentialed as a certified dietary manager by the CBDM. A copy of current certification must accompany application.
Currently employed by USDA extension. Proof of current job position and description must accompany application.