Health meets Food: the Culinary Medicine Curriculum

Health meets Food: Culinary Medicine in Foodservice Roundtable Recording Now Available 

If you missed the Culinary Medicine in Foodservice Roundtable last month, you can now view the recording online.

The free roundtable covers the intersection of food and health through presentations and conversations with leaders across the culinary world, hospital foodservice, advocacy, government, social sciences and education.

culinary medicine curriculum logoDaniel Boulud – Dinex Group
Chef Bruno Tison – Northwell Health
Gary Cohen – Healthcare Without Harm
Dr. Warner Absenger – Grand Rapids Community College
Kate Mackenzie, MS, RD – NYC Mayor’s Office of Food Policy
Marie Molde, RD – Datassential
Chef Cary Neff – Conscious Cuisine

More Information Register Now to Unlock Recording


Announcing Culinary Medicine Programming for Chefs and Foodservice Professionals

culinary medicine curriculumThe Advisory Board and the Health meets Food team is excited to announce pioneering Culinary Medicine programming for chefs and foodservice professionals.  The programming launches today as a 20 module series and the courseware will be available for culinary schools as well as a certification program.

Chefs and foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. However, many chefs and foodservice professionals feel their nutrition education and ability to communicate practical, effective guidance to consumers as well as their skill to produce food that is healthy and delicious is lacking.

The Certified Culinary Medicine Professional (CCMP) program provides foodservice professional at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers.

Through certification, foodservice professionals will enhance their knowledge, confidence, and skills by learning how to:

  • Evaluate and apply the most rigorous current research to menu and recipe development.
  • Enhance the quality of meals prepared.
  • Improve the diet quality especially targeting diet-related chronic diseases

Featuring a hybrid 45-credit curriculum comprised of online education, live conference learning, and hands-on teaching kitchen modules, the CCMP program is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip candidates with the nutritional knowledge and culinary skills to optimize health.

Certification for Foodservice Professionals

View the program’s hybrid curriculum and steps towards certification.

Frequently Asked Questions

View the FAQs.

Apply Now!


Save the Date for Health meets Food: The Culinary Medicine Conference 2023

Next year’s Culinary Medicine Conference will take place in Orlando in partnership with the Rosen College of Hospitality Management.  Save the date — June 8, 2023 through June 11, 2023.


Health meets Food: The Culinary Medicine Recorded Conference 

This year’s recorded conference is now available for purchase.

The conference was held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There recorded conference includes lectures, expert panels and culinary skills-building programming.

The overarching theme of this year’s conference is using Culinary Medicine as a practice transformation tool — how do we restructure clinical practice and healthcare foodservice to focus on food and health amongst our patients, colleagues and policy makers.

Register for the Recorded Conference

Day One – Food Security

Friday programming will focus on food security issues and how we can optimize screening and intervention through collaboration with community resources as well as considerations for the role of Culinary Medicine in this critical arena.

Day Two – Culinary Medicine Practice Transformation

This year’s focus on Culinary Medicine and Practice Transformation looks at how we can incorporate food throughout the clinical experience, maximizing opportunities to support our patients and our practices.

Day Three – Foodservice in Healthcare

Foodservice in healthcare is a critical element of our patients’ wellbeing and this year’s Sunday programming will build on the themes of practice transformation with respect to the best practices of how food is delivered to our patients.


where health meets food logoConference Recap 2022

This year’s four-day meeting of the two types of white coats, from medicine and foodservice, explored the intersection of food and health, healthcare and foodservice, and chefs and healthcare professionals. The annual Health meets Food conference was a joint presentation by the UCF Rosen College of Hospitality Management and the Culinary Medicine Specialist Board (CMSB).

Programming included hands-on cooking classes led by Certified Culinary Medicine Specialists and Rosen College faculty focusing on Mediterranean Diet, Geriatric Nutrition and anti-inflammatory foods, as well as presentations about food security, Culinary Medicine in hospital foodservice, and culinary skills building sessions for attendees.  Partnership with the CMSB and the Health meets Food team demonstrated the critical role that UCF’s Rosen College has as a global hub for knowledge creation and dissemination in the domain of food and health.

“This year’s summit is even more meaningful to researchers and industry professionals as we navigate hospitality and tourism, in the wake of a global pandemic that has changed the landscape,” says conference chair and UCF Rosen College dean, Youcheng Wang Ph.D. “The information shared in comes at a critical time for industry and researchers who are providing data for the future as food is an integral part of hospitality.”

Among the highlights of the conference were presentations from industry leaders in both healthcare and foodservice as well as community organizers:

  • Karen Washington, Rise and Root Farm spoke on the importance of urban gardens how they help address food security
  • Dr. Cindy Leung. University of Michigan, discussed the implications of stress, nutrition scarcity and caloric abundance
  •  Kofi Essel, MD, Professor of Medicine, George Washington University, Strategies for intervention and improving food security with patients
  •  Chef Cary Neff, Conscious Food Solutions, strategies for foodservice professionals to advance health
  •  Youcheng Wang, Ph.D, Dean of UCF Rosen College of Hospitality Management, reviewed principles and applications of hospitality in healthcare.

Approximately 250 attendees from around the world attended the hybrid in-person and virtual interactive summit, co-hosted by Rosen College and the CMSB via Zoom. Attendees were engaged with panel discussions and breakout sessions focused on food security, Culinary Medicine in healthcare and practice transformation. The conference ran from June 9-12.


Free Food Security Continuing Medical Education
Continuing Medical Education Online

The Health meets Food team offers free continuing medical education programming focused on food security issues.

This month we add a third module covering food banks and medically tailored meal programs.

The first two modules are also available and can be accessed free online. One module covers food security in older adults, and the second covers the SNAP and WIC programs. This is a significant issue for many in our society and the courseware covers background as well as actionable information for healthcare professionals.

All three of these modules are also available for use by partner-sites using the Health meets Food courseware for healthcare professional students.

Register for Free CME


The Certified Culinary Medicine Specialist (CCMS) Program

culinary medicine curriculumThe Certified Culinary Medicine Specialist (CCMS) designation identifies clinicians who have a unique foundation for incorporating healthy eating into patients’ diets: comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Physicians, Physicians Assistants, Pharmacists, Registered Dietitians and Nurse Practitioners are eligible for certification.

The hybrid 60-credit curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules.By completing the program, clinicians will enhance their confidence and quality of care by learning how to:

  • Integrate nutritional counseling to supplement pharmacological treatment
  • Educate patients about weight loss and weight management
  • Develop practical examination-room dialogues that inspire behavioral change
  • Implement new strategies in even the busiest primary care offices

Apply for the CCMS Program Now!


The Certified Culinary Medicine Professional (CCMP) Program

culinary medicine curriculumChefs and foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. However, many chefs and foodservice professionals feel their nutrition education and ability to communicate practical, effective guidance to consumers as well as their skill to produce food that is healthy and delicious is lacking. The Certified Culinary Medicine Professional (CCMP) program provides foodservice professional at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers.

Featuring a hybrid 45-credit curriculum comprised of online education, live conference learning, and hands-on teaching kitchen modules, the CCMP program is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip candidates with the nutritional knowledge and culinary skills to optimize health.

Through certification, foodservice professionals will enhance their knowledge, confidence, and skills by learning how to:

  • Evaluate and apply the most rigorous current research to menu and recipe development.
  • Enhance the quality of meals prepared.
  • Improve the diet quality especially targeting diet-related chronic diseases

Apply for the CCMP Program Now!

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