Introduction to Culinary Medicine covers an outline of Mediterranean diet principles and examines state of the art research and effectiveness in terms of treating diet-related illnesses. An introduction to understanding scientific research. Programming covers the nine-point Mediterranean diet score and explores how to translate Med Diet principles for the American kitchen using familiar recipes.

The Macronutrients module explores each of the three macronutrients in depth, from food sources to structure and function to contribution to health. This module also begins the exploration of flavor.

The Micronutrients module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. There is a focus on sodium’s role in flavor development and taste perception. Hands-on programming emphasizes flavor building and balancing techniques that do not rely on salt.

The gastrointestinal tract is key to human health and this module introduces participants to the GI tract anatomy, its organs, and their key functions. Participants follow a meal throughout the process of digestion, absorption, and metabolism to see how the nutrients are provided to the body.

This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.

This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. Programming covers calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen participants prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.

In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. There is a focus on evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. Programming covers the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.

This overview focuses on techniques for cooking for food allergies or intolerances. This class explores the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Programming covers hidden and little-known sources of allergens, and in the kitchen, recipes cover lactose-free and gluten-free recipes and the importance of cross contamination of specific allergens.

This module is a detailed overview of Celiac Disease, including the process of diagnosis and treatment. The course includes a review of the evidence on non-Celiac gluten sensitivity. Key points behind the pathophysiology of Celiac Disease as well as the health risks associated with Celiac Disease is covered. Attendees learn about the social impact of gluten sensitivity and cook gluten-free recipes in the kitchen.

Students receive an overview of the mechanisms of hypertension in the body and its health effects. While discussing the most common sources of sodium in the American diet, students explore the connection between sodium intake and hypertension. Content covers how potassium intake relates to cardiovascular and chronic kidney disease and learn about major dietary sources of potassium. Hands-on programming explores the five primary tastes and learn effective flavor-building techniques and ingredients to reduce sodium intake, including the use of umami to enhance flavor in place of salt.

The Diabetes module covers different categorizations of diabetes in terms of symptoms, how one is diagnosed, and possible long-term effects on the body. Next is an overview of carbohydrates, including distinguishing sources of complex carbohydrates and simple carbohydrates as well as whole and refined grains. Students will identify approaches to aid in controlling sugar intake, with a focus on portion size and frequency of intake. Programming covers the science-based research pertaining to artificial and natural sweeteners, reviews the scientific literature related to high fructose corn syrup, and examine the consequences of consuming sugary beverages. In kitchen activities identify healthy substitutes for common snacks and learn to read food labels to evaluate a food’s healthfulness.

The Heart Disease module begins by discussing cholesterol: its types, functions in the body, and sources. The programming turns to understanding the impact of saturated vs. unsaturated fats and omega-3 vs. omega-6 fatty acids on hyperlipidemia. Learners will understand the health impacts of animal sources of fats vs. plant sources of fats and explore the fat sources of highly processed foods. Sources of land animal proteins are discussed to identify which sources may be healthier, both for the consumer as well as the planet.

This module focuses on the effect that diet can have, both preventatively and post-diagnosis, on cancer patients. This examines certain foods and antioxidants linked to cancer risk reduction, with a focus on phytochemicals and their common sources; also discussed is the role of obesity and alcohol consumption in certain types of cancer. Programming outlines dietary support and counseling strategies during cancer treatment, including the special needs of chemotherapy patients, and prepare antioxidant-rich recipes in the kitchen.

Module 14 covers the health and financial effects of the epidemic of obesity and examines the association between caloric intake and expenditure.  Participants learn to calculate individual caloric needs based on qualifiers such as maturity, sex, and activity level. Content includes appropriate portion sizes and covers how monitoring nutrient intake through portioning meals and controlling calorie intake can be an effective weight management strategy. Research on various diets and their impact on weight loss and maintenance is reviewed. In the kitchen participants work to define energy-dense foods vs. nutrient-dense foods and recognize the significance of energy density in weight management.

The module introduces the participants to the physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption in the older adult population. Basic screening tools for malnutrition, how to develop dietary interventions, and assist older adults and their family members about how to eat healthfully in their later years. In the kitchen meals focus on varying levels of texture modification, with careful attention on palatability and eye appeal.

The pregnancy module explores changes in nutrition requirements during pregnancy, including BMI-based weight gain recommendations as well as changes in metabolism, caloric, and exercise needs. This includes recent research into maternal nutritional outcomes as well as which foods should be avoided in pregnancy, their sources, which micronutrients are important and their common sources, and the importance of portion sizes. Hands-on programming focuses on preparing foods high in these important nutrients while being mindful of nutrient density and portion sizes.

The pediatric modules covers a family centered approach to pediatric nutrition and examine childhood obesity statistics and consequences. This examines common pediatric diets, their shortcomings, and provide guidelines for healthy alternatives, with a brief look at infant feeding. In the kitchen recipes reinforce the idea of “kid-friendly” meals and prepare different kid-friendly recipes.

In this module the nutritional requirements of athletes including hydration and increased protein needs based on lean body mass are reviewed. This considers the different types of athletes and consider their unique nutritional requirements, while also touching on the macronutrient content of meals before, during, and after exercise. In the kitchen students make homemade sports drinks as well as pre-event and post-event meals for optimum support.

This module explores nutrition-related fads, myths, and misconceptions and covers optimal conditions for weight loss and management and explore the literature on proven methods of supplementation and nutrition. In the kitchen students prepare nourishing recipes and discuss ingredient quality, while introducing sensory evaluation of food.

This is a comprehensive module that covers identification of unsafe cooking situations and cooking safety, including details about the temperature danger zone, cross contamination, and safe cooking temperatures. Programing takes a thorough look at the most common causes of food borne illness and explore the steps that can be taken to prevent food borne illnesses when it comes to storage and reheating foods in a professional kitchen.

A number of health issues prevalent in the United States today are associated with poor eating habits and nutrition. With 69% of adults identified as overweight or obese and the typical American diet exceeding the recommended intake levels for fat, sugar, refined grains, and sodium, the need for healthcare practitioners to actively engage patients on issues related to diet is greater than ever. Understanding the vital role that healthy eating and nutrition plays in good health is key to improving health.

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.

Programming is offered virtually throughout the year with ample opportunity for attending classes every month.

ACF Designation — Current American Culinary Federation designation and member in good standing.

Culinary School Graduate — Graduation from an accredited culinary program. A copy of certificate/diploma must accompany application.

Current employment at a Healthcare Facility — Currently employed at a healthcare facility; assisted living, independent living, long-term acute care hospital, inpatient rehab, skilled nursing, or hospital.

Industry experience (3 years minimum) — 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.

CDM certification — Currently credentialed as a certified dietary manager by the CBDM. A copy of current certification must accompany application.

USDA extension agent — Currently employed by USDA extension. Proof of current job position and description must accompany application.

For questions please contact us at chefkampRDN@culinarymedicine.org.

There is a one-time $2,400 tuition payment required to enroll in the CCMP program. This fee includes access to online nutrition courses via the CCMP website, registration for 10 synchronous virtual kitchen modules, and registration for one Health meets Food: The Culinary Medicine Conference.

We offer a no-interest payment plan. An initial payment is due upon registration and then monthly installments until the remaining balance is paid in full. Please contact chefkamprdn@culinarymedicine.org for more information.

Twenty five (25) credit hours must be satisfied by attendance at synchronous virtual kitchen modules. The remaining 20 credits can be satisfied by completing a mix of online courses through the CCMP website and by attending live nutrition and culinary medicine-focused conference sessions at the Health meets Food conference (in-person or virtually). Additional educational modules and conference opportunities may be added on a rolling basis.

Candidates must also complete a capstone project.

CCMP hands-on teaching kitchen modules, online education on the CCMP site, and conference sessions are accredited for CEH for ACF members.

No. Because the CCMP program is a unique blend of nutrition and culinary medicine content, prior coursework (with the exception of applicable courses at Health meets Food: The Culinary Medicine Conference or hands-on Health meets Food modules) cannot be applied toward CCMP coursework.

Candidates have 24 months from the time of enrollment to complete the 45-credit program.

The examination is a comprehensive 100 question multiple-choice test. Candidates have access to a downloadable handbook in order to prepare, and an online practice test is available for a small fee.

A $450 fee will be required when registering for the examination, which is held during three testing periods per year at Prometric testing centers located in cities throughout the United States and Canada.

The certification is valid for 5 years after successfully passing the examination, at which time additional coursework will be required to maintain certification.