The 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.
- 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
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.
Click through to apply for the CCMS program now >>>
View the program’s hybrid curriculum and steps towards certification.
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Health meets Food: The Culinary Medicine Conference 2021
June 4 – June 6, 2021 • Virtual Event
Register at this link >>> Health meets Food Conference
The Conference Details
The Culinary Medicine Specialist Board is pleased to announce the 7th annual Health meets Food: The Culinary Medicine Conference.
The conference will take place June 4 through June 6, 2021 online using a virtual conference platform that will allow for the full conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues.
Health meets Food is dedicated to teaching medical professionals and the communities they serve about the important connection between good health and healthy eating.
In addition to the exciting Keynote Speaker, Dr. Marion Nestle, the conference will offer a combination of hands-on cooking modules focused on helping transform the clinical experience, culinary skills-building sessions, evidence-based presentations and panel discussions.
The overarching theme of this year’s conference is culture change — how do we help change attitudes about food and health amongst our patients, colleagues and policy makers.