Why Become a Certified Culinary Medicine Specialist?

The Problem is Clear:

Poor diet contributes to chronic health conditions such as heart disease, diabetes, and cancer. However, many healthcare practitioners feel their nutritional education and ability to communicate practical, effective guidance in this area is lacking.

The CCMS program fills the gap.

Successful communication with patients regarding the vital role that healthy eating and nutrition plays in good health is key to improved patient outcomes.

What’s Missing?

❌ Evidence-based understanding of what foods and diet plans can most help transform patient’s lives.

❌ How to assist patient’s with weight management, one of the largest health issues today.

❌ The best diet recommendations for various diseases like cancer, congestive heart failure, and diabetes mellitus.

❌ Specialized topics in nutrition like celiac disease, food allergy, pregnancy, pediatrics, neurocognition, anti-inflammation and more!

The Certified Culinary Medicine Specialist (CCMS) program provides clinicians with a unique combination of nutritional knowledge and culinary skills so that they can effectively incorporate healthy eating into patients’ diets and deliver optimal patient care.

The Certified Culinary Medicine Specialist certification is based on the Health meets Food courseware, the most comprehensive, peer-reviewed evidence-based nutrition curriculum available: 30+ modules and counting!

We’ll teach you how to transform your patients’ lives through nutrition counseling with concrete, practical suggestions tailored to your patients’ lives.

With a Certified Culinary Medicine Specialist Certification You Will Learn To:

✅ Transform the lives of your patients by getting to the root cause: nutrition and exercise.

✅ Not only treat symptoms, but prevent disease – often without medications.

✅ Have confidence in your ability to advise patients with the most comprehensive and evidence-based Culinary Medicine Certification that exists.

✅ Guide patients through their journey by using our scientific and practical approach to lifestyle change (not just saying, “do X, Y, and Z”.)

✅ Learn how to seamlessly and comfortably talk to your patients about food (including how to bill patients).

If you’re one of the following, the training is 100% for you!*

Physician
Nurse Practitioner
Nurse
Physician Assistant
Registered Dietitian
Master and Doctorate Level Nutritionist
Pharmacist
Certified Diabetic Educator
Optometrist

*Licensed in the United States, Canada, the United Kingdom, South Africa, Australia, or New Zealand

What’s Included?

Direct Access To Experts
Tap into our the most experienced Culinary Medicine faculty available with dozens of years of experience in the industry, and a proven track record of helping thousands of healthcare professionals transform patients’ lives through nutrition and lifestyle.

Proven, Peer-Reviewed Principles
You’ll learn the most evidence-based and effective ways to help your patients with nutrition and how you can incorporate it to give them the best treatment possible.

Access To 30+ Modules Of Coursework
As the most comprehensive Culinary Medicine Program out there, we pride ourselves on this one. Not only achieving it, but also maintaining it. You’ll get instant access to everything you need to guide your patients through their journey for better health in digestible video lessons, presentations, and quizzes.

100+ Handouts And Resources For Patients
The program makes everything as easy as possible for not only you, but your patients. Our patient education materials focus on BOTH clinical and culinary concepts to help with counseling and make it seamless for you and your patients.

Hands-On Culinary Training (Live Or Virtual)
Take your pick between live or virtual hands-on culinary training, and the flexibility doesn’t end there. The hands-on training is offered multiple times every single month. That way, you’ll never have to worry if you can’t make a session.

Culinary Medicine Conference
Get your conference tuition waived for the Annual Culinary Medicine Conference.

Over 30 evidence-based modules!

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Module One: Introduction to Culinary Medicine

This module presents an outline of both the Mediterranean and DASH diets, and examines recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. This module also briefly reviews methods of communicating these principles to patients. An introduction to basic kitchen safety and knife handling skills is also included.

Module Two: Weight, Obesity, & Portion Control

Delving into obesity indicators, the understanding of caloric density and portion control, and reviews of the literature behind weight loss and maintenance, this course will help the clinician understand practical and realistic approaches to weight management.

Module Three: Fats

This lesson looks at the physiological effects of different types of dietary fats in the body and common sources of these fats. The kitchen focus is on the purpose of fats in cooking and viable replacements and substitutions for culinary fats, and meals are prepared are made utilizing fat replacers. Additionally, the subjects of nutrient and energy density, meal planning and healthy shopping habits, and the ways in which you can utilize this information to make positive impacts on patients, will be discussed.

Module Four: Food Allergy and Intolerance

This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore 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. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Module Five: Protein & Vegetarianism

The biological need for dietary proteins is examined in this lesson, with a focus on essential amino acids and their dietary sources. Dietary needs and sources of protein are outlined, with a focus on vegetarian diets, possible nutritional deficiencies and means of compensation. In the kitchen, vegetarian meals are prepared with a focus on satiety and complimentary proteins.

Module Six: Renal & Sodium

This module examines the physiological effects of high-sodium diets and their prevalence in American culture, while providing a more in-depth overview of the DASH diet, including studies examining its efficacy in reducing the need for medication in hypertensive subjects. In the kitchen, the purpose of salt is examined, and cooking principles of flavor building and balancing without added sodium are practiced while making reduced-sodium dinner options.

Module Seven: Carbohydrates and Diabetes Mellitus

In this module, the physiological impact of digestion of different types of carbohydrates is examined, along with the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy, with a further look into whole grains. Special focus is on reducing sugar consumption, especially in snacking, and guidelines for healthier snacking and desserts are presented and practiced in the kitchen.

Module Eight: The Pediatric Diet: A Family Approach to Healthy Children

In this lesson, pediatric nutrition is discussed, and childhood obesity statistics and consequences are examined. Common pediatric diets and their shortcomings are observed, and guidelines for healthy alternatives are provided. Infant feeding is also briefly discussed. In the kitchen, kid-friendly meals are discussed and prepared.

Why have 20,000 healthcare professionals chosen CCMS?

“I think physicians can demonize food frequently and focus on BMI and weight loss instead of the health and nutritional value of the pts diet. Discussing food and diet occurs at almost every annual physical and we are never trained on how to have these discussions or take courses on nutrition.” – (AJ)

“If clinicians can better help patients to understand the impact of food on their health, I truly believe that we can help patients to both prevent disease and improve disease status. Taking this course can provide any student with knowledge, skills, and simple recipes to use and share, serving as the first step to becoming clinician educators and advocates for the nutritional health of our future patients.” – (MP)

“I absolutely loved this course and think it will help shape my future practice in medicine for years to come. I’ve always loved cooking and now feel as though I have a better idea about how to incorporate my love of food into clinical practice.” – (TN)

Frequently Asked Questions

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How do I complete the program?

1. Twelve CME hours must be satisfied by attendance at 4 hands-on Culinary Medicine kitchen modules. Tuition includes up to 4 in-person hands-on modules or unlimited virtual modules.

2. Participants must complete all of the online programming (approximately 50 hours).

3. Candidates must also complete 2 approved culinary medicine readings and successfully pass online post-tests based upon those readings. These readings are not accredited for continuing medical education hours.

Is the CCMS training CME-Accredited?

CCMS hands-on teaching kitchen modules, online education on the CCMS site, and conference sessions are accredited for CME, CNE, CPE, and CPE for Dietitians. CME is available for physicians, nurses, nurse practitioners, physician assistants, dietitians, certified diabetic educators, pharmacists, physical therapists and occupational therapists.

Please note that the two required readings of culinary/nutrition texts are not accredited.

What are the options for completing the required hands-on teaching kitchen modules?

Programming is offered virtually throughout the year with ample opportunity for attending classes most weekends.

Teaching kitchen modules are offered at approved hands-on teaching kitchen events in the United States. The Board is currently working with teaching kitchens located throughout the U.S. to create regional hubs at which additional teaching kitchen modules can be offered, providing more convenient access for candidates throughout the country. CCMS candidates will be notified immediately as new teaching kitchen opportunities are confirmed.

What are the main benefits of certification?

A number of health issues prevalent in the United States today are associated with poor eating habits and nutrition. Successful communication with patients regarding the vital role that healthy eating and nutrition plays in good health is key to improved patient outcomes. However, many healthcare practitioners feel their nutritional education and ability to communicate practical, effective guidance in this area is lacking.

What are the eligibility requirements?

Physicians — Currently registered as a practicing physician in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.

Nurse Practitioners — Currently registered as a Nurse Practitioner (NP) in the United States or Canada. A copy of current license must accompany application.

Registered Nurse — Currently registered as a practicing nurse in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.

Physician Assistants — Currently registered as a Physician Assistant (PA) in the United States or Canada. A copy of current license must accompany application.

Registered Dietitians — Currently registered as a practicing dietitian in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.

Masters and Doctorate Level Nutritionists — Currently registered as a practicing nutritionist in the United States, Canada, United Kingdom, Australia or South Africa or teaching nutrition in an academic setting. A copy of current license or C.V. must accompany application.

Pharmacists — Currently registered as a practicing pharmacist in the United States, Canada, United Kingdom, Australia or South Africa. A copy of current license must accompany application.

Certified Diabetes Educators (CDEs) — Currently registered as CDE in the United States or Canada. A copy of current license must accompany application.

What is the tuition fee and what does it include?

There is a one-time $2,700 tuition payment required to enroll in the CCMS program.

This fee includes access to online self-directed courses via the CCMS website, registration for 4 in-person hands-on teaching kitchen modules, and one year's tuition for Health meets Food: The Culinary Medicine Conference.

Is there a payment plan?

Yes. Contact cecilia@culinarymedicine.org for details.

Can prior nutrition coursework be used to satisfy some of the credits?

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

However, candidates who provide a copy of a previously obtained NBPNS, NBNSC, ACN, or BCNSP certification are required only to complete 12 credit hours of hands-on teaching kitchen modules and 12 additional nutrition credits before applying to take the CCMS examination. We do recommend completion of the programming to prepare candidates for the certification exam.