Culinary Medicine Programming at Lake Erie College of Osteopathic Medicine
Lake Erie College of Osteopathic Medicine (LECOM)
Program Overview
Running since 2013, LECOM’s culinary medicine program offers medical students the opportunity to gain practical nutrition knowledge and cooking skills through a hybrid elective that utilizes the Health Meets Food curriculum. Co-led by Dr. Kayla Penta and Dr. Kristina Cummings, the program has evolved into a flexible, engaging experience that integrates virtual learning and live cooking sessions, with use of community-based kitchen facilities.
A fully virtual spring elective is offered for first-year students, where they join live Zoom sessions. The first eight core modules are completed, with class meeting once per week on Thursday evenings. Students can adapt recipes based on dietary needs and typically cook in small groups of 2–3 from home. Because the elective is virtual, there is no cap on enrollment, and approximately 30 students participate each year.
Third- and fourth-year students can participate in the fall elective, which includes in-person cooking labs held at a community kitchen, alongside simultaneous virtual learning for those on clinical rotations. These students also complete eight modules, with an emphasis on clinical applications from the Health Meets Food curriculum. Because electives are offered during both pre-clinical and clinical years, LECOM students have the opportunity to engage with up to 16 modules across their medical school training.
The program is offered weekly on Thursdays and reaches a combined total of approximately 50 students per year. Sessions are designed to be interactive and student-driven, often facilitated by small leadership teams and supported by faculty.
The program is hosted in partnership with the Ernie Davis Community Center, a fully licensed commercial kitchen located near campus. The space offers ample equipment and supports both student and community food programs. LECOM rents the facility under contract, allowing students to cook in a professional setting while gaining exposure to community initiatives.
Past collaborations include a prediabetes outreach initiative with a local food bank and a Health Meets Home project (2022–2024), where students delivered healthy ingredients and recipes to community members. While no longer active due to budget constraints at the food bank, these initiatives reflect the program’s long-standing commitment to public health and real-world application.
Faculty Leadership
Kayla Penta, PhD
Assistant Professor, College of Medicine
Dr. Penta co-directs the culinary medicine program and provides instruction and coordination across both in-person and virtual formats. She also oversees community partnerships, logistical planning, and student engagement.
Kristina Cummings, DO
Clinical Faculty
Dr. Cummings co-leads curriculum delivery and student mentoring. She brings a clinical perspective to discussions and helps facilitate case-based learning during cooking sessions.
Beth Dollinger, MD, CCMS
Founding Faculty & CCMS Graduate
Dr. Dollinger played a pivotal role in launching LECOM’s culinary medicine program and continues to support instruction. She is a Certified Culinary Medicine Specialist and helped establish the program’s foundations and community ties.
Spotlight & Media
Students frequently express gratitude for the opportunity to learn real-life cooking skills. Many come to the program with little to no experience in the kitchen, and faculty have seen firsthand the impact these lessons have on students’ confidence and personal health habits.
For more information or media inquiries, contact Dr. Kayla Penta: kpenta@lecom.edu
