Who: 3rd and 4th year medical students from Tulane and visiting schools
Time: 4 weeks minimum commitment, offered year-round
Rotations in the Goldring Center for Culinary Medicine involve building content and helping guide hands-on cooking classes for 1st year medical students, allied health workers and community members. These classes cover culinary medicine and culinary nutrition concepts, meal planning principals and culinary technique. You will learn by leading, and rotations include an introduction to the kitchen and knife-skills.
Curriculum and material development will be coordinated with Dr. Harlan, and may include researching specific topics and developing content to present for continuing education or an IDS seminar, as an example. This will generally be one project over the course of the month.
Classroom duties will be inclusive of preparing materials, setting up and breaking down classes; kitchen management and organization; and building and strengthening curriculum and presentations for a variety of audiences. This may include delivering presentations and outreach materials, both on and off-site. This rotation will have you working alongside medical students, chefs, physicians, nutritionists, dietitians and other public health professionals, so you’ll be introduced to many culinary medicine concepts as you go along. Hours will likely include evenings and weekends, and will require a flexible schedule.