Culinary Medicine in Foodservice
As a foodservice professional, you can play a central role in changing the way Americans eat. Build the nutritional knowledge and culinary skills to bring science-based healthy options to a variety of menus. Advance your expertise and earn a nationally recognized credential, on your schedule.
Program Information
Foodservice professionals continue to play a central role in changing the way Americans
eat. Join us to gain a unique combination of nutritional knowledge and improved healthy
culinary skills to effectively incorporate healthy options into a variety of menus.
Designed for experienced foodservice and culinary professionals, these courses combine online education and hands-on cooking modules to help you integrate science-based nutrition research into your skill set. Available in multiple class formats, instruction is designed for culinary professionals with the following experience
- Foodservice professionals with three or more years of experience
- Graduates of accredited culinary or nutrition programs
- Individuals holding a Certified Dietary Manager (CDM) certification or an American Culinary Federation (ACF) designation
- Foodservice, culinary, or nutrition educators at post-secondary or secondary institutions
- USDA Ag Extension Agents
- Employees of healthcare facilities
Course Sequence Order
Developed in partnership with The American College of Culinary Medicine, HCTI offers sequential Health meets Food Certifications.
- HCT140 Health meets Food: Culinary Medicine for Foodservice Professionals - Tier III
- HCT141 Health meets Food: Culinary Medicine for Foodservice Professionals - Tier II
Contact HCTI at HCTI@frederick.edu with questions about whether this program is right for you.
FCC Completion Awards
Earn an FCC Completion Award for each course completed, recognizing your growing skills and commitment to the field.
Culinary Medicine in Foodservice
A tiered credential pathway recognized by The American College of Culinary Medicine.
- Tier III Certificate in Culinary Medicine
- Tier II Certificate in Culinary Medicine
- Top-tier Tier I CCMP Certification upon successful completion of the Certified Culinary Medicine Professional (CCMP) exam.
If you are seeking both the Tier II Certificate and Tier I CCMP Certification, you are encouraged to complete both courses sequentially within the same year.
Academic Credit Conversion
Upon successful completion of the program, you can apply for academic credit toward a degree, certificate, or transfer program at Frederick Community College.
The Hospitality, Culinary and Tourism Institute (HCTI) at FCC is a proud partner school of The American College of Culinary Medicine (ACCM) and the first culinary school in the country to offer the Health meets Food: Culinary Medicine for Foodservice Professionals program.
Since launching in summer 2023, 23 students have completed the program and 15 have earned the Certified Culinary Medicine Professional (CCMP) credential. In the most recent cohort, all 11 enrolled students earned their CCMP, an achievement that reflects both the quality of the program and the dedication of our students.
HCTI has expanded its culinary medicine offerings to the broader community through the Health meets Food: Community Adult Beginner and Advanced Series, bringing evidence-based healthy cooking education to Frederick residents at every level.
The Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College is accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. FCC has demonstrated compliance with ACFEF-accredited standards for Program Eligibility, Program Mission and Goals, Organization and Administration, Faculty and Staff, Curriculum, Facilities, Student Services, and Program Assessment.
The ACFEF Accrediting Commission is recognized by the Council on Higher Education Accreditation (CHEA) and is committed to developing and monitoring globally recognized certifications based on skills, knowledge, integrity, and equality.
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At a Glance
Career Opportunities
Culinary Medicine is an emerging and growing specialty bridging the worlds of food and health. As consumers and healthcare organizations increasingly seek evidence-based nutrition guidance delivered through food, chefs and foodservice with specialized Culinary Medicine credentials are positioned to stand out in a competitive industry and make a meaningful impact on the communities they serve.
Culinary Medicine Professionals
Chefs and foodservice professionals with Culinary Medicine training apply science-based nutrition knowledge to menu development, food preparation, and client or patient care. Work across settings including healthcare facilities, hospital foodservice operations, restaurants, catering companies, school nutrition programs, and more. With Culinary Medicine credentials, you are equipped to develop food that is both delicious and optimized for health, meeting a wide range of nutrition requirements.
Advance Your Career
Adding Certified Culinary Medicine Professional (CCMP) certification helps you stand out in the job market and positions you for roles in higher-paying sectors including healthcare foodservice, catering, and specialty dining. Growth for Culinary Medicine professionals is driven by consumer demand for high-quality, health-conscious dining experiences across restaurants, healthcare facilities, and other foodservice settings. With Culinary Medicine credentials, you are well-positioned to meet growing employer demand for specialists who develop menus that are both delicious and nutritionally optimized.
Contact Us
Elizabeth DeRose
Director, Hospitality, Culinary & Tourism Institute
ederose@frederick.edu
301.846.2404
Ysabell Lopez-Alvarez
Academic Office Manager
ylopezalvarez@frederick.edu
240.629.7912
Registration Office
Continuing Education & Workforce Development
CEInfo@frederick.edu
301.624.2888
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