Applied Practice of Culinary Medicine

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Turn nutrition knowledge into practical skills that help patients, families, and communities cook and eat well.

Applied Practice of Culinary Medicine is a blended online program for health professionals, educators, chefs, and community practitioners who want to apply culinary medicine in clinical, public health, educational, and community settings. Through expert instruction, case-based learning, coaching practice, live virtual sessions, and hands-on cooking workshops, participants learn to translate evidence-informed nutrition guidance into realistic, culturally responsive goals.

The program explores culinary medicine applications for cardiovascular health, weight and diabetes management, cancer prevention, healthy aging, brain health, children and families, and underserved communities. Participants also learn how to adapt recipes for different cultures, budgets, abilities, time constraints, and family needs—and how to use artificial intelligence tools responsibly to support recipe development, patient education, and program delivery.

The program concludes with a capstone implementation plan tailored to each participant’s professional setting.

Completion of Fundamentals of Culinary Medicine is recommended but not required.

Format: Blended online learning with recorded instruction, live virtual sessions, independent practice, peer interaction, remote cooking workshops, and applied project work.

Build the skills to bring culinary medicine from the classroom into real-world practice.