The American College of Culinary Medicine recently recognized the achievements of five Frederick Community College (FCC) students who earned their Certified Culinary Medicine Professional (CCMP) certifications. The recognition took place in June at the 10th Annual Health meets Food: The Culinary Medicine Conference 2024.
 
Through the CCMP program, foodservice professionals learn to effectively incorporate healthy options into menus through a specialized combination of nutritional knowledge and healthy culinary skills. Foodservice professionals with this certification are able to guide consumers while providing enhanced meal quality, improved diet quality, and applying research to the development of menu items and recipes.
 
FCC’s Hospitality, Culinary & Tourism Institute (HCTI) began offering the Health meets Food: Culinary Medicine for FoodService Professionals program last year. FCC is the first culinary school in the country to offer this program. Students in the program include chefs and food service professionals working in commercial kitchens and healthcare facilities, personal chefs, certified dietary managers, culinary educators, and culinary school graduates.
 
“We are very proud to be the first culinary school in the country to offer this innovative and emerging program at FCC through collaboration with the American College of Culinary Medicine,” said HCTI Manager Elizabeth DeRose. “Our graduates who recently earned their CCMP Certification are among the first group of newly designated CCMPs in the country. The second cohort is currently in progress, both in-person and in a virtual format so students can access our program from anywhere, with the same instructor and curriculum as our in-person class.”
 
For more information about this offering, visit www.frederick.edu/culinarymedicine.
 
More information about Culinary Medicine is available at https://culinarymedicine.org.
 
Photo: (L to R) Elizabeth DeRose, FCC HCTI Manager; Gerri Dyer and Dave Rolls, FCC CCMP Graduates