A 60-hour evidence-informed professional continuing education program designed exclusively for registered dietitians-nutritionists, integrating clinical nutrition, culinary medicine, therapeutic recipe adaptation, and practical nutrition education to strengthen professional competencies and support evidence-based nutrition practice.
The Certificate in Culinary Medicine & Nutrition is a 60-hour evidence-informed professional continuing education program offered by the Canadian College of Integrative Medicine (CCIM), designed exclusively for registered dietitians-nutritionists.
The program integrates nutrition science, clinical nutrition, and culinary medicine, emphasizing the practical application of evidence-based dietary approaches in professional dietetic practice. Participants develop competencies in therapeutic recipe adaptation, healthy cooking techniques, nutrition-focused menu planning, and patient-centred nutrition education.
The curriculum comprises 45 hours of theoretical and applied learning, 12 hours of supervised culinary workshops in collaboration with Resto FIM (Food Is Medicine) in Montréal, and 3 hours of case studies and final assessment.
Eligibility / Admission Requirements: Applicants must hold a valid professional licence or registration with a recognized dietetic regulatory authority in Canada. Applicants practising in Québec must be members in good standing of the Ordre des diététistes-nutritionnistes du Québec (ODNQ).
To advance whole-person health by equipping healthcare and wellness professionals with evidence-informed knowledge and practical skills in culinary medicine and nutrition, bridging nutrition science with healthy food choices and sustainable lifestyle practices.
A 60-hour professional continuing education curriculum integrating nutrition science, clinical nutrition, culinary medicine, therapeutic recipe adaptation, and practical applications in professional dietetic practice.
Module 1 – Food Science & Applied Nutrition (10 Hours)
● Nutrition Science & Culinary Medicine
● Food Composition & Evidence-Informed Dietary Approaches
Module 2 – Clinical Nutrition & Chronic Disease (12 Hours)
● Cardiometabolic Health & Diabetes
● Digestive Health & Chronic Disease Nutrition
Module 3 – Culinary Techniques & Recipe Adaptation (13 Hours)
● Healthy Cooking Methods & Ingredient Selection
● Therapeutic Recipe Adaptation & Food Safety
Module 4 – Menu Planning & Professional Practice (10 Hours)
● Nutrition-Focused Menu Planning
● Patient Education & Applied Dietetic Practice
Module 5 – Supervised Culinary Workshops (12 Hours)
● Practical Culinary Medicine & Therapeutic Cooking
● Supervised Workshops at Resto FIM, Montréal
Module 6 – Case Studies & Final Assessment (3 Hours)
● Applied Professional Case Studies
● Final Competency Assessment
Total: 60 Hours
To learn more about this unique program, contact us at info@ccimcollege.com
