frederick.edu/QuickEnroll • 301.624.2888 Summer/Fall 2024 25 NEW! Health meets Food: Culinary Medicine in Foodservice Foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. This course provides foodservice professionals with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers. Professionals with Culinary Medicine knowledge and skills are empowered to develop food that is not just delicious but also healthful. A solid foundation in Culinary Medicine enhances the ability to prepare food for the most diverse range of nutrition needs. Comprised of online education and hands-on cooking modules, this course is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip them with the nutritional knowledge and culinary skills to optimize health. Students who complete the course will earn a Tier Three Certificate in Culinary Medicine from Health meets Food. Note: This course is geared for foodservice professionals with at least 3 years of industry experience, people currently employed at a Healthcare facility, students/graduates of culinary or nutrition program, or individuals with a CDM certification and/or ACF designation. HCT120 | 40 Hours | $750 ($700 tuition + $50 fees) INSTRUCTOR: Mark Mills 26889 Wed 8 AM - 12 PM 5/15 – 6/26* Monroe Center/MC117 *No class 6/19, meets 6/18 instead NEW! SR Health meets Food: Culinary Medicine in Foodservice Note: This course is geared for foodservice professionals with at least 3 years of industry experience, people currently employed at a Healthcare facility, students/graduates of culinary or nutrition program, or individuals with a CDM certification and/or ACF designation. Structured Remote (SR) Course: This course is conducted entirely online. The class has online real-time/synchronous sessions that meet at the scheduled class times. Students are responsible for providing their own food products and will receive a list of items they will need to purchase prior to the class start date. This class is co-listed with HCT120. Visit frederick.edu/CEWDCourseAccess for help with student course access. HCT121 | 40 Hours | $700 ($700 tuition + $0 fees) INSTRUCTOR: Mark Mills 27050 Wed 8 AM - 12 PM 5/15 – 6/26* Online *No class 6/19, meets 6/18 instead HOSPITALITY, CULINARY & TOURISM INSTITUTE NEW! Health meets Food: Culinary Medicine in Foodservice, Tier 1 CCMP Certification This is a continuation of coursework from ''Health Meets Food: Culinary Medicine in Foodservice'' for individuals who earned the ''Tier Three Certificate in Culinary Medicine'' from Health meets Food. Successful completion of this course leads to earning the top tier certification for Culinary Medicine entitled, ''Tier 1 Certified Culinary Medicine Professional (CCMP).'' Topics include Renal Diet, Diabetes and Nutrition, Heart Disease and Diet, Cancer Nutrition, Obesity & Weight Management, Geriatric Diet and more. This course culminates in a practical capstone project and a proctored certification exam. Note: Students must have successfully completed HCT120 or HCT121 prior to the start date of HCT130. HCT130 | 48 Hours | $800 ($750 tuition + $50 fees) INSTRUCTOR: Mark Mills 26890 Wed 8 AM - 12 PM 7/3 – 8/21 Monroe Center/MC117 NEW! SR Health meets Food: Culinary Medicine in Foodservice, Tier 1 CCMP Certification (SR) Note: Structured Remote (SR) Course: This course is conducted entirely online. The class has online real-time/synchronous sessions that meet at the scheduled class times. Students are responsible for providing their own food products and will receive a list of items they will need to purchase prior to the class start date. Students must have successfully completed HCT120 or HCT121 prior to the class start date. This class is co-listed with HCT130. Visit frederick.edu/CEWDCourseAccess for help with student course access. HCT131 | 48 Hours | $750 ($750 tuition + $0 fees) INSTRUCTOR: Mark Mills 27051 Wed 8 AM - 12 PM 7/3 – 8/21 Online HOSPITALITY/TOURISM MANAGEMENT HYB Introduction to Hospitality Management Develops an understanding of the hospitality industry and introduces the student to the career opportunities available. Provides a basic understanding of the organizational structure and departmental functions within hotel and food service establishments. Examines the forces and issues that are shaping the current and future of the hospitality industry. Develops an understanding of competition and the role of management in providing product and service excellence. Various types of operations will be discussed emphasizing the value chain analysis and defining service as competitive advantage. Also offered for credit as HCTI150. Note: To enroll in the course students are asked to show academic readiness in English and Math. See page 33 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT102 | 37.5 hours | $465 ($387 tuition + $78 fees) INSTRUCTOR: Danny Vasquez 27004 Tue 6 - 8:40 PM 8/27 – 10/15 Monroe Center/MC115
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