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Be Among the First
to Earn a Micro-Accreditation
in Culinary Medicine

Culinary Medicine Online University Course

University of Montana College of Health Course

University of Montana College of Health

Introduction to Culinary Medicine

  • Three-part online course to earn a Level 1 Certification (micro-accreditation) in Culinary Medicine through the University of Montana College of Health

CME! As of 10/26/2020 successful completion of the course awards 36 level 1 CME as overseen by the American Association of Family Physicians (AAFP); as follows:

“The AAFP has reviewed Introduction to Culinary Medicine, and deemed it acceptable for AAFP credit. Term of approval is from 10/26/2020 to 10/26/2021. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Credit approval includes the following session(s):

27.00 Enduring Materials, Self-Study AAFP Elective Credit(s) – Introduction to Culinary Medicine

9.00 Online Only, Live AAFP Elective Credit(s) – Introduction to Culinary Medicine-Forum.”

  • Duration (one lecture a week, each lecture is approximately 1 – 2 hours including readings and discussion):
    • Part 1 (Segment 1): 5–6 weeks
    • Part 2 (Segment 2): 5–6 weeks
    • Part 3 (Segment 3): 8–9 weeks
  • Self-paced Course
  • Achieving the Level 1 Certification in Culinary Medicine will result in the awarding of a digital badge (micro-credential) issued by The University of Montana College of Health. This micro-credential is issued through Credly, and available for review by potential employers or other interested parties.

Completion of all three segments (each segment requires forum discussion participation and passing an end-of-segment quiz) enables an opportunity to take a final exam. Successful passing of the course (passing each segment and the final exam) will award a Level 1 Certification in Culinary Medicine (micro-accreditation or micro-credential).

Micro-credentials confirm that an individual has achieved specific skills and competencies in a given area of academia or professional development. They differ from traditional degrees and certificates as they can be completed in short amounts of time, have a specified focus, and afford learners increased flexibility in attaining learning outcomes. The University of Montana is a member of The National Council for State Authorization Reciprocity Agreement (NC-SARA), a national initiative that maintains compliance standards with state regulatory agencies.

Download Online Course Syllabus

Testimonials for Chef Dr. Mike’s
Introduction to Culinary Medicine On-Line Course

Earn a Level 1 Certification
Culinary Medicine Level One Badge

Earn a Level 1 Certification in Culinary Medicine (and an opportunity to earn CME/CEU Credits)

Successful completion of this course awards:

  • A digital badge (micro-credential) issued by the University of Montana College of Health and Medicine (accessible online via Credly.com). Micro-credentials confirm that an individual has achieved specific skills and competencies in a given area of academia or professional development. These may be shared with potential employers and are verifiable online.
  • If the Continuing Medical Education option is chosen, it provides 36 level 1 CME credits as awarded by the American Association of Family Physicians (AAFP).
    These CMEs may be presented to the Academy of Nutrition and Dietetics for a 1:1 exchange for CPEUs.
  • If the Continuing Education Unit option is chosen, 30 CEU credits are awarded by the American Culinary Federation.

Culinary Medicine Certification Level 1

Issued by University of Montana

Participants that go through the course will be able to post this Culinary Medicine Certification – Level One badge on their website and collateral.

This badge demonstrates an understanding of how Culinary Medicine relates to Culinary Arts & Medical Sciences; how nutrition incorporates into the practice of Culinary Medicine; how to address the non-ingredient influences of dietary choices; epigenetics, nutrigenomics, and other “-omic” approaches; the gut microbiome and how these relate to food choices and health. Moreover, recipients of this badge will gain a strategy to source tasteful and healthful comestibles.

Message from The Professor
Michael Fenster, MD

As an interventional cardiologist and professional chef, this information is quite literally dear to my heart. That is why with the assistance of other professionals from around the world and the University of Montana, where I hold cross-faculty appointments in the Missoula College Culinary Arts Program and the College of Health, I developed the Culinary Medicine Program.

The goal of our program is to develop the skills of each participant so that they may critically evaluate different sources of information and make decisions based on the best available evidence and then decide and what is best for them and the ones they care for.

Our introductory course has been developed as a starting point for people interested in learning more about how our relationship with food, including what we choose to eat, impacts our health and wellness.

See Webinar on Culinary Medicine

Culinary Medicine
Online Course Content

Part 1: What is Culinary Medicine?

Topic 1, Segment 1: Culinary Arts & Culinary Medicine

Topic 2, Segment 1: The Practice of Medicine & Culinary Medicine

Topic 3, Segment 1: Whole Foods and Holistic Approaches

Topic 4, Segment 1: Why not just Nutrition?

Topic 5, Segment 1: Functional Foods and “-omic” approaches

Quiz 1

Part 2: Meal time: Assessing the Impact of Non-Ingredient Choices in Comestible Selection and Health

Topic 6, Segment 2: The Impact of Culture and Society in the Foods we choose to eat: We are what we eat and We eat what we are

Topic 7, Segment 2: Dinner with The Dead: The Role of Feasting & The Celebration of Death

Topic 8, Segment 2: The Gut Microbiome (part 1): Role in Health

Topic 9, Segment 2: The Gut Microbiome (part 2): Role in Disease

Topic 10, Segment 2: The Rise of The Modern Western Diet and The Consequences of Convenience Culture

Quiz 2

Part 3: The Art of Source-ry: Ingredients and Making Evidence-Based Food Choices

Topic 11, Segment 3: Vegetables and Fruits

Topic 12, Segment 3: Grains and Breads

Topic 13, Segment 3: Dairy and Eggs

Topic 14, Segment 3: Fermented Foods

Topic 15, Segment 3: Wine and Alcohol

Topic 16, Segment 3: Fish and Seafood

Topic 17, Segment 3: Meat and Poultry

Topic 18, Segment 3: Herbs and Spices

Quiz 3

Upon successful completion of above, the student is eligible to take the final exam.

Upon successful registration, please carefully review the introduction section. This contains all the information you will need to successfully navigate and complete the course. All required readings (whether PDF documents or links to articles) are provided. There are no additional purchases necessary to complete the course. However, it is highly advised that the recommended reading textbooks be acquired. These provide a detail of the materials that serve to enrich the entire course experience. Additionally, they serve as a reference point for further, more detailed study of Culinary Medicine. Although each part or segment can be completed in any order the student wishes, to maximize your learning experience it is highly recommended that the lectures be followed sequentially from Part 1 to Part 2 and completing with Part 3.

Anyone Can Obtain Accreditation


Although our Introduction to Culinary Medicine course is at the graduate level, it is designed for members of the general public. It does not require any prior knowledge about nutrition or health science. It likewise does not require any professional-level skill in the culinary arts.

Who is this online course for:

  • Healthcare professionals
  • Chefs
  • Nutritionists
  • General Public

Disclaimer: No information presented here is a substitute for professional medical advice. If you need medical advice, seek it from qualified healthcare professionals. This course is not designed to be therapeutic for any particular health condition. If you have any significant personal health issues, please do not to discuss them with other participants and seek professional advice and support.

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