For a culinarian to make positive contributions to the health and wellness of people receiving guidance and treatment by the healthcare system and its vast array of providers and support personnel, foundational knowledge of that system is critical. This course presents a survey of the history, successes, and vicissitudes of healthcare in the United States over the past century, with particular focus on the past several decades’ dynamics of specialization, organizational consolidation, technology penetration, and integrative medicine.
The responsibility of a culinarian as a central hub in the healthcare space also requires a familiarity with the supporting domains integral to the overall health of the client. This course provides an overview of the key areas of responsibility and the associated professionals who the culinarian is likely to collaborate closely with, and in turn provide culinary guidance to, with a goal to develop and execute intervention strategies that promote improved health. Collaborative disciplines include medical science; nutrition science; behavioral science; lifestyle medicine (mindfulness, movement, and exercise); rehabilitation science; and culinary medicine, among others.
Residency One: Orientation and Cohort Formation - Culinary Skills Validation (MCTH-501A), Scientific Foundations of Human Health & Wellness for Culinarians (MCTH-500), Taste, Palate Development, and Deliciousness (MCTH-510),
Nutrition and Optimal Diets I - Theory (MCTH-520), Culinary Techniques and Their Impact on Health and Wellness (MCTH-530), Residency Two: Theory and Applications in Healthy Diet preparation (MCTH-501B), Nutrition and Optimal Diets II - Applications (MCTH-540), and Strategies for Therapeutic Meal Planning and Preparation (MCTH-550)