Eligibility Requirements for Culinary Certified Medicine Specialist Exam

To be eligible to take the Culinary Certified Medicine Specialist Exam, a candidate must meet the following requirements:

1. All candidates for certification and recertification must be licensed to practice medicine in the United States or Canada.

  • Physicians—Currently registered as a Doctor of Medicine (MD) or Doctor of Osteopathy (DO) in the United States or Canada. A copy of current license must accompany application.
  • Nurse Practitioners—Currently registered as a Nurse Practitioner (NP) in the United States or Canada. A copy of current license must accompany application.
  • Registered Nurse—Currently registered as a Registered Nurse (RN) in the United States or Canada. A copy of current license must accompany application.
  • Physician Assistants—Currently registered as a Physician Assistant (PA) in the United States or Canada. A copy of current license must accompany application.
  • Registered Dietitians—Currently registered as a Registered Dietitian (RD) in the United States or Canada. A copy of current license must accompany application.
  • Pharmacists—Currently registered as a Pharmacist (PharmD/RPh) in the United States or Canada. A copy of current license must accompany application.
  • Certified Diabetes Educators—Currently registered as a Certified Diabetes Educator (CDE) in the United States or Canada. A copy of current license must accompany application.

 

 2. Active board certification in an American Board of Medical Specialties (“ABMS”) member board or osteopathic medicine equivalent for Physician candidates.

 

3. A minimum of sixty (60) credit hours of approved nutrition education. At least twelve (12) credit hours must be obtained by hands-on participation at an approved culinary medicine teaching kitchen event located at The Goldring Center for Culinary Medicine at Tulane University or at other approved teaching kitchen events in the United States. 

 

4. Successful completion of 2 online post-tests assessing knowledge based on 2 of 5 seminal culinary medicine readings.

 

5. Applicants who provide a copy of previously obtained NBPNS, NBNSC, ACN, or BCNSP certification are required only to complete twelve (12) credit hours of hands-on Culinary Medicine Teaching Kitchen work and 12 additional nutrition credits before applying to take the CCMS examination.

 

6. Tuition for the Certified Culinary Medicine Specialist (CCMS) program is a one-time fee of $2400. This fee includes:

  • Registration for up to 4 hands-on teaching kitchen modules at The Goldring Center for Culinary Medicine at Tulane University and/or other approved hand-on teaching kitchen events in the United States 
  • Full registration for up to one CRS conference per calendar year during the CCMS initial certification program (optional) (CRS Fall 2017 in Dallas October 20-22, 2017)
  • Complete access to the ever-increasing library of online educational modules available via the culinarymedicinecertified.com website

 

Candidates have up to 18 months from the date on which they officially enter the CCMS program to complete the 60-credit curriculum. An additional $400 fee will be required at time of examination.