FOOD COACH ACADEMY
THE FOOD COACH ACADEMY
The Food Coach Academy was built upon the work and experience of 40+ experts from the United States, Europe, and Canada in nutrition, dietetics, the culinary arts and sciences, healthcare, taste and flavor, coaching, behavior, and eating change. Over a 3-year period, they collectively reviewed over 2,500 research articles and summarized food science as medicine. Then, the chefs translated that into culinary competencies. Their work raised the question: What should a person be able to do in the kitchen and at the store to follow the food guidelines from their clinician? The Food Coach Academy, its courses, and accompanying textbook provide the answers to that question!
Courses are intentionally created for a wide range of students, from the home cook to clinicians, the chef, and everyone in between. The 12 modules begin with The Basics: mastering food, coaching, and eating fundamentals, and then move on to the centerpiece - Taste, Flavor, and The Kitchen. Next in line are ten comprehensive explorations of food categories, including Fruits, Vegetables, Dairy, Grains, Protein (both animal and plant-based), Fats & Oils, Beverages, Salt, and Sugar.
WELCOME
THE CURRICULUM
Our comprehensive curriculum is designed to provide you with a solid foundation in culinary medicine and food as medicine, covering all essential aspects of nutrition, cooking, and health coaching. The delivery of the information is science-based and reflects how food coaches will approach behavior change with their clients (a modular approach).
This year-long curriculum progression allows students to systematically build their knowledge and skills, from basic principles to advanced culinary medicine and nutrition concepts.
The 12 In-Depth Modules:
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Fundamentals of Nutrition, Eating, and Health Coaching
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Taste, Flavor, and The Kitchen
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Exploring Fruits: Nutrition and Culinary Applications
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Vegetables: Maximizing Nutrition and Flavor
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Sodium: Balancing Flavor and Health
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Grains: From Ancient to Modern, Understanding Their Role in Diet
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Fats & Oils: Types, Uses, and Health Considerations
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Animal Proteins: Selection, Preparation, and Health Implications
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Plant Proteins: Incorporating Variety and Balance
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Sugar: Understanding Its Impact and Alternatives
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Dairy & Alternatives: Nutritional Comparisons and Culinary Uses
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Beverages: Hydration, Nutrition, and Health
THE INSTRUCTORS
Culinary Medicine/Food is Medicine
The Food Coach Academy's content is created by a team of over 40 experts in nutrition, health and wellness, flavor, and behavior change. Dr. Kennedy is the lead instructor, along with Registered Dietitians, who bring expertise in culinary medicine, nutrition biochemistry, dietetics, and value-based medicine.
Motivational Interviewing
The Health Education and Training Institute (HETI) brings a team of Motivational Interviewing instructors to the academy. Students have weekly access to multiple drop-in sessions and one-on-one training experiences during the course.
WHAT CAN YOU DO AS A FOOD COACH
Certified Food Coaches can work in various settings:
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Healthcare and Clinics: Teach patients how to cook and prepare recommended foods in cooking classes, shared medical visits, or one-on-one sessions.
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Food as Medicine: Become an integral part of the clinical team, connecting healthcare to the home.
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Food Produce and Meal Delivery Services: Provide one-on-one support and culinary training for patients, answer cooking questions, and support the referring clinician.
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Private Practice: Open your own business to support community members and patients by teaching them how to shop, plan, and cook food that matches their clinician’s recommendations or their own food goals.
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The Culinary Field: Set up and/or work in a Teaching Kitchen. Transform menu options in traditional kitchens.
WHY ENROLL IN THE PROGRAM
Support Diversity, Equity, and Inclusion
The Academy was built on these three principles - from recipe development to coaching strategies.
Focus on Utilizing Culinary Competencies for Dietary Changes
Equip clients with the culinary skills and knowledge required to implement dietary recommendations effectively and sustainably.
Apply Food-Based Motivational Interviewing Techniques
Develop the ability to support and guide clients on their food journey through food-focused motivational interviewing conversations developed specifically for this Academy.
Encourage Change One Bite at a Time
The Academy's foundational element is a scientifically based, modular approach to learning and behavior change (aka Food-Coaching). Clients focus on making one change at a time, which makes healthy eating sustainable and enjoyable.
Respect the Client's Plant-Forward Journey
The Academy focuses on encouraging a plant-forward diet, but does not teach that becoming a vegan or vegetarian is required for good health. With 3% of Americans identifying as vegans and 5% as vegetarians, it is up to each individual to decide how far down the plant path they want to go.
WHICH PROGRAM IS RIGHT FOR YOU?
FOOD COACH CERTIFICATION
FOOD COACH CERTIFICATION - LAUNCHING JANUARY 2026
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$239 a month x 12 months = $2,868 (20% savings - Individual classes also available for $299 each)
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A Food Coach specialized certificate from the American Culinary Federation
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510 (Continuing Education Hours) CEHs from the American Culinary Federation
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100% Online, Self-Paced Learning
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Unlimited Access To Course Materials
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Digital Certification Upon Completion
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Practical, Evidence-Based Culinary Medicine Training
Transform lives through the power of culinary medicine. This comprehensive certification combines chef training, nutrition science, and health coaching into one evidence-based program. Master the art of making healthy food irresistible. Learn to guide clients through sustainable dietary changes using our proven modular approach—one delicious bite at a time.
PERFECT FOR:
Healthcare professionals, wellness coaches, chefs, and anyone passionate about empowering others through food.
PROGRAM HIGHLIGHTS:
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12 comprehensive online courses covering everything from taste & flavor to culinary techniques
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Unlimited lifetime access to all course materials
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Training in motivational interviewing and behavior change
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Food Coach specialized certificate from the American Culinary Federation
Ready to transform lives through food?
RESERVE YOUR SPOT NOW!
The Food Coach Certification
program is launching January 2026!
Be among the first to access this groundbreaking 12-month certification that combines culinary expertise, nutrition science, and health coaching. Complete the form below to secure your spot. Don't miss your chance to become part of the food-is-medicine movement!
CULINARY MEDICINE FOR PRODUCE PRESCRIPTION
CULINARY MEDICINE FOR PRODUCE PRESCRIPTION
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$199
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15-Hour Training
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Digital Microbadge
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100% Online, Self-Paced Learning
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Unlimited Access To Course Materials
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Practical, Evidence-Based Culinary Medicine Training
Turn Produce into Powerful Change
This course is designed for individuals in the Produce Prescription field who want to move beyond access and into action. Learn to transform fresh produce into culturally meaningful, delicious dishes using the Food Coach method. You'll explore taste preferences and the science of flavor while gaining practical culinary medicine skills. Perfect for CHWs, health educators, food providers, and coaches who work to make nutrition personal, sustainable, and skill-based.
PERFECT FOR:
Healthcare professionals, dietitians, community health workers, and those working with food-as-medicine initiatives.
DIABETES & CULINARY MEDICINE
DIABETES & CULINARY MEDICINE
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$59
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5-Hour Training
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Digital Microbadge Upon Completion
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100% Online, Self-Paced Learning
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Unlimited Access To Course Materials
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Practical, Evidence-Based Culinary Medicine Training
Master the Basics: A Culinary Approach to Diabetes Care
In just 5 hours, this course empowers learners with the essentials of diabetes management—blending clinical understanding with real-world food skills. You'll explore treatment and dietary strategies, learn to read food labels, and build diabetes-friendly meals and snacks. With focused modules on fats, proteins, and carbohydrates, participants leave confident and ready to provide sustainable, informed care for themselves or others.
PERFECT FOR:
Community Health Workers, health coaches, food coaches, Produce Prescription program staff, Food pantry or food bank personnel, and anyone supporting individuals with diabetes or prediabetes.
FREQUENTLY ASKED QUESTIONS
What is the cost of the program?
The program costs $2,868, broken down to a $239 monthly payment, for 12 months. This price is competitive, as it offers both health coaching and cooking instructor training. You save 20% on the total price when you purchase the Food Coaching certification program package rather than buying classes one at a time.
How does the Food Coach Academy work with non-profit organizations?
Our mission is to train individuals who live, work, or worship with underserved populations. We actively partner with non-profits to sponsor students from these communities. If you know of a suitable organization, please contact Dr. Kennedy at culinaryrehab@gmail.com.
Is there a time limit to complete the program?
No, there is no time limit. You can take as long as you need to finish the courses.
Are there specific start dates for the program?
In 2026, one course will be launched each month. You can enroll anytime during the year and progress at your own pace.
How long does it typically take to complete the program?
The program consists of 12 courses over three terms. It is a 12-month program. The duration, however, can vary depending on how much you practice the cooking, coaching, and assessment skills.
What career opportunities are available after graduation?
Graduates can find opportunities in healthcare settings, hospitals, clinics, community health organizations, employers' wellness programs, restaurants, food pantries, teaching kitchens, Food as Medicine Centers, and companies producing medically tailored meals.
What qualifications do I need to enroll in the program?
Students need to have graduated from high school and have basic knowledge of nutrition (10 hours on general nutrition: list the macronutrients and describe a vitamin and a mineral). If you are unsure, please contact Dr. Deb to discuss.
Are there any prerequisites for the course?
A high school diploma.
How is the program delivered?
The program is 100% online, allowing you to study from anywhere at your own pace.
Are there any in-person components to the program?
It is all done virtually unless you are working with an affiliate Teaching Kitchen.
Are there any one-on-one opportunities in the program?
Students will have the opportunity to meet with Dr Deb weekly over Zoom. In addition, students can meet with experts in motivational interviewing through virtual drop-in sessions offered throughout the week.
Is the program accredited?
The American Culinary Federation awards a specialized Food Coach certificate and credits 510 hours of continuing education hours
What sets the Food Coach Academy apart from other health coaching programs?
It uniquely combines culinary skill-building, food-as-medicine science, and health-coaching principles so that graduates can work on skill-building (cooking skills) alongside coaching. Most programs to date overlook the essential element of culinary skill-building and the food-coaching method.
WHAT'S BEING SAID
“As a dietitian, I can list off countless food facts and provide just as many ways to build a balanced plate. I can instruct clients in many different states of health and disease which foods they should include in their diet to promote health. What I didn’t realize I was missing in my counseling was the how of doing this. While it’s helpful for my clients to know how many servings of vegetables to aim for each day, it’s even more beneficial to know how to make increasing vegetable intake feel like a delicious adventure and less like a dreaded chore.”
—Julia MS, MPH, RD
"A practical and evidence-based grains course written for dietitians by dietitians. This hands-on content can be done at your own pace and will give you confidence in helping your clients develop usable skills in the kitchen to incorporate more nutritious foods into their everyday eating.”
—Jasna Robinson-Wright, MSc, RD, CDE, CIEC