Culinary & Nutrition   

Are you a MIDDLE SCHOOL STUDENT that is interested in cooking and health? Join us for The Learning Kitchen, a free virtual cooking program! The Learning Kitchen teaches students how to cook nutritious, low-cost meals, create healthy nutrition habits, and to have fun while cooking. The program is virtual via Zoom and is taught by a Dietitian and facilitated by a Chef. *****BONUS: This program includes weekly free groceries (available for pick up at KVCC) for each registered student to cook along during class.

The Learning Kitchen is a six-week commitment. We ask that registered students are able to attend a minimum of 5 out of 6 sessions. The program begins on May 18th and ends on June 22nd, 2023. We will meet virtually (via Zoom) each Thursday from 4:30-5:30pm.  Groceries will be available for pick-up at KVCC’s Marilyn J. Schlack Culinary and Allied Health Building. Grocery pickup will be on Wednesday's between 3:00-6:00pm. Additional details will be sent after registration.

This program is funded in whole or in part by the USDA’s Supplemental Nutrition Assistance Program Education through the Michigan Department of Health and Human Services and the Michigan Fitness Foundation. This Institution is an equal opportunity provider.

For questions, please contact Lizzie Luchsinger: mluchsinger@kvcc.edu

Are you a HIGH SCHOOL STUDENT that is interested in cooking and health? Join us for The Learning Kitchen, a free virtual cooking program! The Learning Kitchen teaches students how to cook nutritious, low-cost meals, create healthy nutrition habits, and to have fun while cooking. The program is virtual via Zoom and is taught by a Dietitian and facilitated by a Chef. *****BONUS: This program includes weekly free groceries (available for pick up at KVCC) for each registered student to cook along during class.

The Learning Kitchen is a six-week commitment. We ask that registered students are able to attend a minimum of 5 out of 6 sessions. The program begins on May 18th and ends on June 22nd, 2023. We will meet virtually (via Zoom) each Thursday from 6:00-7:00pm.  Groceries will be available for pick-up at KVCC’s Marilyn J. Schlack Culinary and Allied Health Building. Grocery pick up will be on Wednesday's between 3:00-6:00pm. Additional details will be sent after registration.

This program is funded in whole or in part by the USDA’s Supplemental Nutrition Assistance Program Education through the Michigan Department of Health and Human Services and the Michigan Fitness Foundation. This Institution is an equal opportunity provider.

For questions, please contact Lizzie Luchsinger: mluchsinger@kvcc.edu

Culinary Health Education Fundamentals (CHEF) Coaching is an evidence-based training program focused on culinary coaching – a novel approach to improve nutrition that combines culinary training, health coaching principles, and telemedicine tools and resources. CHEF Coaching is designed to train allied health professionals, to provide easy to follow culinary instruction and education directly to patients and clients in order to improve the quality – and often reduce the cost – of food preparation in the home.

This 10-week training combines Parts 1 and 2 of the CHEF Coaching program. Participants that successfully complete the two-part program will earn a “Certificate of Completion in Culinary Coaching” from Spaulding Rehabilitation Hospital, Institute of Lifestyle Medicine, and Kalamazoo Valley Community College.

Learning Objectives:

Part 1 – The Basics (skill-based culinary coaching classes) self-paced via enduring material:

• Define the relationship between home cooking and health; and discuss barriers to home cooking.
• Improve your culinary skills and personal health.
• Demonstrate culinary coaching knowledge and skills; and describe strategies for empowering patients to adopt home cooking.
• Use health coaching tools and remote culinary resources to improve nutrition.

Part 2 – Beyond the Basics (LIVE virtual small group practice sessions in culinary telemedicine):

• Hone the efficacy of your culinary coaching with patients and their families.
• Practice, get feedback, and refine your culinary coaching techniques.
• Introduce new culinary practice into your kitchen and those of your patients.
• Improve your home cooking.
• Implement telemedicine, culinary training, and health coaching in your practice.

Dates/Times (participants must attend a minimum of 80% of all classes listed below in order to successfully complete the program):

• Part 1 – The Basics (via Enduring Material): Self-paced March 22,2023-April 5, 2023

• Part 2 – Beyond the Basics: Live Virtual Small Group Sessions

  • Thursday, April 6, 2023: 5:30-7:00pm EST

  • Thursday, April 13, 2023: 5:30-7:00pm EST

  • Thursday, April 20, 2023: 5:30-7:00pm EST

  • Thursday, April 27, 2023: 5:30-7:00pm EST

  • Thursday, May 4, 2023: 5:30-7:00pm EST

Cost:

        $1,175.00 (Parts 1 and 2 combined)

Who is this program for?

• Health and wellness coaches who would like to enhance their coaching competencies with the addition of culinary coaching skills and tools.

• Healthcare professionals with a coaching background who would like to improve their competencies in culinary coaching.

• Healthcare professionals and health coaches who would like to improve their culinary skills and self-behavior.

• Culinary professionals working in culinary medicine, allied health, or health coaching fields.

• Students entering allied health/culinary careers, who are motivated to expand their knowledge and skills in coaching, culinary fundamentals, nutrition and telemedicine.

Continuing Education Credit:

In support of improving patient care, this activity has been planned and implemented by Western Michigan University Homer Stryker M.D. School of Medicine, Kalamazoo Valley Community College and Spaulding Rehabilitation Hospital, Institute of Lifestyle Medicine-CHEF Coaching Program. Western Michigan University Homer Stryker M.D. School of Medicine is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

Credit amount subject to change.  

Interprofessional Continuing Education

This activity was planned by and for the healthcare team, and learners will receive 15 Interprofessional Continuing Education (IPCE) credits for learning and change.

Physicians

Western Michigan University Homer Stryker M.D. School of Medicine designates this live activity for a maximum of 15 AMA PRA Category 1 Credit(s)™.  Physicians should claim only the credit commensurate with the extent of their participation in the activity.

Nurses

Western Michigan University Homer Stryker M.D. School of Medicine designates this activity for 15 contact hours for nurses.  Nurses should claim only credit commensurate with the extent of their participation in the activity.

Dietitians

Completion of this RD/DTR profession-specific or IPCE activity awards CPEUS (One IPCE credit=One CPEU). 

If the activity is dietetics-related but not targeted to RDs or DTRs, CPEUs may be claimed which are commensurate with participation in contact hours (one 60 minute hour = 1 CPEU).

RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.