If you are currently enrolled in a culinary medicine course at Tulane or one of our partner schools, please access your course at www.culinarymedicine.org/moodle.
We offer electives for medical students to get involved with the teaching kitchen at GCCM in multiple capacities:
1. Tulane students can take a six to seven-module culinary medicine elective in their first or second years. We currently offer this course as a stand-alone option where students complete condition and disease-specific modules as well as a community hybrid course. Both electives link fundamental dietary and nutrition knowledge with basic culinary skills through hands-on cooking classes. The community hybrid course allows students to practice nutrition and counseling skills while honing their own culinary techniques. Email Chef Heather Nace for more information on enrollment options.
2. Tulane third- and fourth-year students, as well as visiting students, can do a month-long elective rotation in the kitchen learning culinary medicine basics and helping to run classes for the community and first-year students. This rotation includes preparing for classes, working in the kitchen, curriculum development, and leading class discussions on culinary medicine concepts. Be prepared to be on your feet for a large portion of the experience. The rotation may include up to 40 hours/week with some evenings and weekends. Please note that we require a minimum of a 4-week commitment in order to complete this rotation. No exceptions will be made. Rotations are offered year-round. Housing is not provided for away students.
*Visiting students – to complete an application for a rotation, please use VSAS; we are listed under course MED4412.
3. For Tulane fourth-year students, we offer a month-long away rotation at our partner culinary school, Johnson & Wales University, in Providence, RI. During this rotation, you will participate in hands-on culinary labs, culinary nutrition classes, and academics related to Medical Nutrition Therapy. These are offered during the Fall and Spring semesters, typically in October and February, and are limited to 4 students each year. Preference is given to those that have completed the Culinary Medicine elective here at Tulane, either during your first or fourth year. Please email Chef Heather at hnace@tulane.edu to sign up.
