Who: 4th-year medical students from Tulane and visiting schools
Time: 4 weeks minimum commitment, offered year-round
The Goldring Center for Culinary Medicine rotation includes building a base knowledge of culinary medicine in order to better communicate nutrition principles and education to patients and the community. Students will be required to complete 8 core culinary medicine modules, a lunchtime research project, and a curriculum building/editing project during their rotation.
Students will help lead nutrition education during hands-on cooking classes for medical students, allied health workers, and community members. These classes cover culinary medicine and culinary nutrition concepts, meal planning principals and culinary technique. You will learn by leading. The rotation includes an introduction to kitchen basics, knife skills, and safety and sanitation.
Student are required to complete a brief research project on a current nutrition trend or topic of interest. Students will also be assigned a curriculum and material development project utilizing culinary medicine principals which may include researching specific topics and developing content for new or current modules.
This rotation may include delivering presentations and outreach materials, both on and off-site This rotation will have you working in an interdisciplinary team alongside physicians, dietitians, chefs, medical students, nutritionists, and other public health professionals, so you’ll be introduced to many culinary medicine concepts.
Cooking class duties include leading nutrition education, plate discussion, preparing materials, set up and clean-up of classes; kitchen management and organization, and case study discussions and presentations for a variety of audiences. Hours will some include evenings and weekends and will require a flexible schedule.