Welcome to the first ever, in the world, Food Coach Academy! The courses are purposely designed for a wide audience – all levels of cooking expertise and nutrition knowledge from a basic understanding (what is a macronutrient and micronutrient) to a PhD level. All are welcome and you don’t have to have had any experience in cooking or coaching/counseling. 

The Food Coach Academy combines 1) cooking classes, 2) nutrition and culinary medicine 3) plus motivational interviewing training to certify you as a Food Coach.  This culinary training includes a vast library of instructional videos and various modes of other learning through interactive quizzes, instructor-submitted activities and practical assignments graded by chefs, nutritionists and motivational interviewing counselors.

You will receive one (1) continuing education hour toward ACF certification upon completion of the FCA orientation course.

After completing all Food Coach Academy modules, you will be able to:

Foundations of Food & Nutrition

• Define Food as Medicine and explain how foods influence disease, prevention, and nutrient bioavailability.

• Compare diets, evaluate dietary guidelines across age groups, and assess the benefits and risks of major food groups (fruits, vegetables, grains, proteins, fats, sugar, salt, dairy, beverages).

• Critique nutrition research, food labels, and front-of-package messaging.

Culinary Skills & Kitchen Competencies

• Use kitchen tools and knives safely; apply mise en place; assess kitchen food-safety conditions.

• Cook, prepare, season, and flavor foods using healthy methods—including herbs, textures, acids, salt, sugar, and gluten-free/low-sugar/low-fat baking.

• Shop, store, and cook on a budget; stock a health-supportive pantry; and plan menus aligned with nutritional recommendations.

• List and demonstrate culinary competencies for preparing and consuming appropriate amounts of all major food groups.

Taste, Eating Behaviors & Mindful Practices

• Discover your palate; distinguish taste vs. flavor, satiety vs. satiation, and portions vs. servings.

• Identify proper serving sizes and examine factors influencing food intake.

• Practice mindful eating and motivational interviewing for positive dietary change.

Food Presentation & Creativity

• Create appealing food photography, plate meals attractively, and prepare flavorful, health-focused dishes, desserts, and snacks.

• Create and share your own healthy recipes.

Teaching, Coaching & Environment Design

• Transform and organize a kitchen using four-zone principles.

• Develop a Teaching Kitchen and tailor it to audience needs.

• Identify unmet needs related to healthy eating and support individuals or groups effectively.

• Build and operate a food coaching business.

• Contact:
  Debbie D. Kennedy