DPG46 Food and Culinary Professionals (FCP)

Part 1 of the nine-part FCP At the Table series introduces food and culinary nutrition expertise as the basis for professional practice. It explains that expertise goes beyond cooking to include competencies, ethical responsibilities, and standards guiding nutrition and dietetics work. Learners assess their current skills across culinary domains and identify growth areas. Grounded in FCP Core Competencies and Scope and Standards for food and culinary RDNs, it emphasizes evidence-based practice, cultural respect, ethical decisions, and lifelong learning.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 1.0 hour CPEU expiring 4/29/2028

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.