Continuing Education for Food, Nutrition, Health and Culinary Professionals

Who Should Attend?

Field to Plate continuing education programs are designed for professionals working in the field of food and nutrition. While our programs carry accreditation for specific professionals, such as dietitians, dietetic technicians and Certified Health Education Specialists, our programs are open to any professional engaged in food production, food, nutrition and health education, food marketing and food retailing.

Examples of professionals who attend our programs are dietitians, chefs, culinary educators, farmers and growers, produce managers, food retailers, food marketers, community food advocates, health educators.