Culinary Arts & Food Service Management
Online Campus
(College of Culinary Arts)
(Hospitality College)
Bachelor of Science (B.S.) Degree
The Culinary Arts and Food Service Management program combines the strength of culinary arts and management in order to prepare students for a management career in front- or back-of-the-house. Graduates of the Culinary Arts and Food Service Management program with sufficient experience may obtain positions in a variety of areas that include, but are not limited to, restaurant manager, kitchen manager, executive chef, food and beverage director, catering manager, room service manager, sous chefs, beverage manager and dining room manager.
The curriculum provides opportunities for students to build upon their leadership and management abilities, cooking techniques, critical thinking, personal accountability and ethical behavior, problem-solving techniques, strong financial analysis skills and customer awareness. The Culinary Arts and Food Service Management degree develops a culinary foundation and management philosophy in its graduates.
The program allows students to receive a world-class culinary arts and hospitality education. The program’s strength is that students receive several senior-level capstone experiences in culinary arts, hospitality operations and strategic management.
Students may choose to focus their studies by selecting their electives in such areas as food and beverage, resort or dining management. The Resort Management and Casino & Gaming Operations concentrations allow students to focus on these two rapidly growing segments of the hospitality industry. The Food & Beverage Management concentration allows students to focus on this vital area of the hospitality industry. Courses are ideal for candidates interested in working with beverages, non-commercial, chain, franchises or restaurant operations.
Culinary Arts & Food Service Management
A four-year program leading to the bachelor of science degree for two-year Culinary Arts program graduates
| First two years: | 90-96 | |
| Associate in Science (A.S.) Degree in Culinary Arts # | ||
| Third and fourth years: | ||
Credits Major Courses | ||
| FSM3001 | Food Service Management Systems and Human Resource Applications | 4.5 |
| FSM4061 | Advanced Food Service Operations Management * | 4.5 |
| HOSP3050 | Hospitality Strategic Marketing | 4.5 |
| HOSP4060 | Hospitality Management Seminar | 4.5 |
| Hospitality Concentration | Beverage Service Management | 13.5 |
| Hospitality Concentration | On-site Food Service Management | 13.5 |
| Related Professional Studies | ||
| ACCT2003 | Hospitality Accounting I | 4.5 |
| ACCT2004 | Hospitality Accounting II | 4.5 |
| ACCT3025 | Hospitality Financial Management | 4.5 |
| CAR0010 | Career Capstone | 1 |
| LAW2010 | Hospitality Law | 4.5 |
| General Studies | ||
| ECON1001 | Macroeconomics | 4.5 |
| PSYC2001 | Introductory Psychology | 4.5 |
| SPAN1011 | Conversational Spanish I: Specialized Vocabulary ** | 4.5 |
| Electives | Two courses with an EASC attribute selected from offerings within the School of Arts & Sciences which may be used to form an arts & sciences concentration | 9 |
| Choose one of the following: | 4.5 | |
| Statistics | ||
| Sociology I | ||
| Choose one of the following: | 4.5 | |
| Ethics of Business Leadership | ||
| An Introduction to Literary Genres | ||
| Food In Film And Literature | ||
| Total Credits | 95.5 | |
| Four-Year Credit Total | 185.5-191.5 | |
| * | Course requires a brief residency of approximately five days on a JWU campus and students are expected to pay for their own travel, lodging and meals. Expenses are estimated at $1,200 to $1,500 for domestic students. Expenses may be higher for international students, depending on the cost of international flights. Students must have an active sanitation certificate prior to attending the residency for FSM4061. |
| ** | Spanish is the recommended language. |
| # | First two years: Associate in Science Degree in Baking & Pastry Arts: minimum 90.0 credits (Associate degree general education requirements must be met.) See Prerequisites below. |
NOTES: Students who graduate with a bachelor of science degree must leave Johnson & Wales University with effective writing skills. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication.
Prerequisites
| ENG1020 | English Composition *** | 4.5 |
| ENG1021 | Advanced Composition and Communication *** | 4.5 |
| ENG1030 | Communication Skills *** | 4.5 |
| FSM2025 | Food and Beverage Cost Control | 4.5 |
| or FSM2045 | Introduction to Menu Planning and Cost Controls | |
| Math | One math course 1000 level or higher based on student's placement assessment **** | 4.5 |
| Science | One SCI-designated course **** | 4.5 |
| Electives | 9 credits of arts and sciences **** | 9 |
| *** | Courses are offered online. |
| **** | Please refer to on-line campus courselist for courses offered online that will satisfy this requirement. |
Beverage Service Management Concentration
| FSM2055 | Beverage Appreciation | 4.5 |
| FSM4070 | The Business of Alcohol Distribution, Retail and Sales | 4.5 |
| FSM4880 | Beverage Operations Management | 4.5 |
On-site Food Service Management Concentration
| FSM3012 | Advanced Menu Analysis | 4.5 |
| FSM4040 | On-Site Foodservice | 4.5 |
| SCI2010 | Nutrition | 4.5 |
