Culinary Nutrition
Providence Campus
(College of Culinary Arts)
Bachelor of Science (B.S.) Degree
The Culinary Nutrition Degree program is the only program in the country of its kind that integrates the theoretical foundations of nutrition and food science with practical culinary applications. The Culinary Nutrition Degree is a bachelor’s degree option for students who have completed the Associate’s degree in either Culinary Arts or Baking and Pastry Arts.*
In answer to industry and consumer demands for healthy menu choices and products, graduates of the program combine their nutrition and scientific knowledge and principles to their advanced culinary skills. Third and fourth year students develop nutrition care plans, learn nutritional diagnostic skills as well as refining their sensory evaluation techniques. Students are involved in developing potential market products, taking them from concept through prototype development.
The program has two concentrations: Clinical/Dietetics and Culinary Food Science.
Students choosing the clinical/dietetics concentration are eligible to apply for a postgraduate dietetic internship. Upon completion of this internship, graduates will qualify to take the National Dietetic Registration Exam. Dietetics is a challenging profession that applies the science of food and nutrition to the health and well-being of individuals and groups.
Students who choose the Culinary Food Science Concentration are prepared to work in the nation’s leading test kitchens in areas such as product development, recipe development and quality assurance. Strong communication and presentation skills are necessary to succeed in this fast paced environment.
Qualified students have the opportunity to replace their Advanced Culinary Nutrition Internship with a summer abroad experience.
The Culinary Nutrition Program is accredited by The Accreditation Council for Education in Nutrition (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-0040, ext. 5400. The Didactic Program in Dietetics (DPD) meets the standards of education set by ACEND.
Note: All students interested in entering the Culinary Nutrition program must complete and submit an application to the program director. Selection is based on previous academic performance, industry experience and professional recommendations. Students must have a minimum GPA of 3.0.
Clinical/Dietetics (for Culinary Nutrition Majors)
| NUTR3030 | Nutrition Assessment | 4.5 |
| NUTR4030 | Medical Nutrition Therapy | 4.5 |
| NUTR4630 | Advanced Medical Nutrition Therapy | 4.5 |
| Total Credits | 13.5 | |
Culinary Food Science (for Culinary Nutrition Majors)
| CUL4111 | Product Design and Development | 4.5 |
| FSM3025 | Food Science | 4.5 |
| NUTR3510 | Principles of Food Product Development | 4.5 |
| Total Credits | 13.5 | |
Culinary Nutrition
A four-year program leading to the bachelor of science degree for two-year Culinary Arts and Baking & Pastry Arts* program graduates.
| First two years: | 96 | |
| Associate in Science (A.S.) Degree in Baking Pastry Arts *, ** | ||
| OR | ||
| Associate in Science (A.S.) Degree in Culinary Arts ** | ||
| Third and fourth years: | ||
Credits Major Courses | ||
| CUL3155 | Vegetarian Cuisine | 4.5 |
| CUL3175 | Designing Healthy Desserts | 3 |
| CUL4155 | Athletic Performance Cuisine | 4.5 |
| CUL4175 | Spa Cuisine | 4.5 |
| NUTR3030 | Nutrition Assessment *** | 4.5 |
| NUTR3050 | Life Span Nutrition | 4.5 |
| Nutrition Concentration | Select one concentration selected from offerings listed above *** | 13.5 |
| Advanced Applications | ||
| CUL4198 | Advanced Culinary Nutrition Internship (or Study Abroad) | 13.5 |
| Related Professional Studies | ||
| CAR0010 | Career Capstone | 1 |
| FSM3025 | Food Science *** | 4.5 |
| FSM3035 | Supervision for Food Service Professionals | 4.5 |
| FSM3040 | Food Service Financial Systems | 4.5 |
| General Studies | ||
| ENG2010 | Technical Writing | 4.5 |
| MATH2001 | Statistics | 4.5 |
| PHIL3040 | Ethics of Business Leadership | 4.5 |
| PSYC2001 | Introductory Psychology | 4.5 |
| SCI2031 | Anatomy and Physiology | 4.5 |
| SCI2045 | Introduction to General and Organic Chemistry | 4.5 |
| SCI3040 | Biochemistry | 4.5 |
| SCI4060 | Food Microbiology | 4.5 |
| SCI4061 | Food Microbiology Lab | 2.25 |
| SOC2020 | Culture and Food | 4.5 |
| Total Credits | 105.25 | |
| Four-Year Credit Total | 201.25 | |
| * | Baking & Pastry Arts students must complete the three terms of the Culinary Arts degree laboratory classes prior to entering the Culinary Nutrition bachelor of science degree program. |
| ** | Students entering this program with an Associate in Occupational Science Degree may be required to complete additional quarter credit hours of general education courses. |
| *** | These two courses are components of the two culinary nutrition concentrations. However, they are also part of the core culinary nutrition curriculum and are required by all Culinary Nutrition majors. |
NOTE: 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 .
