Culinary Arts (CUL) Courses

CUL1100 Introduction to Culinary Skills and Techniques

Students learn the techniques practiced in the professional kitchen: the craft, the tools, food safety and sanitation, basic knife skills, culinary math applications, and mise en place. Students are introduced to moist cooking techniques such as boiling, simmering, poaching, steaming, blanching/shocking and sweating. In addition, students identify and fabricate a variety of proteins. The basic preparations of stocks, soups and classic sauces are introduced. The course provides skills that become the foundation on which students build a lifetime of culinary learning. (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence
3 Semester Credits

CUL1210 Breakfast & Lunch Cafe

Students are introduced to and practice a variety of basic cooking skills using breakfast, brunch and lunch cooking techniques. The skills include egg preparation, sandwiches, salads, soups, vegetable cooking, sauces (including basic emulsions) and vinaigrettes. Basic yeast and quick bread techniques include creaming, blending and rubbing. Protein fabrication is reinforced. Recipe and portion costing is practiced. Food waste, sustainability, and culinary science issues are explored. Plate presentation and nutritionally balanced plates are emphasized in the production and service of a la minute foods.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL1320 Elements of a la Minute Cooking

Students are introduced to sauté, shallow-fry and grill. Students apply portion control, ingredient selection, cooking and flavoring techniques, with a focus on nutrition. Students are introduced to a la minute cooking and baking methods. Culinary math as applied to portion control and recipe costing is emphasized.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL1410 Contemporary Cooking & Leadership Functions

Students are introduced to stewing, braising, roasting, and savory baking. Protein fabrication and full product utilization are emphasized. Students demonstrate how to delegate, order, receive, store, prepare and serve a variety of menu items. Students explore menu and recipe development, while applying cost control methods.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL2010 Foundations of Fermented Foods

Students explore ancient and modern methods of fungal and microbiological fermentation as food preservation across many global cultures and identify their impact on food flavor, texture and stability. Students compare the effects of a variety of techniques and identify specific fermenting agents. Students also discuss health considerations, including potential risks and probiotic effects, regulatory compliance, and non-food applications.
Offered at North Miami, Providence, Providence CE
3 Semester Credits

CUL2510 Contemporary Restaurant Operations and Management

Students explore front-of-the-house operations and practice professional dining, beverage service, and supervisory skills. Etiquette, guest relations, communication skills, teamwork, critical thinking, and professionalism are emphasized. Students practice management concepts including operational procedures and financial responsibilities. Students are introduced to the production and sensory evaluation of beverages and the principles of food and beverage pairings.
Prerequisite(s): Sophomore status.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL2610 Baking and Pastry Concepts for Culinary Operations

Students expand upon the foundational baking and pastry skills introduced in first-year culinary labs to produce a variety of breads, pastry and baked items. Students also incorporate design, flavor, and textural components to create plated desserts. Continued emphasis is placed on accurate weights and measures, mixing methods, station organization and culinary math. Students analyze ingredient and product needs based on various culinary operations.
Prerequisite(s): Completion of all freshman culinary labs.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL2710 Banquets and Catering

Students develop the techniques for the set up and execution of banquets and catering functions. Techniques in fabrication, portion cutting, preservation, charcuterie, and hot and cold foods are executed with a focus on total product utilization. Healthful menu alternatives are explored.
Prerequisite(s): Completion of all freshman culinary labs.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL2810 Global à la Carte

Students apply diverse skills to produce contemporary, globally influenced à la carte menus through the exploration of flavor profiles, culture, and cuisines with an emphasis on healthful, appropriate and modern professional cooking skills and ingredients.
Prerequisite(s): Completion of all freshman culinary labs, sophomore status.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL2881 Farm to Table–A Global Perspective

Apply culinary skills in a unique program immersed in global culinary and educational philosophy applied to the farm-to-table movement. Specialized modules build upon core culinary skills learned at Johnson & Wales University and introduce local techniques and products with local leaders in the culinary profession. Personalized approach focuses on deep knowledge of ingredients, technique and presentation. The class combines theory, practical application, competency-based testing, and cultural experiences.
Prerequisite(s): Completion of all freshman & sophomore culinary labs.
Offered at Charlotte, Denver, North Miami, Providence
6 Semester Credits

CUL3010 Introduction to Culinary Instruction

This course is a study of methods, tools and techniques employed in facilitating the teaching and training of culinary arts. The knowledge and skills necessary for the professional role of an instructional specialist, such as a facilitator, trainer or teacher, are emphasized throughout this course. Concentration is placed on the preparation and the process of delivering effective teaching and training activities in short term programs such as workshops, seminars, presentations and demonstrations. Students have the opportunity to conduct classroom observations and implement and apply selected instructional strategies discussed in class.
Offered at Charlotte, North Miami
3 Semester Credits

CUL3020 Foundations of Wine

This course introduces the student to a systematic approach to wines and develops the student’s ability to describe them in a marketable way. The course teaches a fundamental understanding of the relationship between location, climate, terrain, soils, viticulture, vinification and grape varieties and the differentiation between quality levels of wine. Wine tastings incorporate structured analysis leading students to identify regional and varietal organoleptic differences in wines. Tastings incorporate discussions on the pairing of food and wine. Representative wines are tasted.
Prerequisite(s): Online students must be of legal drinking age -21 years of age in the US- or of minimum legal drinking age in the country where they are attending the course. Please note that we periodically ask students to provide us with a government ID showing their date of birth. (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL3092 Brewing Arts

This course helps students develop an understanding of traditional and modern styles of beer and brewed alcoholic beverages by examining production methods and ingredients and through sensory analysis. Students explore historical context, as well as modern industry structures and trends. Students learn how to brew an all-grain beer recipe and to identify common beer faults and their causes. Upon completion of this course, students are prepared to sit for the Certified Beer Server exam from the Cicerone Certification program.
Prerequisite(s): Online students must be of legal drinking age - 21 years of age in the US, or of minimum legal drinking age in the country where they are attending the course. Please note that we periodically ask students to provide us with a government ID showing their date of birth. (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL3093 Coffee, Tea and Non-alcoholic Beverage Specialist

The role of non-alcoholic beverages in profitable beverage programs is a focus of this course. It combines advanced knowledge and application of coffee, tea, water, ready-to-drink and other non-alcoholic beverages with structured systematic tastings, analysis, production and service. Students analyze the application of these non-alcoholic beverages to the on-premise market. (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL3131 Chef-Driven Contemporary Casual Concepts

This course provides students the opportunity to explore the unique challenges of operating a contemporary, chef-driven, casual dining concept, developing strategies to maximize profits while maintaining food integrity. Cooking skills are refined and advanced culinary techniques are applied to innovative, student-driven menus utilizing a global pantry and sustainably sourced foods that align with current industry practice.
Prerequisite(s): Completion of all sophomore culinary labs.
Offered at North Miami, Providence
3 Semester Credits

CUL3141 Corporate Dining Concepts

This course provides students the opportunity to explore the unique challenges of operating a contemporary, chef-driven, corporate restaurant dining concept, developing strategies to maximize profits while maintaining food integrity. Cooking skills are refined and advanced culinary techniques are applied to innovative, student-driven menus utilizing a global pantry and sustainably sourced foods that adhere to specific consumer expectations.
Prerequisite(s): Completion of all sophomore culinary labs.
Offered at North Miami, Providence
3 Semester Credits

CUL3151 Chef-Driven Fine Dining Concepts

This course provides students the opportunity to explore the unique challenges of operating a chef-driven, fine dining concept, developing strategies to maximize profits while maintaining food integrity. Cooking skills are refined and advanced culinary techniques are applied to innovative, student-driven menus utilizing a global pantry and sustainably sourced foods that align with current industry practice.
Prerequisite(s): Completion of all sophomore culinary labs.
Offered at North Miami, Providence
3 Semester Credits

CUL3244 Cuisine and Culture of the Mediterranean

This course introduces students to Mediterranean cuisine and culture through activity-related experiences. Guided by local specialists, students explore archaeological and historical sites; nature reserves, organic farms, vineyards and farmers' markets; village ports, taverns, bakeries and artisan food production facilities; and participate in cooking/baking classes taught by local chefs. Through activities and exploration students engage with the local community to learn how culture, community and cuisine intersect.
Offered at Charlotte, Denver, North Miami, Providence, Providence CE
3 Semester Credits

CUL3270 Volcanic Island Wines: The Azores and Madeira

This nine-day intensive overview course is designed to provide students with an appreciation of the culture of Madeira and the Azores, and their history of grape-growing and wine-making that reflect a sense of place. Students discover the role of wine tourism, marketing and the commercial position these wines hold in the global marketplace. Students are exposed to the culture and cuisine of the region (islands), and explore how and why their wines pair best with cuisines.
Prerequisite(s): Junior status.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits

CUL4045 Spirits and Mixology Management

This course offers the student an advanced understanding of spirits, liqueurs, cocktails and mixology to design and supervise a successful bar operation. Spirits, liqueurs, cocktails and mixology principles are discussed within a cultural, historical and business context. Sensory analysis, cocktail recipe creation and production methods, inventory, cost analysis and merchandising are major components of this course. Alcohol liability and server training are reviewed. Students may be offered the practical exam for the International School of Mixology Bartending Certification.
Prerequisite(s): Online students must be of legal drinking age -21 years of age in the US- or of minimum legal drinking age in the country where they are attending the course. Please note that we periodically ask students to provide us with a government ID showing their date of birth. (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL4080 Beer Sommelier Capstone

This course explores modern beer sales and service methods through case studies and real-world application of beer service principles. Students employ critical thinking to troubleshoot and critique issues concerning production, storage, service and sales. Students evaluate the management of retail beer operations through analysis of facilities and menu design, beer and food pairing strategies, accurate sales descriptions, and responsible alcohol service. Upon successful completion of this course, students may be prepared to sit for the Certified Cicerone examination.
Prerequisite(s): CUL3092 or Certified Beer Server certification or its equivalent. Online students must be of legal drinking age -21 years of age in the US- or of minimum legal drinking age in the country where they are attending the course. Please note that we periodically ask students to provide us with a government ID showing their date of birth. (HY) (OL)
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL4115 Culinary Capstone: The Professional Kitchen

This capstone course integrates the critical competencies needed to lead chef-driven restaurant concepts, which include excellence in menu development, food production, service and management strategies. Students develop a menu that demonstrates consciousness in sourcing and procurement while leading a team through production and service. Students' ability to plan, budget, manage, report finances and demonstrate leadership principles to safeguard an economically sustainable operation are assessed.
Prerequisite(s): CUL3131, CUL3141, CUL3151.
Offered at North Miami, Providence
3 Semester Credits

CUL4416 British Practical Brewing

This rigorous, experience-based course is ideal for students who want to work in or develop their own microbrewery or brewpub. The course enables students to enhance their knowledge of brewing theory and develop their skills in practical brewing, recipe formulation, sensory analysis, marketing and brewery design. Students work alongside professional brewers, chemists and industry professionals in both laboratory and field settings to earn practical professional brewing experience. Students gain an in-depth knowledge of traditional and modern ale-brewing technology both on-site and at local craft breweries. Students attend evening and weekend excursions to regional maltsters, hop yards and breweries, and other historic and cultural sites. There is a comprehensive written exam at the completion of the course. Successful candidates earn the Brewlab Practical Brewing Certificate.
Prerequisite(s): CUL3092.
Offered at Charlotte, Denver, North Miami, Online, Providence, Providence CE
3 Semester Credits

CUL4963 Sommelier Training

With a focus on practical sommelier skills training, this course gives students the opportunity to study wines from a region or country, providing a deeper understanding of quality factors in the making of wines within a cultural and historical context. Students develop wine service skills including food and wine pairing understanding. Participants have lectures and presentations by experts, augmented with excursions to regional wineries, wine cellars, and visits to local cultural sites.
Prerequisite(s): CUL2235 or FSM2055 or department chair approval.
Offered at Charlotte, Denver, North Miami, Providence
3 Semester Credits