Accommodation of Food Allergies for Culinary and Hospitality Students

The College of Culinary Arts uses hundreds of various foods and food products in its classrooms and laboratories, including, but not limited to, spices, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybean, and other potential allergens.

All students are required to meet the essential academic functions of JWU's culinary education program (including, but not limited to, active participation in classes and culinary labs) with or without a reasonable accommodation. The College of Culinary Arts has eliminated two (taste and touch) of the three types of allergic exposures (taste, touch and inhale) through the elimination of taste requirement and use of gloves. Students with known allergies are required to engage in self-care to mitigate the risk of an allergic reaction.

Students with airborne food allergies (or any other disability) who would like information on accommodations may contact Accessibility Services, who will work with each student on an individualized, case-by-case basis to determine whether any reasonable accommodations can be made. However, due to the nature of its dynamic and student-centered educational programming, the university cannot guarantee an allergen-free environment.