Food & Beverage Entrepreneurship - B.S.

The Food & Beverage Entrepreneurship bachelor’s degree program allows students the opportunity to study an integrated mix of food and/or beverage courses, entrepreneurial and business classes, and a variety of experiential opportunities both inside and outside of the classroom. This program prepares students for careers as innovators creating and managing food- and/or beverage-related small businesses and start-ups or to work as a proponent of intrapreneurship and innovators within existing organizations. Students begin their studies focused on the craft of food, exploring and developing their passion, and then expand their focus into business and entrepreneurship studies. Throughout the course of study, students learn what it takes to begin their own food and/or beverage venture that includes developing a business plan, resource management, finance, marketing, leadership and innovation. Opportunities exist for students to engage in internship or study abroad.

Upon completion of the program, graduates are expected to:

  • Evaluate human, financial and other resources in the entrepreneurial ecosystem that support or inhibit new ventures.
  • Communicate effectively to diverse audiences, regarding different purposes and situations, through a variety of professional methods.
  • Apply ethical principles in response to common entrepreneurial decisions and challenges.
  • Develop a business plan for an innovative product or service in a food or beverage-related market.
  • Analyze the sources of funding available for food and beverage-related ventures and use decision support tools to determine effective structures for early-stage investments.

Food & Beverage Entrepreneurship

A four-year program leading to the bachelor of science degree

Credits
Foundation Courses
Choose Culinary Arts or Baking & Pastry Arts Foundation21
Culinary Arts
Introduction to Culinary Skills and Techniques
Breakfast & Lunch Cafe
Elements of a la Minute Cooking
Contemporary Cooking & Leadership Functions
Contemporary Restaurant Operations and Management
Baking and Pastry Concepts for Culinary Operations
Introduction to Menu Planning and Cost Controls
Baking & Pastry Arts
Foundations of Baking and Pastry
Principles of Cake Production and Design
Plated Desserts
Artisan Bread & Viennoiserie I
Chocolate, Sugar and Confections
Artisan Cafe
Food and Beverage Cost Control
Major Courses
ENTR2001Introduction to Entrepreneurship3
ENTR2030Pitching & Planning New Ventures3
ENTR3015Small Business Management3
ENTR3030Marketing for Entrepreneurs3
ENTR4010Change and Innovation Management3
ENTR4055Entrepreneurship Seminar3
FSM1165The Food Safety Manager *1
FSM3035Supervision for Food Service Professionals3
FSM3040Food Service Financial Systems3
FSM3215Culinary Operations and Facility Management3
LAW2001The Legal Environment of Business I3
Related Professional Studies
CAR0010Career Management1
Major Electives **
Choose four of the following:12
Any 3000 level or higher course offered from the College of Food Innovation & Technology or Entrepreneurship courses (ENTR subject code)
Artisan Bread & Viennoiserie II
Advanced Pastry Applications
College of Food Innovation & Technology Intermediate Internship (6-12 credits)
College of Food Innovation & Technology Intermediate Internship (6-12 credits)
Banquets and Catering
Global à la Carte
Food Science
A&S Core Experience
Communications Foundation Courses9
English Composition
Advanced Composition and Communication
Communication Skills
Integrative Learning6
Two ILS courses, one at the 2000 level, one at the 4000 level
Arts & Humanities6
Ethics: A Global Perspective
One course from ART, HUM‡, LIT, or REL
Mathematics6
A Survey of College Mathematics (or higher, based on student's placement)
Statistics I
Science3
Nutrition
Social Sciences6
Microeconomics
One course from ANTH°°, LEAD, PSCI, PSYC or SOC
A&S Electives6
Macroeconomics
One course with an EASC attribute
Free Electives #
15 credits selected from 1000–4999 numbered offerings within the university15
Total Credits122.0

#  In addition to classes, free elective credits may be applied to a number of options such as internship, study abroad, Directed Experiential Education courses and courses in a specialization or minor as relevant. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact a faculty adviser before scheduling free elective credits.

Visit Courses by Subject Code for a listing of all campus courses.

‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami.
¶CAD courses are only offered in Providence.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte.
°°ANTH courses are not offered in North Miami or Charlotte.

Students who graduate with a bachelor's degree must leave Johnson & Wales University with effective writing skills to fulfill the graduation writing requirement. These writing skills are assessed in ENG1021 Advanced Composition and Communication. Students who have met the requirement of ENG1021 Advanced Composition and Communication or ENG1027 Honors Advanced Composition and Communications: Civic Discourse outside of Johnson & Wales University must fulfill the graduation writing requirement through successful completion of ENG0001 Writing Workshop.

In collaboration with academic colleges across all four JWU campuses, JWU Global — Study Abroad programs offer a variety of international options for major, minor, arts and sciences, and elective credit at many affordable price points for students during the academic year, break periods, and summer. Faculty-led, exchange, affiliate, and direct-enroll programs range in duration from one week to a full semester. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications. Where will you go?