Culinary Arts - B.S.
Effective Fall 2020, Johnson & Wales University will complete its transition from a term calendar to a semester calendar. Starting with the 2020–21 catalog, all programs will represent course requirements in semester credit hours rather than quarter credit hours. Students who started on terms and will finish their degree requirements on semesters should consult with their assigned academic counselor in Student Academic Services or faculty advisor on semester transition academic planning.
The Culinary Arts bachelor's degree program prepares students for the many careers that evolve from the knowledge of food, food preparation and the need for leadership competency in culinary-focused businesses. The Culinary Arts bachelor's degree provides students with an exceptional program of study that delivers a world-class culinary arts education, opportunities to explore and practice current industry trends, related professional competencies, elective credits within or outside of the major, and a required advanced food-industry experience, complemented by a comprehensive Arts & Sciences Core Experience.
Upon the completion of the program, graduates are expected to be able to:
- Create, execute and evaluate concepts and menus applying professional craft skills and techniques utilizing conscious sourcing to maximize profits while maintaining food integrity.
- Differentiate communication strategies and leadership styles used to effectively lead a globally diverse workforce within culinary-focused businesses.
- Evaluate food safety hazards and implement corrective actions as necessary following the FDA Model Food Code and Hazard Analysis and Critical Control Point (HACCP) principles.
- Critique financial documents related to food cost, labor cost and culinary operations to safeguard an economically sustainable business.
Culinary laboratory classes offered throughout the program provide students with an opportunity to continuously develop their craft, and to develop confidence and coordination working within a professional kitchen. Credentialed faculty share their professional expertise within state-of-the-art culinary laboratories, providing an educational environment that promotes student learning and assists students in achieving their place within the culinary profession.
Professional competencies, presented in the academic classroom and practiced in upper-level laboratory class settings, include financial and human resource management, food safety, self-discipline, effective communication and other attributes necessary to effectively lead teams within food service organizations.
Elective credits, within or outside of the major, allow students to explore diverse topics within the food industry or focus their passion in a specialized area of study. The opportunities are vast and include farm-to-table cookery, baking and pastry, beverage service, brewing, sommelier, nutrition, business, professional communication and more.
One of the highlights of the Culinary Arts bachelor's degree program is the requirement to participate in an advanced industry experience within diverse, domestic or international food service operations. Students work alongside an industry professional in a food service operation, while guided by a university faculty member, allowing students to continue to develop their craft and practice professional competencies.
A four-year program leading to a bachelor of science degree
|CUL1015||Introduction to Culinary Foundations||3|
|CUL1055||Cooking in Today's Restaurant: Breakfast & Lunch||3|
|CUL1075||Cooking in Today's Restaurant: Dinner||3|
|CUL1095||Cooking in the Global Marketplace||3|
|CUL1115||The Science of Cooking and Sensory Analysis||3|
|CUL1135||Purchasing, Product Identification & Protein Fabrication||3|
|CUL1345||Foundations of Baking & Pastry||3|
|CUL2215||The Craft of Garde Manger||3|
|CUL2510||Contemporary Restaurant Operations and Management Will be taught in 20/21 AY as 3 semester credits||4.5|
|CUL2810||Global à la Carte Will be taught in 20/21 AY as 3 semester credits||4.5|
|CUL3131||Chef-Driven Contemporary Casual Concepts As of the 20/21 AY this course will be 3 semester credits||3|
|CUL3141||Corporate Dining Concepts As of the 20/21 AY this course will be 3 semester credits||3|
|CUL3151||Chef-Driven Fine Dining Concepts As of the 20/21 AY this course will be 3 semester credits||3|
|CUL4115||Culinary Capstone: The Professional Kitchen||4.5|
|COCA4799||College of Culinary Arts Advanced Internship This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.||18|
|Related Professional Studies|
|FSM1065||Food Safety and Sanitation Management *||1.5|
|FSM2045||Introduction to Menu Planning and Cost Controls||4.5|
|FSM3035||Supervision for Food Service Professionals||4.5|
|FSM3040||Food Service Financial Systems||4.5|
|FSM3175||Advanced Food Safety, HACCP and Special Processes||4.5|
|FSM3215||Culinary Operations and Facility Management||4.5|
|A&S Core Experience|
|Communications Foundation Courses||13.5|
|Advanced Composition and Communication|
Two ILS courses, one at the 2000 level, and one at the 4000 level
|Arts and Humanities||9|
|Ethics: A Global Perspective|
One course from ART, HIST, HUM‡, LIT or REL
|A Survey of College Mathematics ((or higher, based on student's placement))|
|Culture and Food|
One course from ANTH°°, ECON, LEAD, PSCI, or PSYC
Two courses with an EASC attribute, at least one at 3000 level or higher.
|Free Electives #|
|22.5 credits selected from 1000-4999 numbered offerings within the university. This would place the semester credit total at 124, but allow students to have a minor which they currently do now, Internship credit load has increased in semesters transition||22.5|
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
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, Charlotte or Online.
¶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.
# In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), Internship, Minor or Study Abroad. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact an adviser before scheduling free elective credits.
NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).
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 will be assessed at the completion of 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 JWU campuses, JWU Study Abroad programs offer a variety of international options for major, minor, Arts & Sciences, and elective credit at many price points for students during the academic year 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.