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:
- 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
|CUL1100||Introduction to Culinary Skills and Techniques||3|
|CUL1210||Breakfast & Lunch Cafe||3|
|CUL1320||Elements of a la Minute Cooking||3|
|CUL1410||Contemporary Cooking & Leadership Functions||3|
|CUL2510||Contemporary Restaurant Operations and Management||3|
|CUL2610||Baking and Pastry Concepts for Culinary Operations||3|
|CUL2710||Banquets and Catering||3|
|CUL2810||Global à la Carte||3|
|CUL3131||Chef-Driven Contemporary Casual Concepts||3|
|CUL3141||Corporate Dining Concepts||3|
|CUL3151||Chef-Driven Fine Dining Concepts||3|
|CUL4115||Culinary Capstone: The Professional Kitchen||3|
|CFIT4799||College of Food Innovation & Technology Advanced Internship||12|
|Related Professional Studies|
|FSM1165||The Food Safety Manager *||1|
|FSM2045||Introduction to Menu Planning and Cost Controls||3|
|FSM3035||Supervision for Food Service Professionals||3|
|FSM3040||Food Service Financial Systems||3|
|FSM3175||Advanced Food Safety, HACCP and Special Processes||3|
|FSM3215||Culinary Operations and Facility Management||3|
|A&S Core Experience|
|Communications Foundation Courses||9|
|Advanced Composition and Communication|
Two ILS courses, one at the 2000 level, and one at the 4000 level
|Arts and Humanities||6|
|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
|Free Electives #|
|15 credits selected from 1000–4999 numbered offerings within the university||15|
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
# 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.
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 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?