Culinary Nutrition - BS

The Culinary Nutrition bachelor's degree program builds on Johnson & Wales’ history of and reputation for high-quality culinary education, and adds both didactic and applied nutrition coursework. The program begins with a focus on the craft of culinary arts and continues to develop students’ culinary skills while introducing the theory of nutrition and culinary science. The program prepares students for careers in restaurants, healthcare and school food service management, athlete dining in collegiate and professional settings, and any field where strong culinary skills and the ability to critically think with nutrition are valued.

Upon completion of the program, graduates are expected to:

  • Apply current standard dietary guidelines to menu planning and development.
  • Employ evidence-based science and best-practice principles in the creation, modification, management and preparation of specialized diets.
  • Ensure food safety and quality standards by managing the flow of food through a food service operation.
  • Implement budgetary controls within the food service operation.
  • Create appropriate wellness-education programs for a community, work-site or public health environment.

Throughout the Culinary Nutrition program, students learn nutrition theory as applied across the life span, while exploring traditional, alternative and specialized diets. Students develop, analyze and execute nutritionally sound food that not only tastes good but adheres to current dietary guidelines. Both Registered Dietitians and credentialed chefs share their professional expertise in culinary nutrition classes throughout the program. 

In addition, culinary skills and nutrition theory are complemented by coursework in both financial and personnel management and sound general studies education. The Culinary Nutrition program culminates with a required advanced internship specific to culinary nutrition where students participate in an industry experience that allows the student to apply academic theory within their chosen specialty. 

Culinary Nutrition

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

Credits
Culinary Foundations
CUL1015Introduction to Culinary Foundations3
CUL1035Culinary Fundamentals3
CUL1055Cooking in Today's Restaurant: Breakfast & Lunch3
CUL1075Cooking in Today's Restaurant: Dinner3
CUL1095Cooking in the Global Marketplace3
CUL1135Purchasing, Product Identification & Protein Fabrication3
CUL1115The Science of Cooking and Sensory Analysis3
CUL1345Foundations of Baking & Pastry3
CUL1325Essentials of Dining Service3
CUL1365Exploring Beverages3
CUL2215The Craft of Garde Manger3
CUL2235Contemporary Service and Restaurant Supervision3
CUL2245International Cuisine and Culinary Cultures3
CUL2255Advanced Pastry3
CUL2265Classical Cuisines of France and Italy3
Major Courses
CULN2010Operational Food Service Delivery3
CULN2020Applied Culinary Nutrition3
CULN3155Vegetarian Cuisine4.5
CULS3035Food Science4.5
DIET2050Community Nutrition4.5
DIET3050Life Span Nutrition4.5
Choose two of the following courses:9
Athletic Performance Cuisine
Therapeutic Cuisine
Spa Cuisine
Applied/Experiential Learning
COCA4799College of Culinary Arts Advanced Internship13.5
Related Professional Studies
CAR0010Career Management1
CULN1010An Introduction to the Fields of Food, Food Service and Nutrition1.5
ENG2010Technical Writing4.5
FSM1065Food Safety and Sanitation Management *1.5
FSM2045Introduction to Menu Planning and Cost Controls4.5
FSM3035Supervision for Food Service Professionals4.5
FSM3040Food Service Financial Systems4.5
A&S Core Experience
Communications Foundation Courses13.5
English Composition
Advanced Composition and Communication
Communication Skills
Integrative Learning9
Two ILS courses, one at the 2000 level, one at the 4000 level
Arts & Humanities9
A Multicultural History of America
One course from ART, HUM‡, LIT, PHIL, or REL
Mathematics9
A Survey of College Mathematics (or higher, based on student's placement)
Introduction to Biostatistics
Science4.5
Nutrition
Social Sciences9
Introductory Psychology
One course from ANTH°°, ECON, LEAD, PSCI, or SOC
A&S Electives9
Two courses with an EASC attribute, at least one at 3000 level or higher
Free Electives #
6 credits selected from 1000-4999 numbered offerings within the university.6
Total Credits182.5
*

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 not offered Online.
±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 3 graduate-level courses may apply. Students are strongly encouraged to contact an advisor 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. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication .

In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of options for major, minor, Arts & Science, and elective credit at many price points for students during the academic year and summer. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.