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.
A four-year program leading to the 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|
|CUL1135||Purchasing, Product Identification & Protein Fabrication||3|
|CUL1115||The Science of Cooking and Sensory Analysis||3|
|CUL1345||Foundations of Baking & Pastry||3|
|CUL1325||Essentials of Dining Service||3|
|CUL2215||The Craft of Garde Manger||3|
|CUL2235||Contemporary Service and Restaurant Supervision||3|
|CUL2245||International Cuisine and Culinary Cultures||3|
|CUL2265||Classical Cuisines of France and Italy||3|
|CULN2010||Operational Food Service Delivery||3|
|CULN2020||Applied Culinary Nutrition||3|
|DIET3050||Life Span Nutrition||4.5|
|Choose two of the following courses:||9|
|Athletic Performance Cuisine|
|COCA4799||College of Culinary Arts Advanced Internship||13.5|
|Related Professional Studies|
|CULN1010||An Introduction to the Fields of Food, Food Service and Nutrition||1.5|
|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|
|A&S Core Experience|
|Communications Foundation Courses||13.5|
|Advanced Composition and Communication|
Two ILS courses, one at the 2000 level, one at the 4000 level
|Arts & Humanities||9|
|A Multicultural History of America|
One course from ART, HUM‡, LIT, PHIL, or REL
|A Survey of College Mathematics (or higher, based on student's placement)|
|Introduction to Biostatistics|
One course from ANTH°°, ECON, LEAD, PSCI, or SOC
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|
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 .