Culinary Science - BS
The Culinary Science bachelor's degree program integrates food science with culinary arts, preparing students for careers as research chefs and food technologists in product development labs, test kitchens and culinary centers.
Upon completion of the program, graduates are expected to:
- Apply the skills and techniques of culinary arts across a broad range of food products and flavor profiles.
- Evaluate food safety practices in a food production kitchen and in a food manufacturing facility.
- Design, execute, interpret and report on food science experiments.
- Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization.
- Select the appropriate food processing, food analysis and quality assurance techniques and equipment used in the manufacturing of food products.
The Culinary Science program begins with a focus on culinary arts. Culinary laboratory classes, offered throughout the four years of study, provide students with an opportunity to continuously develop the craft. Credentialed faculty share professional expertise within state-of-the-art culinary laboratories, providing an exceptional education for students. Students continue to develop their culinary skills in a culinary internship during their second year.
The program continues with foundational science courses that provide students with knowledge of science and the scientific method. The food product development process is introduced and reinforced in applied culinary science laboratories and the academic classroom. Courses in food regulations, labeling and food analysis prepare students for advanced coursework. Communication and presentation skills, important for succeeding in the product development industry, are stressed throughout the program and supported by an arts and sciences core curriculum.
The curriculum culminates with specifically designed culinary science courses that integrate culinary arts and basic sciences with applied food science coursework, which includes food ingredient technology, product design and development, and an 11-week internship specific to food science, research and development or manufacturing, preparing students for careers within the profession.
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|
|CUL1325||Essentials of Dining Service||3|
|CUL1345||Foundations of Baking & Pastry||3|
|CUL2215||The Craft of Garde Manger||3|
|CUL2245||International Cuisine and Culinary Cultures||3|
|CUL2265||Classical Cuisines of France and Italy||3|
|CULS2010||Introduction to Food Product Development||4.5|
|CULS3015||Food Ingredient Technology||4.5|
|CULS4035||Food Product Design and Development||4.5|
|DIET3050||Life Span Nutrition||4.5|
|CUL2626||Culinary Arts Internship||13.5|
|CULS4150||Advanced Culinary Science Internship||13.5|
|Related Professional Studies|
and General Microbiology Laboratory
|Foundations in Chemistry|
and Foundations in Chemistry Laboratory
|CHM2050||Introduction to Organic Chemistry||4.5|
|FSM1065||Food Safety and Sanitation Management *||1.5|
|FSM2045||Introduction to Menu Planning and Cost Controls||4.5|
|SCI1015||Introduction to Life Science||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
|Fundamentals of Algebra (or at placement)|
One course from ANTH°°, LEAD, PSCI, PSYC, or SOC
Two courses with an EASC attribute, at least one at 3000 level or higher
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.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte or Online.
°°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. 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, 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.