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 or baking and pastry arts. Laboratory classes, offered throughout the program, provide students with an opportunity to continuously develop the craft. Credentialed faculty share professional expertise within state-of-the-art culinary and baking and pastry laboratories, providing an exceptional education for students. Students continue to develop their skills in a culinary or baking and pastry internship during their second year of study. 

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. Topics 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 a required 11-week internship specific to food science, research and development or manufacturing, preparing students for careers within the profession. 

Culinary Science

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

Credits
Foundation Courses
Choose Culinary or Baking & Pastry Arts Foundation39
Culinary Arts
CUL1015 Introduction to Culinary Foundations
CUL1035 Culinary Fundamentals
CUL1055 Cooking in Today's Restaurant: Breakfast & Lunch
CUL1075 Cooking in Today's Restaurant: Dinner
CUL1095 Cooking in the Global Marketplace
CUL1135 Purchasing, Product Identification & Protein Fabrication
CUL1115 The Science of Cooking and Sensory Analysis
CUL1325 Essentials of Dining Service
CUL1345 Foundations of Baking & Pastry
CUL1365 Exploring Beverages
CUL2215 The Craft of Garde Manger
CUL2245 International Cuisine and Culinary Cultures
CUL2265 Classical Cuisines of France and Italy
Baking & Pastry Arts
BPA1010 Fundamentals Skills and Techniques
BPA1015 Classic Pastry
BPA1020 Pies and Tarts
BPA1025 Cookies and Petits Fours
BPA1030 Hot and Cold Desserts
BPA1035 Chocolates and Confections
BPA1040 Introduction to Cakes
BPA1045 Principles of Artisan Bread Baking
BPA1050 Viennoiserie
BPA1060 How Baking Works
CUL1015 Introduction to Culinary Foundations
CUL1035 Culinary Fundamentals
CUL1135 Purchasing, Product Identification & Protein Fabrication
Major Courses
CULS2010Introduction to Food Product Development4.5
CULS3015Food Ingredient Technology4.5
CULS3025Food Processing4.5
CULS4035Food Product Design and Development4.5
DIET3050Life Span Nutrition4.5
Applied/Experiential Learning
COCA2799College of Culinary Arts Intermediate Internship13.5
COCA4799College of Culinary Arts Advanced Internship **13.5
Related Professional Studies
BIO2201
BIO2205
General Microbiology
and General Microbiology Laboratory
6.75
CAR0010Career Management1
CHM1000
CHM1005
Foundations in Chemistry
and Foundations in Chemistry Laboratory
6.75
CHM2050Introduction to Organic Chemistry4.5
ENG2010Technical Writing4.5
FSM1065Food Safety and Sanitation Management *1.5
FSM2025Food and Beverage Cost Control4.5
or FSM2045 Introduction to Menu Planning and Cost Controls
SCI1015Introduction to Life Science4.5
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
Fundamentals of Algebra (or at placement)
Statistics
Science4.5
Nutrition
Social Sciences9
Macroeconomics
One course from ANTH°°, LEAD, PSCI, PSYC, or SOC
A&S Electives9
Two courses with an EASC attribute, at least one at 3000 level or higher
Total Credits185.5
*

Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

**

Students in the culinary science program must complete an internship in food science, research and development, or manufacturing.

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.

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 .