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. 

Culinary Science

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

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
CUL1325Essentials of Dining Service3
CUL1345Foundations of Baking & Pastry3
CUL1365Exploring Beverages3
CUL2215The Craft of Garde Manger3
CUL2245International Cuisine and Culinary Cultures3
CUL2265Classical Cuisines of France and Italy3
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
CUL2626Culinary Arts Internship13.5
CULS4150Advanced Culinary Science Internship13.5
Related Professional Studies
General Microbiology
and General Microbiology Laboratory
CAR0010Career Management1
Foundations in Chemistry
and Foundations in Chemistry Laboratory
CHM2050Introduction to Organic Chemistry4.5
ENG2010Technical Writing4.5
FSM1065Food Safety and Sanitation Management *1.5
FSM2045Introduction to Menu Planning and Cost Controls4.5
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
Fundamentals of Algebra (or at placement)
Social Sciences9
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.

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.

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.