Culinary Science & Product Development - B.S.
Effective Fall 2020, Johnson & Wales University will complete its transition from a term calendar to a semester calendar. Starting with the 2020–21 catalog, all programs will represent course requirements in semester credit hours rather than quarter credit hours. Students who started on terms and will finish their degree requirements on semesters should consult with their assigned academic counselor in Student Academic Services or faculty advisor on semester transition academic planning.
The Culinary Science & Product Development 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 & Product Development 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 & Product Development
A four-year program leading to the bachelor of science degree
|Choose Culinary or Baking & Pastry Arts Foundation||39|
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
CUL1345 Foundations of Baking & Pastry
CUL2215 The Craft of Garde Manger Students following the 2019/20 catalog will take this course in their first year
|Advanced Pastry Students following the 2019/20 catalog will take this course in their first year|
|Contemporary Restaurant Operations and Management Will be taught in 20/21 AY as 3 semester credits|
|Global à la Carte Will be taught in 20/21 AY as 3 semester credits|
|Baking & Pastry Arts|
BPA1010 Fundamentals Skills and Techniques
BPA1015 Classic Pastry
|Pies and Tarts|
|Cookies and Petits Fours|
BPA1035 Chocolates and Confections
BPA1045 Principles of Artisan Bread Baking
BPA1060 How Baking Works
|Entremets and Petits Gâteaux Students following the 2019/20 catalog will take this course in their first year|
|Advanced Artisan Bread Baking Students following the 2019/20 catalog will take this course in their first year|
|Introduction to Culinary Skills and Techniques Will be taught in 20/21 AY as 3 semester credits|
|Elements of a la Minute Cooking Will be taught in 20/21 AY as 3 semester credits|
|ENG2010||Introduction to Technical Communication||4.5|
|CULS2010||Introduction to Food Product Development||4.5|
|CULS3015||Food Ingredient Technology||4.5|
|CULS4035||Food Product Design and Development||4.5|
|COCA2799||College of Culinary Arts Intermediate Internship This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.||18|
|COCA4799||College of Culinary Arts Advanced Internship **, This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.||18|
|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|
|FSM2025||Food and Beverage Cost Control||4.5|
|or FSM2045||Introduction to Menu Planning and Cost Controls|
|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.
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 only offered in Providence.
±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.
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 to fulfill the graduation writing requirement. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication. Students who have met the requirement of ENG1021 Advanced Composition and Communication or ENG1027 Honors Advanced Composition and Communications: Civic Discourse outside of Johnson & Wales University must fulfill the graduation writing requirement through successful completion of ENG0001 Writing Workshop.
In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of international options for major, minor, Arts & Sciences, and elective credit at many price points for students during the academic year and summer. Faculty-led, exchange, affiliate, and direct-enroll programs range in duration from one week to a full semester. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.