Culinary Arts - A.S.

The Culinary Arts associate degree program prepares students for careers in food production and other career paths where food production serves as the foundation of success. Culinary laboratory courses focus on the progressive development and practice of culinary craft skills, product identification, and cooking methods, then expands to the study of classical and contemporary techniques and flavor profiles used in the production of the major world cuisines. Students also engage in a dining and beverage service laboratory which complements the kitchen laboratory experience and provides students with a comprehensive food production and service experience.

Upon completion of the program, graduates are expected to:

  • Execute professional cooking techniques and skills needed to produce, present and serve quality food and beverages utilizing ingredients and flavor profiles of the major world cuisines.
  • Apply sound nutritional practices related to healthful cooking by incorporating traditional ingredients and adapting classical and contemporary techniques to yield products that meet universal recognized federal and private dietary recommendations.
  • Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the "flow of the food" in food and beverage operations.
  • Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
  • Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food and service industry.

Hands-on food production laboratory experiences are paired with professional studies courses resulting in a curriculum that is both dynamic and directly aligned with industry needs. Students learn to develop recipes, implement cost controls, apply food safety standards, and achieve a Conference for Food Protection approved Food Safety Manager Certification. General education courses engage students in critical thinking and communication practices that meet industry expectations. 

The associate degree culminates with an internship experience where students gain industry experience which assists in their preparation for future careers. Students may engage in the internship experience at hotels, restaurants, country clubs, resorts, casinos, spas and workplace dining venues, and sites may be local, national or international if specific requirements are met. 

Upon graduation, graduates of the program have the opportunity to gain employment in the food service industry or to further their education by continuing on to a Bachelor of Science degree program.

Graduates of the Culinary Arts associate degree program are eligible, or may apply, for entrance into the following Bachelor of Science degree programs: Applied Food Science (Charlotte campus only), Culinary ArtsCulinary Science & Product DevelopmentCulinary Nutrition, Food & Beverage Entrepreneurship, Food & Beverage Industry Management, Sustainable Food Systems or Business Studies. Certain requirements pertain to each of these bachelor degree programs, which are noted in their respective program descriptions.

Culinary Arts

A two-year program leading to an associate degree

Major Courses
CUL1100Introduction to Culinary Skills and Techniques3
CUL1210Breakfast & Lunch Cafe3
CUL1320Elements of a la Minute Cooking3
CUL1410Contemporary Cooking & Leadership Functions3
CUL2510Contemporary Restaurant Operations and Management3
CUL2610Baking and Pastry Concepts for Culinary Operations3
CUL2710Banquets and Catering3
CUL2810Global à la Carte3
Applied/Experiential Learning
Choose 12 credits from the following:12
College of Food Innovation & Technology Intermediate Internship
Study Abroad Sa
Related Professional Studies
FSM1165The Food Safety Manager *1
FSM2045Introduction to Menu Planning and Cost Controls3
FYS1020First-Year Seminar1
A&S Core Experience
Communications Foundation Courses 9
Rhetoric & Composition I
Rhetoric & Composition II
Communication Skills
Integrative Learning3
One ILS course at the 2000 level
A Survey of College Mathematics (or higher, based on student's placement)
SCI1050 Nutrition
A&S Elective3
One course with an EASC attribute
Total Credits62.0

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

SaTo be eligible to count toward Applied/ Experiential Learning, a Study Abroad offering must meet certain requirements. Contact JWU Global to discuss eligible Study Abroad options for this degree program.

NOTE: Students must pass MATH0010 Pre-Algebra or have equivalent placement scores to enroll in required math course(s).

Note: Students must pass ENG0001 Writing Workshop or have equivalent placement scores to enroll in ILS 2000-level courses

In collaboration with academic colleges across all JWU campuses, JWU Global Study Abroad programs offer a variety of international options for major, minor, arts and sciences, and elective credit at many affordable price points for students during the academic year, break periods, and summer. Faculty-led, exchange, affiliate, and direct-enroll programs range in duration from one week to a full semester or full year. Financial aid may be applied and scholarships are available. Visit the study abroad website for information, program descriptions and online applications. Where will you go?