Culinary Nutrition - B.S.
The Culinary Nutrition bachelor's degree program builds on Johnson & Wales’ history of and reputation for high-quality culinary education, and adds both didactic and applied nutrition coursework. The program begins with a focus on the craft of culinary arts and continues to develop students’ culinary skills while introducing the theory of nutrition and culinary science. The program prepares students for careers in restaurants, healthcare and school food service management, athlete dining in collegiate and professional settings, and any field where strong culinary skills and the ability to critically think with nutrition are valued.
Upon completion of the program, graduates are expected to:
- Apply current standard dietary guidelines to menu planning and development.
- Employ evidence-based science and best-practice principles in the creation, modification, management and preparation of specialized diets.
- Ensure food safety and quality standards by managing the flow of food through a food service operation.
- Implement budgetary controls within the food service operation.
- Create appropriate wellness-education programs for a community, work-site or public health environment.
Throughout the Culinary Nutrition program, students learn nutrition theory as applied across the life span, while exploring traditional, alternative and specialized diets. Students develop, analyze and execute nutritionally sound food that not only tastes good but adheres to current dietary guidelines. Both Registered Dietitians and credentialed chefs share their professional expertise in culinary nutrition classes throughout the program.
In addition, culinary skills and nutrition theory are complemented by coursework in both financial and personnel management and sound general studies education. The Culinary Nutrition program culminates with a required advanced internship specific to culinary nutrition where students participate in an industry experience that allows the student to apply academic theory within their chosen specialty.
A four-year program leading to the bachelor of science degree
|CUL1100||Introduction to Culinary Skills and Techniques||3|
|CUL1210||Breakfast & Lunch Cafe||3|
|CUL1320||Elements of a la Minute Cooking||3|
|CUL1410||Contemporary Cooking & Leadership Functions||3|
|CUL2510||Contemporary Restaurant Operations and Management||3|
|CUL2810||Global à la Carte||3|
|CULN1010||An Introduction to the Fields of Food, Food Service and Nutrition||1|
|CULN2020||Applied Culinary Nutrition||3|
|CULN2230||Designing Healthy Desserts||3|
|DIET3050||Life Span Nutrition||3|
|FSM3175||Advanced Food Safety, HACCP and Special Processes||3|
|FSM3215||Culinary Operations and Facility Management||3|
|Select one of the following CULN Labs||3|
|Athletic Performance Cuisine|
|CFIT4799||College of Food Innovation & Technology Advanced Internship||12|
|Related Professional Studies|
|FSM1165||The Food Safety Manager *||1|
|FSM2045||Introduction to Menu Planning and Cost Controls||3|
|FSM3035||Supervision for Food Service Professionals||3|
|FSM3040||Food Service Financial Systems||3|
|A&S Core Experience|
|Communications Foundation Courses||9|
|Advanced Composition and Communication|
Two ILS courses, one at the 2000 level, one at the 4000 level
|Arts & Humanities||6|
|A Multicultural History of America|
One course from ART, HUM‡, LIT, PHIL, or REL
|A Survey of College Mathematics (or higher, based on student's placement) **|
|Introduction to Biostatistics|
One course from ANTH°°, ECON, LEAD, PSCI, or SOC
|Introduction to Technical Communication|
One course with an EASC attribute
|Free Electives #|
|9 credits selected from 1000-4999 numbered offerings within the university||9|
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
Students interested in applying for the Dietetics and Applied Nutrition program should consider taking MATH1020 Fundamentals of Algebra (or higher, based on placement).
# In addition to classes, free elective credits may be applied to a number of options such as internship, study abroad, Directed Experiential Education courses and courses in a specialization or minor as relevant. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact a faculty adviser before scheduling free elective credits.
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.
¶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 are assessed in 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 four 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. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications. Where will you go?