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 or baking and pastry 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
|Choose Culinary or Baking & Pastry Arts Foundation||18|
|Introduction to Culinary Skills and Techniques|
|Breakfast & Lunch Cafe|
|Elements of a la Minute Cooking|
|Contemporary Cooking & Leadership Functions|
|Contemporary Restaurant Operations and Management|
|Global à la Carte|
|Baking and Pastry|
|Foundations of Baking and Pastry|
|Principles of Cake Production and Design|
|Artisan Bread & Viennoiserie I|
|Artisan Bread & Viennoiserie II|
|Chocolate, Confections & Mignardise|
|CULN1010||An Introduction to the Fields of Food, Food Service and Nutrition||1|
|CULN2020||Applied Culinary Nutrition||3|
|CULN2230||Designing Healthy Desserts *||3|
|or BPA2720||Artisan Cafe|
|FSM3175||Advanced Food Safety, HACCP and Special Processes||3|
|FSM3215||Culinary Operations and Facility Management||3|
|Choose one of the following:||3|
|Athletic Performance Cuisine|
|Health & the Harvest|
|Choose 12 credits from the following:||12|
|College of Food Innovation & Technology Advanced Internship|
|Directed Experiential Education D|
Study Abroad Sa
|Related Professional Studies|
|FSM1165||The Food Safety Manager **||1|
|FSM2045||Introduction to Menu Planning and Cost Controls||3|
|FSM2210||Operational Management in Healthcare||3|
|A&S Core Experience|
|Communications Foundation Courses||9|
|Rhetoric & Composition I|
|Rhetoric & Composition II|
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, GEND, LEAD, PSCI, RES or SOC
|Introduction to Technical Communication|
One course with an EASC attribute
|Free Electives #|
|12 credits selected from 1000-4999 numbered offerings within the university||12|
Baking and Pastry students must take BPA2720 Artisan Cafe.
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).
D Directed Experiential Education (DEE) opportunities are based on project availability with community partners and student eligibility. For more information, visit Experiential Education & Career Services (EE&CS).
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.
# 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 advisor before scheduling free elective credits.
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