Culinary Science & Product Development - B.S.

As of June 23, 2020, programs in this catalog will no longer be offered to new students at the Denver campus.  At the close of the 2020-2021 academic year (subject to possible courses through the summer of 2021), no programs in this catalog will be offered to any students at the Denver campus, as the Denver and North Miami campuses will be closing after the end of the 2020-2021 academic year (subject to possible courses through the summer of 2021).

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 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

Credits
Foundation Courses
Choose Culinary or Baking & Pastry Arts Foundation18
Culinary Arts
Introduction to Culinary Skills and Techniques
Breakfast & Lunch Cafe
Elements of a la Minute Cooking
Contemporary Cooking & Leadership Functions
Banquets and Catering
Global à la Carte
Baking & Pastry Arts
Foundations of Baking and Pastry
Principles of Cake Production and Design
Plated Desserts
Artisan Bread & Viennoiserie I
Artisan Bread & Viennoiserie II
Chocolate, Sugar and Confections
Major Courses
ENG2010Introduction to Technical Communication3
CULS2010Introduction to Food Product Development3
CULS2210Food Science3
CULS3015Food Ingredient Technology3
CULS3025Food Processing3
CULS4035Food Product Design and Development3
Applied/Experiential Learning
CFIT2799College of Food Innovation & Technology Intermediate Internship Ic6
or CFIT2699 College of Food Innovation & Technology Intermediate Internship
CFIT4799College of Food Innovation & Technology Advanced Internship *12
Related Professional Studies
BIO2201
BIO2206
General Microbiology
and General Microbiology Laboratory
4
CAR0010Career Management1
CHM1000
CHM1006
Foundations in Chemistry
and Foundations in Chemistry Laboratory
4
FSM1165The Food Safety Manager **1
FSM2025Food and Beverage Cost Control3
or FSM2045 Introduction to Menu Planning and Cost Controls
A&S Core Experience
Communications Foundation Courses9
English Composition
Advanced Composition and Communication
Communication Skills
Integrative Learning6
Two ILS courses, one at the 2000 level, one at the 4000 level
Arts & Humanities6
A Multicultural History of America
One course from ART, HUM‡, LIT, PHIL, or REL
Mathematics6
Fundamentals of Algebra (or higher, based on student’s placement)
Statistics I
Science3
Nutrition
Social Sciences6
Macroeconomics
One course from ANTH°°, LEAD, PSCI, PSYC, or SOC
A&S Electives6
Introduction to Organic Chemistry
Introduction to Life Science
Free Electives #
12 credits selected from 1000-4999 numbered offerings within the university12
Total Credits121.0

IcTypically, internships require a minimum of six credits. Students interested in a 9 or 12-credit internship can apply additional experiential learning and free elective credits, if available. Students are strongly encouraged to contact a faculty adviser before scheduling internship and free elective credits.

#  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?