Culinary Science & Product Development - B.S.
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.
- Design, execute, interpret and report on food science experiments while adhering to appropriate food safety guidelines.
- Use the food development process to create food products to meet the needs of consumers.
- Select appropriate food processing, food analysis and quality assurance techniques and equipment for 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
|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|
|Banquets and Catering|
|Global à la Carte|
|Baking & Pastry Arts|
|Foundations of Baking and Pastry|
|Principles of Cake Production and Design|
|Artisan Bread & Viennoiserie I|
|Artisan Bread & Viennoiserie II|
|Chocolate, Confections & Mignardise|
|ENG2010||Introduction to Technical Communication||3|
|CULS2010||Introduction to Food Product Development||3|
|CULS3015||Food Ingredient Technology||3|
|CULS4035||Food Product Design and Development||3|
|CFIT2799||College of Food Innovation & Technology Intermediate Internship Ic||6|
|or CFIT2699||College of Food Innovation & Technology Intermediate Internship|
|CFIT4799||College of Food Innovation & Technology Advanced Internship *||12|
|Related Professional Studies|
and General Microbiology Laboratory
|Foundations in Chemistry|
and Foundations in Chemistry Laboratory
|FSM1165||The Food Safety Manager **||1|
|FSM2025||Food and Beverage Cost Control||3|
|or FSM2045||Introduction to Menu Planning and Cost Controls|
|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
|Fundamentals of Algebra (or higher, based on student’s placement)|
One course from ANTH, GEND, LEAD, PSCI, PSYC, RES or SOC
|Introduction to Organic Chemistry|
|Introduction to Life Science|
|Free Electives #|
|12 credits selected from 1000-4999 numbered offerings within the university||12|
Students in the culinary science program must complete an internship in food science, research and development, or manufacturing.
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
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 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
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?