Food & Beverage Entrepreneurship - B.S.
The Food & Beverage Entrepreneurship bachelor’s degree program allows students the opportunity to study an integrated mix of food and/or beverage courses, entrepreneurial and business classes, and a variety of experiential opportunities both inside and outside of the classroom. This program prepares students for careers as innovators creating and managing food- and/or beverage-related small businesses and start-ups or to work as a proponent of intrapreneurship and innovators within existing organizations. Students begin their studies focused on the craft of food, exploring and developing their passion, and then expand their focus into business and entrepreneurship studies. Throughout the course of study, students learn what it takes to begin their own food and/or beverage venture that includes developing a business plan, resource management, finance, marketing, leadership and innovation. Opportunities exist for students to engage in internship or study abroad.
Upon completion of the program, graduates are expected to:
- Evaluate human, financial and other resources in the entrepreneurial ecosystem that support or inhibit new ventures.
- Communicate effectively to diverse audiences, regarding different purposes and situations, through a variety of professional methods.
- Apply ethical principles in response to common entrepreneurial decisions and challenges.
- Develop a business plan for an innovative product or service in a food or beverage-related market.
- Analyze the sources of funding available for food and beverage-related ventures and use decision support tools to determine effective structures for early-stage investments.
Food & Beverage Entrepreneurship
A four-year program leading to the bachelor of science degree
Credits Foundation Courses | ||
| Choose Culinary Arts or Baking & Pastry Arts Foundation | 21 | |
| Culinary Arts | ||
| Introduction to Culinary Skills and Techniques | ||
| Breakfast & Lunch Cafe | ||
| Elements of a la Minute Cooking | ||
| Contemporary Cooking & Leadership Functions | ||
| Contemporary Restaurant Operations and Management | ||
| Baking and Pastry Concepts for Culinary Operations | ||
| Introduction to Menu Planning and Cost Controls | ||
| Baking & Pastry Arts | ||
| Foundations of Baking and Pastry | ||
| Principles of Cake Production and Design | ||
| Plated Desserts | ||
| Artisan Bread & Viennoiserie I | ||
| Chocolate, Confections & Mignardise | ||
| Artisan Cafe | ||
| Food and Beverage Cost Control | ||
| Major Courses | ||
| ENTR2001 | Introduction to Entrepreneurship | 3 |
| ENTR2030 | Pitching & Planning New Ventures | 3 |
| ENTR3015 | Small Business Management | 3 |
| ENTR3030 | Marketing for Entrepreneurs | 3 |
| ENTR4010 | Change and Innovation Management | 3 |
| ENTR4055 | Entrepreneurship Seminar | 3 |
| FSM1165 | The Food Safety Manager * | 1 |
| FSM3035 | Supervision for Food Service Professionals | 3 |
| FSM3040 | Food Service Financial Systems | 3 |
| FSM3215 | Culinary Operations and Facility Management | 3 |
| LAW2001 | The Legal Environment of Business I | 3 |
| Major Electives ** | ||
| Choose 12 credits of the following: | 12 | |
Any 3000 level or higher course offered from the College of Food Innovation & Technology or Entrepreneurship courses (ENTR subject code) | ||
| Artisan Bread & Viennoiserie II | ||
| Advanced Pastry Applications | ||
| College of Food Innovation & Technology Intermediate Internship (6-12 credits) | ||
| College of Food Innovation & Technology Intermediate Internship (6-12 credits) | ||
| Banquets and Catering | ||
| Global à la Carte | ||
| Cooking for Health and Wellness | ||
| Introduction to Food Product Development | ||
| Food Science | ||
| Related Professional Studies | ||
| CAR0010 | Career Management | 1 |
| FYS1020 | First-Year Seminar | 1 |
| A&S Core Experience | ||
| Communications Foundation Courses | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Integrative Learning | 6 | |
Two ILS courses, one at the 2000 level, one at the 4000 level | ||
| Arts & Humanities | 6 | |
| Ethics: A Global Perspective | ||
One course from ART, HIST, HUM, LIT, or REL | ||
| Mathematics | 6 | |
| A Survey of College Mathematics (or higher, based on student's placement) | ||
| Statistics I | ||
| Science | 3 | |
| Nutrition | ||
| Social Sciences | 6 | |
| Microeconomics | ||
One course from ANTH, GEND, LEAD, PSCI, PSYC, RES or SOC | ||
| A&S Electives | 6 | |
| Macroeconomics | ||
One course with an EASC attribute | ||
| Free Electives # | ||
| 15 credits selected from 1000–4999 numbered offerings within the university | 15 | |
| Total Credits | 123.0 | |
- *
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
- **
Students pursuing an associate degree in Culinary Arts or Baking & Pastry Arts must complete 12 credits of experiential learning.
# 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 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?