Culinary Arts and Food Service Management - BS

The Culinary Arts and Food Service Management bachelor's degree program combines the strengths of culinary arts and management to prepare students for a management career in front- or back-of-the-house. Graduates of the Culinary Arts and Food Service Management program with sufficient experience may obtain positions in a variety of areas that include, but are not limited to restaurant manager, kitchen manager, executive chef, food and beverage director, catering manager, room service manager, sous chef, beverage manager and dining room manager.

Upon completion of the program, graduates are expected to:

  • Apply the major concepts, skills and values of the food service management profession to address industry problems both locally and globally.
  • Communicate effectively to diverse audiences, purposes and situations in food service operations.
  • Use decision-support tools and technology to solve problems and facilitate organizational processes within the food service operation.
  • Comprehend and apply industry specific operational standards.
  • Analyze and interpret pertinent information when making decisions within food service operations.

The curriculum provides opportunities for students to build upon their leadership and management abilities, cooking techniques, critical thinking, personal accountability and ethical behavior, problem-solving techniques, strong financial analysis skills and customer awareness. The Culinary Arts and Food Service Management degree develops a culinary foundation and management philosophy in its graduates.

The program allows students to receive a world-class culinary arts and hospitality education. The program’s strength is that students receive several senior-level capstone experiences in culinary arts, hospitality operations and strategic management.

Culinary Arts and Food Service Management

A four-year program leading to the bachelor of science degree for two-year Culinary Arts program graduates

First two years:92.5-96
in Culinary Arts *
Third and fourth years:
Business Foundations
ACCT1210Financial Accounting4.5
FIT1040Spreadsheet Design for Business Solutions4.5
LAW2001The Legal Environment of Business I4.5
Major Courses
FSM2005Technology in the Food and Beverage Industry2.25
FSM3001Food Service Management Systems and Human Resource Applications4.5
FSM3075Food Service and Hospitality Strategic Marketing4.5
FSM4061Advanced Food Service Operations Management4.5
FSM4160Food and Beverage Strategies and Logistics4.5
A&S Core Experience
Integrative Learning 4.5
One ILS course at the 4000 level
Arts and Humanities 9.0
Ethics: A Global Perspective
One course from ART, HIST, HUM‡, LIT or REL
Social Sciences 9.0
One course from ANTH°°, LEAD, PSCI, PSYC or SOC
A&S Electives4.5
One course with an EASC attribute, at 3000 level or higher.
Free Electives#
18 credits selected from 1000-4999 numbered offerings within the university. 18
Total Credits87.75
Four-Year Credit Total180.25-183.75

First two years: Associate in Science Degree in Culinary Arts: minimum 92.5 credits (Associate degree general education requirements must be met.)  See Prerequisites below.

#  In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), Internship, Minor or Study Abroad. For Accelerated Master's program students, up to 3 graduate-level courses may apply. Students are strongly encouraged to contact an advisor before scheduling free elective credits.


ENG1020English Composition4.5
ENG1021Advanced Composition and Communication4.5
ENG1030Communication Skills4.5
FSM2025Food and Beverage Cost Control4.5
or FSM2045 Introduction to Menu Planning and Cost Controls
MathOne MATH-designated course4.5
ILS2000One ILS course at the 2000 level4.5
ScienceOne course from BIO^, CHM±, PHY° or SCI4.5
A&S ElectiveOne course with an EASC attribute4.5

Students must complete 14 courses (at least 60- 63 credits) of general studies within the BS degree.

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, Charlotte or Online.
¶CAD courses are not offered Online.
±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.

Students who graduate with a bachelor's degree must leave Johnson & Wales University with effective writing skills. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication .

In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of options for major, minor, Arts & Science, and elective credit at many price points for students during the academic year and summer. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.