Pastry Labs & Bakeshops We offer seven different pastry labs, two bakeshops, two chocolate and sugar artistry labs, a highly unique baking science lab found at no other culinary school, plus a separate pastry studio workspace for refining and photographing your work. In each of these labs, you’ll gain experience working with the most advanced, state-of-the-art specialty equipments and tools. In addition, our baking science lab contains 20 individual student ovens and 16 individual work stations. During each class in this lab, you’ll experiment with one ingredient to discover how it affects the finished product. Other culinary schools give these in lecture, but at JWU you’ll discover solutions through hands-on experience. Our bread labs contain modern bread ovens and commercial equipment to make artisan breads and yeasted pastry. The chocolate and sugar artistry labs are climate-controlled and contain marble tables and incredible specialty equipment and tools to turn your sugar and chocolate into works of art.Meatcutting Lab Our temperature-controlled meat lab is a specialized industry environment dedicated to the fine art of butchering.
Using specialty equipment, you'll learn the process of butchering firsthand, for both wholesale and retail cuts. You'll practice on all kinds of meat, from lamb, beef and chicken, to pork and veal.
Nutrition Lab Our nutrition labs consist of a food science lab, a microbiology lab and a product research lab.
In our food science lab, you'll scientifically analyze food. In our microbiology lab, you'll learn about the biology of food-related micro-organisms, including fungi and bacteria, and the characteristics of food spoilage microbes in a scientific setting.
In our product research lab, you'll experiment with food products and use your imagination to develop your own. Working in teams, you'll discover nutritional content, design the packaging, and taste test with your peers.
Store Room Here you'll gain experience with outside vendors through ordering, receiving, evaluating, storing and serving thousands of food products, from dry goods to produce to seafood.
You'll evaluate food using the Hazard Analysis Critical Control Points (HACCP) procedure to consistently log its freshness and temperature. You'll observe the entire food process, from its raw state at delivery until it is artfully plated and served.