About

Since 1973, our culinary education has evolved to become one of the most respected in the world, creating chefs who are leaders in the field. From our International Baking & Pastry Institute, the first of its kind in the world, to our unique Culinary Nutrition program, the first of its kind to receive accreditation by the American Dietetic Association, JWU continues to set the standard for culinary education and excellence. Furthermore, we offer the broadest selection of culinary-related majors and a world of exciting career options in the fast-growing culinary and hospitality industries.

Our rise can be traced to a pioneering educational model combined with faculty who are not only accomplished chefs with industry experience but who are also professional educators. In addition, our Distinguished Visiting Chefs program continually brings the world's greatest names in the industry to campus, demonstrating the techniques, creativity and personal philosophies that made them successful.

Our partnerships with industry leaders, organizations and associations help ensure that you'll graduate fully equipped to join the rapidly changing culinary world, while our technologically advanced facilities prepare you to work in any production environment, anywhere in the world.

As a typical four-year student in the College of Culinary Arts, you'll accumulate the following hours of academic and lab study over the course of your training:

• 810 hours in the culinary labs
• 270 hours in the dining room and focused on wine coursework
• 162 hours learning baking and pastry arts skills
• 108 hours in meat fabrication courses
• 880 hours in two co-op experiences
• 585 hours in arts and sciences classes
• 246 hours in professional studies courses
• 54 hours in the storeroom
• 30 hours in career development courses
• 20 hours learning sanitation practices