Chef, food scientist, research and development chef, sports nutritionist, food service entrepreneur — the culinary field continues to expand to include career paths unimaginable two decades ago.
With 40 years of teaching experience, JWU’s culinary programs are now world-renowned — not only because of our strategic investment in our curricula, faculty and facilities, but because we’re constantly refining how to better prepare you for this ever-growing, global industry.
Culinary = Art, Science, Craft and Business
Becoming a well-rounded culinary professional is about more than great technique. Our multidisciplinary approach to culinary education balances creative artistry with practical know-how, scientific understanding and integrated managerial and leadership skills.
Further expand your skills by exploring traditional and modernist techniques — and their shared potential for innovation.
Go Beyond the BasicsLearn culinary fundamentals — essential building blocks for any chef — as well as the how’s and why’s of cooking, gaining the depth of knowledge to think creatively, and analytically, about your profession.
Where is the industry headed? How do you keep a kitchen running at full speed? Learn to lead in your field by tackling culinary’s big questions, from sourcing and menu costs to sustainability, wellness and social responsibility.
Customize Your Culinary Career Want to run your own food-related business, develop new flavors or work in sports nutrition? Expand upon your culinary foundation with our specialized bachelor of science degrees, which range from Culinary Nutrition and Food Service Entrepreneurship to food management programs offered jointly with The Hospitality College.
Work closely with our expert chef-instructors to hone your skills, keep up with industry trends and understand what to expect in the real world, from your first culinary internship to your first big career change.
Work Experience for a Global IndustryFood is a universal language. Make sure you’re ready to communicate, work and lead in any cultural context.
Gain a global perspective both in the classroom and through internships at top restaurants, foodie startups, global sites and study abroad. Students have worked at such leading companies as the Ritz-Carlton, Marina Bay Sands Singapore, The Fontainebleau Hotel, Nobu Miami Beach and Walt Disney World. South Florida as Learning LabAfter nearly two decades in Miami, JWU has made a significant impact on the region’s food scene. Grads like Michelle Bernstein (Michy’s), Timon Balloo (Sugarcane Raw Bar & Grill) and Lorena Garcia (“Top Chef Masters”) regularly return to campus to share their expertise and advice. Likewise, this foodie paradise is an incredible learning lab in which to expand your palette and hone your skills.
Coffee dinners run by JWU students are generating major buzz in Miami, reports WSVN’s Style File. read more
VIDEO: We’re joining forces with Chris Young of “Modernist Cuisine” and Tulane for a multi-year project — to make science an equal partner in culinary education. read more
VIDEO: It's a first — a medical school and major culinary institution join forces on a new curriculum to improve the USA’s health. read more