Culinary Arts B.S.
Degree: B.S.
Location(s): Rhode Island
Length: 4 years
Internship: Required, 12 credits
Credits: 121
Become a Culinary Leader
Why study Culinary Arts at JWU? You’ll be positioned to pursue the growing range of culinary careers — locally or around the world!
Through our bachelor of science degree program in Culinary Arts, you’ll learn the craft of culinary arts in top-notch labs under the guidance of expert chef-instructors.
Focus on the fundamentals of food preparation before delving deeper into into specialized industry production environments like garde manger, hot labs, pastry and bakeshops, and wine and beverage labs.
You’ll also learn the industry’s business side, from menu costing to leadership skills. Then put these skills into practice through a required term of experiential education working in industry.
When you graduate, you’ll be prepared to lead in production environments anywhere in the world.
Curriculum
Credits Culinary Foundations | ||
| CUL1100 | Introduction to Culinary Skills and Techniques | 3 |
| CUL1210 | Breakfast & Lunch Cafe | 3 |
| CUL1320 | Elements of a la Minute Cooking | 3 |
| CUL1410 | Contemporary Cooking & Leadership Functions | 3 |
| CUL2510 | Contemporary Restaurant Operations and Management | 3 |
| CUL2610 | Baking and Pastry Concepts for Culinary Operations | 3 |
| CUL2710 | Banquets and Catering | 3 |
| CUL2810 | Global à la Carte | 3 |
| Major Courses | ||
| CUL3131 | Chef-Driven Contemporary Casual Concepts | 3 |
| CUL3141 | Corporate Dining Concepts | 3 |
| CUL3151 | Chef-Driven Fine Dining Concepts | 3 |
| CUL4115 | Culinary Capstone: The Professional Kitchen | 3 |
| Applied/Experiential Learning | ||
| Choose 12 credits from the following: | 12 | |
| College of Food Innovation & Technology Advanced Internship | ||
Study Abroad | ||
| Related Professional Studies | ||
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| FSM3035 | Supervision for Food Service Professionals | 3 |
| FSM3040 | Food Service Financial Systems | 3 |
| FSM3175 | Advanced Food Safety, HACCP and Special Processes | 3 |
| FSM3215 | Culinary Operations and Facility Management | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level | ||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
| Nutrition | ||
| Interacting | 6 | |
| Culture and Food | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 6 | |
Two courses with the Arts & Sciences elective attribute (EASC) | ||
| Free Electives | ||
| 15 credits selected from 1000–4999 numbered offerings within the university | 15 | |
| Total Credits | 121.0 | |
Admission is contingent upon meeting the technical standards for this program.
Next-Level Culinary Innovation
If cooking is your passion, a JWU education will help you take your skills to the next level. Turn what you love into a career.
How JWU Prepares You for a Career
This exceptional program offers opportunities to practice current industry trends and strengthen your professional competencies, including advanced food safety, food service managerial skills and effective communication.
Ways to polish your career-ready skills include:
- Refining your culinary business plan with mentorship at the Launch Pad.
- Exploring diverse food-related topics like brewing arts, farm-to-table cooking and nutrition through elective credits.
- Gaining valuable applied experience through an advanced internship.
Labs & Spaces
Harborside Campus puts three floors of kitchens, bakeshops, meat-cutting labs and student-run dining rooms in the LEED-certified Cuisinart Center for Culinary Excellence, with the chocolate and sugar lab, baking technology lab, Food Innovation Design Lab and Culinary Arts Museum in nearby buildings.
Culinary Labs in the CCEE Building (Top)
Harborside Academic Center Culinary Labs (Middle)
Food Innovation Design Lab (Bottom)
What Are Some Career Possibilities?
- Corporate Dining Chef
- Chef de Cuisine
- Food Editor/Writer
- Private Chef
- Institutional Food Service Manager
- Performance Chef
- Food Broker/Buyer
- Executive Chef/Head Chef
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Study Culinary Arts at JWU
Faculty Contact
Jeremy Houghton, MBA
Associate Professor and Department Chair
College of Food Innovation & Technology
401-598-1801
jeremy.houghton@jwu.edu