Culinary & Food Programs

Combine the strength of culinary arts and food science in our unique Applied Food Science bachelor’s degree program. In just two years, you can earn your bachelor's degree and prepare for a career in food product research and development, production management and food technology.

Do you want to master all facets of the dynamic baking and pastry arts industry? JWU’s Baking & Pastry Arts bachelor’s degree program sets the global gold standard in baking and pastry arts education. Learn in advanced lab settings from our world-renowned faculty as you broaden your exposure to a wide range of experiences with artisanal bread, confectionery, viennoiserie, cakes and plated desserts.

Do you want to become a chef with the foundational knowledge to make nutritious food taste great? Or a nutritionist who knows how to cook? Position yourself on the leading edge of 21st-century food, health and social responsibility through JWU’s Culinary Nutrition bachelor’s degree program.

Do you ever wonder what makes food taste good? Why changing the way food is cooked can change its flavor? How slight tweaks in a recipe can significantly alter the finished product? Then you’re thinking like a research chef — one who should consider our Culinary Science & Product Development bachelor’s degree program.

JWU’s new Master of Science in Food Innovation & Technology explores the complexities of our global food system and provides an opportunity for students to analyze the impact food has on people, industries, and the environment. Students will employ disruptive models and technologies to challenge existing systems and develop innovative solutions that address systemic issues.

Want to turn your associate degree into an entrepreneurial venture in the expanding food and beverage industries? JWU’s Food & Beverage Entrepreneurship bachelor’s degree combines entrepreneurship courses with traditional business classes to provide you with the skills to start your own venture, join an emerging venture, or work as a corporate entrepreneur in a range of related industries.

“Culinary medicine is applied nutrition. It’s looking at evidence and saying, ‘Here’s how we create a menu ... that can hopefully prevent or manage disease.’”

Food science is Tripp’s passion. “Helping students better understand how science applies to food will, ultimately, make them better chefs. It will also encourage them to think analytically, as well as creatively, outside the box.”

Although food, wine and travel are her primary passions, Charlotte Culinary Arts Department Chair Gallagher is just as passionate about sharing her 20-plus years of experience with the next generation of industry professionals.

Charlotte Baking & Pastry Department Chair Felder is a Certified Executive Pastry Chef with the American Culinary Federation. Her book, “Savory Sweets,” details ways in which flavor can be built in plated desserts through the use of savory components.

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With JWU’s unique approach to education, you work closely with faculty who have expertise in their own unique disciplines.