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Culinary Arts (B.S.)

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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’s degree program in Culinary Arts, you’ll learn the craft of culinary arts in top-notch labs under the guidance of expert chef-instructors.

You’ll focus on the fundamentals of food preparation before delving deeper into each technical area, mastering the disciplines in specialized industry production environments such as garde manger, hot labs, pastry and bakeshops, and wine and beverage labs.

You’ll also learn the business side of the industry, from financial to human resource management to leadership skills. When you graduate, you’ll be prepared to become a top chef — one who can lead in a variety of real-life production environments anywhere in the world.

Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. For more information, visit the Licensure & Professional Certification Disclosures page of the catalog.

SUCCESSFUL ALUMNI
Our graduates have established some of the best restaurants on the culinary scene such as Manresa, Pubbelly, The Purple Pig Chicago, Sarsaparilla Club and Vespertine.

And they’ve been hired by companies such as Aramark, The Kraft Heinz Company, Marriott, Mohegan Sun, Nestlé Professional, Ritz-Carlton and Walt Disney World Resort, and by sports organizations such as Clemson University and the St. Louis Cardinals.

BY THE NUMBERS

45 years of culinary excellence
95.9%: Career outcomes rate (Culinary B.S.)
10%: Expected employment growth for chefs, 2016-2026*
19:1 University student/faculty ratio
48,000 alumni in 73 countries

Preparing students for industry requires giving them real challenges to overcome. Balancing all the variables of a fast-paced, high-volume restaurant is exactly what our juniors are doing. CHEF MATTHEW BRITT, C.E.C.

Sample Culinary Arts Courses

  • International Cuisine and Culinary Cultures
  • Culinary Capstone: The Professional Kitchen
  • Chef-Driven Fine Dining Concepts
  • Culinary Operations and Facility Management
  • Advanced Food Safety, HACCP and Special Processes
  • Advanced Internship

Explore the full JWU Catalog course listing:

Providence

Featured Culinary Arts Faculty

Matthew Britt, M.Ed.
Matthew Britt

Assistant Professor

JWU gives more of that college feel — it’s a university so there are way more options for what you can do with your career.

Branden Lewis
Branden Lewis

Associate Professor

Branden Lewis, Ed.D., teaches a number of classes in sustainability, where students learn where food comes from and actually travel our food web.

Michael Makuch, M.A.T.
Michael Makuch

Dept. Chair, Culinary / Assoc. Professor

Michael Makuch, M.A.T., leads JWU’s Ecolab Center for Culinary Science, where students, faculty and industry experts connect science to culinary arts through curriculum development, academic projects, forums and other activities.

Wildcat Willie at the Ignite the Night event.

5 Things to Know About Applying to JWU

If you’re wondering how to apply to Johnson & Wales, look no further.

Applying to JWU

Find Your Path

Your path to a JWU culinary degree starts with a common core of foundational classes that emphasize essential skills. As courses progress, JWU’s project-based approach to culinary learning encourages critical thinking, discipline, professionalism and leadership. In addition, you can take full advantage of the full university experience, which includes student-run clubs, athletics, world-class speakers and more.

Working on a tasting menu

Admissions is contingent upon meeting the technical standards for this program.

Occupational Outlook*

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.

Occupation Growth Median Salary
Career and Technical Education Teachers -1% $56,750
Chefs and Head Cooks 11% $48,460
Cooks, Institution and Cafeteria 5% $26,860
Cooks, Private Household 4% $37,590
First-line Supervisors of Food Preparation and Serving Workers 11% $32,450
Food Preparation Workers 8% $23,730
Food Service Managers 11% $54,240
Self-enrichment Education Teachers 12% $38,720

*Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook. Job outlook: 2018-2028. Median salary: 2018.

JWU really creates this workforce that knows how to work and is passionate about it. LESLIE FERRIER '90, Momofuku VP of Human Resources
Jimmy Bannos holds a question and answer session with students

‘Go to the Best’

The Purple Pig chef-owner Jimmy Bannos, Jr. '04 grew up in a food family. When the time came to choose a culinary school, he was decisive: “There were plenty of culinary schools in Chicago. But I wanted to go to the best — which is JWU — and I wanted to get out of my comfort zone.”

Passion with Purpose: Stories

Addressing gender imbalances as well as work/life balance, a recent Compass Group panel at JWU Providence put the focus on women in culinary leadership.

Unlocking Maple’s Untapped Potential: A two-part story about “The Maple Project,” a collaboration between JWU, URI’s College of Pharmacy and the Food Innovation Nexus (FIX), a JWU-funded startup.

From the Bocuse d’Or to Crown Shy: The New York City story at the heart of the culinary friendship between chefs James Kent '02 and Daniel Garcia '14.

My Path from Internship to R&D at World-Renowned Cosme: Working at one of the world’s best restaurants has been an incredible experience for Josh Ulmer '17.

 

The JWU and COSME crews

Follow Us

Follow JWU’s College of Food Innovation & Technology on social media:

Faculty Contact

Providence

Mike Makuch
401-598-2846
Email

How JWU Ranks: Badges of Best Colleges 2020-2021 from U.S. News & World Report, The WSJ, and Money’s Best Colleges

Chef Rollie Wesen
“Chefs have the power to make the change, especially when it comes to where they purchase ingredients. At the end of the day, it’s important to be proud of what you’re serving — not only in taste but in sustainability.” Chef Rollie Wesen, MEd

Sustainability

Marianna Consiglio '18
“Working at a 5-star hotel was an unbeatable experience. We knew we needed to serve an excellent meal, and we knew we would be proud of the outcome at the end of the day. Being able to say I worked in Europe will also set my resume apart. ” MARIANNA CONSIGLIO '18

Internship: The Merrion Dublin