Program Overview
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 first-of-its-kind Culinary Nutrition bachelor’s degree program.
This program features a unique blend of academic and lab-based culinary arts, nutrition and professionally related coursework, which prepares you for a growing range of in-demand career opportunities. Devise appropriate wellness education programs for a community, worksite or public health environment. Become a chef for a restaurant, professional sports team, spa, school or healthcare facility, or start your own private chef business — one whose focus is on healthy food, nutrition, and preparation techniques.
You’ll learn about culinary fundamentals, applied nutrition, life span nutrition, specialized topics and more in a curriculum focused on improving the way people eat. Then you’ll apply your knowledge in a professional internship or summer term abroad during your senior year.
When you graduate, you’ll be ready to create, modify, manage and prepare specialized cuisines in any arena where food and nutrition blend into a healthy lifestyle — making a difference in the lives of many.
Admissions is contingent upon you meeting the technical standards for this program. To learn more, visit the JWU Catalog’s technical standards.
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, browse the Catalog’s Licensure & Professional Certification Disclosures.
Choose Your Track: Culinary or Baking & Pastry Foundation
Your first year will be defined by core baking & pastry or culinary courses that make up a common foundation.
Baking & Pastry Arts: These 18 credits include courses in essential techniques, plating design, cake production, artisanal bread, chocolate/confections, and more.
Culinary Arts: These 18 credits include courses in culinary skills and techniques, leadership in the kitchen, and other essential skills.
- BPA1701: Foundations of Baking and Pastry
- BPA1710: Principles of Cake Production and Design
- BPA1720: Plated Desserts
- BPA1730: Artisan Bread & Viennoiserie I
- BPA1740: Artisan Bread & Viennoiserie II
- BPA1750: Chocolate, Confections & Mignardise
- CUL1100: Introduction to Culinary Skills and Techniques
- CUL1210: Breakfast & Lunch Cafe
- CUL1320: Elements of a la Minute Cooking
- CUL1410: Contemporary Cooking & Leadership Functions
- CUL2510: Contemporary Restaurant Operations and Management
- CUL2810: Global à la Carte
Alumni Stories: Culinary Nutrition
Each year, JWU Experiential Education & Career Services hosts a Culinary Nutrition forum where prominent alumni share how JWU set them up for success. In this 10-part series, they share their advice for going far in the industry.
Sample Courses
- Applied Culinary Nutrition
- Life Span Nutrition
- Community Nutrition
- Vegetarian Cuisine
- Spa Cuisine
- Internship
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
For a full course listing, visit the JWU Catalog:
