Elaine Cwynar, MAT, CCP

Associate Professor,  College of Culinary Arts

Contact Information
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When JWU began creating the Culinary Nutrition degree, I took the lead on shaping the Vegetarian Cuisine course. My desire to teach healthy cooking was fulfilled and that launched my life in faculty and community training.“

Bio

Known for my commitment to students, I have served as chef/instructor, associate professor, part-time administrator, faculty trainer and culinary professional.

I graduated from the University of Connecticut in 1973 as a Cultural Geography/Anthropology major. I was drawn to JWU by its reptutation in the culinary world.

Food, culture and geography were natural matches and I thrived as as student. I completed my associate degree in Culinary Arts in 1976. I gained industry experience for a few years and came back in the 1980s to teach. I had experienced the competitive nature of food service and also taught culinary arts at the Boston School for the Deaf. My love of teaching drew me back to JWU in 1993.

I began my Master’s degree in Teaching Culinary Arts while teaching full time and completed the degree in 1998. When JWU began creating the Culinary Nutrition degree, I took the lead on shaping the Vegetarian Cuisine course. My desire to teach healthy cooking was fulfilled and that launched my life in faculty and community training.

That prompted me to research how people learn, what inhibited their success and how to support students. I was offered the opportunity to serve as the Retention Chair in 2007, so I created a system of information dissemination that assisted students and faculty. With technology and almost 11 years of development, our faculty, staff and university resources are coordinated as never before. I look forward to the next challenge!

Professional Certifications

  • International Association of Culinary Professionals (IACP)
    Lifetime certification. This certification exam required knowledge in various culinary areas; Oenology, French Cuisine, Nutrition, Food Service Safety and Sanitation, Baking and Pastry, Product identification, Meatcutting, and other topics. We were given one year to prepare with required textbooks in various areas.
  • State of Rhode Island and Providence Plantations
    Food Service Safety Manager Instructor Certification