Cindy Ferron

Associate Professor,  College of Culinary Arts

Contact Information
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My expertise is developing healthy desserts for any specific dietary concern. Focus is on replacing main ingredients in baked goods and pastries (fats, sugars, eggs, dairy and wheat flour) with healthier versions to make allergen-free options.”

Bio

After working as a pastry chef in the industry for 15 years at large resorts and hotels, I was offered an opportunity to teach at JWU.

It was this path that allowed me to pursue another valued interest: the nutrition field. My passion for nutrition led me to become the first pastry chef at the university to hold a bachelor’s degree in Culinary Nutrition — followed by a Master’s degree in Education.

My love for the pastry field blended with my interest in nutrition for a perfect alignment of both my interests.

My expertise is now developing healthy desserts for any specific dietary concern. Focus is on replacing main ingredients in baked goods and pastries (fats, sugars, eggs, dairy and wheat flour), with healthier versions to make allergen-free options, while maintaining the products quality, texture, flavor and visual appeal.

Students are encourged to utilize their sound nutritional principles to develop original creations.

Sample Courses

BPA 1020: Pies and Tarts BPA 1060: How Baking Works CUL 3175: Designing Healthy Desserts

Certifications

  • American Culinary Federation Certified Excutive Pastry Chef, 2002-present
  • State of RI Office of Food Protection Certified Food Safety Manager, 1996-present