Bachelor of Science
Culinary Arts
Become a Culinary Leader
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 of science degree program in Culinary Arts, you’ll learn the craft of culinary arts in top-notch labs under the guidance of expert chef-instructors.
Focus on the fundamentals of food preparation before delving deeper into into specialized industry production environments like garde manger, hot labs, pastry and bakeshops, and wine and beverage labs.
You’ll also learn the industry’s business side, from menu costing to leadership skills. Then put these skills into practice through a required term of experiential education working in industry.
When you graduate, you’ll be prepared to lead in production environments anywhere in the world.
Admissions is contingent upon meeting the for this program.
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How 鶹ԺPrepares You
This exceptional program offers opportunities to practice current industry trends and strengthen your professional competencies, including advanced food safety, food service managerial skills and effective communication.
Ways to polish your career-ready skills include:
- Exploring diverse food-related topics like brewing arts, farm-to-table cooking and nutrition through elective credits.
- Taking part in a Directed Experiential Education (DEE) opportunity, based on project availability with community partners and student eligibility.
- Gaining valuable applied experience through an advanced internship.
- Polishing your culinary business plan through by participating in JWU’s Future Food All-Stars Challenge.
Sample Courses
- Corporate Dining Concepts
- Chef-Driven Fine Dining Concepts
- Advanced Food Safety, HACCP and Special Processes
- Supervision for Food Service Professionals
- Culinary Capstone: The Professional Kitchen
- Food Service Financial Systems
- CFIT Advanced 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. Visit the 鶹ԺCatalog for a full course listing:
Career Possibilities
- Corporate Dining Chef
- Chef de Cuisine
- Food Editor/Writer
- Private Chef
- Executive Chef/Head Chef
- Institutional Food Service Manager
- Performance Chef
- Food Broker/Buyer
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. For more information, review the 鶹ԺCatalog’s .
Featured Culinary Arts Faculty
Associate Professor
Chef Houghton '93, '17 MBA, has an extensive background in food service, including as a chef, consultant and manager. In 2023, he mentored Chantelle Gonsalves '23 in the Young Chef Olympiad — and she took home a Top 10 finish.
Senior Instructor
Born in Peru, Department Chair Molinelli has worked extensively in the front of the house, research and development (R&D), catering, and event planning. She holds a master’s degree in teaching and a Certified Executive Chef (CEC) certification.
Associate Professor
With an extensive foundation in community nutrition, Makuch believes that food is the vehicle to a journey whose story can be told on a plate.
Faculty Contact
Providence
Jeremy Houghton, MBA
Associate Professor and Department Chair
401-598-1801
Email
