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Johnson & Wales University (Culinary Program)

Overview

Join the Culinary Revolution at Johnson & Wales University

At JWU, you won't just learn to be a great chef. As a globally-recognized culinary university, we're at the leading edge of 21st-century culinary education. Here you'll find degree programs that combine the craft and art of cooking with science and nutrition, management skills, global citizenship and work experience that will set you apart from the competition. When you graduate, you'll be positioned to pursue the growing range of food service careers locally or around the world.

Master Your Skills in World Class Production Environments

Learn the craft of culinary arts in top-notch labs and become proficient in a variety of basic and advanced skills. Benefit from the guidance of expert chef-instructors in classes with an 18:1 student/teacher ratio. Then delve deeper into each technical area, mastering the disciplines in specialized industry production environments such as garde manger, hot labs, pastry and bake shops, and wine and beverage labs. Work with ingredients from around the world, and use the latest equipment and smallware utensils.

Prepare for Top Level Careers Through Our Innovative Culinary Programs and Curriculum

At JWU, students can choose from majors in culinary arts, baking and pastry arts, culinary nutrition, culinary arts and food service management, baking and pastry arts and food service management, and food service entrepreneurship.

Our innovative curriculum addresses the connection between food, wellness and health, as well as the global trends and social issues regarding food production and sustainability. You'll gain an understanding of the science of food - creating delicious but healthier food options without depleting the planet's limited resources.

You'll also benefit from an integrated arts and sciences curriculum that teaches personal accountability, ethics and critical thinking skills that set you apart from your peers at other culinary schools. It's vital that today's food service professionals not only do well in the kitchen, but also possess the business, management, communication and problem-solving skills to excel beyond it.

Learn How the Science of Food is Revolutionizing the Global Industry

Gain experience in modernist cuisine - a groundbreaking new area of food preparation, presentation and storage that's redefining what it means to be a chef in the 21st century. Techniques include Cryovacing, sous vide, emulsion, centrifuge extraction and cooking with a wide range of advanced equipment and ingredients.

Understanding the science of cooking will allow you to be more creative and innovative in your chosen culinary career and set you apart from your competition.

Master Your Craft in our State-of-the-Art Culinary Facilities

JWU's top-notch culinary facilities are designed to enhance your educational experience. Our real-life industry production environments feature new, top-of-the-line equipment from the industry's leading manufacturers.

In our hot labs, you'll learn in layouts intended to help you master various kitchen configurations found throughout the world. Our dedicated pastry labs and bakeshops have rotating ovens with speed racks, as well as all of the latest specialty utensils to help you master the intricacies of pastry arts.

Additional labs include meat-cutting, wine and beverage, garde manger, dining rooms, a soups, stocks and sauces kitchen, a storeroom and a culinary computer lab.

Internships and Other Work Experiences to Set You Apart

Employees are looking for graduates with work experience. At JWU, there's a wide range of opportunities for you to gain experience and build your résumé. Besides your required term-long internship in your field of interest, you'll master your skills in our specialized labs. Plus, you'll benefit from on-campus culinary, baking and pastry clubs; dinner and special events on and off campus; competitions; community service volunteer opportunities and more.

JWU students have interned at restaurants, spas, hotels, food product development companies, casinos and bakeries, to name a few.

Our Experts Will Make You an Expert

Our industry-experienced chef-instructors bring you into the fold by sharing their knowledge and skills. They are your mentors, guides and role models. They push you to do better, be better. And they help you understand what to expect in the food industry.

Many maintain their industry ties, which can help you get internships or full-time positions when you graduate. They've gained mastery in the culinary world and are here to help you do the same.


Majors & Degrees


Degrees Offered
Certificates, Associate, Bachelor&Apos;S, Master&Apos;S, Doctoral, And Post-Master&Apos;S Certificates (Branch Locations In Charlotte, NC; Denver, CO; North Miami, FL)
Majors
Agriculture, Agriculture Operations, And Related Sciencesequestrian Studies; Farm And Ranch Management; Horse Husbandry/Equine Science And Managementbusiness, Management, Marketing, And Related Support Servicesaccounting; Business Administration And Management; Entrepreneurship; Fashion Merchandising; Finance; Hospitality Administration; Hotel/Motel Administration; International Business/Trade/Commerce; Investments And Securities; Marketing/Marketing Management; Public Finance; Tourism And Travel Services Management; Tourism And Travel Services Marketingcommunication, Journalism, And Related Programsadvertising; Public Relations/Image Managementcomputer And Information Sciences And Support Servicescomputer Programming; Computer Systems Analysis; Information Science/Studies; Web Page, Digital/Multimedia And Information Resources Designengineeringcomputer Engineering; Electrical And Electronics Engineering; Mechatronics, Robotics, And Automation Engineering; Systems Engineeringengineering Technologies And Engineering-Related Fieldsdrafting And Design Technologyfamily And Consumer Sciences/Human Sciencesfood Service Systems Administrationhomeland Security, Law Enforcement, Firefighting And Related Protective Servicescriminal Justice/Law Enforcement Administration; Security And Loss Preventionmulti/Interdisciplinary Studiesnutrition Sciencesparks, Recreation, Leisure, And Fitness Studiesparks, Recreation And Leisure Facilities Management; Sport And Fitness Administration/Managementpersonal And Culinary Servicesbaking And Pastry Arts; Culinary Arts; Culinary Arts Related; Restaurant, Culinary, And Catering Managementpsychologycounseling Psychology

Admissions


Freshman
Admission: 13,850 applied; 9,694 admitted; 2,259 enrolled Average high school GPA: 3.1

Applying
Options: electronic application, early admission, deferred entrance
Required: high school transcript
Required for some: essay or personal statement, minimum 2.75 GPA, interview
Recommended: minimum 2 GPA
Application deadline: rolling (freshmen), rolling (transfers)
Notification: continuous (freshmen), continuous (transfers)

Tuition & Fees

  • Tuition
    • In-state tuition *Not Reported
    • Out-of-state tuition *Not Reported
    • In-district tuitionN/A
    • * Tuition costs are based on a full academic year typically extending from September to June.
  • Fees
    • Full-time student feesNot Reported
    • Room and board *Not Reported
    • Room only *Not Reported
    • * Room and board charges vary according to board plan selected (i.e., 12-meal plan, 19-meal plan, etc.) and student level (freshman, sophomore, etc.)
  • Other Payment Considerations
    • Guaranteed tuition plan offeredNot Reported
    • Tuition pre-payment planNot Reported
    • Tuition payment plans offeredNot Reported
    • Student groups that qualify for full or partial waiver of tuitionNot Reported

Student Body


Undergraduate Student Population
9,703 Undergraduate Students, 56% Women, 44% Men, 7% Transferred In
Minority Breakdown
7% Black Or African American Non-Hispanic/Latino, 2% Asian, Non-Hispanic/Latino, 7% Hispanic/Latino, 0.3% American Indian Or Alaska Native, Non-Hispanic/Latino , 0.0% Hawaiian Or Other Pacific Islander, Non-Hispanic/Latino, 0.5% Two Or More Races, Non-Hispanic/Latino, 30% Race/Ethnicity Unknown
International Population
9%
Housing Info
42% Live On Campus

Campus Life


Housing
On-Campus Residence Required For Freshman Year
Options
Coed, Campus Housing Is University Owned. Freshman Campus Housing Is Guaranteed
Activities
Student-Run Newspaper, National Fraternities, National Sororities
Campus security
24-Hour Emergency Response Devices And Patrols, Student Patrols, Late-Night Transport/Escort Service
Student services
Health Clinic, Personal/Psychological Counseling, Women&Apos;S Center
Academic Programs
Special Study Options: Academic Remediation For Entering Students, Accelerated Degree Program, Adult/Continuing Education Programs, Advanced Placement Credit, Cooperative Education, English As A Second Language, Freshman Honors College, Honors Programs, Independent Study, Internships, Part-Time Degree Program, Services For LD Students, Study Abroad, Summer Session For Creditrotc: Army (B)School Calendar: Quarters

Athletics


Athletics
Member:Ncaadivision:All Division III

Faculty


Faculty
Total: 519Full-Time: 57% Full-Timestudent/Faculty Ratio: 27 :1

Financial Aid


Costs (2013&-14)

Financial Aid
Of all full-time matriculated undergraduates who enrolled in 2009,6,987 applied for aid, 6,254 were judged to have need, 833 had their need fully met
In 2009,1517 non-need-based awards were made
Average percent of need met:69%
Average financial aid package:$16,400
Average need-based loan:$5096
Average need-based gift aid:$7514
Average non-need-based aid:$4962


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