T
H
IS
IS WHE R
E
THE FUTURE OF
FOOD BEGINS
J O H N S O N & WA L E S U N I V E R S I T Y
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JOIN OUR
CULINARY RE VOLUTION J O H N S O N & WA L E S IS SHAPING THE FUTURE OF FOOD. At JWU, you’ll develop a deep understanding of food and how it’s linked to almost every aspect of life. You’ll not only study it and learn to cook it, but you’ll also discover how it’s connected to health, the environment, technology, business and more. By building upon our expertise as a global leader in culinary The Food Innovation
education, we have launched the landmark, interdisciplinary
Design Lab (FIDL) is where
COLLEGE OF FOOD INNOVATION & TECHNOLOGY (CFIT).
culinary science and product development students develop
CFIT will prepare you to become part of a new generation of
market-ready foods.
leaders in global food-related industry, education, innovation and research. At its core, CFIT gives you a solid foundation of fundamentals during your first year — it’s how you’ll discover what you’re really passionate about. You’ll get personalized instruction from our world-class faculty who are established professionals in their respective fields and will share their expertise with you, helping LEARN MORE ABOUT THE FUTURE OF FOOD AT JWU.
you expand your culinary knowledge.
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CULINARY
F
O
CUS O
N
THE
basics THEN
MASTER YO U R C R A F T
“ J W U G I V E S MORE O F T H AT COLLEGE
A S A F I R S T-Y E A R C U L I N A R Y S T U D E N T
FEEL—
I N C F I T, Y O U ’ L L B E E X P O S E D T O A W I D E
IT’S A
S P E C T R U M O F C O U R S E S T H AT W I L L T E A C H YOU THE CORE SK ILL S NECE S SA RY F O R Y O U R D E V E L O P M E N T.
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Through a combination of classroom and lab sessions, you’ll learn skills in a professional kitchen: the craft, the tools, food safety and sanitation, basic knife skills, culinary math applications and mise en place.
At the end of your first year, classes will focus on strengthening basic skills and expand to include operations and management along with enhanced preparation techniques such as charcuterie and advanced sauces. Once you’ve mastered these fundamental skills, like others who’ve come before you, you’ll be ready for success in the wide world of food opportunities.
UNIVERSITY SO THERE ARE MORE OPTIONS F O R W H AT YOU CAN DO WITH YOUR C A R E E R .” — Matthew Britt, chef and culinary instructor
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BAKING & PASTRY
A
DV
ANC
E
YO U R
TECHNIQUE BY B U I L D I N G YO U R
SKILLS DURING YOUR FIRS T Y E A R A S A B A K I N G A N D P A S T R Y S T U D E N T, YOU ’ LL FOCUS ON BUILDING BA S IC SK ILL S .
You’ll work to produce pastries, artisan and specialty breads, cakes, plated desserts and chocolates. Plus, you’ll study the properties and characteristics of ingredients, the baker’s percentage system, mixing techniques, controlled
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fermentation and baking methodologies. Mastering these skills will open doors for you in the bigger baking and pastry landscape, just like it has for others before you.
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UNIFORMS, TOOLS AND SAFETY
U N I F O R M S & T O O L S : At JWU, all culinary arts and baking & pastry arts students wear their university-issued uniforms proudly, whether they’re in or out of class. Depending on which program you’re majoring in, your uniforms will vary, but might include: chef pants or black dress slacks, chef jackets and hats.
safety S A F E T Y F I R S T. A B O V E A L L , T H AT ’ S W H AT
IN EVERYTHING WE DO
YOU ’ LL HE A R OV E R AND OVER IN JWU KITCHENS. It applies to everything from the clothing and shoes you wear to the rules you’ll follow when it comes to food preparation, storage, and sanitation.
LEARN MORE ABOUT SAFETY AT JWU. 8
In addition to your uniforms, you’ll also have your own knife or pastry kit filled with hand-selected tools you’ll need for your specific program. You’ll learn how to handle these tools like a pro by practicing chopping and piping skills during lab time. F O O D S A F E T Y & S A N I TAT I O N : When it comes to food safety and sanitation, JWU takes a proactive approach through the gold standard protocols. These practices are an integral part of our curriculum and are implemented throughout our culinary and baking & pastry labs where you’ll learn about safe food handling practices, as well as proper ways to wash, disinfect and sanitize working stations. All JWU faculty, managers and students who work and learn in our kitchens complete food safety and sanitation manager certification while on campus. This year students will have to follow stricter safety measures due to COVID-19 concerns. For example, students have to wear face masks during labs, practice social distancing or stand behind plexi-glass shields when necessary and wash their hands more frequently.
ENSURING A SUSTAINABLE FUTURE JWU is also focused on sustainability, and that’s especially true in our labs. Once you arrive on campus you’ll quickly realize how dedicated we are to reducing food waste. We donate bread and prepared foods from our kitchens to those who need it most, through programs such as Operation: Peace, Love & Bread and the Elisha Project. Students visit local sustainable fisheries to learn about raising healthier seafood while maintaining an ecological balance. And we work with local pig farmers to compost food. We also grow our own food in our raised beds and hydroponic herb garden. 9
O N E
A C A D E M I C
C O R E
L E A D S
T O
DIFFERENT P A T H W A Y S
JWU’S COLLEGE OF FOOD I N N O VAT I O N & TECHNOLOGY OFFERS A VA R I E T Y O F A R E A S O F S T U DY FOR YOU TO EXPLORE.
Once you’ve completed the first year academic experience, which is common to all CFIT programs, you’ll have the chance to either delve deeper into the major you initially applied to, or jump to a different major without missing a beat. Through our interdisciplinary programs, you’ll be able to investigate the intersection of food with everyday life to explore topics such as: product development and design, food innovation, safety, sustainability, production, distribution, policy, medicine, business, entertainment, economics, nutrition, science, food insecurity and more.
To learn more about CFIT programs, visit
jwu.edu/majors/culinary-food
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R E A DY T O G E T S TA R T E D?
SO ARE WE If you’ve already applied, we’re excited to meet you. If not, you can apply online at
apply.jwu.edu
You can also use the Common Application, which is available at the application link. Early Action Application deadline is November 1. For all other admissions deadlines and requirements, please visit jwu.edu.
F O R M O R E I N F O R M AT I O N , C O N TA C T : PROVIDENCE
CHARLOTTE
401-598-1000
980-598-1100
providence@admissions.jwu.edu
charlotte@admissions.jwu.edu
Can’t make it to campus? Find virtual tours at
jwu.edu/explorefromhome
The facts presented here reflect the university environment prior to the COVID pandemic, during which time changes have been made to adapt to prevailing conditions and protect the health and safety of the university community. The university reserves the right to make changes to any of its facilities, offerings and services as it deems appropriate. N O T I C E O F N O N D I S C R I M I N AT I O N Johnson & Wales University does not discriminate on the basis of race, color, national origin, age, sex, sexual orientation, disability, religion, gender identity or expression, genetic information, marital status, pregnancy, veteran status, or any other legally protected status in its admission of students, in its programs and activities, or its employment, as required by Title IX and other laws. Inquiries about nondiscrimination can be made to: Nondiscrimination Coordinator, 8 Abbott Park Place, Providence, RI 02903, 401-598-2703, titleix@jwu.edu, or the Office for Civil Rights, U.S. Department of Education, 400 Maryland Avenue, SW, Washington, DC 20202-1100, 800-421-3481.
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