College of Food Innovation & Technology

PROGRAMS OF STUDY* Associate of Science (A.S./A.A.S.) Degrees Baking & Pastry Arts Culinary Arts

Bachelor of Science (B.S.) Degrees Applied Food Science Baking & Pastry Arts Baking & Pastry Arts and Food & Beverage

Industry Management Culinary Arts Culinary Arts and Food & Beverage

Industry Management Culinary Nutrition Culinary Science & Product Development Food & Beverage Entrepreneurship Sustainable Food Systems

Minors

Beverage Service Management Craft Brewing Culinary Sustainability Food & Beverage Management Food Studies

Sommelier Management

Certificate

Professional Craft Brewing

*Not all programs are offered at both campuses.

When they aren’t in the kitchens or beverage labs preparing a delicious new creation, CFIT students can also be found at local farms learning about sustainable farming practices,or maintaining the raised garden beds that were built by students in the Club of Culinary Excellence (CCE), Cooking Asia and Student Activists Supporting Sustainability (SASS).

The future of food is happening here. Our world-famous College of Culinary Arts has been reimagined and renamed as the College of Food Innovation & Technology (CFIT) to take on the food-related challenges the world faces today. CFIT is on a mission to spark a food revolution by changing how we learn, think about and even eat our food. Students are fine-tuning their classic kitchen skills while also gaining a deeper understanding of the link between food and health, business, sustainability, access and more.

Our future culinary innovators are developing their own food products in the Culinary Science & Product Development program, studying the complex web of food systems to create lasting change as Sustainable Food Systems majors and combining their love of food with their entrepreneurial spirit in Food & Beverage Entrepreneurship. And, of course, they’re making amazing food along the way.

Wherever you want to go in the food-related industry, and whatever change or impact you hope to make — CFIT is the place to make it happen.

THE JWU DIFFERENCE: STUDENTS AND FACULTY LEADING THE FOOD REVOLUTION

“Cooking is a scientific experiment itself. However, it is so important to cook safely. And, with my background in food chemistry and food microbiology I know the best and most efficient ways to run my classroom. I want to take the learning style I acquired from Professor Robert Lothrop and teach with the extreme passion and knowledge he did.”

— Molly Gordon ’20 Applied Food Science “Each chef and teacher I have had has shown me life lessons that I will take into my future. Additionally, I have had chefs listen to my aspirations and guide me to make the right choices with my future. As you start your education with JWU, you can expect to have as many people as you need to help you succeed.”

— Molly Ringle ’23 Culinary Nutrition

“CFIT faculty love what they do. They are masters in their fields who have the incredibly unique ability to boil years of experience into valuable learning outcomes for our students. They also understand that food is connected to every other part of the human experience, so they use food education to create important learning moments about sustainability, food security and the global food system.” — Jason Evans, Ph.D., dean, College of Food Innnovation & Technology