About JWU Internationally recognized for the quality and variety of its programs, Johnson & Wales became the first school in the U.S. to offer a Bachelor of Science degree in the Culinary Arts in 1993. We also offer the first Culinary Nutrition program in the country to receive full accreditation from the American Dietetic Association.
Degree Programs All of our Culinary Programs are accredited by the New England Association of Schools and Colleges (NEASC).
Associate Degree Baking & Pastry Arts Culinary Arts
Bachelor of Science Degree Baking & Pastry Arts and Food Service Management Culinary Arts & Food Service Management
Unique Features • Distinguished Visiting Chefs-Learn from the best in the industry. Guest lecture programs afford students the opportunity to learn techniques from famous chefs like Tyler Florence, Emeril Lagasse, Paul Prudhomme, Sara Moulton and Martin Yan, who have all visited JWU. • Facilities & Resources-You'll be exposed to a variety of kitchen equipment and have access to a range of resources. • Clubs & Organizations-Choose from a variety of food-related clubs to enhance your education. • Special Events-Assist at events like the International Food & Beverage Forum, Chesapeake Bay Wine Classic or the International Culinary Extravaganza to gain experience.
Four Campus Locations Providence, RI • 800-342-5598 North Miami, FL • 866-598-3567 Denver, CO • 877-598-3368 Charlotte, NC • 866-598-2427
Two-year AS in Culinary Arts and Baking & Pastry Arts. Four-year BS in Culinary Arts and Food Service Management or Baking & Pastry Arts and Food Service Management
Group Size or S:T Ratio
20:1
Faculty
27 full-time, 5 part-time
Costs
2009-10: $22,149/yr, general fee $1,065, room & board $8,274-$10,383/yr + $1,068 for optional weekend meal plan.
U.S. Locations
Florida (North Miami)
Months
Year round
Contact
Jeffrey Greenip
Director of Admissions Johnson & Wales University, North Miami Campus
Admissions Office, 1701 N.E. 127th St.
North Miami, FL 33181
United States
Phone: 866-598-3567
Fax: 305-892-7020
E-Mail:
