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 & Pastry Arts
Bachelor of Science Degree Culinary Arts & Food Service Management
Pastry 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-Join any number 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. • 98% Employment Rate-J&W grads are employed in their field within 60 days of graduation.
4 Campus Locations Providence, RI • 800-342-5598 North Miami, FL • 866-598-3567 Denver, CO • 877-598-3368 Charlotte, NC • 866-598-2427
2-yr AS degree programs in Culinary Arts and Baking & Pastry Arts. 4-yr BS in Culinary Arts & Food Service Management, Pastry Arts & Food Service Management.
Group Size or S:T Ratio
18:1
Faculty
33 full-time (5 MAT/MEd, 8 MBA/PhD).
Costs
2007-08 Tuition: $20,478, general fee $984, room & board $8,550.
U.S. Locations
North Carolina (Charlotte)
Contact
Brian Stanley
Director of Admissions Johnson & Wales University at Charlotte
Academic Center, 801 W. Trade St.
Charlotte, NC 28202
United States
Phone: 866-598-2427
Fax: 980-598-1111
E-Mail:
