Johnson & Wales University College of Culinary Arts Providence, Rhode Island

 
02-May-2007 by
General Information
Private, coeducational, comprehensive institution. Urban campus. Founded in 1914. Accredited by New England Association of Schools and Colleges.

Program Information

Offered since 1973. Accredited by American Dietetic Association. Program calendar is divided into quarters. 1-year master’s degree in hospitality administration. 2-year associate degree in baking and pastry arts. 2-year associate degree in culinary arts. 4-year bachelor’s degree in food service management. 4-year bachelor’s degree in food service entrepreneurship. 4-year bachelor’s degree in food marketing. 4-year bachelor’s degree in culinary nutrition. 4-year bachelor’s degree in culinary arts. 4-year bachelor’s degree in baking and pastry arts.

Program Affiliation

American Culinary Federation; American Dietetic Association; American Institute of Baking; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; Institute of Food Technologists; International Association of Culinary Professionals; International Food Service Executives Association; International Foodservice Editorial Council; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Oldways Preservation and Exchange Trust; Society of Wine Educators; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.

Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities
13 bake shops; bakery; 4 cafeterias; catering service; 22 classrooms; coffee shop; 4 computer laboratories; 27 demonstration laboratories; 30 food production kitchens; 2 gardens; 4 gourmet dining rooms; 3 laboratories; 2 learning resource centers; 22 lecture rooms; 2 libraries; 10 public restaurants; snack shop; 5 student lounges.

Student Profile
2,413 total: 2246 full-time; 167 part-time. 2118 are under 25 years old; 247 are between 25 and 44 years old; 48 are over 44 years old.

Faculty
81 total: 80 full-time; 1 part-time. 81 are industry professionals; 1 is a master chef; 28 are culinary-certified teachers. Prominent faculty: Frank Terranova, BS, CEC, CCE; Edward M. Korry, MA, Certified Wine Educator; George O’Palenick, MS, CEC, CCE, AAC; Martha Crawford, CEPC. Faculty-student ratio: 1:20.

Special Programs
Customized corporate and commercial training programs.

Typical Expenses
Tuition: $19,875 per year. Program-related fees include $951 for general fee; $250 for orientation; $954 for optional weekend meal plan.

Financial Aid
In 2005, 1105 scholarships were awarded (average award was $4455); 1855 loans were granted (average loan was $5575). Employment placement assistance is available. Employment opportunities within the program are available.

Housing
Coed housing available. Average on-campus housing cost per month: $1030.

Application Information
Students may begin participation in March, June, September, and December. Applications are accepted continuously. In 2005, 3027 applied; 2437 were accepted. Applicants must submit a formal application.


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Contact
Amy Podbelski
Assistant Director of Admissions
College of Culinary Arts
8 Abbott Park Place
Providence, RI 02903-3703
Telephone: 800-342-5598 Ext. 2370
Fax: 401-598-2948
E-mail: admissions.pvd@jwu.edu
World Wide Web: http://culinary.jwu.edu.
 

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