About the course

The Culinary Science & Product Development bachelor's degree program integrates food science with culinary arts, preparing students for careers as research chefs and food technologists in product development labs, test kitchens and culinary centers. Upon completion of the program, graduates are expected to: Apply the skills and techniques of culinary arts across a broad range of food products and flavor profiles, Evaluate food safety practices in a food production kitchen and in a food manufacturing facility, Design, execute, interpret and report on food science experiments, Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization and Select the appropriate food processing, food analysis and quality assurance techniques and equipment used in the manufacturing of food products. The Culinary Science & Product Development program begins with a focus on culinary or baking and pastry arts. Laboratory classes, offered throughout the program, provide students with an opportunity to continuously develop the craft. Credentialed faculty share professional expertise within state-of-the-art culinary and baking and pastry laboratories, providing an exceptional education for students. Students continue to develop their skills in a culinary or baking and pastry internship during their second year of study. The program continues with foundational science courses that provide students with knowledge of science and the scientific method. The food product development process is introduced and reinforced in applied culinary science laboratories and the academic classroom. Topics in food regulations, labeling and food analysis prepare students for advanced coursework. Communication and presentation skills, important for succeeding in the product development industry, are stressed throughout the program and supported by an arts and sciences core curriculum. The curriculum culminates with specifically designed culinary science courses that integrate culinary arts and basic sciences with applied food science coursework, which includes food ingredient technology, product design and development, and a required internship specific to food science, research and development or manufacturing, preparing students for careers within the profession. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 4 Year(s)Fees: US$159,168

Intake	Location
Spring (January), 2024	Providence
Fall (August), 2024	Providence
Spring (January), 2025	Providence
Fall (August), 2025	Providence
Fall (August), 2025	Providence
Spring (January), 2026	Providence
Fall (August), 2026	Providence

　　

How to apply

Entry requirements for Johnson and Wales University

International Baccalaureate: Minimum score of 24. High School Transcripts. Postsecondary Transcripts (If applicable). TOEFL iBT: 75, IELTS: 6.0

　　

English language requirements

　　6.0

　　Overall IELTS band score

　　Book IELTS

　　About IELTS

　　Practice and prepare

　　TOEFL Internet based overall score: 75.0

　　

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomes

　　

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