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Johnson & Wales University College Of Culinary Arts North Miami, Florida

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General Information

Private, coeducational, four-year college. Urban campus. Founded in 1992. Accredited by New England Association of Schools and Colleges.

Program Information

Offered since 1992. Program calendar is divided into quarters. 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 culinary 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; Sommelier Society of America; Tasters Guild International.

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; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production.

Facilities

Bake shop; cafeteria; 15 classrooms; 2 computer laboratories; 8 food production kitchens; 2 gourmet dining rooms; learning resource center; 6 lecture rooms; library; public restaurant; 2 student lounges; pastry shop; meatroom/butcher shop; beverage lab; garde-manger kitchen; 5 hot kitchens.

Student Profile

951 total: 894 full-time; 57 part-time. 788 are under 25 years old; 135 are between 25 and 44 years old; 28 are over 44 years old.

Faculty

32 total: 27 full-time; 5 part-time. 20 are industry professionals; 2 are master chefs; 2 are culinary-certified teachers; 1 is a certified executive pastry chef; 1 certified chef de cuisine; 1 certified executive chef. Prominent faculty: Drue Brandenburg, MS, CEC, CCE; Patricia Wilson, PhD; Felicia Pritchett; Todd Tonova, PhD. Faculty-student ratio: 1:20.

Special Programs

3-month internship.

Typical Expenses

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

Financial Aid

In 2005, 285 scholarships were awarded (average award was $1207). Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Coed and apartment-style housing available. Average on-campus housing cost per month: $1000. Average off-campus housing cost per month: $950.

Application Information

Students may begin participation in March, June, July, September, and December. Applications are accepted continuously. In 2005, 1939 applied; 1446 were accepted. Applicants must submit a formal application.

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Contact

Jeffrey Greenip
Director of Admissions
College of Culinary Arts
170 NE 127th Street
North Miami, FL 33181
Telephone: 800-BEA-CHEF
Fax: 305-892-7020
E-mail: admissions@jwu.edu
World Wide Web: http://culinary.jwu.edu.
Johnson & Wales University College of Culinary Arts North Miami, Florida

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