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College of Culinary Arts Providence Campus. Presented by Dean Kevin Duffy July 20, 2010. Center for Culinary Excellence !... opened March, 2010. Highlights 2010 - 2011. Freshman Numbers = 1,100 + thank you.. Returning numbers up also ! New Bachelor Degrees: CA / FSM and PA / FSM

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college of culinary arts providence campus

College of Culinary ArtsProvidence Campus

Presented by

Dean Kevin Duffy

July 20, 2010

highlights 2010 2011
Highlights 2010 - 2011
  • Freshman Numbers = 1,100 + thank you..
  • Returning numbers up also !
  • New Bachelor Degrees:

CA / FSM and PA / FSM

  • Program review for Culinary Associate degree
  • Study Abroad Programs; NEW ~ PERU

Germany, Singapore, Switzerland, Italy

  • Providence Campus ~ Practice Site for

ACF NATIONAL TEAM

beverage service sommelier concentrations

Beverage Service & Sommelier Concentrations

Presented by Department Chair

Edward Korry CWE, CSS

Admissions Reps Presentation

July 20, 2010

johnson wales as the beverage education leader
Johnson & Wales as the Beverage Education Leader
  • Courses:
    • Currently 14 beverage or beverage related courses in College of Culinary Arts and an additional 2 courses in Hospitality College
    • An integrated systematic approach to tasting of wine, beer, spirits, tea, waters and coffee from freshman to seniors
    • Certifications imbedded into courses
  • Faculty:6 Certified Wine Educators (CWE’s) 4 in Providence, 2 in Charlotte) 6 WSET Diploma holders (2 Prov. 2 Char. 1 Denver)1 Advanced Sommelier; 8 Certified Specialist of Spirits (CSS) 15 Certified Specialists of Wine
beverage education brewery beverage lab leader
Beverage Education BREWERY & BEVERAGE LABLeader
  • Facilities

Professional, modern and

unparalleled

Tasting , brewing facilities,

equipment

  • Graduates include:
  • Virginia Phillips Master Sommelier;
  • Ben Salisbury, VP, Constellation Wines;
  • Marc Gould, Vineyard Manager of Ken Wright Cellars,
  • Jeff Cohn of JC Cellars; graduates in retail (The Savory Grape); Distributors, Suppliers etc.
selling points
Selling Points
  • Opportunities for Transfer students who want beverage knowledge and skills
  • Concentrations are a value added to the degree
  • Open to all 3 colleges
  • Greater income potential for graduates and a differentiator from other colleges and schools
  • (CIA offers one semester long wine course/ Mixology is a Dale DeGroff DVD)
the foundation
The Foundation
  • CUL 1365 Principles of Beverage Service introduction to beverages and beverage analysis
  • CUL 1325 Essentials of Dining Room –beverage service and wine and food pairing
  • CUL 2235 Advanced Dining Room- introduction to European wine labels and use of selling communication
beverage service management concentration
Beverage Service Management Concentration

Term long 4.5 credits. Minimum of 3 courses

  • CUL 3020 Foundations of Wine & Spirits (on line)
  • CUL 3091 Oenology (term long)
  • CUL 3092 Brewing Arts
  • CUL 3093 Non Alcoholic Beverage Specialist
  • CUL 4045 Spirits & Mixology Management ****
  • FSM 4880 Beverage Operations Management
  • FSM 4070 Business of Alcohol Distribution, Retail & Sales (also on line)
sommelier concentration
Sommelier Concentration

Choose one:

  • CUL 3020 Foundations of Wine & Spirits
  • CUL 3091 Oenology

Choose one:

  • CUL 4020 New World Wine & Spirits
  • CUL 4030 Old World Wine & Spirits

Choose one:

  • CUL 4045 Spirits & Mixology Management
  • CUL 4185 Sommelier Capstone
the strength and success of the 9 day curriculum
BPA1010 Fundamental Skills and Techniques

BPA1015 Classic Pastry

BPA1020 Pies and Tarts

BPA1025 Cookies and Petits Fours

BPA1030 Hot and Cold Desserts

_____________________________________

BPA1035 Chocolates and Confections

BPA1040 Introduction to Cakes

BPA1045 Principles of Artisan Bread Baking

BPA1050 Viennoiserie

BPA1060 How Baking Works

_____________________________________

BPA2010 Specialty Cakes

BPA2015 Entremets and Petits Gateaux

BPA2020 Plated Desserts

BPA2025 Advanced Artisan Breads

BPA2030 Sugar Artistry

Well rounded baking and

pastry curriculum

Fundamental Cooking and Knife Skills

Updated Industry Relevant Pastry Skills

Increased Bread Baking Curriculum

Nutrition Inclusion

The Strength and Success of the 9 Day Curriculum

International Baking and Pastry Institute

what s new
What’s New
  • Alain Ducasse Baking & Pastry Sophomore Internship Program – Yssingeaux, France
  • More Bachelor Degree Choices

International Baking and Pastry Institute

Ecole Nationale Superiure de la Patisserie

culinary nutrition

Culinary Nutrition

Presented by

Suzanne Vieira MS, RD, LDN

Department Chair

July 20, 2010

the culinary nutrition program at johnson wales university
The Culinary Nutrition Program at Johnson & Wales University
  • Combines practical education in culinary nutrition with rigorous academic and professional studies
  • Selected students first complete two years of culinary arts classes, followed by two years of food-focused nutrition and science-based classes.
  • (50-50 male-female ratio)
culinary nutrition research chefs assoc march 2010
Culinary Nutrition & Research Chefs Assoc.March, 2010
  • RCA Annual Conference & Culinology Expo & Competition
  • “Culinology” ~ Blending of Culinary Arts and Food Science
  • Student Team from Johnson & Wales Providence competed with six other major universities across the country
  • J&W Team WON 1st Place
  • (2nd time in 3 years) !!
employment flexibility
Employment Flexibility
  • The Fusion of culinary arts, food science and nutrition – coupled with the integration of classic liberal arts that is a hallmark of a Johnson & Wales education – creates an alumnus that possesses the skills and knowledge needed to excel in a multitude of careers, among them:
  • Research chef for Major Corporations and Supermarket Chains
  • Menu Development Specialist
  • Food Demonstration Consultant
  • Hospitals and health care related position
  • Professional Chef in Spas and Cruise Ships
  • Personal Chef
  • Chef Specializing in Sports Nutrition
  • Registered Dietitian
culinary nutrition alumni where are they now
Culinary Nutrition Alumni…Where Are They Now?

John RymerExecutive Sous Chef ~ Boston Red Sox

Mayra YanesDietetic Internship ~

Brigham & Women\'sHospital

Jack AspinallExecutive Chef ~ Baptist Memorial Hospital

Andrew DaltonRetail Manager/Asst. Foodservice Director ~ Aramark

Kevin Bodily Research Chef ~ Trident Seafoods Corporation

Courtney Rogers Personal Chef ~ L.A. Laker, Derek Fisher

Dan CoffinFood Scientist /Development Chef ~

National Starch & Chemical Company

Kelly SerbonichSous Chef ~ Hippocrates Health Institute

Margaret SmithConsumer Food Assistant ~ Kraft Foods

Simon Lusky Dietetic Internship ~ St. LouisCardinals

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