channels and has been the focus of numerous articles in magazines such as
American Cake Decorating,. Cake Central Magazine and Chef Magazine.
no limits
ON LEARNING: CHARLOTTE
PRINCIPLES OF ARTISAN BREAD BAKING • MARINE BIOLOGY • TRADITIONAL EUROPEAN CUISINE • ENVIRONMENTAL SCIENCE • SUSTAINABILITY IN THE CULINARY KITCHEN • HOTEL FOOD AND BEVERAGE OPERATIONS • DINING SERVICE MANAGEMENT CUSTOMER/GUEST
98:
NUMBER OF YEARS JWU
HAS BEEN PREPARING STUDENTS
•
FOR CAREER SUCCESS
SERVICES MANAGEMENT • A MULTICULTURAL HISTORY OF AMERICA • HOSPITALITY SALES AND MEETING MANAGEMENT • INTRODUCTION TO FOOD WRITING • APPAREL QUALITY ANALYSIS • GLOBAL INFLUENCES OF FASHION HISTORY • CHOCOLATES AND CONFECTIONS • FASHION FORECASTING • CONVERSATIONAL SPANISH • FOOD SUSTAINABILITY • EVENT MANAGEMENT • OUTDOOR RECREATION PLANNING • TICKET SALES AND OPERATIONS • FOOD IN FILM AND LITERATURE • CONCERT AND EVENT PROMOTION • PRINCIPLES OF ARTISAN BREAD
Learn. Do. Succeed. DON’T WAIT FOR YOUR SHIP TO COME IN — SWIM OUT TO IT. At Johnson & Wales University, we can help you get there, with a career education that places No Limits on your goals and aspirations. Get hands-on learning in the classroom. Manage projects with real-world clients. Take advantage of networking opportunities right on campus. Learn from driven faculty, many with industry experience. Intern at a company in your field. And be prepared for success to follow.
College of Business
READY TO GET SERIOUS ABOUT A BUSINESS CAREER? With its location near the center of downtown Charlotte, Johnson & Wales University is an ideal place to begin. The Queen City is the second largest financial center in the country, with companies such as Grant Thornton LLP, Bank of America, Wells Fargo, Accenture, Deloitte & Touche and Ernst & Young headquartered here. As a student within the College of Business, you’ll choose your major and optional concentrations to fit your career goals. Begin taking classes in your major your first year. Study under experienced faculty, many of whom come straight from industry. Apply what you learn in the classroom through faculty-led projects with companies and nonprofits, internships and community service opportunities. Make connections within your industry with the help of your faculty and through career expos, held right on campus. And meet and learn from Distinguished Visiting Professors (DVPs) who share their knowledge and career insights with your classroom. This innovative approach to education is what sets us apart — and it’s why our alumni network is more than 89,000 strong. Pete Vinci ’10 started Rosemary Pete’s, his own specialty herb business, at age 17, but when he began taking marketing classes at JWU, he learned important points on how to build a brand. Vinci created a Facebook page, website and blog. To connect with customers, he began distributing a newsletter and recipes, and held weekly giveaways. As a result, Vinci has expanded his company into a thriving herb and vegetable supplier to farmers’ markets and local restaurants.
YOU’LL LEARN IN SMALL CLASSROOMS AND SPECIALIZED LEARNING LABS. FASHION MERCHANDISING & RETAIL MANAGEMENT LAB Fashion students get hands-on experience with all facets of the fashion and retail fields, including the merchandising of garments, accessories and home furnishings in this
TEXTILE TECHNOLOGY CENTER At this facility located in Belmont, N.C., students learn about fiber and textile production, and the services the center provides to fiber producers, textile and apparel manufacturers, and retailers.
specialized fashion classroom with modular tables, industry-standard technology and a departmentstore display window case.
PROGRAMS OF STUDY Business Administration Fashion Merchandising & Retail Marketing Management Management (accelerated program for A.S. graduates) Management Accounting Marketing
CONCENTRATIONS Advertising Entrepreneurship Finance Human Resources Management Marketing Communications Operations Management
GRADUATE DEGREE PROGRAMS Johnson & Wales University’s Providence Campus is home to the Alan Shawn Feinstein Graduate School. Students who earn their undergraduate degree at the Charlotte Campus may choose to transfer to the Providence Campus to obtain an MBA or M.S. degree. There are a variety of graduate degree programs to choose from. General MBA General MBA with concentrations in Accounting Hospitality One-Year MBA M.S. In Criminal Justice Management
GROWTH FOR ACCOUNTANTS REMAINS HIGH Employment of accountants and auditors is expected to grow 22 percent from 2008 to 2020, according to the Bureau of Labor Statistics at the U.S. Department of Labor. And the best job prospects often go to those with a CPA or CMA certification. The Management Accounting program at Johnson & Wales University consists of extensive specialized accounting courses as well as related business subjects and general studies, and is designed to prepare you for the Certified Management Accountant (CMA) exam. Prior to graduation, you’ll have the opportunity to work towards your Certified Public Accountant (CPA) certification, as well as sit for the exam portion of the CMA certification. You’ll also have the opportunity to join and participate in monthly chapter meetings of the Institute of Management Accountants (IMA), which take place on our campus.
STUDENT CLUBS AND ORGANIZATIONS Dive even deeper into your profession by joining a student club, such as Accounting Club Delta Epsilon Chi (Collegiate DECA) Fashion Society Men About Business Phi Beta Lambda (FBLA)
FACULTY PROFILE JERI LANGFORD Jeri Langford is an associate professor within the College of Business. She shares her more than 20 years of international corporate experience with students by guiding them through simulations and actual case studies of current businesses in the Charlotte metropolitan area. Her background includes sales and marketing positions with IBM, Belk, AT&T and BellSouth. From account executive to product marketing management to technical designer, Langford presents a unique teaching style that addresses both right-brain and left-brain thinkers. How do students benefit from your connections? I brought in a big-time entrepreneur that I met through the American Marketing Association. His name is Louis Foreman, the CEO of Inventus. His company takes your invention from inception to market. They do national searches where they hold interviews with inventors. We’ve had six or seven College of Business students intern with them, some travelling to these interviews — they’re sort of like American Idol-type sessions. So our students get to learn a little bit about film production, mostly script writing, but they also learn about product development. Foreman retired the first time at 30 as a millionaire. He thought he’d play golf all day but found he didn’t have anyone to play with since everyone was working. So he decided to build another company. He’s been really inspiring to the students. Any advice for your students? I tell them to prepare themselves. Grab every concentration you can, grab every internship opportunity available. Don’t turn down anything to stay home and watch extreme sports on television. You have to let potential employers know you have this experience. Because then you’ll get the golden prize.
The Hospitality College
LEARN THE SKILLS YOU NEED TO EXCEL IN THE GLOBAL HOSPITALITY INDUSTRY AT JOHNSON & WALES. With nine hospitality-focused concentrations, strong experiential education opportunities, and significant ties to study abroad sites, here you’ll find the experiential education you need for your chosen career. Our hospitality students take advantage of internship opportunities at sports and entertainment arenas such as Time-Warner Arena, Bank of America Stadium and Charlotte Motor Speedway. At tourism centers such as Charlotte Regional Visitors Authority. At resorts and hotels such as The Ballantyne Hotel & Lodge and The Ritz-Carlton. At sports centers such as the U.S. National Whitewater Center. And at restaurants such as e2 Emeril’s Eatery, owned by Emeril Lagasse ’78, ’90 Hon., trustee. Sarah Pinsonault ’10 held several internships before graduation, filling her résumé with experience at Time Warner Cable Arena, Show Pros Entertainment Services, Charlotte Checkers, the 2010 Winter Olympics in Vancouver and the Charlotte Motor Speedway. There she helped coordinate huge NASCAR events, scheduled teams and checked-in pit crews. At Johnson & Wales, you’ll learn in small classrooms, so your professor will know you by name. Many of your faculty bring their experience from the hospitality industry to the classroom and share their connections with you.
AT JOHNSON & WALES, YOUR CLASSES ARE HELD IN SMALL CLASSROOMS AND IN LEARNING LABS DESIGNED FOR THE HOSPITALITY INDUSTRY. WINE AND BEVERAGE LAB Designed to simulate conditions in a busy dining establishment, students learn about the world of oenology, exploring wine from all over the world and learning how to pair food with the right wine.
DOUBLETREE BY HILTON HOTEL Students get hands-on experience in this university hotel located across from the JWU Academic Center. Students are exposed to all aspects of restaurant, food service, lodging, room service and hotel operations. It provides practical, real-life work experience for hospitality, culinary and food service management students. HOSPITALITY DINING ROOM A finedining facility in which food service management students take their hands-on capstone course.
PROGRAMS OF STUDY
GRADUATE DEGREE PROGRAMS
Hotel & Lodging Management Restaurant, Food & Beverage Management Sports/Entertainment/Event Management
Johnson & Wales University’s Providence Campus is home to the Alan Shawn Feinstein Graduate School. Students who earn their undergraduate degree at the Charlotte Campus may choose to transfer to the Providence Campus to obtain an MBA or M.S. degree. There are a variety of graduate degree programs to choose from. General MBA General MBA with concentrations in Accounting Hospitality One-Year MBA M.S. In Criminal Justice Management
CONCENTRATIONS Adventure, Sport and Nature Based Tourism Beverage Service Management Entertainment Management Entrepreneurship Food and Beverage Management
STUDENT CLUBS AND ORGANIZATIONS Dive even deeper into your profession by joining a student club, such as Foodservice Consultants Society International International Food Service Executives Association National Society of Minorities in Hospitality
FACULTY PROFILE PAMELA ALLISON Pamela Allison is an associate professor within The Hospitality College, primarily teaching classes in sports/entertainment/event management. She has more than 15 years of hospitality industry experience, working with Walt Disney Company and Universal Studios. Professor Allison was also an owner of a national mystery shopping company serving the hotel industry. What type of projects do your students work on? In our senior management seminar, students have to create a business and develop business plans. At the end, when students present their plans, I actually do the whole “shark tank” thing. This term, I have the executive vice president of Arizona Beverages coming to sit on the panel. I have the COO of Checkers and the director of marketing for Checkers. I’m creating an industry panel of not just entry-level managers. I want top managers coming in. I’ve already told the students, “You don’t have to impress me. Let me tell you who you’re going to have sitting here listening to your business plan.” It’s giving a whole added dimension to their project. Do your students get real-world experience in class? In the event classes, our students are actually planning five brides’ weddings — these are real brides. We have one day where they get to interview their brides. We have about six presentations per bride. So the bride sits through two hours of, “here is your wedding” from six different individuals or pairs. To prepare for this, students have to interview their brides, find out their budgets, and find out everything about them, what they want, where they want to have it, what their vision is, what their dreams are, etc. Then they work on a portfolio to present to the bride at the end. It has to include real vendors and real prices, sticking to their real budget. You could take this and now do your wedding with these vendors.
College of Culinary Arts SINCE 1973, OUR CULINARY PROGRAMS HAVE EVOLVED TO BECOME SOME OF THE MOST RESPECTED IN THE WORLD. From our International Baking & Pastry Institute to our unique Culinary Nutrition program, the first of its kind to receive accreditation from the American Dietetic Association, JWU continues to set the standard for culinary education and excellence. Study under expert chef-instructors who bring their years of experience to the lab. Learn in a variety of real-life production environments and kitchen layouts, using industry-standard equipment. Meet and learn from Distinguished Visiting Chefs (DVCs) who share their knowledge and career insights with your classroom. And take advantage of the many internship opportunities available at JWU to expand your skills and make connections within the industry. Stephen Owens ’13 interned at Facebook headquarters in Palo Alto, Calif., under the direction of Chef Josef Desimone ’02, who manages the food end of the social media giant’s 25 offices around the world. The company’s culinary team prepares breakfast, lunch and dinner, all cooked from scratch and prepared from mostly organic, natural and locally sourced ingredients. On a typical day, Owens and his co-workers cooked for more than 1,000 employees in 2 ½ hours. LEARN FROM EXPERIENCED CHEF-INSTRUCTORS, following an internationally recognized, industry-developed curriculum. At JWU, you’ll work hands-on, in classes with an 18:1 student/chef-instructor ratio, in real-life industry kitchens.
COLLEGE OF CULINARY ARTS FACILITIES . You’ll learn in our carefully designed culinary arts facilities, with 145,000 square feet dedicated to your educational experience. These real-life industry production environments feature new, top-of-the-line equipment from the industry’s leading manufacturers. Along with the labs below, your labs will include a garde manger, three dining rooms, a soups, stocks and sauces kitchen, storeroom and a culinary computer lab. HOT LABS In our seven hot labs, you’ll learn in layouts designed to help you master various kitchen configurations found throughout the world. These kitchens feature top-quality commercial equipment from leading manufacturers in the industry. PASTRY LAB AND BAKESHOPS Each of the six dedicated pastry labs and bakeshops boasts technologically advanced equipment to teach you the latest techniques used in the industry. Our pastry labs have rotating ovens with speed racks, as well as all of the latest specialty utensils to help you master the intricacies of pastry art. You’ll also find sugar-pulling stations, sugar-blowing equipment, marzipan modeling and airbrushing, and chocolate sculpting and painting, to name just a few. In our bakeshops, you’ll use top-of-the-line, four-deck ovens to learn all about the art of bread baking, including artisan and European-style breads.
MEAT CUTTING LAB Our refrigerated meat lab is an authentic, specialized industry environment dedicated to the fine art of butchering. Using a range of specialty equipment you’ll learn to cut meats of all kinds, from lamb, beef and chicken, to pork and veal, for both wholesale and retail cuts. WINE AND BEVERAGE LAB In this lab, designed to simulate conditions in a busy dining establishment, you’ll learn about the world of oenology, exploring wine from all over the world and learning how to pair food with the right wine. Your curriculum will also include champagnes, coffee-roasting techniques, tea selection, beer-making techniques, and the art of cutting-edge mixology.
PROGRAMS OF STUDY
CONCENTRATIONS
Baking & Pastry Arts (A.S.)
Beverage Service Management Wellness and Sustainability
Culinary Arts (A.S.) Baking & Pastry Arts and Food Service Management (B.S.) / Baking & Pastry Arts (A.S.) Culinary Arts and Food Service Management (B.S.) / Culinary Arts (A.S.)
FACULTY PROFILE BRIAN CAMPBELL Brian Campbell is a senior chef-instructor, teaching garde manger in the College of Culinary Arts. He has worked as an executive chef in hotels and restaurants in Oregon, Hawaii and Virginia and was a member of the board of directors for the Foodbank of Southeastern Virginia. Chef Campbell has been a coach for medal-winning student competition teams in Charlotte. He is also an ACF certification examiner and holds numerous gold and silver medals for ACF hot and cold food competitions. He is professionally certified by the American Culinary Federation, the Foodservice Educators Network International and the National Restaurant Association. What has been your experience with culinary competitions? I started doing competitions in cold and hot food in 2006. It was a great way to work with other faculty members and get critique from peers. I first had the opportunity to go to the Culinary Olympics in Germany in 2008. I did very well for my first time — received a gold medal. It was one of those experiences you never forget. To be together with my peers from other campuses and work together, it was amazing. When students hear about it, they want to see pictures. It’s difficult to explain when you present cold food. The judges aren’t eating it — it’s all visual. Once students see it, they understand what’s involved. They can take those concepts and apply them to what they’re doing in class. I’m also on the regional team for the Olympics, representing the United States this October. What are the benefits of a degree in culinary arts? There’s a difference between getting culinary education and going directly to the industry and getting a job. In the industry, they’ll teach you to do exactly what you need to do to produce the food they want you to produce. You’ll have certain menus and you’ll learn how to make a particular dish. But you’re kind of stuck with that unless you move on to another job. In education, here at JWU especially, we teach them, this is how it works, not just how to make it. We show them the science behind it and how we can turn this into something different. A different technique and we’ve changed the dish. Add these spices and we’ve changed it to a different dish. It’s still a simple cooking technique. Knowing the cooking technique doesn’t limit you to one particular dish. It’s the understanding of how cooking works as opposed to understanding a simple dish.
no limits
ON YOUR EDUCATION
SCHOOL OF ARTS & SCIENCES Career education is at the heart of Johnson & Wales University. But you’ll also find a robust School of Arts & Sciences, which offers courses and concentrations that will help you learn how to communicate well and think critically — skills sought after by leading employers. Classes offered include logic, psychology, communication, environmental science and ethics. You can elect to earn two minors in arts & sciences: Environmental Sustainability and Professional Communication. And you can also choose from a wide array of concentrations such as Economics, Interdisciplinary Studies, Global Perspectives and Leadership Studies. JOHNSON & WALES UNIVERSITY LIBRARY The Johnson & Wales University Library partners with the university’s academic programs through the delivery of classroom instruction, online information literacy tutorials and Web-based guides. Students, faculty and staff have remote access to the catalog and a broad range of online scholarly resources. Have questions? Students also benefit from personalized reference services delivered in person, over the phone, through email, online chat or texting.
FACULTY PROFILE KEN HARMON Ken Harmon is an assistant professor of English in the School of Arts & Sciences. A writer of fiction, poetry and criticism, Harmon’s other areas of interest include 19th- and 20th-century American literature, particularly Southern literature, critical theory, visual rhetoric and eco-writing. He is also the editor of the West Trade Review, a student publication of original writing and photography. Professor Harmon is a past recipient of the First Year Teacher and Teacher of the Year awards. What is the West Trade Review? The West Trade Review is a literary journal that publishes poetry, photography, fiction, paintings, essays, non-fiction prose and other artwork. It’s fully student run, published each spring. We had our first reading off campus this year at Park Road Books, the oldest independent bookstore in Charlotte. Three of the published writers in the journal came out to Charlotte, to read their work at the bookstore. Why are the arts and sciences important for all students? One major objective for humanities professors is to teach, “What does it mean to be human?” That’s very important to me. In my honors English Composition classes, we discuss all the big nature writers and thinkers in class, like [Henry David] Thoreau and [Ralph Waldo] Emerson and those types of people and some modern writers, too. To make it all real for my students, I take them out hiking. We stay in a cabin and we hike DuPont State Forest, which is fairly near Asheville. At some point during the day, students go off just for an hour, sit down by themselves and read a short piece. Then they think about what it means and apply it to their own experiences in life and to their experiences that day. Then they write and we come back together as a group and read what we have written. It’s very transformational in a lot of ways because it makes all the ideas we talked about in class real to them. The experience of being out there together, outside of the classroom, helps them make connections with people that they probably wouldn’t have made otherwise. They are developing their writing and critical thinking, but they’re also learning something else that I think is important and that’s what it means to be a human being. How will students benefit from English classes? Businesses are looking for people who can speak well and write well. If you can’t do those things, you are never going to be successful, no matter what business you’re going into. Every assignment that we have, I explain how this is connected to the real world and what students might be asked to do for an employer.
no limits
ON EXPERIENCE
LOOKING FOR EXPERIENCE? YOU’LL GET IT AT JWU. For almost 100 years, our focus has been on helping students like you build careers. We believe that getting relevant experience through an internship — whether in this country or abroad — is often an important first step on the career ladder. And we’re not alone. In a 2012 survey, the National Association of Colleges and Employers (NACE) reported that 60 percent of college seniors who had completed a paid internship and applied for a job received at least one job offer. JWU’s Experiential Education & Career Services is here to help you find a meaningful internship, polish your professional skills and work on a winning résumé. Its staff, made up of professionals with industry experience, know what employers are looking for. They use that knowledge to help you find the internship that best fits your career goals. When you complete your internship, you’ll have gained meaningful experience, course credit — and possibly a job offer.
GO GLOBAL In today’s global marketplace, international experience is becoming ever more important if you want a top-notch career. We offer 31 study abroad programs all around the world, including Fashion promotion and apparel analysis in Italy Human resources management in South Korea Operations management and cost accounting in Ireland Sports/entertainment/event management in Australia Sustainable tourism in Costa Rica International hospitality operations management
in Switzerland
Baking & pastry arts in France Wine and wine/food pairing in Germany Foods, beverages and cultures in Peru Spring term in Sweden Italian design and graphic design in Italy Language and culture immersion in France,
Germany or Spain
For a complete list, visit www.jwu.edu/studyabroad.
A PROVEN SUCCESS We know the unique educational experience JWU offers works — our alumni prove it. Here are just a few of our graduates among the many who have found the keys to success at Johnson & Wales University.
Francis Garton ’99, ’01 MBA Business Sales Manager, NYC Market • AT&T Business Solutions Assisting one of the largest telecommunications networks in the world with sales in one of the largest cities in the world is a job that Fran Garton ‘99, ‘01 MBA loves doing. As the business sales manager, New York City Market, for AT&T Business Solutions, Fran is charged with implementing solutions-based sales strategies that uncover new business opportunities and manage account growth within the AT&T Sales Group. With more than 120 million AT&T customers, Fran’s responsibility is to assist the company in delivering the wireless, Internet, data and advertising services that fuel their businesses and connect them to their customers. FRANCIS GARTON ’99, ’01 M.B.A.
MANAGER, NYC MARKET • AT&T BUSINESS SOLUTIONS Beginning his career inBUSINESS sales,SALES Fran learned the ropes by knocking door to door and Assisting one of the largest telecommunications networks in the world with the sales in phone one of the largest cities in the world is a job thatCommunications Fran Garton '99, connecting with prospective clients over with Conversent in Providence. This is '01 M.B.A. loves doing. As the business sales manager, New York City Market, for AT&T Business Solutions, Fran is charged with implementing where he learned and developed solid sales skills which laid the foundation in his career with a worldwide solutions-based sales strategies that uncover new business opportunities and manage account growth within the AT&T Sales Group. With more than 120 million AT&T customers, Fran's responsibility is to assist the company in delivering the wireless, Internet, data and advertising services that fuel recognition as a leader in the telecommunications industry. In 2004, he joined AT&T as the senior corporate their businesses and connect them to their customers. account executive and was responsible for executing various marketing programs for his region. Beginning his career in sales, Fran learned the ropes by knocking door to door and connecting with prospective clients over the phone with
Conversent Communications in Providence. This is where he learned and developed solid sales skills which laid the foundation in his career with a
Franworld-wide also recognition enjoysas developing new members of the sales staff by both coaching and challenging them to reach a leader in the telecommunications industry. In 2004, he joined AT&T as the senior corporate account executive and was responsible for executing various marketing programs for his region. greater success. As a result of his hard work and commitment, he has achieved the highest sales honor at AT&T, also enjoys developing new members of thefor sales top staff by both coaching and challenging to reach greater success. a result as of hisa hard work and commitment, he has achieved the highest sales theFran President’s Club Award producing salesthem three times in aAsrow sales representative and once honor at AT&T, the President's Club Award for top producing sales three times in a row as a sales representative and once as a manger. as a manager. When Fran is not working, he enjoys spending time with his wife, Suzy, and his boys Sam and Will. He also enjoys cooking, golfing and attending Yankee games with friends.
College of Business
C o l l e g e
o f
B u s i n e s s
Lisa Cotter ’93 Owner, Doctors Express As the owner of Doctors Express, an urgent care medical center, Lisa Cotter does it all. She manages the company’s operations and human resource matters, handles their marketing efforts and provides customer service. Prior to establishing Doctors Express in Cary, North Carolina, Cotter put her Hospitality Management degree to good use by working at several well-known establishments. Positions she has held include conference service manager at Boston Harbor Hotel, assistant director of sales at Holiday Inn, director of catering sales at The Eastland Park Hotel, and hospitality and operations consultant. In addition to serving her community through Doctors Express, Cotter is active in several local organizations. She is an ambassador for the Cary Chamber of Commerce, a selection committee member for Western Wake County Honor A Teacher Awards and a member of the Women Business Owners Network. She is the chairperson for the medical field portion of Wake County High School’s Career Development Program and the chairperson for the Cary Junior Women’s Club’s International Outreach Community Service Project. Cotter also participates in Meals on Wheels, Children’s Flight of Hope, Support for Literacy and Habitat for Humanity.
The Hospitality College
Dana Herbert ’00, ’02 Owner, Desserts by Dana Chef Dana “Sugar Daddy” Herbert earned both a bachelor’s degree in culinary arts and an associate degree in baking & pastry arts from JWU. Less than a decade later, Herbert has a thriving business and is a regular on television cooking competitions. Desserts by Dana, located in Bear, Del., has won numerous awards, including the Best of Delaware 2010 Award and the Best of Bear Award in the Wedding Supplies category for 2009 and 2008. The custom bakery has also earned Herbert the nickname “Delaware’s King of Cakes.” When he isn’t running his business, Herbert serves as the head chef at the Delaware River and Bay Authority in New Castle, Del. Herbert won the latest season of TLC’s “Cake Boss: Next Great Baker” and has been featured on WeTV’s “Wedding Cake Wars” and “My Fair Wedding with David Tutera.” He has also appeared on several cable channels and has been the focus of numerous articles in magazines such as American Cake Decorating, Cake Central Magazine and Chef Magazine. Known for bringing flavors and colors to life in his custom cakes and sugar artistry, Herbert showed the breadth of his culinary prowess in his cookbook “Sweet and Savory Union.”
College of Culinary Arts
PRINCIPLES OF ARTISAN BREAD BAKING • MARINE BIOLOGY • TRADITIONAL EUROPEAN CUISINE • ENVIRONMENTAL SCIENCE • SUSTAINABILITY IN THE CULINARY KITCHEN • HOTEL FOOD AND BEVERAGE OPERATIONS • DINING SERVICE
18:1
AVER AGE
STUDENT-TO-FACULTY R ATIO IN CULINARY LABS
MANAGEMENT • CUSTOMER/ GUEST SERVICES MANAGEMENT • A MULTICULTURAL HISTORY
OF AMERICA • HOSPITALITY SALES AND MEETING MANAGEMENT • INTRODUCTION TO FOOD WRITING • APPAREL QUALITY ANALYSIS • GLOBAL INFLUENCES OF FASHION HISTORY • CHOCOLATES AND CONFECTIONS • FASHION FORECASTING • CONVERSATIONAL SPANISH • FOOD SUSTAINABILITY • EVENT MANAGEMENT • OUTDOOR RECREATION PLANNING • TICKET SALES AND OPERATIONS • FOOD NOTICE OF NONDISCRIMINATION Johnson & Wales University does not discriminate unlawfully on the basis of race, religion, color, national origin, age, sex, sexual orientation, gender identity or expression, genetic information, disability, status as a protected veteran or any other unlawful basis in admission to, access to, treatment of, or employment in its programs and activities.
Charlotte Campus 801 West Trade Street Charlotte, NC 28202 866-598-2427 www.jwu.edu/charlotte
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