![]() ![]() ![]() Student may apply for entrance into these programs by submitting an application to the Program Director during their sophomore year. Associate in Science Degree Baking & Pastry Arts 2īachelor of Science Degree Baking & Pastry Arts & Food Service Management2, 4Ĭulinary Arts & Food Service Management2, 4 Associate in Science Degree Baking & Pastry Arts 2 Culinary Arts 2īachelor of Science Degree Baking & Pastry Arts 1, 2 Culinary Nutrition 1, 2 Food Marketing 2, 3 Food Service Entrepreneurship 2, 3Ĭollege of Culinary Arts and The Hospitality College The following associate in science degrees (College of Culinary Arts) can track into the bachelor of science degrees listed to the right. Programs of Study College of Business Bachelor of Science Degree Accounting Advertising & Marketing Communications Criminal Justice Entrepreneurship Equine Business Management2 Equine Business Management/Riding2 Fashion Merchandising & Retail Marketing Financial Services Management Food Marketing Food Service Entrepreneurship International Business Management Marketing Non-Degree Programs Business Administration (one-year program tracks into College of Business bachelor’s degree) Undeclared (two-year program tracks into College of Business bachelor’s degree)Ĭollege of Culinary Arts The following associate in science degrees can track into any of the bachelor of science degrees listed to the right. This unofficial university calendar is offered for planning purposes only, and is subject to change. Please refer to for the current academic calendar and dates for Friday classes and final exams. Summer Session I begins Check-In for incoming Advanced Standing students Advanced Standing begins Summer Session I ends Summer Session II begins Independence Day - no classes Summer Session II ends Advanced Standing endsįriday classes may be scheduled due to a class cancellation or holiday. Summer Session June 1 June 12 June 16 June 25 June 29 July 4 July 23 Aug. Spring Term March 9 March 10 May 21 May 23Ĭheck-In for incoming students Classes begin Classes end Commencement ![]() 18 Last day of classes before winter holiday break Dec. 20įreshman and returning student Check-In Classes begin Columbus Day - no classes Classes end The Providence Student Handbook is available online at Copies of the handbook are also available at the Student Academic & Financial Services Office.Ģ008–2009 Academic Calendar Fall Term Sept. It also outlines the conditions under which students may be placed on probation or suspension from the university. The Student Handbook contains important information concerning the academic performance and personal conduct of students as well as university grievance procedures. Additionally, all enrolled students are expected to be familiar with the contents of the Student Handbook. Students should read and fully understand the rules, regulations and policies described in this catalog. Requirements stated in the edition printed closest to the September enrollment date will take precedence. Occasionally, program requirements will vary by the printing date of the catalog. The university reserves the right to add, withdraw or revise any course, program of study, provision or requirement described within the catalog as may be deemed necessary. As such, it is subject to revision at any time. 236 This catalog is an official publication of Johnson & Wales University. 153 Course Numbering System.155 Course Descriptions. Both instructive and vocational components are incorporated, which are intended to improve communication and understanding around how nutrition and culinary fundamentals may impact public health, as well as improving the assimilation of appropriate nutrition in the food produced and menus developed by prospective healthcare team members.Johnson & Wales University Providence Campus 2008–2009 Undergraduate Day School Catalog 8 Abbott Park Place Providence, Rhode Island 02903 Phone: 1-800-DIAL JWU or 40 Fax: 40 (Business/Hospitality/Technology) or 40 (Culinary Arts) Academic Calendar. The course attempts to directly impact both the nutritional and sensory appeal of the foods prepared for patients and clients while also addressing the fundamental culinary skills required to improve the future personal health of the students in the course. This course takes an interdisciplinary and collaborative approach to bridge knowledge-deficiencies that exist in traditional healthcare, dietetics and culinary education. Students explore ways to apply theory to practice through experience-based culinary instruction. This course introduces the impact that diet has on health and wellness and addresses the socioeconomic and cultural barriers that often prevent the seamless integration of current and evidence-based nutrition into menu development. ![]()
0 Comments
Leave a Reply. |