Johnson & Wales University's Culinary Nutrition Program Expands

As obesity- and food-related issues continue to make headlines, the Culinary Nutrition program at Johnson & Wales University continues to grow. Designed to produce chefs who know how to make food healthy, and nutritionists who know how to cook, the program is now offered at the Denver Campus.

Since its inception at the Providence Campus in 1999, enrollment in the Culinary Nutrition bachelor's degree program has grown exponentially, from 33 students in the first class to a current level of 220. The program's popularity has led to adding staff and space to the Denver Campus in order to further offer the degree. "It's an exciting time in the food industry, as health is moving to the forefront," said Jim Griffin, vice president of the Denver Campus and dean of Academic Affairs. "At Johnson & Wales, we are training the chefs of tomorrow who will have a real impact."

Suzanne Vieira, director of the Culinary Nutrition program, agrees. "Our vision when we started this program was to provide a much-needed group of professionals: people who had background both in nutrition and food science and the art of flavor and cuisine." The American Dietetic Association (ADA) and other professional organizations such as the American Culinary Federation and the American Institute of Wine and Food had long identified the importance of the "marriage" of these two disciplines. However, Johnson & Wales University was the first institution to effectively respond to this need, creating the first program of its kind. More importantly, it is fully accredited by the ADA.

Filling a need in the industry -
Graduates of the program are taking their unique place in the foodservice and food manufacturing industries. They are prepared for work in a myriad of arenas - from personal chefs for athletes and entertainers, to managers of institutional foodservice facilities, to chefs at spas and restaurants, to test kitchen chefs at major food manufacturers. Students may also go on to become Registered Dietitians after applying for and completing a postgraduate dietetic internship.

Marleen Swanson, department chair at the Denver Campus, notes, "As the growing health concerns in society are resulting in a demand for healthy fine food, companies seek these students out, health care facilities delight in their combined skills, and the students' own creativity in crafting entrepreneurial opportunities in the market are only limited by their imagination."

The industry has sought Johnson & Wales University's expertise in nutrition and healthy cooking techniques. The program has trained chefs and managers in various industry segments, including the Hilton hotel chain, whose Eat Right concept is currently rolling out. The Research Chef's Association (RCA) has also recognized the Culinary Nutrition Program for its unique ability to teach the theoretical, analytical and applied facets of food science and product development in an innovative approach. As a result, the RCA has designated two Universities, Johnson & Wales and Rutgers, as training sites to deliver food science education to their chef members.

Student perspectives - Kelsey Bennett, a junior at the Denver Campus, has always had an interest in the science behind culinary arts. "I used to want to be a doctor and then changed my mind during high school," she said, "and decided to follow my passion for cooking. I developed an interest in the nutrition program after taking a Nutrition and Sensory Analysis class during my sophomore year. I hope to become a dietitian and maybe a personal chef."

Eric Messer, also a junior at the Denver Campus, said, "Culinary Nutrition is important because chefs today have a greater task at hand; There are more people with food allergies, food intolerance and diseases related to food intake such as obesity, diabetes and heart disease t