Learn the craft and art of cooking — backed by business and management skills, food safety, menu costing and teamwork. JWU Charlotte’s Culinary Arts associate in applied science (A.A.S.) degree program focuses on developing practical culinary craft skills, understanding classical and contemporary cooking methods, and building team-based leadership skills that translate to professional kitchens.
Cook with ingredients from a global pantry using high-quality ingredients from local farms and fisheries. Learn to develop recipes, implement cost controls, and earn a Conference for Food Protection approved Food Safety Manager Certification.
Hone your skills through competitions and skills classes. Take advantage of the RATIONAL FIT Speaker series, career fairs and other on-campus opportunities to network with industry leaders, employers and alumni.
Then apply all of these skills and experiences through a term of work experience at an internship site in your field of interest, a valuable opportunity to help you build your résumé and make industry contacts.
Admissions is contingent upon meeting the technical standards for this program. Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. For more information, visit the Catalog’s Licensure & Professional Certification Disclosures.
Charlotte culinary nutrition students recently worked with Flavor Seed, a local organic seasoning company, as part of a Directed Experiential Education (DEE) course. “We’re helping to raise awareness about the brand as well as learning culinary and business lessons,” explains Sara Tweedle '23.
There are so many ways to put your learning into action, from internships or study abroad to competitions, skills classes or Directed Experiential Education (DEE) courses. Ways to maximize your experiences include:
Our labs are outfitted with the latest equipment, where you’ll learn advanced techniques in classical/international cuisines, garde manger, patisserie/dessert, and dining room operations — while developing proficiency in financial management and food safety.
“I love witnessing the ‘a-ha!’ moment that a student has when they understand a new concept or technique.”SENIOR INSTRUCTOR ASHLEY MCGEE
View the JWU Catalog course listing:
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Senior Instructor
Most of McGee’s 12 years of restaurant experience was in fine dining and independent restaurants, including her own restaurant in coastal North Carolina.
Associate Professor
Giannasio’s passion for fine dining service and wine education, service and study led her to co-author “The Professional Server,” now in its third edition.
Senior Instructor
Campbell is an American Culinary Federation (ACF) certification examiner and holds numerous gold and silver medals for ACF hot and cold food competitions.
After completing your Culinary Arts A.A.S., continue your education by enrolling in one of the following JWU bachelor’s degree programs:
Jennifer Gallagher, MS, CEC, CWE, DWS, CDM
Associate Professor and Department Chair
980-598-1479
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