College of Culinary Arts Providence Campus

1. College of Culinary ArtsProvidence Campus Presented by Dean Kevin Duffy July 20, 2010

2. Center for Culinary Excellence !...opened March, 2010

3. 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

4. Beverage Service & Sommelier Concentrations Presented by Department Chair Edward Korry CWE, CSS Admissions Reps Presentation July 20, 2010

5. 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

6. 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.

7. Mixology Lab

8. Wine & Spirits Tasting Room

9. 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)

10. 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

11. 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)

12. 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

13. International Baking and Pastry Institute Presented by Gary Welling, Department ChairJuly 20, 2010

14. 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

15. 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

16. Culinary Nutrition Presented by Suzanne Vieira MS, RD, LDN Department Chair July 20, 2010

17. 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)

18. 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) !!

19. 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

20. 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