Culinary Nutrition: Mission & Goals

Dietetics is a challenging profession that applies the science of food and nutrition to the health and well-being of individuals and groups. The mission of the Culinary Nutrition program is to ensure that entry level dietetic professionals possess the hands-on culinary and nutrition application skills to be effective food and nutrition practitioners.          
 
mission statement The College of Culinary Arts, in keeping with professional education, seeks to strengthen the curriculum with strong liberal arts values. This integration of general education, professional studies and technical education fosters critical thinking, independent learning and social responsibility; thereby enabling students to exhibit a level of competency essential for success in society.The College of Culinary Arts maintains the integrity of the philosophy of classical cooking with incorporating contemporary trends of the foodservice industry. Graduates demonstrate proficiency in the common bodies of knowledge of production methodology and sanitation.
 
BS program's statement of purpose The purpose of the CN Bachelor of Science Degree Program is to uphold the philosophy of Johnson & Wales University by integrating career-focused education, professional skills and general education. The program will specifically prepare students to enter the complex world of culinary nutrition by providing didactic and experiential knowledge in the field of culinary arts, nutrition, and general education. Students will have the opportunity to increase their cognitive, critical thinking and technical skills while developing management skills in practical cooperative education environments. The culinary nutrition curriculum with rigorous academic and professional studies prepares entry-level culinarians for careers within the food industry and dietetic professions. Post-graduate work may lead to studies in food science, management, or a dietetic internship.
 
The aim of the College of Culinary Arts curriculum is to develop professionalism and technical expertise through the mastery of culinary skills and general education competencies. In addition to the CN degree program's statement of purpose, there are six competencies of technical and cognitive skills that the foodservice industry requires of successful graduates. Through a complete understanding of the literature and hands on application, graduates will demonstrate proficiency in food production, cost control, nutrition, management, sanitation, and food marketing. These competencies are the foundation of all College of Culinary Arts programs, which includes the Bachelor of Science in CN Degree Program.
 
goals
1. The Program will maintain nationally accepted standards of the New England Association of Schools & Colleges (NEAS&C) accreditation. The program will maintain accreditation by the Commission of Accreditation for Dietetics Education (CADE from the American Dietetic Association.
measurable outcomes
 
• In April 2008, the university's accreditation by the NEAS&C will be continued  •In the summer of 2004, the Accreditation for Dietetics Education (CADE) from the American Dietetic Association, accredited the CN Program at the Providence Campus.  •In the summer of 2005, CADE acknowledged the Developmental Accreditation of the Didactic Program in Culinary Nutrition at the Denver Campus.  •CN curriculum review utilizing "Developing a Curriculum" (DACUM) to evaluate industry-related skill sets required for program graduates
• Student's evaluations of curriculum courses and faculty, shall average 4.15 of 5.0 points.• Annual student survey of the CN Program, will reflect an overall program satisfaction rate of an average of 5.0 out of 7.0 points.
 
 
2. The Program will prepare students for a career utilizing their knowledge, skills, and competencies in Culinary Nutrition
measurable outcomes
 
• Achieve an 80% attainment of Mastered or Validated junior / senior level competences as measured by the performance transcript.
• Achieve an 80% acceptance rate into Dietetic Internships.
• 80% of graduates will pass the Registered Dietitian examination on the first attempt.
• Ensure a 98% placement rate for CN Graduates seeking employment in their field of study within 60 days of graduation.
• After the first year, 75% of employers or internship directors responding, will rank graduates as being more than satisfactorily prepared.
• 85% of CN Graduates responding, will rate themselves as prepared satisfactorily for their first position, internship, or graduate school.
• 30% of Culinary Nutrition graduates will successfully apply for a Dietetic Internship
 
3. Recruit, retain and graduate a highly motivated and diverse population of undergraduate CN students.
measurable outcomes
 
• The CN Program will continue to attract highly motivated students.
• Maintain a diverse population.
• Enrollment will not exceed 240 students at the Providence Campus, and not to exceed 55 students at the Denver campus.
• 85% of the students admitted to the CN program will complete their studies.
 
4. The program will instill graduates with a commitment to community service.
measurable outcomes
 
• CN Junior and Senior level students, combined, will contribute a minimum of 750 community service hours per year at the Providence campus, and a minimum of 200 community service hours per year at the Denver campus (to the greater Rhode Island and Colorado food and health communities, respectively).