Culinary Nutrition Program Expands to Denver Campus

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 consistently filled each class offered. The program’s popularity has led to adding staff and space to the Denver Campus in order to further offer the degree.

Suzanne Vieira, director of the Culinary Nutrition program, says, “Our vision when we started this program was to provide a sorely needed group of professionals: people who had background both in food science and the art of flavor.” 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.

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 directors at major food manufacturers. Students are also qualified to apply for a postgraduate dietetic internship.

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.