Learning Facilities

 
Don't be fooled by shiny new facilities at ordinary cooking schools. At J&W you won't need to compromise by using multipurpose kitchens or by standing around watching the action in demo labs.
 
From Day One you'll get hands-on, real-world experience in a professional, real-life production environment — taught by internationally trained faculty who serve as mentors. Each of our campuses has specialized, state-of-the-art labs designed for course-specific skills.
 
From hot and cold kitchens, pantries and bake shops — to specific beverage, bread, chocolate and baking formula technology labs — plus dedicated microbiology and product development labs as part of our culinary nutrition program, J&W offers top-notch facilities to fulfill your greatest artistic desires.
 
System-wide, our facilities include 26 hot labs, 25 pastry labs and bake shops, 13 dining rooms, 5 garde manger, 6 wine & beverage labs and 5 nutrition labs -- in addition to meat labs, store rooms, and soups, stocks & sauce labs at each campus.
 
In addition, J&W provides only the highest quality industry equipment, tools, and food supplies -- including such gourmet items as lobsters and caviar. In fact, each student is provided with his or her own private supplies that even include saffron.
 
Finally, each campus also features university owned or affiliated properties (including such hotels as the Radisson and Doubletree) that offer real work experience through our internship or co-op programs.