Johnson & Wales University in Providence is a leading culinary arts colleges in the United States. A two-tier degree program prepares graduates for jobs in restaurants, food service industries, food science labs and food manufacturing companies. Johnson & Wales offers an associate degree in culinary arts that focuses on classic cooking skills and cuisines, food safety and menu budgeting. Students in the baking and pastry arts associate degree program learn traditional and innovative techniques to prepare specialty breads, pies, torts and other desserts. Both programs require students to complete internships, and both degrees can be applied toward a bachelor's degree.
Bachelor degree programs at Johnson & Wales prepare students for jobs as chefs in top-rated restaurants and as managers in the food service industry. A food service entrepreneur degree is geared toward students interested in owning a small restaurant or food service company. The culinary nutrition degree program focuses on developing alternative foods and menus in light of new research on allergies and other food-related illnesses. Students can also pursue management careers with programs tailored toward different sectors of the food service industry such as hotels, resorts and public and private institutions. The college offers an extensive study abroad program and students are encouraged to participate to learn about global trends in their profession.
Demand for its culinary courses convinced Rhode Island Community College to launch two full-time culinary arts assistant certificate programs at the college's Flanagan campus and Davies Technical High School, both located in Lincoln. The one-semester program covers the basics of food safety, restaurant operations and food production, and prepares students for entry-level jobs in the food services industry. Taught by chefs and food service professionals, the program also requires students to participate in a 10- to 15-hour-a-week work coop program where they learn hands-on kitchen experience in a professional setting. Previously a non-credit program, students now earn 16 credits that can be applied toward other degree programs or transferred to other culinary schools.
Chef Walters International Cooking School in Providence is a culinary continuing education program that offers a full schedule of one-night classes on topics that range from Tuscan cuisine, to preparing polenta to cooking in terracotta pots. Master Chef Water Potenza launched the school 15 years ago for amateur gourmets and fans of regional Italian cooking. Potenza tackles a different topic each week, and classes are usually held on Tuesdays, Wednesdays and Thursdays at his restaurant, Walters, in the Federal Hill neighborhood. The school also offers a travel class that tours several regions of Italy. Participants sample local cuisines, shop for regional ingredients and products and attend daily classes and demonstrations.