America's Career University, Not America's Career Technical School.

At Johnson and Wales, the school year is divided up into three trimesters, each one being eleven weeks. For the Culinary Degree, it consists of one academic trimester, and two lab trimesters for your freshman years. Your sophomore year consists of one academic trimester, one lab trimester, and an externship trimester. This is where you do your co-op, or internship. If you have experience in the food service industry, you can get a paid ‘intern’ position at a restaurant/foodservice operation of your choice.. Providing it’s on their accepted co-op lists… but I digress.

When I first started, I was in my academic trimester.. My schedule went something like this… Monday and Wednesday I had English Comp, followed by Life Science (Focusing mainly on the digestive tract, but other things such as DNA, RNA, Elements and their bonds as well.) Tuesdays I had Career Management (Here you focus on professional skills such as building your resume, and how to conduct and interview) and Math. Thursdays I had Math again, and Sanitation (This is where you take your training on food borne illnesses and learn the wonders of time and temperature abuse. You also get your food safety manager certificate like this.. I know most restaurants focus only on ServSafe, but the program we used was National Registry of Food Safety Professionals. No one has ever been able to give me a straight answer on the difference between the two. We do offer a ServSafe Alcohol certificate however.)

Something I noticed when I first started was the fact that a lot of people would ask, "I’m in culinary, why do I have to take English Composition to learn how to cook? The teachers would state as if it was reflex, "Johnson and Wales Is America’s Career University, Not America’s Career Technical School. If you want to dilute your education, you should have went to your local community trade school." Well, thats all for this time. Thanks for reading.

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            5 Program(s) Found
            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            • Numerous scholarship opportunities and financial aid are available to students who qualify.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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            • A part of the Select Education Group (SEG).
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            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
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            • Recognized on the President's Higher Education Community Service Honor Roll every year from 2010-2014
            • Day and evening classes are available for flexible scheduling.
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            • Offers career-focused programs in allied health, business, and computer technology, and more.
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            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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