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The Cuisinart Center for Culinary Excellence at Johnson & Wales University (JWU) in Providence, RI, completed its first fully operational academic year. The center has 30 teaching labs dedicated to assisting JWU’s College of Culinary Arts enhance its levels of food safety and sustainable food practices. Additionally, due to changing demands placed upon chefs when they begin working in the industry, there is now a significant focus on students’ education regarding nutritional considerations as well as communication and management skills. The facility also has a LEED (Leadership in Energy and Environmental Design) certified design.
Karl Guggenmos, WACS Global Master Chef and University Dean of Culinary Education, Johnson & Wales University, said students in a culinary program need to know the professional skills and art of presentation traditionally offered to prepare them to enter these professions. However, they also need to be knowledgeable about technology, food safety practices, and sustainable initiatives so they are able to lead and manage businesses on these issues. “The curriculum at JWU and its new Cuisinart Center for Culinary Excellence reflects all of these aspects of a culinary education,” says Guggenmos.
The 82,000-sq-ft facility includes innovative teaching facilities for different culinary disciplines. The center opened last fall and received LEED Gold certification in February of 2011.
The facility provides students with an in-depth understanding of advanced culinary techniques and technologies. The educational labs and classrooms include dedicated hot and cold kitchens; labs for chocolate and pastry preparation; meat-cutting and fabrication labs; bake shops; and an artisan bread lab. There are also three dining rooms; academic classroom spaces; and areas dedicated to the study of wine production, mixology, and microbrewing.
The center is affiliated with Cuisinart, producer of culinary appliances and cookware.
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