Bachelor of Science - Sustainable Food Systems (Baking Path)

JWU Providence’s Sustainable Food Systems program offers career pathways through which chefs and food enthusiasts can be agents of change around the world as food strategists, entrepreneurs, policy makers, nonprofit professionals, educators, sustainability officers and so much more.

Content areas include professional culinary training, food system design, agriculture, and research in supply chains, nutrition, science, and food policy. Exploration of environmental, social, economic, and political elements of sustainability will come into play as students critically examine issues in the production, processing, and distribution of food. The challenges of food equity, food waste, human health, social sustainability and social justice figure prominently throughout the curriculum.

Sustainable Food Systems begins with a core foundation in Baking & Pastry Arts. Second-year labs include Cooking for Regenerative Foodways, which offers a critical investigation into the ways that socio-cultural and economic power struggles affect food and cooking, and Cooking for the Farmstand, a hands-on course looking at ways to localize and decolonize the menus — as well as how to utilize local products in season.

The junior year allows greater flexibility in customizing courses that align with students' career interests. During senior year, learners must complete an internship relevant to their area of study in sustainable food systems, including food production, supply chain management, public health, policy and advocacy, or other related topics.