2009-2010 Bulletin [ARCHIVED CATALOG]
Culinary Arts Institute
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Walter Scott McKenzie, Interim Director
Culinary Arts Institute Faculty
Assistant Professors: Amanda A. Dahl, W. Scott McKenzie, Joshua Oubre
Chef Instructors: Vicki Leach, Erich Ogle
Purpose Statement
The purpose of the MUW Culinary Arts Institute, established in 1996, is to provide interdisciplinary instruction in culinary arts in order to prepare students for employment and leadership in diverse areas of the food industry. The Culinary Arts Institute supports the University’s mission by providing instruction in a highly interactive environment through which students develop skills in communication, technology, and critical thinking in addition to fundamental culinary skills. The Culinary Arts Institute further supports the University’s mission by offering students a broad perspective on their chosen profession and encouraging leadership and learning activities outside the traditional classroom setting.
The MUW Culinary Arts Institute offers the following:
- a Bachelor of Science Degree in Culinary Arts;
- an emphasis in one of five correlate areas—culinary entrepreneurship; food journalism; food art (food styling and photography); nutrition/wellness; Culinology®
- a minor in culinary arts.
Internship Opportunities
Students majoring in culinary arts are required to complete a 6 or 12 credit-hour internship following their junior year. Internship opportunities are offered in locations throughout the U.S. or internationally and include, but are not limited to, hotels and restaurants, catering services, bed and breakfast operations, publishing firms, and food manufacturers. Sites and assignments are based on the individual student’s professional interests and abilities.
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