- I have about 25 years' experience, mostly
in private country clubs, private city clubs.
Primarily my teaching experience has been
in food and beverage.
It's been 16 years now full time, 21 years
total, and I've been teaching online since
the inception of online education.
Students bring a tremendous amount of passion
to, especially, the culinary arts, but also
with more of a front of the house focus to
customer service.
And so, you can put those two things together
and that they need a bachelor's degree, or
many of our students even pursue master's
degrees in order to move up, especially in
some of the larger, more attractive food service
companies in the United States.
So, I think that employers will look at Johnson
& Wales graduates and they'll say, you know,
we need to fill a position for, you know,
a store manager or, ultimately, a regional
vice president or someone who's really focused
on operations.
And JWU graduates are almost always willing
and able to move into those positions.
And what we're attempting to do is raise the
level of knowledge, raise the ability of those
students so that they can participate to an
even greater extent in purchasing, menu development,
menu design, hiring, scheduling, those kinds
of management slash administrative duties
that maybe a line cook hasn't been introduced
to, you know, when working in a kitchen.
We're trying to introduce them to other aspects
of operations, some of the function responsibilities
like accounting and human resources, again,
so that they're better prepared to take on
a greater role in whatever organization they're
working in.
We find a lot of our students may be working
for a major food service company and have
gotten stuck at some point in their career
and they're ready to go and, certainly, online
provides a convenient opportunity for them
to continue on.
