The Culinary and Hospitality Practicum Program at Johnson & Wales University (JWU) is a creative outgrowth of JWU’s focus on experiential education and its commitment to the Providence community. The students, who will be leaders in hotels and restaurants nationwide, gain “”real world”" experience by not only working at various food service and hotel sites, but also by preparing and serving meals at local soup kitchens and shelters. This creative partnership, which links JWU’s extensive culinary and hospitality resources with local non-profits that are addressing issues of hunger and poverty, provides a “”hands-on”" introduction to community needs and service opportunities for the students as well as 4,500 meals a week for local agencies. For many students, the week is the first time they have thought about issues of economic disparity or have interacted with people in need. By participating in this week of service, the students not only continue learning about food preparation, nutrition, sanitation, purchasing and management, but also gain experience in the possible uses of salvaged food, the need for efficient food distribution and the cost of food waste in the community.

For the six participating non-profits (The Rhode Island Community Food Bank, Amos House, Travelers Aid Society of Rhode Island, McAuley House, St. Charles’ Soup Kitchen, Urban League of Rhode Island), the benefits go beyond meals prepared and served. The JWU Management Development Program Education Coordinators, graduate students with both culinary and education backgrounds, supervise the Practicum students and help educate them about each agency’s mission and challenges. They also often provide culinary demonstrations for economically disadvantaged clients and help agency personnel learn good management practices, current sanitation procedures and more efficient food preparation techniques.

Web site (Feinstein Community Service Center): http://www.jwu.edu/artnsci/fein/