Culinary Arts
Courses
CULA 115 Culinary Fundamentals 3.0 Credits
Introduces culinary principles and procedures used in commercial food preparation and practical application of classical culinary techniques.
Repeat Status: Not repeatable for credit
CULA 120 Techniques and Traditions I 3.0 Credits
In this foundation culinary course, students will learn the fundamentals of a professional kitchen through lecture, demonstration and production. Classical and contemporary techniques are emphasized for development of cooking methods, knife skills, and food and kitchen safety and sanitation.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D]
CULA 121 Techniques and Traditions II 3.0 Credits
A continuation of CULA 120. Students will further develop their kitchen skills with application to recipe and menu development and plate design. Service to the public will be executed through various preparation techniques and types of service.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D]
CULA 125 Foundations of Professional Baking 3.0 Credits
This course will introduce students to the foundations needed to work in a pastry kitchen. This hands-on lab class will help build students sense of timing and a delicate touch needed to produce classic bakery items such as pies, cookies, muffins, biscuits, pastry cream, and basic breads.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] (Can be taken Concurrently)
CULA 216 A la Carte 3.0 Credits
This is a sophomore level course in dining operations designed around a weekly restaurant operation, which is marketed and delivered to the Drexel Community and general public.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 121 [Min Grade: D]
CULA 220 Patisserie I 3.0 Credits
Students will be introduced to a variety of techniques that are the foundations to creating restaurant quality desserts, including mousses, sorbets, custards, ice creams, and frozen desserts. Along with learning techniques, applications, and utilization of products dessert plating will be part of the students development.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 125 [Min Grade: D]
CULA 225 Patisserie II 3.0 Credits
This course will further develop students sense of creativity, flavor, texture, color, and presentation skills. Building on knowledge and techniques already learned in previous courses, this course will provide students with knowledge and touch to produce professional quality desserts of all sizes from amuse bouche, petit fours, and sophisticated desserts.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 220 [Min Grade: D]
CULA 227 Wheat and Grains: Artisan Breads 3.0 Credits
This course will introduce students to proper techniques in producing a variety of artisan breads. The course will allow students to create professional style breads and allow for fully developed yeast fermentation. Students will learn the skills, terminology, and calculations to produce artisan breads in volume.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D]
CULA 228 Design, Presentation, and Decorating in Pastry 3.0 Credits
This course will give students the foundation to create a variety of cakes for many special occasions. Students will learn to produce and utilize different types of icings, fondant, and cake styles to build numerous flavor and texture combinations. Along with the skills learned in garnishing student will create a variety of professional quality cakes.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D]
CULA 229 Confectionery 3.0 Credits
This course will give students an excellent foundation in understanding, taste, and usage of chocolate and its many forms. Students will learn to properly temper chocolate and then utilize it for creating garnishes and artisan candies. In addition the proper technique for sugar cookery will be learned and then applied for a variety of confections.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D]
CULA 230 Garden To Table Cooking 3.0 Credits
This course uses a variety of culinary platforms, rather than recipes, to teach students to cook sustainably from the available harvest of the season with a goal of full product utilization or root-to-leaf eating. A variety of moist and dry heat cooking methods and preservation techniques will be incorporated. The class consists of readings, discussions, hands-on cooking activities, and guest demonstrations.
Repeat Status: Not repeatable for credit
CULA 290 Culinary Arts Practicum I 3.0 Credits
Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take CULA 290 or CULA 291.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]
CULA 291 Culinary Arts Practicum II 6.0 Credits
Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 120 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take either CULA 290 or CULA 291.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]
CULA 303 Global Cuisine Studio 3.0 Credits
Students explore characteristic regional culinary traditions from the US and around the world on a rotating basis. Emphasis is on flavor principles, signature dishes, techniques, and the history, geography, and culture of the region of study.
Repeat Status: Can be repeated 4 times for 15 credits
CULA 316 Butchery Laboratory 2.0 Credits
In this culinary lab course students will execute the fabrication of meat, fish and poultry products, skills necessary in any professional kitchen operation. Students will perform yield tests and calculate portion cost of fabricated items.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 320 Advanced Culinary Studio 3.0 Credits
Under the direction of culinary industry leaders and program faculty students will prepare and produce finished plates using a variety of previously learned skills. Finished products will reflect the style of a chosen culinary industry leader executed with the judgment and professionalism of the student.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 325 Garde Manger Laboratory 3.0 Credits
Introduces techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches. Additional focus on decoration, form, and presentation of cold food items.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 328 Brasserie Applied Baking 3.0 Credits
This course will develop students ability to cross utilize the mediums of culinary arts and pastry arts. In almost every food service operation the techniques and products made by both the savory and sweet kitchen are seamlessly combined to create the menu. Students will focus on combining both of these disciplines to create contemporary and classic dishes.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D] and CULA 320 [Min Grade: D] and CULA 325 [Min Grade: D] and CULA 227 [Min Grade: D]
CULA 330 Charcuterie 3.0 Credits
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 400 Directed Studies with a Master Chef 3.0 Credits
Structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 405 [WI] Culture and Gastronomy I 3.0 Credits
The first of two courses devoted to the study of food as a determinant, how culture, beliefs, methods of acquisition, preparation and social interaction impact on a global scale. Reading, research, and course study focuses on food sources, discoveries and the evolution of sustainables and their effects on the formation of tribes and communities, population growth and expansion. Dishes. history and commonalities from three global cuisines will be compared, prepared and discussed. Classes are divided between lecture and cooking labs.
Repeat Status: Not repeatable for credit
CULA 410 Culture and Gastronomy II 3.0 Credits
The second of two courses devoted to the study of food and culture. The course comprises a survey of contemporary food studies topics and an examination of food choices in contemporary society. Reading, research and course study focuses on food sources, individual and gender identity, the global food chain, sustainability, inherent “costs” of contemporary consumables, and the future of food in an ever expanding global economy. Classes are divided between lecture and cooking labs. Students should anticipate a significant amount of reading and writing in this course.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 405 [Min Grade: D]
CULA 412 Food Writing 3.0 Credits
A practical introduction to food journalism. Explores through regular writing and reading assignments the broad range of topics typically encountered in a newspaper or magazine environment, from ingredient features and trend stories, to profiles, first person essays, restaurant criticism, "live" deadline assignments, and long-form magazine projects.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
CULA 421 Senior Design Project I 2.0 Credits
Students will undertake individual creative research which will enable them to prepare for the Culinary Arts Program annual show. Emphasis will be on the incorporation of skills, technologies and techniques learned from prior coursework and experience.
Repeat Status: Not repeatable for credit
CULA 422 Senior Design Project II 2.0 Credits
Students will undertake individual creative research which will enable them to prepare for the Culinary Arts Program annual show. Emphasis will be on the incorporation of skills, technologies and techniques learned from prior coursework and experience.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 421 [Min Grade: D]
CULA 425 The Kitchen Garden 3.0 Credits
This course familiarizes students with the preparation and planting of a raised-bed culinary garden using organic techniques. Students will practice indoor and outdoor seed sowing; learn to promote soil health and study the relationships between the kitchen and the garden. The harvested spring produce is used for various culinary applications.
Repeat Status: Not repeatable for credit
CULA 426 The Kitchen Garden: Summer 3.0 Credits
This course familiarizes students with the dynamics of the contemporary kitchen garden as a food source, and a platform for environmental stewardship. Students will study the importance of plant nutrition; and take part in community garden outreach activities. The harvested summer produce is used in summer term Culinary Arts classes.
Repeat Status: Not repeatable for credit
CULA 427 The Kitchen Garden: Fall 3.0 Credits
This course familiarizes students with the complex relationships between food sources, conventional vs. sustainable farming practices; and the ethics of food access and waste analysis. Preservation of the harvest is explored; and the fall produce is used in various culinary applications.
Repeat Status: Not repeatable for credit
CULA I199 Independent Study in Culinary Arts 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
CULA I299 Independent Study in Culinary Arts 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
CULA I399 Independent Study in Culinary Arts 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.
CULA I499 Independent Study in Culinary Arts 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
CULA T180 Special Topics in Culinary Arts 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
CULA T280 Special Topics in Culinary Arts 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
CULA T380 Special Topics in Culinary Arts 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
CULA T480 Special Topics in Culinary Arts 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.