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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 220 [Min Grade: D]

CULA 226 Patisserie III 2.0 Credits

This advanced pastry course is the third in a series of related topics. Culinary students will have the opportunity to work with techniques in cake decorating, sugar and chocolate work, and candy making. Attention to detail in pastry arts will be emphasized in this course.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 225 [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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D]

CULA 235 Professional Dining Room Management 3.0 Credits

Students will manage front-of-the house operations in a professional dining room setting with fine dining service to the public. Table side preparations and cookery will be strongly emphasized with weekly executions.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 121 [Min Grade: D]

CULA 240 Fundamentals of Chinese Cuisine 3.0 Credits

Students will explore traditional regional preparations with Chinese ingredients, such as beef, fowl, lamb, vegetables and various fish and seafood.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]

CULA 300 Fundamentals of Vegetarian Cuisine 3.0 Credits

Vegetarian cooking is explored by examining ethnic specific global cuisines. Vegetable based diets are a result of geography, economics, politics, culture, religion and choice. By understanding and appreciating diverse peoples and their foods, the student will expand not only his or her culinary repertoire, but also achieve a greater global and cultural awareness.

College/Department: Center for Hospitality and Sport Management
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 303 Global Cuisine Studio 3.0 Credits

This course will serve as the foundation for a variety of ethnic cuisine options including French, Italian, Chinese, Korean, Indian, Caribbean and Island Cuisine.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated 4 times for 15 credits

CULA 305 Fundamentals of Italian Cuisine 3.0 Credits

Students will be presented with the philosophy of traditional Italian cooking as it is articulated in the culture of Italy. There will be a strong emphasis on regional ingredients and recipes. Topics include: basic menu language, terminology, preparation of various antipasti, pasta, and risotto.

College/Department: Center for Hospitality and Sport Management
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 306 Advanced Italian Cuisine 3.0 Credits

A continuation of CULA 305. Utilizing regional Italian products, students will produce classical and traditional recipes with opportunity to further develop personal style and creativity. Proper seasoning, handling of product, and family style and plated presentations will be emphasized.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 305 [Min Grade: D]

CULA 310 Fundamentals of French Cuisine 3.0 Credits

The course explores the history, culture and persistent influence of the French ‘methode’ and its relevancy to the contemporary kitchen. The major French regional classic dishes and techniques will be studied and produced; each week visiting a different geographic locality from Provençe to Alsace.

College/Department: Center for Hospitality and Sport Management
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 311 Advanced French Technique 3.0 Credits

A continuation of CULA 310. This course more deeply explores the history persistent influence of the French ‘methode’ and its relevancy to the contemporary kitchen. Each week will examine on a single food category; Potages, Poisson, veau, volaille, Gibier. Patisserie, etc., as well as a significant figures in gastronomic history from Taillvent to Paul Bocuse and beyond — from the earliest origins of Haute Cuisine to Modernist and applications to evolving contemporary cuisine. Related topics of French art, culture and music will be included.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 310 [Min Grade: D]

CULA 315 Fundamentals of American Cuisine 3.0 Credits

The course provides a foundation in American regional cuisine by examining the history, diverse cultures and culinary traditions of the evolving United States from native Americans and first settlers to the present day. Students follow a culinary cultural journey through time and geography, preparing a variety of dishes from influential cuisines, in search of a definition for American Cuisine.

College/Department: Center for Hospitality and Sport Management
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 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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
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).

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 335 Fundamentals of Indian Cuisine 3.0 Credits

This course introduces students to the diverse cooking and cultures of India. Explores India's unique cooking methods and the varied use of herbs, spices, and condiments.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [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.

College/Department: Center for Hospitality and Sport Management
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. This is a writing intensive course. Classes are divided between lecture and cooking labs.

College/Department: Center for Hospitality and Sport Management
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. This is a reading and writing intensive course.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman

CULA 415 Food Styling and Photography 3.0 Credits

The course deals with the basics of composition, color theory, basic digital photography, food styling techniques, and what constitutes a professional photographic image. An art historical approach is used to facilitate the development of aesthetic judgment. Students prepare a variety of dishes, utilizing and amplifying cooking skills, prop, style, and photograph a variety of themed food and drink employing new skills in a new and exciting manner.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 420 Senior Design Project 3.0 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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.
Prerequisites: CULA 310 [Min Grade: D] and CULA 315 [Min Grade: D]

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.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 421 [Min Grade: D]

CULA 423 Senior Design Project III 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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 421 [Min Grade: D] and CULA 422 [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.

College/Department: Center for Hospitality and Sport Management
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, the evolution of plant-based foods as a culinary medium and the interconnection between food production, cookery, and social responsibility. The harvested summer produce is used in summer term Culinary Arts classes.

College/Department: Center for Hospitality and Sport Management
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.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

CULA 440 Food in the Arts 3.0 Credits

Provides an overview of food in artistic settings. Course offerings will be rotated to include food in literature, food in painting, and food in film.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated 2 times for 9 credits
Prerequisites: CULA 121 [Min Grade: D]

CULA I199 Independent Study in CULA 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA I299 Independent Study in CULA 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA I399 Independent Study in CULA 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.

CULA I499 Independent Study in CULA 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA T180 Special topics in CULA 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA T280 Special topics in CULA 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA T380 Special topics in CULA 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

CULA T480 Special topics in CULA 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.

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