Culinary Arts and Science BS
Major: Culinary Arts & Science
Degree Awarded: Bachelor of Science (BS)
Calendar Type: Quarter
Minimum Required Credits: 185.0 (Food and Beverage Management Concentration); 185.0 (Culinary Science Concentration)
Co-op Options: No Co-op (Four years); One Co-op (Four years)
Classification of Instructional Program (CIP) code: 12.0509
Standard Occupational Classification (SOC) code: 35-2014
About the Program
The major in Culinary Arts and Science allows students to deeply explore cuisine—the practical techniques of cooking but also its science, history, culture, politics and economics. Students receive a broad overview of cooking and cuisine, specializing in food and beverage management or culinary science, which prepares students for leadership positions in the restaurant and food industry.
Students majoring in Culinary Arts and Science are prepared for careers in the food industry such as pastry chef, chef, research chef or food product developer.
This baccalaureate degree in Culinary Arts and Science is among the first of its kind in the United States. This program comprises approximately equal parts liberal arts, business, hospitality management, food science and culinary arts. The aim of the program is to prepare students as independent thinkers who can work collaboratively in the food industry.
Additional Information
For more information about this program, please email askcnhp@drexel.edu. Additional information can be found on the Culinary Arts and Science website.
Program Delivery Options
Drexel’s BS degrees include courses in the liberal arts, the humanities, sciences, hospitality management and culinary arts. Three business minors are also offered. The BS degree can be completed on a full-time or part-time basis:
Traditional four-year option, with one co-op experience:
This option includes one six-month period of full-time employment in the junior year.
Four plus one option BS/MBA combined degree, with co-op experience:
This option combines the four-year BS degree followed by the one-year Professional MBA to qualify freshmen applicants. Incoming freshmen will generally have a minimum of 1300 on the SAT, a GPA of 3.5 or higher and be in the top 10% of their high school graduating class. For MBA requirements visit the LeBow College Professional MBA website.
Part-time option without co-op experience:
Students work closely with academic advisors to develop a customized plan of study toward degree completion.
London option:
Students are invited to spend a term in their sophomore, junior or senior year in the Study Abroad Program, Drexel in London, while earning up to 18.0 credits. The program’s emphasis is on the global implications of and opportunities within the food hospitality industry. Other Study Abroad programs are also available.
Degree Requirements
Food & Beverage Requirements
Food & Beverage Management Concentration | ||
General Education Requirements | ||
CHEM 201 | Why Things Work: Everyday Chemistry | 3.0 |
or CHEM 101 | General Chemistry I | |
CIVC 101 | Introduction to Civic Engagement | 1.0 |
COM 230 | Techniques of Speaking | 3.0 |
ENGL 101 | Composition and Rhetoric I: Inquiry and Exploratory Research | 3.0 |
or ENGL 111 | English Composition I | |
ENGL 102 | Composition and Rhetoric II: Advanced Research and Evidence-Based Writing | 3.0 |
or ENGL 112 | English Composition II | |
ENGL 103 | Composition and Rhetoric III: Themes and Genres | 3.0 |
or ENGL 113 | English Composition III | |
MATH 101 | Introduction to Analysis I | 4.0 |
NFS 100 & NFS 101 | Nutrition, Foods, and Health and Introduction to Nutrition & Food | 3.0 |
COOP 101 | Career Management and Professional Development | 1.0 |
UNIV NH101 | The Drexel Experience | 1.0 |
Arts & Humanities | 9.0 | |
Social Science | 6.0 | |
Food Science Courses | ||
FDSC 100 | ServSafe | 1.0 |
FDSC 120 | Food and the Senses | 3.0 |
FDSC 154 | Science of Food and Cooking | 4.0 |
FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
FDSC 306 | Food Composition & Behavior | 3.0 |
FDSC 350 | Experimental Foods: Product Development | 3.0 |
FDSC 401 | Modernist Cuisine | 3.0 |
Culinary Arts Courses | ||
CULA 115 | Culinary Fundamentals | 3.0 |
CULA 120 | Techniques and Traditions I | 3.0 |
CULA 121 | Techniques and Traditions II | 3.0 |
CULA 125 | Foundations of Professional Baking | 3.0 |
CULA 216 | A la Carte | 3.0 |
CULA 220 | Patisserie I | 3.0 |
CULA 291 | Culinary Arts Practicum II | 6.0 |
CULA 303 | Global Cuisine Studio (Course taken twice for 6.0 credits total) | 6.0 |
CULA 316 | Butchery Laboratory | 2.0 |
CULA 325 | Garde Manger Laboratory | 3.0 |
CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
CULA 410 | Culture and Gastronomy II | 3.0 |
CULA 421 | Senior Design Project I | 2.0 |
CULA 422 | Senior Design Project II | 2.0 |
FOOD 302 | Culinary Medicine | 3.0 |
Hospitality Management Courses | ||
HRM 120 | Principles of Food-Service Management | 3.0 |
HRM 150 | Food & Beverage Customer Service | 3.0 |
HRM 215 | Commercial Food Production | 4.0 |
HRM 220 | Purchasing and Cost Controls for the Hospitality Industry | 3.0 |
HRM 330 | Hospitality Marketing and Branding | 3.0 |
HRM 335 | Beverage Management | 3.0 |
HRM 435 | Wine Regions of the World | 3.0 |
CULA or HRM Electives | 18.0 | |
Free Electives | 12.0 | |
Business/Minor Requirements | 24.0 | |
Total Credits | 185.0 |
Culinary Science Requirements
Culinary Science Concentration | ||
General Education Requirements | ||
CIVC 101 | Introduction to Civic Engagement | 1.0 |
COM 230 | Techniques of Speaking | 3.0 |
ENGL 101 | Composition and Rhetoric I: Inquiry and Exploratory Research | 3.0 |
or ENGL 111 | English Composition I | |
ENGL 102 | Composition and Rhetoric II: Advanced Research and Evidence-Based Writing | 3.0 |
or ENGL 112 | English Composition II | |
ENGL 103 | Composition and Rhetoric III: Themes and Genres | 3.0 |
or ENGL 113 | English Composition III | |
COOP 101 | Career Management and Professional Development | 1.0 |
UNIV NH101 | The Drexel Experience | 1.0 |
Arts & Humanities Electives | 9.0 | |
Social Science Electives | 6.0 | |
Math/Science | ||
BIO 107 & BIO 108 | Cells, Genetics & Physiology and Cells, Genetics and Physiology Laboratory | 4.0 |
CHEM 101 | General Chemistry I | 3.5 |
CHEM 102 | General Chemistry II | 4.5 |
CHEM 103 | General Chemistry III | 4.5 |
CHEM 241 | Organic Chemistry I | 4.0 |
CHEM 242 | Organic Chemistry II | 4.0 |
MATH 101 | Introduction to Analysis I | 4.0 |
MATH 102 | Introduction to Analysis II | 4.0 |
NFS 100 & NFS 101 | Nutrition, Foods, and Health and Introduction to Nutrition & Food | 3.0 |
PHYS 170 | Electricity and Motion | 3.0 |
PHYS 172 | Experimental Lab for Electricity and Motion | 1.0 |
PHYS 175 | Light and Sound | 3.0 |
PHYS 177 | Experimental Lab for Light and Sound | 1.0 |
HSCI 345 | Statistics for Health Sciences | 4.5 |
Food Science Courses | ||
FDSC 100 | ServSafe | 1.0 |
FDSC 120 | Food and the Senses | 3.0 |
FDSC 154 | Science of Food and Cooking | 4.0 |
FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
FDSC 306 | Food Composition & Behavior | 3.0 |
FDSC 350 | Experimental Foods: Product Development | 3.0 |
FDSC 401 | Modernist Cuisine | 3.0 |
FDSC 450 | Food Microbiology | 3.0 |
FDSC 451 | Food Microbiology Laboratory | 2.0 |
FDSC 456 | Food Preservation Processes | 3.0 |
FDSC 460 | Food Chemistry | 3.0 |
FDSC 487 | Food Engineering | 3.0 |
FDSC 490 | Seminar in Food Science | 1.0 |
Culinary Arts Courses | ||
CULA 115 | Culinary Fundamentals | 3.0 |
CULA 120 | Techniques and Traditions I | 3.0 |
CULA 121 | Techniques and Traditions II | 3.0 |
CULA 125 | Foundations of Professional Baking | 3.0 |
CULA 291 | Culinary Arts Practicum II | 6.0 |
CULA 303 | Global Cuisine Studio (Course taken twice for 6.0 credits total) | 6.0 |
CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
CULA 410 | Culture and Gastronomy II | 3.0 |
CULA 421 | Senior Design Project I | 2.0 |
CULA 422 | Senior Design Project II | 2.0 |
FOOD 302 | Culinary Medicine | 3.0 |
Culinary Arts Electives | 9.0 | |
Free electives (or Business Minor) | 25.0 | |
Total Credits | 185.0 |
Writing-Intensive Course Requirements
In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.
A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List at the University Writing Program. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term.
Sample Plan of Study
Food and Beverage Concentration Plan of Study- 4 year, one co-op
First Year | |||||||
---|---|---|---|---|---|---|---|
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CULA 115 | 3.0 | CIVC 101 | 1.0 | CHEM 201 or 101 | 3.0 | VACATION | |
ENGL 101 or 111 | 3.0 | CULA 120 | 3.0 | CULA 121 | 3.0 | ||
FDSC 100 | 1.0 | CULA 125 | 3.0 | ENGL 103 or 113 | 3.0 | ||
MATH 101 | 4.0 | ENGL 102 or 112 | 3.0 | FDSC 120 | 3.0 | ||
UNIV NH101 | 1.0 | NFS 100 & NFS 101 | 3.0 | FDSC 154 | 4.0 | ||
Program elective* | 3.0 | ||||||
12 | 13 | 19 | 0 | ||||
Second Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CULA 316 | 2.0 | COM 230 | 3.0 | CULA 303 | 3.0 | COOP 101 | 1.0 |
FDSC 270 | 4.0 | FDSC 306 | 3.0 | Minor elective** | 4.0 | CULA 291 | 6.0 |
HRM 120 | 3.0 | HRM 215 | 4.0 | Program elective* | 3.0 | Minor elective** | 4.0 |
HRM 150 | 3.0 | Minor elective** | 4.0 | Social Science elective+ | 3.0 | Program elective* | 3.0 |
Arts & Humanities elective*** | 3.0 | Free elective | 3.0 | Social Science elective+ | 3.0 | ||
15 | 14 | 16 | 17 | ||||
Third Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CULA 325 | 3.0 | CULA 220 | 3.0 | COOP EXPERIENCE± | COOP EXPERIENCE± | ||
CULA 405 | 3.0 | HRM 330 | 3.0 | ||||
FDSC 350 | 3.0 | HRM 335 | 3.0 | ||||
HRM 220 | 3.0 | Minor elective** | 4.0 | ||||
Free elective | 3.0 | Program elective* | 3.0 | ||||
Program elective* | 3.0 | ||||||
18 | 16 | 0 | 0 | ||||
Fourth Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | ||
CULA 303 | 3.0 | CULA 422 | 2.0 | CULA 216 | 3.0 | ||
CULA 421 | 2.0 | FOOD 302 | 3.0 | CULA 410 | 3.0 | ||
FDSC 401 | 3.0 | HRM 435 | 3.0 | Arts & Humanities elective | 3.0 | ||
Free elective | 3.0 | Arts & Humanities elective*** | 3.0 | Minor elective | 4.0 | ||
Minor elective** | 4.0 | Program elective* | 3.0 | Free elective | 3.0 | ||
15 | 14 | 16 | |||||
Total Credits 185 |
Culinary Science Concentration Plan of Study- 4 year, 1 co-op
First Year | |||||||
---|---|---|---|---|---|---|---|
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
CHEM 101 | 3.5 | CHEM 102 | 4.5 | CHEM 103 | 4.5 | VACATION | |
CULA 115 | 3.0 | CIVC 101 | 1.0 | CULA 121 | 3.0 | ||
ENGL 101 or 111 | 3.0 | CULA 120 | 3.0 | ENGL 103 or 113 | 3.0 | ||
FDSC 100 | 1.0 | ENGL 102 or 112 | 3.0 | FDSC 120 | 3.0 | ||
MATH 101 | 4.0 | MATH 102 | 4.0 | FDSC 154 | 4.0 | ||
UNIV NH101 | 1.0 | ||||||
15.5 | 15.5 | 17.5 | 0 | ||||
Second Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
FDSC 270 | 4.0 | CHEM 241 | 4.0 | BIO 107 | 3.0 | COM 230 | 3.0 |
NFS 100 | 2.0 | CULA 125 | 3.0 | BIO 108 | 1.0 | COOP 101 | 1.0 |
NFS 101 | 1.0 | FDSC 306 | 3.0 | CHEM 242 | 4.0 | CULA 291 | 6.0 |
PHYS 170 | 3.0 | PHYS 175 | 3.0 | CULA 303 | 3.0 | Free elective | 3.0 |
PHYS 172 | 1.0 | PHYS 177 | 1.0 | Arts & Humanities elective*** | 3.0 | Social Science elective+ | 3.0 |
Free elective | 4.0 | Free elective | 3.0 | ||||
15 | 14 | 17 | 16 | ||||
Third Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
FDSC 350 | 3.0 | FDSC 456 | 3.0 | COOP EXPERIENCE± | COOP EXPERIENCE± | ||
FDSC 450 | 3.0 | HSCI 345 | 4.5 | ||||
FDSC 451 | 2.0 | Social Science elective+ | 3.0 | ||||
Arts & Humanities elective*** | 3.0 | Program elective* | 3.0 | ||||
Free elective | 3.0 | Free elective | 3.0 | ||||
14 | 16.5 | 0 | 0 | ||||
Fourth Year | |||||||
Fall | Credits | Winter | Credits | Spring | Credits | ||
CULA 405 | 3.0 | CULA 410 | 3.0 | CULA 303 | 3.0 | ||
CULA 421 | 2.0 | CULA 422 | 2.0 | Arts & Humanities elective*** | 3.0 | ||
FDSC 401 | 3.0 | FDSC 487 | 3.0 | Free elective | 3.0 | ||
FDSC 460 | 3.0 | FOOD 302 | 3.0 | Program elective* | 3.0 | ||
FDSC 490 | 1.0 | Free elective | 3.0 | ||||
Free Elective | 3.0 | Program elective* | 3.0 | ||||
15 | 17 | 12 | |||||
Total Credits 185 |
- ±
Students may be registered in a later term based on their co-op program (4-year or 5-year) and cycle. Select students may be eligible to replace COOP 101 with COOP 001.
- *
Program electives include any CULA, FDS, or HRM courses.
- **
Minor electives to be determined according to student's chosen minor under direction of advisor and program director as needed.
- ***
Arts & Humanities elective include courses from Westphal College, arts-related courses from Arts & Science and others as determined by advisor, examples include: AFAS, ARBC, CHIN, ENGL, ESL, FREN, GER, HIST, HNRS, ITAL, JAPN, KOR, LING, WRIT, and others determined by advisor in conjunction with faculty.
- †
Social sciences electives include ANTH, CJS, COM, ENSS, GST, HNRS, JWST, PBHL PHIL, PPE, PSCI, PSY, SCTS, SOC, WGST, and others determined by advisor in conjunction with faculty.
Co-op/Career Opportunities
The food and hospitality industry employs 15 million people nationwide. According to the National Restaurant Association statistics, employment is growing at the rate of 11% each year, making this industry one of the fastest growing in the country. Our Culinary Arts and Science program enjoys close relationships with outstanding and internationally acclaimed chefs in the finest restaurants, hotels and tourism partners in the greater Philadelphia area. We also have relationships with professional organizations that represent the industry on a regional, national and international level such as Research Chefs Association, Institute of Food Technologists and International Association of Culinary Professionals. These relationships result in scholarship funding and networking opportunities for our students.
Typical career paths for graduates include the following:
- Restaurants and private clubs, which employ over 9 million people in the US
- Hotels and resorts with almost 2.5 million employees
- Convention, special events, meeting planning and tourism agencies
- Food service and beverage brokers, distributors and suppliers to the industry
- Food waste and sustainability practices and solutions
- Food product development
- Quality assurance
- Food sensory analysis
- Food technologist
Co-Op Opportunities
Drexel University has long been known for its cooperative education/internship programs, which allow students to mix periods of full-time, career-related employment with their studies. Culinary Arts and Science students pursue the six-month co-op employment. This six-month experience during the junior year is tailored to fit the interests of each student. The following hotels, facilities, restaurants and clubs have recently offered co-op positions to Drexel’s Culinary Arts and Science students. Although many of these examples are located in the Philadelphia area, co-op jobs are not limited to any region.
- Vernick Restaurant
- High Street Hospitality Group
- Jose Garces - Garces Group
- Marc Vetri - Vetri Family of Restaurants
- Philadelphia Convention and Visitors Bureau
- America's Test Kitchen
- Philadelphia Chamber of Commerce
- Walt Disney World Co
- Saxbys
- Campbell Soup Company
- International flavors and fragrances
- Barry Callebaut
- Blommer Chocolate
- Yards Brewery
- Colorcon
- Mafco International
- Nestle
Visit the Drexel Steinbright Career Development Center page for more detailed information on co-op and post-graduate opportunities.
Facilities
The major facility of the Culinary Arts and Science program is located on the sixth floor of the Academic Building. It is a 6,500-square-foot space that includes three state-of-the-art commercial kitchens, bakery and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a sensory analysis lab, hospitality and gaming lab and conference room. As part of the curriculum, students in this major are required to take food safety and sanitation courses which include lab work at Papadakis Integrated Science Building.
Philadelphia Location
A unique feature of the Culinary Arts and Science program at Drexel is our location in Philadelphia with proximity to New York City, Boston, Baltimore and Washington DC, as well as the resort centers on the Atlantic seacoast and in the Pocono Mountains. These regions include hundreds of hotels, restaurants and resorts that are used for field trips and campus visits by hospitality resource professionals. Students also gain hands-on experience through faculty-directed field trips throughout the region.
Program Level Outcomes
- Demonstrate an operational understanding of a range of basic to advanced culinary and food science principles to operate successfully and profitably in the food industry
- Demonstrate critical thinking and problem-solving skills for active and integrated learning
- Apply knowledge, skills and ethics necessary to begin or to grow professionally in a global marketplace
- Develop culinary and professional skills to be effective in commercial environments
- Demonstrate the techniques and recognize the contributions of global cuisines to the modern culinary world
- Foster strong work ethics and teamwork skills appropriate for a diverse business environment in culinary-related fields
- Assess food quality based on food safety and pathogen reduction as well as composition and nutritional quality.