Culinary Arts

Major: Culinary Arts
Degree Awarded: Bachelor of Science in Culinary Arts (BSCA)
Calendar Type: Quarter
Total Credit Hours: 184.0
Classification of Instructional Programs (CIP) code: 12.0503
Standard Occupational Classification (SOC) code:
25-1011; 11-9051

About the Program

Note: Effective Fall Term 2015, students are no longer being accepted into this program; however, students may apply to the combined BS in Culinary Arts & Science degree program.

The major in culinary arts prepares students for leadership positions in the fine foods segment of the hospitality industry. This baccalaureate degree in culinary arts is among the first of its kind in the United States. This program comprises approximately equal parts liberal arts, business, hospitality management, and culinary arts. The aim of the program is to prepare students as independent thinkers who can work collaboratively in the field of culinary arts.

Students completing this program also receive a business minor with a choice of one of the following areas:

  • Business Administration
  • Marketing
  • Entrepreneurship

Alternatively, students may meet with their Advisor to select a minor that is more in line with their personal and professional goals.

For more information, visit the Culinary Arts page on the Center for Hospitality and Sport Management's 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.

Full-time Status Evening option without co-op experience:
To be eligible, students should have a minimum of two years full-time work experience related to students’ majors, and a minimum of one year of college level work. Full-time students are eligible for full-time financial aid packages.

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:
(Available for Hospitality Management and Culinary Arts students.) 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 hospitality industry.

Degree Requirements


General Education Requirements
ANTH 101Introduction to Cultural Diversity3.0
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
FDSC 154Science of Food and Cooking4.0
MATH 101Introduction to Analysis I4.0
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
UNIV G101The Drexel Experience2.0
Arts and Humanities Electives **9.0
Social Science Elective ***3.0
Free Electives15.0-19.0
Program Requirements
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 120Principles of Food-Service Management3.0
HRM 150Food & Beverage Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
HRM 215Commercial Food Production4.0
HRM 220Purchasing for the Hospitality Industry3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 320Hospitality Management Information Systems3.0
HRM 330Hospitality Marketing and Branding3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
HRM 360Hospitality Industry Public Relations3.0
HRM 455Hospitality Human Resources Management3.0
Culinary Arts Requirements
CULA 120Techniques and Traditions I3.0
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 225Patisserie II2.0
CULA 235Professional Dining Room Management3.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
CULA 310Fundamentals of French Cuisine3.0
CULA 315Fundamentals of American Cuisine3.0
CULA 316Butchery Laboratory2.0
CULA 325Garde Manger Laboratory3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 410Culture and Gastronomy II3.0
CULA 415Food Styling and Photography3.0
CULA 420Senior Design Project3.0
Culinary Arts (CULA) Electives 6.0-9.0
Business Minor Requirements (See Options Below)24.0
Total Credits180.0-187.0
*

Students who wish to minor in Business Administration must take MATH 101 and MATH 102 or MATH 181,182 and 183.  Marketing and Entrepreneurship minors need only take MATH 101.

**

Students choose three classes from the following subject areas: ARTH, COM, ENGL, FMVD, HIST, HUM, JUDA, LING, MUSC, PHIL, PHTO, PRST, PSCI, THTR, WGST. Students can also select any of the language courses to fulfill Arts and Humanities requirements.

***

Students may choose from AFAS, ANTH, PSY, and SOC courses.

Business Minor Requirements

Students have the option of satisfying the business minor requirement by completing one of three possible business minors: General Business Administration, Marketing or Entrepreneurship.

Business Administration Minor Option

ECON 201Principles of Microeconomics4.0
ECON 202Principles of Macroeconomics4.0
FIN 301Introduction to Finance4.0
MKTG 301Introduction to Marketing Management4.0
ORGB 300 [WI] Organizational Behavior4.0
STAT 201Introduction to Business Statistics4.0
Total Credits24.0

Entrepreneurship Minor Option

ACCT 120Accounting Essentials for New Ventures4.0
MGMT 260Introduction to Entrepreneurship4.0
MGMT 364Technology Management4.0
MGMT 365Business Plan for Entrepreneurs4.0
Select two of the following:8.0
Entrepreneurial Law
Introduction to Finance *
Entrepreneurial Finance
New Product Development
Directed Study in Entrepreneurship
Organizational Behavior
Total Credits24.0
*

Prerequisites must be taken as unrestricted electives.

Marketing Minor Option

MKTG 301Introduction to Marketing Management4.0
MKTG 380Seminar in Marketing Strategy4.0
Select four of the following:16.0
Selling and Sales Management
Advertising & Integrated Marketing Communications
Marketing Channels and Distribution Systems
Marketing Insights
Professional Personal Selling
New Product Development
Services Marketing
Marketing for Non-Profit Organizations
Business-to-Business Marketing
Interactive Marketing
Consumer Behavior
Global Marketing
Transportation and Logistics
Total Credits24.0

Sample Plans of Study

BS in Culinary Arts: Minor in Business Administration
(See below for the additional plans illustrating the other Business Minor options)
 

Term 1Credits
CHEM 101General Chemistry I3.5
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
HRM 110Introduction to the Hospitality Industry3.0
MATH 101Introduction to Analysis I4.0
UNIV G101The Drexel Experience1.0
 Term Credits14.5
Term 2
ANTH 101Introduction to Cultural Diversity3.0
CHEM 102General Chemistry II4.5
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
MATH 102Introduction to Analysis II4.0
UNIV G101The Drexel Experience1.0
 Term Credits15.5
Term 3
CHEM 103General Chemistry III5.0
CULA 120Techniques and Traditions I3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
FDSC 154Science of Food and Cooking4.0
MATH 239Mathematics for the Life Sciences4.0
 Term Credits19.0
Term 4
BIO 122Cells and Genetics4.5
HRM 120Principles of Food-Service Management3.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
NFS 230Intermediate Nutrition4.0
 Term Credits15.5
Term 5
CULA 315Fundamentals of American Cuisine3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 215Commercial Food Production4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective 3.0
 Term Credits14.0
Term 6
BIO 126Physiology and Ecology4.5
ECON 201Principles of Microeconomics4.0
ORGB 300 [WI] Organizational Behavior4.0
Free Elective3.0
 Term Credits15.5
Term 7
COM 230Techniques of Speaking3.0
COOP 101Career Management and Professional Development0.0
CULA 291Culinary Arts Practicum II6.0
ECON 202Principles of Macroeconomics4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective3.0
 Term Credits16.0
Term 8
CULA 310Fundamentals of French Cuisine3.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 456Food Preservation Processes3.0
PHYS 103General Physics I4.0
 Term Credits13.0
Term 9
FDSC 460Food Chemistry3.0
FDSC 468Functional Foods3.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
PHYS 104General Physics II4.0
 Term Credits14.0
Term 10
CULA 125Foundations of Professional Baking3.0
CULA 405 [WI] Culture and Gastronomy I3.0
FDSC 450Food Microbiology3.0
FDSC 451Food Microbiology Laboratory2.0
MKTG 301Introduction to Marketing Management4.0
 Term Credits15.0
Term 11
CULA 410Culture and Gastronomy II3.0
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
FDSC 491Senior Project I2.0
MKTG 347New Product Development4.0
STAT 201Introduction to Business Statistics4.0
 Term Credits19.0
Term 12
COM 310 [WI] Technical Communication3.0
FDSC 490Seminar in Food Science1.0
FDSC 492Senior Project II2.0
STAT 202Business Statistics II4.0
Free Elective3.0
 Term Credits13.0
Total Credit: 184.0

BS in Culinary Arts: Minor in Entrepreneurship

Term 1Credits
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
MATH 181Mathematical Analysis I3.0
UNIV G101The Drexel Experience1.0
 Term Credits13.0
Term 2
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 150Food & Beverage Customer Service3.0
MATH 182Mathematical Analysis II3.0
UNIV G101The Drexel Experience1.0
 Term Credits14.0
Term 3
CULA 120Techniques and Traditions I3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
HRM 120Principles of Food-Service Management3.0
HRM 160Laws of the Hospitality Industry3.0
MATH 183Mathematical Analysis III3.0
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
 Term Credits18.0
Term 4
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
HRM 220Purchasing for the Hospitality Industry3.0
MGMT 260Introduction to Entrepreneurship4.0
Free Elective3.0
 Term Credits16.0
Term 5
CULA 315Fundamentals of American Cuisine3.0
CULA 325Garde Manger Laboratory3.0
HRM 215Commercial Food Production4.0
MGMT 364Technology Management4.0
Arts and Humanities Elective3.0
 Term Credits17.0
Term 6
ACCT 120Accounting Essentials for New Ventures4.0
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 235Professional Dining Room Management2.0
FDSC 154Science of Food and Cooking4.0
 Term Credits15.0
Term 7
COOP 101Career Management and Professional Development0.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
MGMT 365Business Plan for Entrepreneurs4.0
Arts and Humanities Elective3.0
Free Elective3.0
 Term Credits16.0
Term 8
CULA 225Patisserie II2.0
CULA 310Fundamentals of French Cuisine3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 415Food Styling and Photography3.0
Free Elective3.0
 Term Credits14.0
Term 9
CULA 410Culture and Gastronomy II3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 360Hospitality Industry Public Relations3.0
Free Elective3.0
 Term Credits15.0
Term 10
CULA 316Butchery Laboratory2.0
Free Elective2.0
Culinary Arts (CULA) Elective 2.0
Arts and Humanities Elective3.0
Entrepreneurship Elective*4.0
Social Science Elective3.0
 Term Credits16.0
Term 11
HRM 320Hospitality Management Information Systems3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
Culinary Arts (CULA) Elective3.0
Free Elective3.0
 Term Credits15.0
Term 12
CULA 420Senior Design Project3.0
HRM 455Hospitality Human Resources Management3.0
Culinary Arts (CULA) Elective2.0
Social Science Elective3.0
Entrepreneurship Elective*4.0
 Term Credits15.0
Total Credit: 184.0
*

 See degree requirements.

BS in Culinary Arts: Minor in Marketing

Term 1Credits
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
MATH 181Mathematical Analysis I3.0
UNIV G101The Drexel Experience1.0
 Term Credits13.0
Term 2
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 150Food & Beverage Customer Service3.0
MATH 182Mathematical Analysis II3.0
UNIV G101The Drexel Experience1.0
 Term Credits14.0
Term 3
CULA 120Techniques and Traditions I3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
HRM 120Principles of Food-Service Management3.0
HRM 160Laws of the Hospitality Industry3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
 Term Credits18.0
Term 4
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
HRM 220Purchasing for the Hospitality Industry3.0
Free Elective3.0
Social Science Elective3.0
 Term Credits15.0
Term 5
CULA 315Fundamentals of American Cuisine3.0
CULA 325Garde Manger Laboratory3.0
HRM 215Commercial Food Production4.0
Social science Elective3.0
Arts and Humanities Elective3.0
 Term Credits16.0
Term 6
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 235Professional Dining Room Management2.0
FDSC 154Science of Food and Cooking4.0
Free Elective3.0
 Term Credits14.0
Term 7
COOP 101Career Management and Professional Development0.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
MKTG 301Introduction to Marketing Management4.0
Free Elective3.0
Arts and Humanities Elective3.0
 Term Credits16.0
Term 8
CULA 225Patisserie II2.0
CULA 310Fundamentals of French Cuisine3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 415Food Styling and Photography3.0
Marketing (MKTG) Elective4.0
Free Elective3.0
 Term Credits18.0
Term 9
CULA 410Culture and Gastronomy II3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 360Hospitality Industry Public Relations3.0
Culinary Arts (CULA) Elective2.0
 Term Credits14.0
Term 10
CULA 316Butchery Laboratory2.0
Culinary Arts (CULA) Elective 2.0
Marketing (MKTG) Elective4.0
Free Elective2.0
Arts and Humanities Elective3.0
 Term Credits13.0
Term 11
HRM 320Hospitality Management Information Systems3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
MKTG 380Seminar in Marketing Strategy4.0
Marketing (MKTG) Elective4.0
 Term Credits17.0
Term 12
CULA 420Senior Design Project3.0
HRM 455Hospitality Human Resources Management3.0
Marketing (MKTG) Elective4.0
Culinary Arts (CULA) Elective3.0
Free Elective3.0
 Term Credits16.0
Total Credit: 184.0

 

Co-op/Career Opportunities

The hospitality industry employs 15 million people nationwide. According to the National Restaurant Association statistics, employment is growing at the rate of eleven percent each year, making this industry one of the fastest growing in the country. The Hospitality Management program enjoys close relationships with the finest hotels, restaurants and tourism partners in the greater Philadelphia area, as well as interaction with professional organizations that represent the industry on a regional, national and international level. These relationships result in over $80,000 a year in scholarship funding 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 Resorts & Casinos with almost 2.5 million employees
  • Airlines, tour operating companies, travel agencies and tourism consulting
  • Convention, special events, meeting planning, and tourism agencies
  • Cruise lines, the fastest growing segment of the industry
  • Retirement and life-care facilities
  • Food service and beverage brokers, distributors, and suppliers to the industry

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. All traditional Hospitality Management students pursue the 6-month co-op employment. This six-month experience during the junior year is in a supervisory or managerial capacity. The following hotels, facilities, restaurants and clubs have recently offered co-op positions to Drexel’s Hospitality Management students. Although many of these examples are located in the Philadelphia area, co-op jobs are not limited to any region.

  • Four Seasons Hotel
  • Jose Garces - Garces Group
  • Mark Vetri - Vetri Family of Restaurants
  • Marriott Hotels and Resorts
  • Philadelphia Convention and Visitors Bureau
  • America's Test Kitchen
  • Philadelphia Chamber of Commerce
  • Frog Commissary Catering
  • Ritz-Carlton Hotel
  • Sbraga Restaurant
  • Restaurant Business Magazine
  • Union League (private club)
  • Walt Disney World

Visit the Drexel Steinbright Career Development Center page for more detailed information on co-op and post-graduate opportunities.

Minor in Culinary Arts

The minor in culinary arts is designed for students pursuing a variety of majors who also have an interest in food and cuisine. The required courses introduce the major cuisines, and develop necessary culinary technical skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore more theoretical areas of the field through topics including gastronomy, food history, and food writing.

Required Courses
CULA 115Culinary Fundamentals3.0
or CULA 120 Techniques and Traditions I
CULA 305Fundamentals of Italian Cuisine3.0
CULA 310Fundamentals of French Cuisine3.0
CULA 315Fundamentals of American Cuisine3.0
HRM 215Commercial Food Production4.0
Select three of the following:8.0
Techniques and Traditions II
Foundations of Professional Baking
A la Carte
Patisserie I
Patisserie II
Patisserie III
Fundamentals of Chinese Cuisine
Advanced Italian Cuisine
Advanced French Technique
Advanced Culinary Studio
Garde Manger Laboratory
Butchery Laboratory
Charcuterie
Fundamentals of Indian Cuisine
Directed Studies with a Master Chef
Culture and Gastronomy I
Culture and Gastronomy II
Food Styling and Photography
The Kitchen Garden
The Kitchen Garden: Summer
The Kitchen Garden: Fall
Continental, Ethnic, and Regional Cuisine
Fine Dining and Services
Total Credits24.0

Facilities

The major facility of the Hospitality Management, Culinary Arts and Food Science programs 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, conference room and the Les Dames d'Escoffier Library.

Philadelphia Location

A unique feature of the Hospitality Management program at Drexel is that it is located in Philadelphia, with close proximity to New York City, Baltimore, and Washington, as well as the resort centers on the Atlantic seacoast and in the Pocono Mountains. These regions include hundreds of hotels, restaurants, resorts, and casinos 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.

  • Schedule of Classes
  • All Course Descriptions
  • Co-op
  • Academic Advising
  • Admissions
  • Tuition & Fees
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