Culinary Arts & Science

Major: Culinary Arts & Science
Degree Awarded: Bachelor of Science in Culinary Arts & Science (BSCAS)
Calendar Type: Quarter
Total Credit Hours: 185.0
Co-op Options: One Co-op (Four years)
Classification of Instructional Program (CIP) code: 12.0503
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 and specialize in food and beverage management, 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 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.

For more information, visit the Culinary Arts & Science 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.

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 and Science 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

Food & Beverage Management Concentration
General Education Requirements
CHEM 201Why Things Work: Everyday Chemistry3.0
or CHEM 101 General Chemistry I
CIVC 101Introduction to Civic Engagement1.0
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
MATH 101Introduction to Analysis I4.0
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
UNIV SH101The Drexel Experience1.0
Arts & Humanities9.0
Social Science6.0
Food Science Courses
FDSC 100ServSafe1.0
FDSC 120Food and the Senses3.0
FDSC 154Science of Food and Cooking4.0
FDSC 270Microbial Food Safety and Sanitation4.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 401Modernist Cuisine3.0
Culinary Arts Courses
CULA 115Culinary Fundamentals3.0
CULA 120Techniques and Traditions I3.0
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
CULA 216A la Carte3.0
CULA 235Professional Dining Room Management3.0
CULA 291Culinary Arts Practicum II6.0
CULA 303Global Cuisine Studio (Course taken twice for 6.0 credits total)6.0
CULA 316Butchery Laboratory2.0
CULA 320Advanced Culinary Studio3.0
CULA 325Garde Manger Laboratory3.0
CULA 400Directed Studies with a Master Chef3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 440Food in the Arts3.0
CULA 421Senior Design Project I2.0
CULA 422Senior Design Project II2.0
CULA 423Senior Design Project III2.0
Hospitality Management Courses
HRM 120Principles of Food-Service Management3.0
HRM 150Food & Beverage Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 220Purchasing for the Hospitality Industry3.0
HRM 330Hospitality Marketing and Branding3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
HRM 435Wine and Spirits3.0
CULA Electives18.0
Free Electives12.0
Business/Minor Requirements24.0
Total Credits185.0
Culinary Science Concentration
General Education Requirements
CIVC 101Introduction to Civic Engagement1.0
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
UNIV SH101The Drexel Experience1.0
Arts/Humanities Electives9.0
Social Science Electives6.0
Math/Science
CHEM 101General Chemistry I3.5
CHEM 102General Chemistry II4.5
CHEM 103General Chemistry III5.0
CHEM 241Organic Chemistry I4.0
CHEM 242Organic Chemistry II4.0
MATH 101Introduction to Analysis I4.0
MATH 102Introduction to Analysis II4.0
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
PHYS 103General Physics I4.0
PHYS 104General Physics II4.0
STAT 201Introduction to Business Statistics4.0
STAT 202Business Statistics II4.0
Food Science Courses
FDSC 100ServSafe1.0
FDSC 120Food and the Senses3.0
FDSC 154Science of Food and Cooking4.0
FDSC 270Microbial Food Safety and Sanitation4.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 401Modernist Cuisine3.0
FDSC 450Food Microbiology3.0
FDSC 451Food Microbiology Laboratory2.0
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 456Food Preservation Processes3.0
FDSC 460Food Chemistry3.0
FDSC 461Food Analysis3.0
FDSC 468Functional Foods3.0
FDSC 487Food Engineering3.0
FDSC 490Seminar in Food Science1.0
Culinary Arts Courses
CULA 115Culinary Fundamentals3.0
CULA 120Techniques and Traditions I3.0
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
CULA 291Culinary Arts Practicum II6.0
CULA 303Global Cuisine Studio (Course taken twice for 6.0 credits total)6.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 421Senior Design Project I2.0
CULA 422Senior Design Project II2.0
CULA 423Senior Design Project III2.0
Culinary Arts Electives9.0
Free electives (or Business Minor)23.0
Total Credits185.0

Sample Plans of Study

Term 1Credits
CHEM 101General Chemistry I3.5
CULA 115Culinary Fundamentals3.0
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
FDSC 100ServSafe1.0
MATH 101Introduction to Analysis I4.0
UNIV SH101The Drexel Experience1.0
 Term Credits15.5
Term 2
CIVC 101Introduction to Civic Engagement1.0
CHEM 102General Chemistry II4.5
CULA 120Techniques and Traditions I3.0
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
MATH 102Introduction to Analysis II4.0
 Term Credits15.5
Term 3
CHEM 103General Chemistry III5.0
CULA 121Techniques and Traditions II3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
FDSC 154Science of Food and Cooking4.0
FDSC 120Food and the Senses3.0
 Term Credits18.0
Term 4
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
PHYS 103General Physics I4.0
Arts & Humanities Elective3.0
Free elective 3.0
 Term Credits13.0
Term 5
CHEM 241Organic Chemistry I4.0
CULA 125Foundations of Professional Baking3.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
PHYS 104General Physics II4.0
 Term Credits15.0
Term 6
CHEM 242Organic Chemistry II4.0
CULA 303Global Cuisine Studio3.0
FDSC 270Microbial Food Safety and Sanitation4.0
STAT 201Introduction to Business Statistics4.0
Free elective3.0
 Term Credits18.0
Term 7
CULA 291Culinary Arts Practicum II6.0
STAT 202Business Statistics II4.0
Free elective3.0
Arts/Humanities/Social Science3.0
 Term Credits16.0
Term 8
CULA 405 [WI] Culture and Gastronomy I3.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 450Food Microbiology3.0
FDSC 451Food Microbiology Laboratory2.0
Free elective3.0
Arts/Humanities/Social Science3.0
 Term Credits17.0
Term 9
CULA 303Global Cuisine Studio3.0
FDSC 401Modernist Cuisine3.0
FDSC 460Food Chemistry3.0
CULA elective3.0
Free elective3.0
Arts/Humanities/Social Science3.0
 Term Credits18.0
Term 10
CULA 421Senior Design Project I2.0
FDSC 456Food Preservation Processes3.0
FDSC 487Food Engineering3.0
Arts/Humanities/Social Science Elective3.0
Free elective2.0
 Term Credits13.0
Term 11
CULA 422Senior Design Project II2.0
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
CULA elective3.0
Free elective3.0
 Term Credits14.0
Term 12
CULA 423Senior Design Project III2.0
FDSC 468Functional Foods3.0
FDSC 490Seminar in Food Science1.0
Culinary Elective3.0
Free elective3.0
 Term Credits12.0
Total Credit: 185.0
Term 1Credits
CULA 115Culinary Fundamentals3.0
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
MATH 101Introduction to Analysis I4.0
CHEM 201Why Things Work: Everyday Chemistry3.0
FDSC 100ServSafe1.0
UNIV SH101The Drexel Experience1.0
 Term Credits15.0
Term 2
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
CIVC 101Introduction to Civic Engagement1.0
CULA 120Techniques and Traditions I3.0
CULA 125Foundations of Professional Baking3.0
NFS 101Introduction to Nutrition & Food1.0
NFS 100Nutrition, Foods, and Health2.0
 Term Credits13.0
Term 3
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
CULA 121Techniques and Traditions II3.0
FDSC 120Food and the Senses3.0
FDSC 154Science of Food and Cooking4.0
CULA/HOSP elective3.0
 Term Credits16.0
Term 4
CULA 316Butchery Laboratory2.0
CULA 405 [WI] Culture and Gastronomy I3.0
HRM 120Principles of Food-Service Management3.0
HRM 220Purchasing for the Hospitality Industry3.0
Free Elective3.0
 Term Credits14.0
Term 5
HRM 150Food & Beverage Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
CULA 325Garde Manger Laboratory3.0
HRM 350Cost Controls in Hospitality3.0
Business Minor Course4.0
 Term Credits16.0
Term 6
CULA 303Global Cuisine Studio3.0
FDSC 270Microbial Food Safety and Sanitation4.0
CULA/HOSP elective 3.0
Free elective3.0
Business Minor Course4.0
 Term Credits17.0
Term 7
CULA 291Culinary Arts Practicum II6.0
Arts/Humanities/Social Science elective3.0
CULA/HOSP elective3.0
Business Minor Course4.0
 Term Credits16.0
Term 8
CULA 235Professional Dining Room Management3.0
FDSC 350Experimental Foods: Product Development3.0
CULA 440Food in the Arts3.0
CULA/HOSP electives6.0
Arts/Humanities/Social Science elective3.0
 Term Credits18.0
Term 9
HRM 335Beverage Management3.0
FDSC 401Modernist Cuisine3.0
HRM 330Hospitality Marketing and Branding3.0
Arts/Humanities/Social Science elective3.0
Business Minor Course4.0
 Term Credits16.0
Term 10
CULA 303Global Cuisine Studio3.0
CULA 421Senior Design Project I2.0
CULA 216A la Carte3.0
Free electives3.0
Business Minor Course4.0
 Term Credits15.0
Term 11
CULA 320Advanced Culinary Studio3.0
CULA 422Senior Design Project II2.0
HRM 435Wine and Spirits3.0
Arts/Humanities/Social Science Elective3.0
CULA/HOSP elective3.0
 Term Credits14.0
Term 12
CULA 423Senior Design Project III2.0
CULA 400Directed Studies with a Master Chef3.0
Arts/Humanities/Social Science Elective3.0
Business Minor Courses4.0
Free elective3.0
 Term Credits15.0
Total Credit: 185.0

Baking and Pastry Specialization

The Baking and Pastry Specialization provides BS Culinary Arts & Science students interested in pursuing a career in the bakeshop with the skills necessary to move up the ranks of the professional bakery. High-quality, from-scratch baked goods and pastries continue to find prominent places on menus in fine-dining restaurants, coffee shops, cafes, and dedicated bakery retail shops. For those restaurants and shops that have the facility space, many hire skilled bakers to run internal pastry departments. The need to feature fresh-baked goods has led to the opening of more wholesale and commissary bakeries throughout the Northeast and across the country. Graduates who are highly-skilled in baking and patisserie are in demand to serve in restaurant pastry programs and to run these high-volume commercial bakeries.

Required Courses
CULA 125Foundations of Professional Baking3.0
CULA 220Patisserie I3.0
CULA 225Patisserie II3.0
CULA 227Wheat and Grains: Artisan Breads3.0
CULA 228Design, Presentation, and Decorating in Pastry3.0
CULA 229Confectionery3.0
CULA 328Brasserie Applied Baking3.0
Total Credits21.0

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. Our Culinary Arts & 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 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
  • Food Service and beverage brokers, distributors, and suppliers to the industry
  • Food waste and sustainability practices and solutions.

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 & Science students pursue the 6-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 & 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
  • Kevin Spraga - Sbraga Restaurants
  • Philadelphia Convention and Visitors Bureau
  • America's Test Kitchen
  • Philadelphia Chamber of Commerce
  • Frog Commissary Catering at The Franklin Institute
  • Walt Disney World Co
  • Saxbys

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 & 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 & 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.

Culinary Arts & Science Faculty

Jonathan Deutsch, PhD (New York University). Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development; food sustainability.
Jake Lahne, PhD (University of Vermont). Assistant Professor. Sensory perception and preference in foods; flavor chemistry and sensory properties of alcoholic beverages; artisan, traditional, and local foods; consumer food choice and taste; cooking practice and food agency
Brandy-Joe Milliron, PhD (Arizona State University). Assistant Professor. The development and evaluation of modifications in the natural environment to promote healthier living; farm to table school initiatives;
Michael Traud, JD (Villanova University) Program Director, Hospitality and Tourism Management. Assistant Clinical Professor. Implementation of Korean Cuisine in the United States; hospitality law; Italian cuisine.
Rosemary Trout, MS (Drexel University) Interim Program Director, Culinary Arts and Food Science. Instructor. Food labeling and regulations; food safety and sanitation in food service and food manufacturing; food processing; sensory evaluation.
Charles Ziccardi, MS (Drexel University). Assistant Teaching Professor. Classic Italian cuisine, Italian culture, gardening for the kitchen, food sustainability, and professional hospitality management.

Emeritus Faculty

A. Philip Handel, PhD (University of Massachusetts). Professor Emeritus. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.
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