Culinary Science

Major: Culinary Science
Degree Awarded: Bachelor of Science in Culinary Science (BSCLSC)
Calendar Type: Quarter
Total Credit Hours: 180.0
Classification of Instructional Programs (CIP) code: 12-9999
Standard Occupational Classification (SOC) code:
19-1012

Note: Effective after fall term 2015/2016, students are no longer being accepted into this program; however students may apply to the combined BS in Culinary Arts & Science degree program.

About the Program

The Bachelor of Science (BS) in Culinary Science program combines the creative spirit of culinary arts with the technical and scientific expertise of food science. Our program has the distinction of being the only Culinary Science program housed in the same department as a Culinary Arts & Science degree program in the USA. We are accredited as a Culinology Program through the Research Chefs Association. Because of our unique combination of disciplines, our students learn practical and applied knowledge and gain scientific expertise as it pertains to the food industry.

Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, nutrition and sensory science in order to create, process, and distribute foods that are safe, nutritious, and delicious. Students majoring in culinary science are prepared for careers in the food industry which includes product design and development, flavor technologists, laboratory management and quality assurance, sensory analysis and design, food sustainability and solutions. In such positions, graduates can combine their creative and aesthetic talents with their technical expertise as food scientists.

The Culinary Science program is committed to providing a professional, comprehensive, and challenging college experience as it prepares students for a variety of rewarding careers in the culinary field and food science and manufacturing industries. In order to provide students with a well-rounded educational experience, the culinary science curriculum is composed of coursework in food chemistry, microbiology, nutrition, sensory science and culinary arts.

For more information, visit the Center for Hospitality and Sport Management.

Program Delivery Options

Drexel’s BS degrees include courses in the liberal arts, the humanities, sciences, and culinary arts. Three business minors are also offered. The BS degree can be completed on a full-time or part-time basis:

Traditional 4-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:
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.

Study Abroad in Osnabruck Germany:
Students have the opportunity to participate in a two week interdisciplinary program which focuses on the practical application of state of the art food processing techniques.

Degree Requirements

Written Analysis and Communication
COM 230Techniques of Speaking3.0
COM 310 [WI] Technical Communication3.0
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 G101The Drexel Experience2.0
Mathematical Analysis and Statistics
MATH 101Introduction to Analysis I *4.0
MATH 102Introduction to Analysis II *4.0
MATH 239Mathematics for the Life Sciences4.0
STAT 201Introduction to Business Statistics4.0
STAT 202Business Statistics II4.0
Nutrition
NFS 230Intermediate Nutrition4.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
Humanities and Social Science
ANTH 101Introduction to Cultural Diversity3.0
Biological Sciences
BIO 122Cells and Genetics4.5
BIO 126Physiology and Ecology4.5
Chemistry
CHEM 101General Chemistry I3.5
CHEM 102General Chemistry II4.5
CHEM 103General Chemistry III5.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
Physics
PHYS 103General Physics I4.0
PHYS 104General Physics II4.0
Food Science Requirements
FDSC 154Science of Food and Cooking4.0
FDSC 270Microbial Food Safety and Sanitation4.0
FDSC 350Experimental Foods: Product Development3.0
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 490Seminar in Food Science1.0
FDSC 491Senior Project I2.0
FDSC 492Senior Project II2.0
Hospitality Management/Culinary Arts Requirements
HRM 110Introduction to the Hospitality Industry3.0
HRM 120Principles of Food-Service Management3.0
HRM 215Commercial Food Production4.0
CULA 120Techniques and Traditions I3.0
CULA 125Foundations of Professional Baking3.0
CULA 291Culinary Arts Practicum II6.0
CULA 310Fundamentals of French Cuisine3.0
CULA 315Fundamentals of American Cuisine3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 410Culture and Gastronomy II3.0
Business Minor or Science Requirements (See Options Below)18.0-32.0
Hospitality Management/Culinary Arts Electives
Two CULA or HRM electives6.0
Free Electives9.0
Total Credits185.0-199.0

*

Students may substitute MATH 181, MATH 182, and MATH 183 with permission from an advisor.


Concentration Requirements 18.0 - 32.0 Credits

Students have the option of either satisfying the requirements for a business minor or completing a science concentration.

Science Concentration Option Requirements

CHEM 230Quantitative Analysis4.0
CHEM 231 [WI] Quantitative Analysis Laboratory2.0
CHEM 241Organic Chemistry I4.0
CHEM 242Organic Chemistry II4.0
Select two of the following: *5.0-10.0
Microbiology
and Microbiology Laboratory
Genetically Modified Foods
Microbial Physiology
Organic Chemistry III
Physical Chemistry for Biological Sciences
Analytical Chemistry I
Analytical Chemistry II
Total Credits19.0-24.0

*

BIO 221 + BIO 222 counts as one course.


Business Administration Minor Option

ECON 201Principles of Microeconomics4.0
ECON 202Principles of Macroeconomics4.0
MKTG 301Introduction to Marketing Management4.0
MKTG 347New Product Development4.0
ORGB 300 [WI] Organizational Behavior4.0
Total Credits20.0

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
MKTG 301Introduction to Marketing Management4.0
MKTG 347New Product Development4.0
ORGB 300 [WI] Organizational Behavior4.0
Total Credits28.0

Marketing Minor Option

MKTG 301Introduction to Marketing Management4.0
MKTG 347New Product Development4.0
MKTG 380Seminar in Marketing Strategy4.0
Select three of the following:12.0
Marketing Channels and Distribution Systems
Marketing Insights
Business-to-Business Marketing
Consumer Behavior
Global Marketing
Transportation and Logistics
Total Credits24.0

 

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 Center. 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. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

Sample Plans of Study

BS in Culinary Science: Science concentration

(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
Free Elective3.0
 Term Credits14.0
Term 6
BIO 126Physiology and Ecology4.5
CHEM 230Quantitative Analysis4.0
CHEM 231 [WI] Quantitative Analysis Laboratory2.0
CHEM 241Organic Chemistry I4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective3.0
 Term Credits17.5
Term 7
CHEM 242Organic Chemistry II4.0
COM 230Techniques of Speaking3.0
COOP 101Career Management and Professional Development0.0
CULA 291Culinary Arts Practicum II6.0
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
Science concentration elective*4.0
 Term Credits17.0
Term 9
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
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
Science concentration elective*4.0
 Term Credits15.0
Term 11
CULA 410Culture and Gastronomy II3.0
FDSC 460Food Chemistry3.0
FDSC 468Functional Foods3.0
FDSC 491Senior Project I2.0
STAT 201Introduction to Business Statistics4.0
 Term Credits15.0
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: 186.0

 

*

 See degree requirements.


BS in Culinary Science: Minor in Business Administration

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) elective3.0
 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 elective4.0
 Term Credits14.0
Total Credit: 185.0

BS in Culinary Science: Minor in Entrepreneurship

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
COM 230Techniques of Speaking3.0
CULA 315Fundamentals of American Cuisine3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 215Commercial Food Production4.0
 Term Credits14.0
Term 6
ACCT 120Accounting Essentials for New Ventures4.0
BIO 126Physiology and Ecology4.5
MGMT 260Introduction to Entrepreneurship4.0
ORGB 300 [WI] Organizational Behavior4.0
 Term Credits16.5
Term 7
COOP 101Career Management and Professional Development0.0
CULA 291Culinary Arts Practicum II6.0
MGMT 365Business Plan for Entrepreneurs4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective 3.0
 Term Credits13.0
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 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
MGMT 364Technology Management4.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
PHYS 104General Physics II4.0
 Term Credits18.0
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 460Food Chemistry3.0
FDSC 468Functional Foods3.0
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
Culinary Arts (CULA) or HRM (Hospitality Management) elective 3.0
 Term Credits13.0
Total Credit: 186.0

BS in Culinary Science: Minor in Marketing

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
COM 230Techniques of Speaking3.0
CULA 315Fundamentals of American Cuisine3.0
FDSC 270Microbial Food Safety and Sanitation4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective3.0
 Term Credits13.0
Term 6
BIO 126Physiology and Ecology4.5
HRM 215Commercial Food Production4.0
STAT 201Introduction to Business Statistics4.0
Free Elective3.0
 Term Credits15.5
Term 7
COOP 101Career Management and Professional Development0.0
CULA 291Culinary Arts Practicum II6.0
MKTG 301Introduction to Marketing Management4.0
STAT 202Business Statistics II4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective3.0
 Term Credits17.0
Term 8
CULA 310Fundamentals of French Cuisine3.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 456Food Preservation Processes3.0
PHYS 103General Physics I4.0
Marketing (MKTG) elective4.0
 Term Credits17.0
Term 9
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
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
Marketing (MKTG) elective4.0
 Term Credits15.0
Term 11
CULA 410Culture and Gastronomy II3.0
FDSC 460Food Chemistry3.0
FDSC 468Functional Foods3.0
FDSC 491Senior Project I2.0
MKTG 347New Product Development4.0
 Term Credits15.0
Term 12
COM 310 [WI] Technical Communication3.0
FDSC 490Seminar in Food Science1.0
FDSC 491Senior Project I2.0
MKTG 380Seminar in Marketing Strategy4.0
Marketing (MKTG) elective4.0
 Term Credits14.0
Total Credit: 185.0

 

Co-op/Career Opportunities

Career Outlook

The food industry is one of the largest manufacturing segments of all industries in the US. Employment opportunities for college graduates in the food science industries are expected to remain strong over the next five years. In fact, an estimated 20,000 positions in food and agriculture are filled by people who have had training in an allied field. The Central Atlantic region is home to a number of food producers and processors, flavor companies, the USDA Agricultural Research Center, Eastern Regional Research Center, and companies that supply ingredients to the food industry.

Typical career paths for culinary science graduates include the following:

  • Food product development
  • Flavor technician
  • Manger of sustainability practices
  • Research chef
  • Ingredient marketing and sales
  • Food quality assurance manager
  • Food microbiologist
  • Food chemist
  • Research food scientist
  • Sensory scientist

Co-op Opportunities

Drexel University has long been known for its co-operative education/internship programs, which allow students to mix periods of full-time, career-related employment with their studies. All traditional Culinary Science students pursue the 6-month co-op employment. This six-month experience during the junior year can be completed locally,  nationally, or internationally. The following employers have recently offered positions to Drexel's Culinary Science majors:

  • Monell Chemical Senses Center
  • Ashland Specialty Ingredients
  • Colorcon
  • Egglands Best
  • Keystone Foods Corporation
  • Campbell Soup Company
  • IFF/Ottens Flavors
  • Victory Brewing Company
  • David Michael & Company
  • Barry-Callebaut
  • USDA ARS ERRC

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

Facilities

Facilities for the Culinary Science department are mainly 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. The facility also includes a sensory analysis lab. In  addition, students take Microbiology labs in the Papdakis Integrated  Science Building, and Chemistry labs through our Department of Chemistry in Disque.  

Philadelphia Location

The tri state area is home to hundreds  of  food companies which include processors, growers, experts in sustainable farming and agricultural practices, flavor companies and ingredient suppliers. We are also several blocks from Monell Chemical Senses Center, which is located on Market Street in Philadelphia.

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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