Culinary Arts
About the Program
Bachelor of Science Degree: 184.0 quarter credits
The culinary arts program 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.
Students also receive a business minor with a choice of one of three areas:
- Minor in Business Administration
- Minor in Marketing
- Minor in Entrepreneurship
For more information, visit the Culinary Arts page on the College'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 web site.
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 credits. The program’s emphasis is on the global implications of and opportunities within the hospitality industry.
Drexel University and Burlington County College (BCC) option:
(Available for Hospitality Management students. ) Drexel University and Burlington County College (BCC) have joined together to create a unique educational opportunity: Drexel at BCC. This partnership enables BCC students to earn a bachelor’s degree from Drexel University while remaining on BCC’s Mount Laurel campus. For more information about the BS in Hospitality , visit the Drexel at BCC web site.
Degree Requirements
| General Education Requirements | ||
| ENGL 101 | Expository Writing and Reading | 3.0 |
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| MATH 181 | Mathematical Analysis I * | 3.0 |
| MATH 182 | Mathematical Analysis II | 3.0 |
| MATH 183 | Mathematical Analysis III | 3.0 |
| NFS 101 | Introduction to Nutrition & Food | 3.0 |
| FDSC 154 | Foods: Composition, Interaction and Formulation | 4.0 |
| UNIV G101 | The Drexel Experience | 2.0 |
| Arts and Humanities Electives ** | 9.0 | |
| Social Science Electives *** | 6.0 | |
| Free Electives | 15.0-19.0 | |
| Program Requirements | ||
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| HRM 150 | Customer Service | 3.0 |
| HRM 160 | Laws of the Hospitality Industry | 3.0 |
| HRM 200 | Software for Hospitality Industry | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| HRM 220 | Purchasing for the Hospitality Industry | 3.0 |
| HRM 225 | Equipment Design and Layout | 3.0 |
| HRM 310 | Hospitality Accounting Systems | 3.0 |
| HRM 320 | Hospitality Management Information Systems | 3.0 |
| HRM 330 | Hotel and Restaurant Marketing | 3.0 |
| HRM 335 | Beverage Management | 3.0 |
| HRM 350 | Cost Controls in Hospitality | 3.0 |
| HRM 360 | Hospitality Industry Public Relations | 3.0 |
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| Culinary Arts Requirements | ||
| 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 | 2.0 |
| CULA 225 | Patisserie II | 2.0 |
| CULA 235 | Professional Dining Room Management | 2.0 |
| CULA 300 | Fundamentals of Vegetarian Cuisine | 3.0 |
| CULA 305 | Fundamentals of Italian Cuisine | 3.0 |
| CULA 310 | Fundamentals of French Cuisine | 3.0 |
| CULA 315 | Fundamentals of American Cuisine | 3.0 |
| 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 415 | Food Styling and Show Competition | 3.0 |
| CULA 420 | Senior Design Project | 3.0 |
| Culinary Arts (CULA) Electives | 6.0-9.0 | |
| Business Minor Requirements (See Options Below) | 24.0 | |
| Total Credits | 184.0-191.0 | |
| * | Instead of the three course MATH 181-MATH 183 sequence, students may substitute MATH 101 and MATH 102 (with advisor's permission). |
| ** | Students choose three classes from the following subject areas: ARTH, COM, ENGL, FMVD, HIST, HUM, JUDA, LING, MUSC, PHIL, PHTO, PRST, PSCI, THTR, WMST. 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 201 | Principles of Microeconomics | 4.0 |
| ECON 202 | Principles of Macroeconomics | 4.0 |
| FIN 301 | Introduction to Finance | 4.0 |
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| ORGB 300 [WI] | Organizational Behavior | 4.0 |
| STAT 201 | Introduction to Business Statistics | 4.0 |
| Total Credits | 24.0 | |
Entrepreneurship Minor Option
| ACCT 120 | Accounting Essentials for New Ventures | 4.0 |
| MGMT 260 | Introduction to Entrepreneurship | 4.0 |
| MGMT 364 | Technology Management | 4.0 |
| MGMT 365 | Business Plan for Entrepreneurs | 4.0 |
| Select two of the following: | 8.0 | |
| Entrepreneurial Law | ||
| Introduction to Finance * | ||
| Entrepreneurial Finance | ||
| New Product Development | ||
| Directed Study in Entrepreneurship | ||
| Organizational Behavior | ||
| Total Credits | 24.0 | |
| * | Prerequisites must be taken as unrestricted electives. |
Marketing Minor Option
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| MKTG 380 | Seminar in Marketing Strategy | 4.0 |
| Select four of the following: | 16.0 | |
| Selling and Sales Management | ||
| Advertising & Integrated Marketing Communications | ||
| Marketing Channels and Distribution Systems | ||
| Marketing Research | ||
| 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 Credits | 24.0 | |
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 Arts: Minor in Business Administration
(See below for the additional plans illustrating the other Business Minor options)
| Term 1 | Credits | |
|---|---|---|
| CHEM 101 | General Chemistry I | 3.5 |
| ENGL 101 | Expository Writing and Reading | 3.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| MATH 101 | Introduction to Analysis I | 4.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 14.5 | |
| Term 2 | ||
| ANTH 101 | Introduction to Cultural Diversity | 3.0 |
| CHEM 102 | General Chemistry II | 4.5 |
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| MATH 102 | Introduction to Analysis II | 4.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 15.5 | |
| Term 3 | ||
| CHEM 103 | General Chemistry III | 5.0 |
| CULA 120 | Techniques and Traditions I | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| FDSC 154 | Foods: Composition, Interaction and Formulation | 4.0 |
| MATH 239 | Mathematics for the Life Sciences | 4.0 |
| Term Credits | 19.0 | |
| Term 4 | ||
| BIO 122 | Cells and Genetics | 4.5 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| NFS 215 | Nutritional Chemistry | 3.0 |
| NFS 217 | Nutrient Quality & Composition | 1.0 |
| NFS 230 | Intermediate Nutrition | 4.0 |
| Term Credits | 15.5 | |
| Term 5 | ||
| CULA 315 | Fundamentals of American Cuisine | 3.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| Culinary Arts (CULA) or HRM (Hospitality Management) elective | 3.0 | |
| Term Credits | 14.0 | |
| Term 6 | ||
| BIO 126 | Physiology and Ecology | 4.5 |
| ECON 201 | Principles of Microeconomics | 4.0 |
| ORGB 300 [WI] | Organizational Behavior | 4.0 |
| Free Elective | 3.0 | |
| Term Credits | 15.5 | |
| Term 7 | ||
| COM 230 | Techniques of Speaking | 3.0 |
| COOP 101 | Career Management and Professional Development | 0.0 |
| CULA 291 | Culinary Arts Practicum II | 6.0 |
| ECON 202 | Principles of Macroeconomics | 4.0 |
| Culinary Arts (CULA) or HRM (Hospitality Management) elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 8 | ||
| CULA 310 | Fundamentals of French Cuisine | 3.0 |
| FDSC 350 | Experimental Foods: Product Development | 3.0 |
| FDSC 456 | Food Preservation Processes | 3.0 |
| PHYS 103 | General Physics I | 4.0 |
| Term Credits | 13.0 | |
| Term 9 | ||
| FDSC 460 | Food Chemistry | 3.0 |
| FDSC 468 | Functional Foods | 3.0 |
| NFS 365 [WI] | Nutrition Laboratory: Food and Nutrient Analysis | 4.0 |
| PHYS 104 | General Physics II | 4.0 |
| Term Credits | 14.0 | |
| Term 10 | ||
| CULA 125 | Foundations of Professional Baking | 3.0 |
| CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
| FDSC 450 | Food Microbiology | 3.0 |
| FDSC 451 | Food Microbiology Laboratory | 2.0 |
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| Term Credits | 15.0 | |
| Term 11 | ||
| CULA 410 | Culture and Gastronomy II | 3.0 |
| FDSC 454 | Microbiology & Chemistry of Food Safety | 3.0 |
| FDSC 461 | Food Analysis | 3.0 |
| FDSC 491 | Senior Project I | 2.0 |
| MKTG 347 | New Product Development | 4.0 |
| STAT 201 | Introduction to Business Statistics | 4.0 |
| Term Credits | 19.0 | |
| Term 12 | ||
| COM 310 [WI] | Technical Communication | 3.0 |
| FDSC 490 | Seminar in Food Science | 1.0 |
| FDSC 492 | Senior Project II | 2.0 |
| STAT 202 | Business Statistics II | 4.0 |
| Free Elective | 3.0 | |
| Term Credits | 13.0 | |
| Total Credit: 184.0 | ||
BS in Culinary Arts: Minor in Entrepreneurship
| Term 1 | Credits | |
|---|---|---|
| ENGL 101 | Expository Writing and Reading | 3.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| HRM 200 | Software for Hospitality Industry | 3.0 |
| MATH 181 | Mathematical Analysis I | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 13.0 | |
| Term 2 | ||
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 150 | Customer Service | 3.0 |
| MATH 182 | Mathematical Analysis II | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 14.0 | |
| Term 3 | ||
| CULA 120 | Techniques and Traditions I | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| HRM 160 | Laws of the Hospitality Industry | 3.0 |
| MATH 183 | Mathematical Analysis III | 3.0 |
| NFS 101 | Introduction to Nutrition & Food | 3.0 |
| Term Credits | 18.0 | |
| Term 4 | ||
| CULA 121 | Techniques and Traditions II | 3.0 |
| CULA 125 | Foundations of Professional Baking | 3.0 |
| HRM 220 | Purchasing for the Hospitality Industry | 3.0 |
| MGMT 260 | Introduction to Entrepreneurship | 4.0 |
| Free Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 5 | ||
| CULA 315 | Fundamentals of American Cuisine | 3.0 |
| CULA 325 | Garde Manger Laboratory | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| MGMT 364 | Technology Management | 4.0 |
| Arts and Humanities Elective | 3.0 | |
| Term Credits | 17.0 | |
| Term 6 | ||
| ACCT 120 | Accounting Essentials for New Ventures | 4.0 |
| CULA 216 | A la Carte | 3.0 |
| CULA 220 | Patisserie I | 2.0 |
| CULA 235 | Professional Dining Room Management | 2.0 |
| FDSC 154 | Foods: Composition, Interaction and Formulation | 4.0 |
| Term Credits | 15.0 | |
| Term 7 | ||
| COOP 101 | Career Management and Professional Development | 0.0 |
| CULA 300 | Fundamentals of Vegetarian Cuisine | 3.0 |
| CULA 305 | Fundamentals of Italian Cuisine | 3.0 |
| MGMT 365 | Business Plan for Entrepreneurs | 4.0 |
| Arts and Humanities Elective | 3.0 | |
| Free Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 8 | ||
| CULA 225 | Patisserie II | 2.0 |
| CULA 310 | Fundamentals of French Cuisine | 3.0 |
| CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
| CULA 415 | Food Styling and Show Competition | 3.0 |
| Free Elective | 3.0 | |
| Term Credits | 14.0 | |
| Term 9 | ||
| CULA 410 | Culture and Gastronomy II | 3.0 |
| HRM 225 | Equipment Design and Layout | 3.0 |
| HRM 310 | Hospitality Accounting Systems | 3.0 |
| HRM 360 | Hospitality Industry Public Relations | 3.0 |
| Free Elective | 3.0 | |
| Term Credits | 15.0 | |
| Term 10 | ||
| CULA 316 | Butchery Laboratory | 2.0 |
| Free Elective | 2.0 | |
| Culinary Arts (CULA) Elective | 2.0 | |
| Arts and Humanities Elective | 3.0 | |
| Entrepreneurship Elective* | 4.0 | |
| Social Science Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 11 | ||
| HRM 320 | Hospitality Management Information Systems | 3.0 |
| HRM 335 | Beverage Management | 3.0 |
| HRM 350 | Cost Controls in Hospitality | 3.0 |
| Culinary Arts (CULA) Elective | 3.0 | |
| Free Elective | 3.0 | |
| Term Credits | 15.0 | |
| Term 12 | ||
| CULA 420 | Senior Design Project | 3.0 |
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| Culinary Arts (CULA) Elective | 2.0 | |
| Social Science Elective | 3.0 | |
| Entrepreneurship Elective* | 4.0 | |
| Term Credits | 15.0 | |
| Total Credit: 184.0 | ||
| * | See degree requirements. |
BS in Culinary Arts: Minor in Marketing
| Term 1 | Credits | |
|---|---|---|
| ENGL 101 | Expository Writing and Reading | 3.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| HRM 200 | Software for Hospitality Industry | 3.0 |
| MATH 181 | Mathematical Analysis I | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 13.0 | |
| Term 2 | ||
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 150 | Customer Service | 3.0 |
| MATH 182 | Mathematical Analysis II | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 14.0 | |
| Term 3 | ||
| CULA 120 | Techniques and Traditions I | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| HRM 160 | Laws of the Hospitality Industry | 3.0 |
| MATH 183 | Mathematical Analysis III | 3.0 |
| NFS 101 | Introduction to Nutrition & Food | 3.0 |
| Term Credits | 18.0 | |
| Term 4 | ||
| CULA 121 | Techniques and Traditions II | 3.0 |
| CULA 125 | Foundations of Professional Baking | 3.0 |
| HRM 220 | Purchasing for the Hospitality Industry | 3.0 |
| Free Elective | 3.0 | |
| Social Science Elective | 3.0 | |
| Term Credits | 15.0 | |
| Term 5 | ||
| CULA 315 | Fundamentals of American Cuisine | 3.0 |
| CULA 325 | Garde Manger Laboratory | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| Social science Elective | 3.0 | |
| Arts and Humanities Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 6 | ||
| CULA 216 | A la Carte | 3.0 |
| CULA 220 | Patisserie I | 2.0 |
| CULA 235 | Professional Dining Room Management | 2.0 |
| FDSC 154 | Foods: Composition, Interaction and Formulation | 4.0 |
| Free Elective | 3.0 | |
| Term Credits | 14.0 | |
| Term 7 | ||
| COOP 101 | Career Management and Professional Development | 0.0 |
| CULA 300 | Fundamentals of Vegetarian Cuisine | 3.0 |
| CULA 305 | Fundamentals of Italian Cuisine | 3.0 |
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| Free Elective | 3.0 | |
| Arts and Humanities Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 8 | ||
| CULA 225 | Patisserie II | 2.0 |
| CULA 310 | Fundamentals of French Cuisine | 3.0 |
| CULA 405 [WI] | Culture and Gastronomy I | 3.0 |
| CULA 415 | Food Styling and Show Competition | 3.0 |
| Marketing (MKTG) Elective | 4.0 | |
| Free Elective | 3.0 | |
| Term Credits | 18.0 | |
| Term 9 | ||
| CULA 410 | Culture and Gastronomy II | 3.0 |
| HRM 225 | Equipment Design and Layout | 3.0 |
| HRM 310 | Hospitality Accounting Systems | 3.0 |
| HRM 360 | Hospitality Industry Public Relations | 3.0 |
| Culinary Arts (CULA) Elective | 2.0 | |
| Term Credits | 14.0 | |
| Term 10 | ||
| CULA 316 | Butchery Laboratory | 2.0 |
| Culinary Arts (CULA) Elective | 2.0 | |
| Marketing (MKTG) Elective | 4.0 | |
| Free Elective | 2.0 | |
| Arts and Humanities Elective | 3.0 | |
| Term Credits | 13.0 | |
| Term 11 | ||
| HRM 320 | Hospitality Management Information Systems | 3.0 |
| HRM 335 | Beverage Management | 3.0 |
| HRM 350 | Cost Controls in Hospitality | 3.0 |
| MKTG 380 | Seminar in Marketing Strategy | 4.0 |
| Marketing (MKTG) Elective | 4.0 | |
| Term Credits | 17.0 | |
| Term 12 | ||
| CULA 420 | Senior Design Project | 3.0 |
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| Marketing (MKTG) Elective | 4.0 | |
| Culinary Arts (CULA) Elective | 3.0 | |
| Free Elective | 3.0 | |
| Term Credits | 16.0 | |
| 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 co-operative 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 all of these examples are located in the Philadelphia area, co-op jobs are not limited to any region.
- Four Seasons Hotel
- Jose Garces
- Mark Vetri
- Marriott Hotels and Resorts
- The Park Hyatt Philadelphia at the Bellevue Hotel
- Philadelphia Chamber of Commerce
- Historic Fort Mifflin on the Delaware
- Ritz-Carlton Hotel
- Union League (private club)
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 115 | Culinary Fundamentals | 3.0 |
| or CULA 120 | Techniques and Traditions I | |
| CULA 305 | Fundamentals of Italian Cuisine | 3.0 |
| CULA 310 | Fundamentals of French Cuisine | 3.0 |
| CULA 315 | Fundamentals of American Cuisine | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| 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 Show Competition | ||
| The Kitchen Garden | ||
| The Kitchen Garden: Summer | ||
| The Kitchen Garden: Fall | ||
| Continental, Ethnic, and Regional Cuisine | ||
| Fine Dining and Services | ||
| Total Credits | 24.0 | |
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 and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a conference room and the Les Dames d'Escoffier Library, which currently holds over 1,200 publications.
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.
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.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is HOSP or major is HRM.
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.
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.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D]
CULA 125 Foundations of Professional Baking 3.0 Credits
This course offers study and practice of the fundamentals of baking science. Course content includes related terminology, equipment identification and utilization, formulas and recipe conversions, and accurate ingredient scaling. Final products are used for service to the public in the Academic Bistro restaurant.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
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.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]
CULA 220 Patisserie I 2.0 Credits
Covers the basic methods and techniques used in preparing basic desserts including cakes, pies, puddings, mousses, pastries, and tarts, with an emphasis on the variety of crusts, decorations, icings, and shortenings.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 125 [Min Grade: D]
CULA 225 Patisserie II 2.0 Credits
Builds on the accumulated knowledge and skills gained in CULA 220. Advances those skills by utilization of different ingredients and products such as pastries, petit fours, and flaming desserts. Emphasizes form, formula development, and presentation of classical pastries.
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.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 225 [Min Grade: D]
CULA 235 Professional Dining Room Management 2.0 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.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [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.
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.
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.
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
Exposes students to the preparation of foods and menus without the use of meat or animal products. Emphasizes preparation techniques and speed, terminology, and plate presentation commonly used in vegetarian cooking.
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 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.
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.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 305 [Min Grade: D]
CULA 310 Fundamentals of French Cuisine 3.0 Credits
Students are introduced to French cuisine and the production of classical French dishes using contemporary techniques and ingredients. Topics include regional French influences on food, terminology and attention to detail.
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. In this advanced course students will study French cuisine, vocabulary and culture as it pertains to the reading, writing and preparation of recipes, menus and ingredients. Emphasis is on professional judgment and creativity.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 310 [Min Grade: D]
CULA 315 Fundamentals of American Cuisine 3.0 Credits
Students will study traditional influences on the cooking of regional American dishes and analyze those influences through recipe preparations. The history of American foods and their preparation will be presented.
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.
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.
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.
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 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).
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.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 399 Independent Study in Culinary Arts 12.0 Credits
Provides independent study in Culinary Arts.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.
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.
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 in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the Neolithic era to the 16th century.
Repeat Status: Not repeatable for credit
CULA 410 Culture and Gastronomy II 3.0 Credits
The second in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the 16th century to the present.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 405 [Min Grade: D]
CULA 412 Food Writing for Culinary Professionals 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.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Sophomore
CULA 415 Food Styling and Show Competition 3.0 Credits
This course in the styling and photography of good provides students with an understanding of how natural and plated food presentations are showcased for publication. Subject lighting and color contrast are studied through trial shoots and kitchen experimentation.
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.
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 425 The Kitchen Garden 3.0 Credits
This course familiarizes students with the preparation and planting of a culinary garden using organic gardening techniques. Students also study the relationships between the kitchen garden, the rise of regional food cultures, and the evolution of plant-based foods in the definition of regional and ethnic identities and cuisines. The harvested spring produce is used in menu preparations in the student operated restaurant, The Academic Bistro.
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.
Repeat Status: Not repeatable for credit
CULA 427 The Kitchen Garden: Fall 3.0 Credits
This course familiarizes students with complex relationships between food sources, the ethics of harvest and food distribution, and the pursuit of flavor from a culinary arts standpoint. Alternative foods, organic foods, and diets connected to seasonality will be discussed as well as energy requirements and globalization of the food supply. The harvested fall produce is used in menu preparations in the student operated restaurant, The Academic Bistro.
Repeat Status: Not repeatable for credit
CULA 465 Special Topics 3.0 Credits
Provides study in culinary arts on a special topic or on an experimental basis. May be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.
