Culinary Science

Bachelor of Science Degree: 185.0 quarter credits

About the Program

The Bachelor of Science (BS) in Culinary Science program at Goodwin College combines the creative spirit of the culinary arts with the technical and scientific expertise of the food scientist. Combining courses in culinary arts, hospitality management, and food science, the program includes a strong base in the basic sciences and business.

Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality management, food science, and nutrition in order to preserve, process, package, and distribute foods that are safe, nutritious, and delicious. Students majoring in culinary science are prepared for careers in the food industry such as a research chef or product developer. In such positions, graduates can combine their creative and aesthetic talents with their technical expertise as food scientists.

Career possibilities for someone with a degree in culinary science include numerous positions in food companies such as research and development technologist, quality assurance manager, corporate executive chef, research and development chef, senior culinary research technologist, flavor development laboratory manager, and technical sales representative.

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 approximately equal amounts of coursework in liberal arts, business administration, food science, natural sciences, and culinary arts. As part of the Culinary Science BS program, students choose from minors in business administration, entrepreneurship, marketing, or they can select a science concentration.

For more information, visit Goodwin College's Culinary Science web page.

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 4-year option, with one co-op experience

Traditional 5-year option, with 3 co-op experiences

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:
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 and Culinary Arts 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

Written Analysis and Communication
COM 230Techniques of Speaking3.0
COM 310 [WI] Technical Communication3.0
ENGL 101Expository Writing and Reading3.0
ENGL 102Persuasive Writing and Reading3.0
ENGL 103Analytical Writing and Reading3.0
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 154Foods: Composition, Interaction and Formulation4.0
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 Research
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 101Expository Writing and Reading3.0
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 102Persuasive Writing and Reading3.0
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 103Analytical Writing and Reading3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
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 101Expository Writing and Reading3.0
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 102Persuasive Writing and Reading3.0
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 103Analytical Writing and Reading3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
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 101Expository Writing and Reading3.0
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 102Persuasive Writing and Reading3.0
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 103Analytical Writing and Reading3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
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 101Expository Writing and Reading3.0
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 102Persuasive Writing and Reading3.0
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 103Analytical Writing and Reading3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
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

Depending on what measures one uses, the food processing industry is the largest manufacturing segment of all industries in the US. Employment opportunities for college graduates in the food processing industry 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 processors and companies that supply ingredients to the food industry, but the industry is global in scope.

Typical career paths for culinary science graduates include the following:

  • Food product developer
  • Research chef
  • Ingredient marketing and sales
  • Food quality assurance manager
  • Food microbiologist
  • Food chemist
  • Research food 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 or nationally. The following employers have recently offered positions to Drexel's Culinary Science majors:

  • Keystone Foods Corporation
  • Campbell Soup Company
  • Ottens Flavors
  • Victory Brewing Company
  • David Michael & Company
  • Barry-Callebaut
  • Virginia Dare Company
  • Sweet Ovations

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 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.

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.

Study Abroad in London:
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.

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.

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.

Courses

FDSC 154 Foods: Composition, Interaction and Formulation 4.0 Credits

Covers the physical and chemical characteristics of food components including sugars, starches, proteins, and fats and their changes during preparation and cooking. Also considers the interaction of components in foods such as eggs, dairy products, meats, and cereals and the formulation of baked goods. Methods of sensory evaluation are included.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 270 Microbial Food Safety and Sanitation 4.0 Credits

Covers topics including types, sources and growth of microorganisms in food; food spoilage; foodborne infections and intoxications and their prevention; chemical contamination; pest control and sanitation standards in foodservice operations; and FDA and local regulations.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 350 Experimental Foods: Product Development 3.0 Credits

Covers the ingredients used in the development of new food products and the process of developing new food products. Objective and subjective testing procedures are demonstrated in laboratory. Students propose and carry out a food development project.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D] or NFS 154 [Min Grade: D] or NFS 152 [Min Grade: D] or BIO 311 [Min Grade: D]

FDSC 450 Food Microbiology 3.0 Credits

Covers application of microbiological principles to food safety, production, nutrient quality, and spoilage.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 270 [Min Grade: D] or NFS 270 [Min Grade: D] or BIO 21 [Min Grade: D]

FDSC 451 Food Microbiology Laboratory 2.0 Credits

Teaches laboratory techniques of food microbiology with emphasis on food production and quality assurance procedures. Some or all pre-requisites may be taken as either a pre-requisite or co-requisite. Please see the department for more information.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 450 [Min Grade: D], NFS 450 [Min Grade: D] (Can be taken Concurrently)

FDSC 454 Microbiology & Chemistry of Food Safety 3.0 Credits

Provides advanced study of chemicals of food safety significance, with emphasis on the effects of compounds normal to food. Includes regulations and controls.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: ENVR 436 [Min Grade: D] or BIO 203 [Min Grade: D]

FDSC 456 Food Preservation Processes 3.0 Credits

Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to the processing, enzymatic activity, microbial action and chemical change.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or NFS 400 [Min Grade: D] or BIO 311 [Min Grade: D]

FDSC 458 Nutritional Impact of Food Processing Methods 3.0 Credits

Covers the effect of processing on foods, emphasizing nutritional and chemical aspects. Includes topics such as synthetic foods, food additives, current food processing methods, nutritional policy, consumer dietary patterns, and food product trends.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: (FDSC 154 [Min Grade: D] and NFS 215 [Min Grade: D]) or (NFS 154 [Min Grade: D] and NFS 400 [Min Grade: D]) or (NFS 154 [Min Grade: D] and NFS 215 [Min Grade: D])

FDSC 460 Food Chemistry 3.0 Credits

Covers physicochemical properties of food constituents, including the application of underlying scientific principles to the processing of foods and biological materials.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or NFS 400 [Min Grade: D] or BIO 311 [Min Grade: D]

FDSC 461 Food Analysis 3.0 Credits

Provides analysis of foods and biological samples, with emphasis on their chemical composition and physicochemical properties.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 216 [Min Grade: D] or NFS 404 [Min Grade: D] or BIO 306 [Min Grade: D]

FDSC 468 Functional Foods 3.0 Credits

This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D] and NFS 215 [Min Grade: D]

FDSC 480 Special Topics in Food Science 1.0-12.0 Credit

Covers special topics of interest in food science. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 4 times for 12 credits

FDSC 490 Seminar in Food Science 1.0 Credit

Current topics in food science will be studies with presentations by invited speakers and students. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 3 times for 3 credits
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore

FDSC 491 Senior Project I 2.0 Credits

Students will identify a research problem, synthesize a literature review of the problem and then develop a research proposal to be presented both in written form and defended orally.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 350 [Min Grade: D]

FDSC 492 Senior Project II 2.0 Credits

Students will carry out the research protocol developed in FDSC 491. The data generated will be analyzed to answer the research questions posed in FDSC 491. The final results will be presented both orally and in written form.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 491 [Min Grade: D]

FDSC 498 Independent Study in Food Science 1.0-12.0 Credit

Provides individual study or research in food science under faculty supervision. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 4 times for 12 credits

Culinary Arts/Food Science/Hospitality Management Faculty

Robert Ambrose, MS (Fairleigh Dickinson University). Instructor. Creative gaming floor applications, strategy development and implementation, executive decision making, the customer service experience within the casino/hospitality environment.
Edward Bottone, BS (Temple University). Instructor. French cuisine, American regional cuisine, food as a signifier in the social history of western culture; the semiotics of food; food in cinema.
Jonathan Deuthsch, PhD (New York University) Program Director. Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development.
Christina Dimitriou, PhD (Texas Tech University). Assistant Professor. Hospitality leadership and management; business ethics in the hotel industry, hospitality and tourism marketing, trends and challenges in the hospitality industry.
Linda Forristal, PhD (Purdue University). Assistant Teaching Professor. Destination management, marketing, branding, communications, cultural heritage tourism, indigenous tourism.
Adrienne Hall, MS (Drexel University). Assistant Teaching Professor. Food and culture: history, religion, and food taboos, cooking, baking, Mediterranean cuisine, Indian cuisine, artisan breads and desserts.
Donna Maguire, MPS (Cornell University's School of Hotel Administration). Assistant Teaching Professor. Restaurant management, catering management, recipe and menu management, quality assurance, and food cost controls.
Rohan Tikekar, PhD (Pennsylvania State University). Assistant Professor. Food chemistry, food engineering, optical imaging, encapsulation systems, controlled delivery systems for food, pharma and biomedical applications, neutraceutical and functional foods.
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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