Minor in Food Studies
About the Minor
The minor in Food Studies seeks to capture and help students navigate the breadth of course offerings that touch upon food systems. The minor offers an interdisciplinary exploration of food as a cultural, social, and political phenomenon, and examines how food shapes and is shaped by human behavior, traditions, global systems, and public policy. Students engage with topics such as food culture, global cuisines, food identity, sustainability, food systems and the environmental impacts of food production. Students also learn basic culinary skills in hands-on kitchen-based courses. This minor is designed to complement a wide range of majors and encourages students to critically analyze contemporary food issues at local and global levels.
Admission Requirements
Open to Drexel undergraduate students in good standing. Students should consult with the program advisor regarding course sequencing and plan of study.
Students are required to declare a major before declaring a minor. Students admitted directly into a specific major at the time of matriculation may declare a minor beginning in their second semester. All requirements for the minor must be completed either concurrently with or prior to the completion of the primary major requirements. This ensures that students fulfill the expectations of their primary field of study while completing any additional areas of academic specialization.
Minor Requirements
| Required Courses | ||
| CULA 1110 | Culinary Fundamentals I | 3.0 |
| CULA 1120 | Culinary Fundamentals II | 3.0 |
| CULA 4405 | Culture and Gastronomy | 3.0 |
| Electives | ||
| Select three (3) of the following: | 9.0 | |
| Global Cuisine | ||
| Sustainable Kitchen Garden and Culinary Applications I | ||
| The Science of Food and Cooking | ||
| Culinary Medicine | ||
| Food Media | ||
| Wines of the World I | ||
| Total Credits | 18.0 | |
Additional Information
For more information about this program, please contact the College of Nursing and Health Professions.
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