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Culinary Arts and Science BS
Major: Culinary Arts & Science Degree Awarded: Bachelor of Science (BS) Calendar Type: Quarter Minimum Required Credits: 185.0 (Food and Beverage Management Concentration); 185.0 (Culinary Science Concentration) Co-op Options: No Co-op (Four years); One Co-op (Four years) Classification of Instructional Program (CIP) code: 12.0509 Standard Occupational Classification (SOC) code: 35-2014
BS in Culinary Arts and Science
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.
BS in Culinary Arts and Science
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.
BS in Culinary Arts and Science
Community College Degree: A.A.S in Culinary Arts Sample Plan of Study - First & Second Year at Community College of Philadelphia 65 credits at CCP transfer over as 72 credits at Drexel *Note: This file is still pending updates. Students will need 185.0 credits to graduate with a B.S. Please contact the Department of Food and Hospitality Management for the most current Plan of Study.
Culinary Arts and Science MS
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/culinaryartsandscience/
Major: Culinary Arts and Science Degree Awarded: Master of Science (MS) Calendar Type: Quarter Minimum Required Credits: 45.0 Co-op Option : None Classification of Instructional Programs (CIP) code: 12.0509 Standard Occupational Classification (SOC) code: 11-9051
Minor in Culinary Arts
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/culinaryartsminor/
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 the necessary technical culinary skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore other areas of the field through topics including gastronomy, the kitchen garden and food writing.
Culinary Arts
https://catalog.drexel.edu/coursedescriptions/quarter/undergrad/cula/
Culinary Arts CULA Culinary Arts NH CULA Culinary Arts
Catalog Supplement
https://catalog.drexel.edu/supplement/
...Fall 2024 FOOD 302 Culinary Medicine Examines basic principles of applied culinary medicine and teaches...
The College of Nursing and Health Professions
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/
...time, online, night, or weekend study. Majors Culinary Arts and Science (BSCAS) Exercise Science (BS...
Community College of Philadelphia
https://catalog.drexel.edu/additionalacademicprograms/ccarticulationagreements/ccp/
...Professions BS in Culinary Arts and Science (CCP: A.A.S. in Culinary Arts) BS...
Delaware County Community College
https://catalog.drexel.edu/additionalacademicprograms/ccarticulationagreements/dcc/
...Professions BS in Culinary Arts and Science (DCCC: A.A.S. in Culinary Arts) BS...
Montgomery County Community College
https://catalog.drexel.edu/additionalacademicprograms/ccarticulationagreements/mcc/
...Professions BS in Culinary Arts and Science (MCCC: A.A.S. in Culinary Arts) BS...
Food Science MS
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/foodscience/
...unique program because we are housed with Culinary Arts. Because of collaborative opportunities to work...
Minor in Food Studies
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/foodstudiesminor/
...a minor of hands-on, community-based culinary classes, public health and nutrition classes. Students...
Hospitality Management BSHM
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/hospitalitymanagement/
...the humanities, language, sciences, hospitality management and culinary arts. A business administration minor is also...
Graduate Programs
https://catalog.drexel.edu/graduateprograms/
...Creative Writing (MFA) Creativity and Innovation (MS) Culinary Arts and Science (MS) Cyber Law and...
Undergraduate Majors
https://catalog.drexel.edu/majors/
...Management (BSCMGT) Criminology and Justice Studies (BS) Culinary Arts & Science (BSCAS) Custom-Designed Major (BS...
College of Nursing and Health Professions
https://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/
...Family Therapy (DCFT) Creative Arts Therapies (PhD) Culinary Arts and Science (MS) Dance/Movement Therapy...
Undergraduate Minors
https://catalog.drexel.edu/minors/undergraduate/
...Technology Construction Management Corporate Entrepreneurship Criminal Justice Culinary Arts [D] Dance Data Science DragonsTeach Certification...
The College of Engineering
https://catalog.drexel.edu/undergraduate/collegeofengineering/
...CHIN), Communication (COM), Criminology & Justice Studies (CJS), Culinary Arts (CULA), Dance (DANC), Economics (ECON), Education...
Minor in Food Science
https://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/foodscienceminor/
...credits. Interested students should consult with a culinary science faculty member to schedule courses appropriate...
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
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 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]
FOOD 520 Culinary Studio 3.0 Credits
This course focuses on improvisational, interactive exercises designed to build culinary skills rather than replicate recipes. The emphasis is on culinary arts as an integrative creative enterprise synthesizing food science, aesthetics, management and performance. Activities are structured around five competencies: problem solving, speed, flavor and palate development, leadership and teamwork, and communication.
Repeat Status: Not repeatable for credit
FOOD 699 Thesis Research in Culinary Arts and Science 0.0-9.0 Credits
Students pursuing a thesis consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Prerequisites: FDSC 501 [Min Grade: B-] or SCTS 502 [Min Grade: B-]
FOOD 890 Seminar in Culinary Arts and Science 1.0 Credit
In this course, current topics in food studies will be studied with presentations by invited speakers and students. Students receiving credit for this course must present their work at least once during the quarter.
Repeat Status: Not repeatable for credit
HRM 565 Culinary Tourism 3.0 Credits
This course explores culinary tourism opportunities, the role of food tourism in developing, sustaining and promoting regional identities, and draws knowledge and presents perspectives from the fields of anthropology, folklore and foodways, and food and tourism studies. Although taught online, it will include engaging field trips.
Repeat Status: Not repeatable for credit
MEDI S944S Culinary Medicine 0.0 Credits
College/Department: College of Medicine
Repeat Status: Not repeatable for credit
