Minor in Culinary Arts
About the Minor
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.
Additional Information
For more information about this program please contact askcnhp@drexel.edu or Dr. Rosemary Trout rek23@drexel.edu.
Program Requirements
| Required Courses | ||
| CULA 115 | Culinary Fundamentals | 3.0 |
| CULA 120 | Techniques and Traditions I | 3.0 |
| CULA 303 | Global Cuisine Studio (Course taken twice for 6 credits total) | 6.0 |
| 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 | ||
| Advanced Culinary Studio | ||
| Garde Manger Laboratory | ||
| Butchery Laboratory | ||
| Charcuterie | ||
| Directed Studies with a Master Chef | ||
| Culture and Gastronomy I | ||
| Culture and Gastronomy II | ||
| The Kitchen Garden | ||
| The Kitchen Garden: Summer | ||
| The Kitchen Garden: Fall | ||
| Fine Dining and Services | ||
| Total Credits | 24.0 | |
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