Minor in Food Studies
About the Minor
This minor seeks to capture and help students navigate the breadth of course offerings that touch upon food systems. Because food systems can be studied through many different lenses, students can adapt this Food Studies minor to their program of study. For example, students interested in public health policy issues can create a minor of hands-on, community-based culinary classes, public health and nutrition classes. Students are encouraged to work under guidance from hospitality, culinary and food science faculty.
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 405 | Culture and Gastronomy I | 3.0 |
| FDSC 120 | Food and the Senses | 3.0 |
| Food Studies Electives | ||
| Select a minimum of 15.0 credits from the list below: | 15.0 | |
| Foundations of Professional Baking | ||
| Global Cuisine Studio | ||
| Culture and Gastronomy II | ||
| Food Writing | ||
| Ideation | ||
| Social Entrepreneurship | ||
| Launch It!: Early Stage | ||
| Science of Food and Cooking | ||
| Food Composition & Behavior | ||
| Culinary Medicine | ||
| Nutrition, Foods, and Health and Introduction to Nutrition & Food | ||
| Intermediate Nutrition | ||
| Foods and Nutrition of World Cultures | ||
| Community Nutrition | ||
| Public Health 101 | ||
| Introduction to Community Health | ||
| The Politics of Food | ||
| Total Credits | 24.0 | |
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