Bachelor of Science in Culinary Science
Drexel University’s Bachelor of Science in Culinary Science combines the creativity of culinary arts with the technical and scientific expertise required of a food scientist.
The program integrates the disciplines of chemistry, microbiology, culinary arts, hospitality management, food science, and nutrition. Incorporating Drexel’s unique cooperative education program, students bring real-world applications to academic study and receive an invaluable, first-hand experience within the food industry that becomes central to their educational experience.
The culinary science program is accredited as a certified Culinology© program through the Research Chefs Association.
Upon graduation, students are prepared for careers in the food and manufacturing industry such as research chef, culinary technologist or product developer working to preserve, process, package, and distribute foods that are safe, nutritious, and delicious.