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Culinary Arts and Science

"There are truly no words to express how much this program has meant to me and how much it has positively impacted my life. From the diverse curriculum, networking opportunities, and personable and talented professors, this program has given me all the necessary tools to become successful. I found a home away from home and I will remember the lessons learned and memories gained forever.” - Dana Bloom,'16
 

Bachelor of Science in Culinary Arts and Science

Among the first of its kind in the United States, Drexel’s Bachelor of Science in Culinary Arts and Science comprises approximately equal parts culinary arts, food science, business and hospitality management.

In the modern food and culinary industry, chefs and food professionals are becoming more sophisticated in their scientific understanding of food while food scientists are no longer bench scientists working in food, but rather integrated research-practitioners. The program provides students with the technical skills of a great chef while diving into the science, history, culture, food systems and business of food in order to prepare our alumni to go beyond the career possibilities available to traditional culinary grads.

CURRICULUM

The BS in Culinary Arts and Science instills knowledge across all functional areas of the industry, from classic methods and contemporary techniques, to gastronomy, food systems, and the chemical, biological and physical processes of cooking - preparing them for leadership positions in the fine foods segment of the hospitality industry, recipe development and testing, product innovation, and a wide array of managerial and leadership positions within the industry. The program is a certified Culinology® program through the Research Chefs Association.

Degree Requirements

Plan of Study

FACULTY

Our faculty are a mix of both expert academics, researchers and highly accomplished practitioners. They represent a variety of specializations ranging from classic and contemporary culinary technique, to gastronomy, food studies and food systems, safety and sanitation, sensory science, product and recipe development, community nutrition and sustainability. Students work closely with faculty to find the specific part of the industry that’s right for them through research projects, networking, experiential learning and right-fit co-op opportunities.

Our Faculty

CO-OP

One of Drexel’s most defining characteristics is its co-op program. The Bachelor of Science in Culinary Arts and Science is a four-year program with one six-month co-op experience. Transfer students may elect to enroll in the program without a co-op. 

The benefits of co-op are clear. Students gain exposure to industry leaders, real world experience in the career of their choice and a relevant resume before even graduating.

Our caring faculty and staff work closely with each student to help them realize their dream co-op placement. Some of our students have recently completed their co-op with organizations such as Food and Wine Magazine, Michelin-starred Chapter One in Dublin, Ireland, Hershey Foods, Vetri Family of Restaurants, Victory Brewing Company, America’s Test Kitchen, La Colombe Coffee Roasters and the US Pavilion at the Milan World’s Fair.

The Drexel Co-op


BS/MBA ACCELERATED PROGRAM

Drexel’s BS Culinary Arts and Science/MBA accelerated degree program offers select candidates an opportunity to earn a Bachelor of Science in Culinary Arts and Science and an MBA degree simultaneously, in just five years. The result is a powerful, nationally recognized credential from one of the country’s most established providers of higher education.

BS Culinary Arts & Science/MBA Accelerated Degree Program

INTERNATIONAL OPPORTUNITIES

All Drexel students have the opportunity to study abroad in countries all over the globe. In addition, BS Culinary Arts and Science students have an opportunity to take major specific courses in Rome, Italy.

Study Abroad

MINORS

Students may select from minors in Business Administration, Marketing and Entrepreneurship.

Learn More About Minors

CAREERS

Students majoring in Culinary Arts and Science are trained for careers in a variety of areas within the food industry including chef, research chef, restaurateur and product developer. In such positions, graduates of the program can combine their creative talents with their technical expertise in the areas of food science, business and management to build a strong food-focused career.

We take great care to link our students with the opportunities that best suit their individual interests and career goals.

Typical places of employment for graduates include the following:

  • Restaurants
  • Coffee Roasters, Beer Brewers, Artisanal Food Producers
  • Food Manufacturing Companies
  • Hotels, Resorts and Casinos
  • Food Service and Beverage Brokers, Distributors, and Suppliers