Drexel at BCC's Bachelor of Science in Culinary Arts offers a distinguished credential with a business minor that prepares students for leadership roles in every aspect of the fine dining industry, from kitchen techniques and traditions to front-of-house service, with additional emphasis on food styling, photography, gastronomy, and international cuisine. Advanced studies include beverage management and food classes in world cuisine, including French, Italian, Spanish, Caribbean, Indian, and Southeast Asian foods.
Coursework is grounded in the latest culinary applications and enriched by Drexel's renowned co-operative education program, which provides students with a competitive résumé upon graduation.
The aim of the Bachelor of Science in Culinary Arts is to prepare students as independent thinkers who can work collaboratively. Courses emphasize cutting-edge problem-solving techniques and ideas that are complemented by a range of features unique to the program:
- An integrated minor in business drawn from Drexel's LeBow College of Business
- An innovative co-op program that includes full-time, career-related employment at leading organizations in the field
- Visiting world-renowned chefs and scholars
- Optional Study Abroad in London
- Culinary practicum that offer hands-on training in a professional kitchen environment
- Multiple networking opportunities
The program can be completed in two years of full-time study. Part-time options are available.
Drexel Co-op Opportunities
Culinary Arts majors participate in one six-month period of full-time employment through Drexel's renowned co-operative education program. Visit our Co-op Opportunities webpage for more information.
Vegetarian Cuisine – Exposes students to the preparation of foods reflecting influences from meatless menus. Emphasizes preparation techniques and speed, terminology, and plate presentation commonly used in vegetarian cooking.
Directed Studies with a Master Chef – Structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor and by Culinary Arts faculty, and evaluated by written reports, workbooks, journals, and portfolios prepared during the course.
Culture and Gastronomy I – The first in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on population growth and expansion, commerce, and trade from the Neolithic era to the 16th century.
Visit Drexel University's online catalog for more information.
Students enrolled in Burlington County College's Associate of Science program in Culinary Arts and students who have completed similar coursework elsewhere may be eligible for this program. View the required courses for the Associate of Science in Culinary Arts in the Burlington County College Catalog.
Plan of Study for BCC Students
We've developed a comprehensive plan of study for BCC students who enter the Drexel at BCC Culinary Arts program. This plan outlines the required courses students must complete to receive a bachelor's degree from Drexel. It also indicates how the BCC semester credits convert to Drexel quarter credits. View the Culinary Arts Plan of Study for BCC students [PDF].