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Culinary Science

About Culinary Science
Culinary scientists learn to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality, and nutrition in order to preserve, process, package, and distribute foods that are safe, nutritious, and delicious. Students majoring in Culinary Science are prepared for careers in the food industry such as a research chef or product developer. In such positions, graduates can combine their creative and aesthetic talents with their technical expertise as food scientists.

The Culinary Science program at Goodwin is committed to providing a professional, comprehensive, and challenging college experience as it prepares students for a variety of rewarding careers in the culinary field and food science and manufacturing industries. In order to provide students with a well-rounded educational experience, the Culinary Science curriculum is composed of approximately equal amounts of coursework in liberal arts, business administration, food science, natural sciences, and culinary arts. As part of the Culinary Science B.S. program, all students receive a minor in business that includes the first-year foundation courses required for an MBA degree at Drexel University.

Drexel's B.S. in Culinary Science curriculum meets the Approved Culinology® Degree Program standards of the Research Chefs Association.  The 182-credit curriculum includes one six-month period of cooperative employment in the spring and summer terms of the junior year.

Career possibilities for someone with a degree in culinary science include numerous positions in food companies such as manager of research and development, quality assurance manager, corporate executive chef, research and development chef, senior culinary research technologist, flavor development laboratory manager, and senior formulation chef.

For more information, visit Goodwin College's Culinary Science web page.