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Culinary Science
Bachelor of Science Degree: 182.0 credits

Degree Requirements
Written Analysis and Communication			15.0 Credits
COM 230	Techniques of Speaking		3.0
COM 310	Technical Communication		3.0
ENGL 101	Expository Writing and Reading		3.0
ENGL 102	Persuasive Writing and Reading		3.0
ENGL 103	Analytical Writing and Reading		3.0
Mathematical Analysis			12.0 Credits
MATH 101	Introduction to Analysis I*		4.0
MATH 102	Introduction to Analysis II*		4.0
MATH 239	Math for the Life Sciences		4.0
*Students may substitute MATH 181, MATH 182, and MATH 183 with permission from an advisor.
Nutrition			12.0 Credits
NFS 200	Nutrition I		4.0
NFS 203	Nutrition II		4.0
NFS 365	Nutritional Laboratory		4.0
Humanities and Social Science			5.0 Credits
ANTH 101	Cultural Diversity		3.0
UNIV 101	The Drexel Experience		2.0
Biological Sciences			9.0 Credits
BIO 121	Physiology and Nutrition		4.5
BIO 122	Cells and Genetics		4.5
Chemistry			17.0 Credits
CHEM 101	General Chemistry I		3.5
CHEM 102	General Chemistry II		4.5
CHEM 103	General Chemistry III		5.0
NFS 400	Nutritional Chemistry		3.0
NFS 404	Nutritional Chemistry Laboratory		1.0
Physics			8.0 Credits
PHYS 103	General Physics I		4.0
PHYS 104	General Physics II		4.0
Business Administration Minor			28.0 Credits
ACCT 115	Financial Accounting Foundations		4.0
ECON 201	Principles of Microeconomics		4.0
ECON 202	Principles of Macroeconomics		4.0
MKTG 301 WI	Introduction to Marketing Management		4.0
MKTG 347	New Product Development		4.0
ORGB 300 WI	Organizational Behavior		4.0
STAT 201	Statistics I		4.0
Food Science Requirements			32.0 Credits
FDSC 154	Foods: Composition, Interaction & Formulations		4.0
FDSC 270	Microbial Food Safety and Sanitation		4.0
FDSC 350	Experimental Foods		3.0
FDSC 450	Food Microbiology		3.0
FDSC 451	Food Microbiology Laboratory		2.0
FDSC 454	Microbiology and Chemistry of Food Safety		3.0
FDSC 456	Food Preservation Process		3.0
FDSC 458	Nutritional Impact of Food Processing		3.0
FDSC 460	Food Chemistry		3.0
FDSC 461	Food Analysis		3.0
FDSC 490	Food Science Seminar		1.0
Hospitality Management/Culinary Arts Requirements			36.0 Credits
HRM 110	Introduction to the Hospitality Industry		3.0
HRM 120	Principles of Food-Service Management		3.0
HRM 215	Commercial Food Production		3.0
CULA 120	Major Techniques and Traditions I		3.0
CULA 121	Major Techniques and Traditions II		3.0
CULA 399	Independent Study in the Culinary Arts: Practicum II		6.0
CULA 310	Fundamentals of French Cuisine		3.0
CULA 315	Fundamentals of American Cuisine		3.0
CULA 405	Culture and Gastronomy I		3.0
CULA 410	Culture and Gastronomy II		3.0
CULA 420	Senior Design Project		3.0
Hospitality Management/Culinary Arts Electives			9.0 Credits