Culinary Science
Bachelor of Science Degree: 185.0 quarter credits
Degree Requirements
Incoming students, 2011/2012
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| Written Analysis and Communication | 15.0 Credits | |||
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| COM 230 | Techniques of Speaking | 3.0 | ||
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| COM 310 WI | Technical Communication | 3.0 | ||
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| ENGL 101 | Expository Writing and Reading | 3.0 | ||
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| ENGL 102 | Persuasive Writing and Reading | 3.0 | ||
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| ENGL 103 | Analytical Writing and Reading | 3.0 | ||
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| Mathematical Analysis and Statistics | 20.0 Credits | |||
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| MATH 101 | Introduction to Analysis I* | 4.0 | ||
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| MATH 102 | Introduction to Analysis II* | 4.0 | ||
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| MATH 239 | Math for the Life Sciences | 4.0 | ||
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| STAT 201 | Statistics I | 4.0 | ||
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| STAT 202 | Statistics II | 4.0 | ||
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| *Students may substitute MATH 181, MATH 182, and MATH 183 with permission from an advisor. | ||||
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| Nutrition | 8.0 Credits | |||
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| NFS 230 | Intermediate Nutrition | 4.0 | ||
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| NFS 365 WI | Nutritional Laboratory | 4.0 | ||
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| Humanities and Social Science | 5.0 Credits | |||
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| ANTH 101 | Cultural Diversity | 3.0 | ||
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| UNIV 101 | The Drexel Experience | 2.0 | ||
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| Biological Sciences | 9.0 Credits | |||
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| BIO 122 | Cells and Genetics | 4.5 | ||
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| BIO 126 | Physiology and Ecology | 4.5 | ||
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| Chemistry | 17.0 Credits | |||
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| CHEM 101 | General Chemistry I | 3.5 | ||
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| CHEM 102 | General Chemistry II | 4.5 | ||
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| CHEM 103 | General Chemistry III | 5.0 | ||
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| NFS 217 | Nutrient Quality and Composition | 1.0 | ||
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| NFS 400 | Nutritional Chemistry | 3.0 | ||
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| Physics | 8.0 Credits | |||
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| PHYS 103 | General Physics I | 4.0 | ||
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| PHYS 104 | General Physics II | 4.0 | ||
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| Unrestricted electives | 6.0 Credits | |||
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| Free electives | 6.0 | |||
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| Food Science Requirements | 36.0 Credits | |||
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| FDSC 154 | Foods: Composition, Interaction & Formulations | 4.0 | ||
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| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 | ||
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| FDSC 350 | Experimental Foods | 3.0 | ||
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| FDSC 450 | Food Microbiology | 3.0 | ||
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| FDSC 451 | Food Microbiology Laboratory | 2.0 | ||
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| FDSC 454 | Microbiology and Chemistry of Food Safety | 3.0 | ||
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| FDSC 456 | Food Preservation Process | 3.0 | ||
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| FDSC 460 | Food Chemistry | 3.0 | ||
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| FDSC 461 | Food Analysis | 3.0 | ||
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| FDSC 468 | Functional Foods | 3.0 | ||
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| FDSC 490 | Food Science Seminar | 1.0 | ||
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| FDSC 491 | Senior Project I | 2.0 | ||
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| FDSC 492 | Senior Project II | 2.0 | ||
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| Hospitality Management/Culinary Arts Requirements | 34.0 Credits | |||
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| HRM 110 | Introduction to the Hospitality Industry | 3.0 | ||
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| HRM 120 | Principles of Food-Service Management | 3.0 | ||
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| HRM 215 | Commercial Food Production | 4.0 | ||
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| CULA 120 | Major Techniques and Traditions I | 3.0 | ||
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| CULA 125 | Foundations of Professional Baking | 3.0 | ||
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| CULA 291 | Independent Study in the Culinary Arts: Practicum II | 6.0 | ||
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| CULA 310 | Fundamentals of French Cuisine | 3.0 | ||
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| CULA 315 | Fundamentals of American Cuisine | 3.0 | ||
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| CULA 405 WI | Culture and Gastronomy I | 3.0 | ||
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| CULA 410 | Culture and Gastronomy II | 3.0 | ||
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| Hospitality Management/Culinary Arts Electives | 6.0 Credits | |||
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| CULA or HRM electives | 6.0 | |||
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| Business Minor or Science Concentration Requirements | 18.0 - 32.0 Credits | |||
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| Students have the option of either satisfying the requirements for a business minor or completing a science concentration. | ||||
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| Science Concentration Option Requirements | 18.0 -23.0 Credits | |||
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| CHEM 230 | Quantitative Analysis | 3.0 | ||
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| CHEM 231 WI | Quantitative Analysis Laboratory | 2.0 | ||
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| CHEM 241 | Organic Chemistry I | 4.0 | ||
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| CHEM 242 | Organic Chemistry II | 4.0 | ||
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| Students select two of the following courses*: | ||||
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| BIO 221 | Microbiology | 3.0 | ||
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| BIO 222 | Microbiology Laboratory | 2.0 | ||
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| BIO 312 | Genetically Modified Foods | 2.0 | ||
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| BIO 312 | Genetically Modified Foods | 2.0 | ||
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| BIO
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Microbial Physiology | 5.0 | ||
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| CHEM 243 | Organic Chemistry III | 4.0 | ||
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| CHEM 256 | Physical Chemistry for Biological Sciences | 4.5 | ||
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| CHEM 430 | Analytical Chemistry I | 3.0 | ||
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| CHEM 431 WI | Analytical Chemistry II | 4.0 | ||
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| *BIO 221 + BIO 222 counts as one course. |
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| Students have the option of satisfying the business minor requirement by completing one of three possible business minors: Business Administration, Entrepreneurship, or Marketing. | ||||
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| Business Administration Minor Option: | 20.0 | |||
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| (STAT 201 and STAT 202, part of the minor requirements, are already listed under the Mathematics requirements for this major. ) | ||||
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| ECON 201 | Principles of Microeconomics | 4.0 | ||
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| ECON 202 | Principles of Macroeconomics | 4.0 | ||
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| MKTG 301 | Introduction to Marketing Management | 4.0 | ||
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| MKTG 347 | New Product Development | 4.0 | ||
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| ORGB 300 WI | Organizational Behavior | 4.0 | ||
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| Entrepreneurship Minor Option: | 28.0 | |||
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| (STAT 201 and STAT 202 are already listed under the Mathematics requirements for this major. ) | ||||
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| ACCT 120 | Accounting Essentials for New Ventures | 4.0 | ||
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| MGMT 260 | Introduction to Entrepreneurship | 4.0 | ||
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| MGMT 364 | Technology Management | 4.0 | ||
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| MGMT 365 | Business Planning for Entrepreneurs | 4.0 | ||
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| MKTG 301 | Introduction to Marketing Management | 4.0 | ||
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| MKTG 347 | New Product Development | 4.0 | ||
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| ORGB 300 WI | Organizational Behavior | 4.0 | ||
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| Marketing Minor Option: | 24.0 | |||
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| (STAT 201 and STAT 202 are already listed under the Mathematics requirements for this major. ) | ||||
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| MKTG 301 | Introduction to Marketing Management | 4.0 | ||
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| MKTG 347 | New Product Development | 4.0 | ||
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| MKTG 380 | Seminar in Marketing Strategy | 4.0 | ||
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| Students select three of the following courses: | ||||
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| MKTG 324 | Marketing Channels and Distribution Systems | 4.0 | ||
| MKTG 326 | Marketing Research | 4.0 | ||
| MKTG 353 | Business-to-Business Marketing | 4.0 | ||
| MKTG 356 | Consumer Behavior | 4.0 | ||
| MKTG 357 | Global Marketing | 4.0 | ||
| MKTG 358 | Transportation and Logistics | 4.0 | ||
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In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.
A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List on the Drexel University Writing Center page. Students scheduling their courses in Banner/DrexelOne can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term.
