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Culinary Arts
Bachelor of Science Degree:

General education requirements			Credits
COM 280	Public Relations		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
MATH 101	Introduction to Analysis I		4.0
MATH 102	Introduction to Analysis II		4.0
NFS 101	Introduction to Nutrition and Foods		3.0
HRM 210	Safety and Sanitation		4.0
UNIV 101	The Drexel Experience		2.0
	Arts and humanities electives		9.0
	Social science electives		6.0
	Free electives		15.0
Business Minor Requirements			24.0 Credits
Students have the option of satisfying the business minor requirement by completing one of three possible business minors: General Business Administration, Marketing or Entrepreneurship.
General Business Administration Minor Option:
ECON 201	Principles of Microeconomics		4.0
ECON 202	Principles of Macroeconomics		4.0
FIN 301	Introduction to Finance		4.0
MKTG 301 WI	Introduction to Marketing Management		4.0
ORGB 300 WI	Organizational Behavior		4.0
STAT 201	Statistics I		4.0
Department requirements			Credits
CULA 115	Culinary Fundamentals		3.0
HRM 110	Introduction to the Hospitality Industry		3.0
HRM 120	Principles of Food-Service Management		3.0
HRM 130	Tourism I		3.0
HRM 150	Customer Service		3.0
HRM 215	Commercial Food Production		3.0
HRM 200	Productivity Software for the Hospitality Industry		3.0
HRM 230	Design Application Seminar		3.0
HRM 310	Hospitality Accounting Systems		3.0
HRM 320	Hospitality Management Information Systems		3.0
HRM 330	Hospitality Marketing		3.0
HRM 335	Beverage Management		3.0
HRM 410	Laws of Hospitality Industry		3.0
HRM 455	Hospitality Human Resources		3.0
Culinary arts requirements			Credits
CULA 120	Major Techniques and Traditions I		3.0
CULA 121	Major Techniques and Traditions II		3.0
CULA 210	Professional Skills Laboratory III: Baking Workshop		1.5
CULA 220	Patisserie I		2.0
CULA 225	Patisserie II		2.0
CULA 236	Professional Dining Room Management		2.0
CULA 300	Fundamentals of Vegetarian Cuisine		3.0
CULA 305	Fundamentals of Italian Cuisine		3.0
CULA 310	Fundamentals of French Cuisine		3.0
CULA 315	The American Tradition		3.0
CULA 320	Advanced Culinary Studio		3.0
CULA 325	Garde Manger Lab		2.0
CULA 400	Directed Study With a Master Chef		2.0
CULA 405	Culture and Gastronomy I		3.0
CULA 410	Culture and Gastronomy II		3.0
CULA 415	Food Styling and Photography		3.0
CULA 420	Senior Design Project		3.0
CULA 216	A la Carte Cuisine		3.0