Bachelor of Science in Culinary Arts
Today’s chefs are global entrepreneurs who need to be equally versed in culinary and business skills. Drexel University’s Bachelor of Science in Culinary Arts offers a distinguished credential that prepares motivated individuals for success in every aspect of the dynamic and fast-paced world of fine food.
As one of the few programs in the country that leads to a bachelor’s degree, Drexel is also one of the only east-coast programs that combine the rigorous academics and hands-on practical skills required for a leadership position. Coursework is grounded in the latest culinary applications and enriched by Drexel’s renowned cooperative education program that supplements academic study and provides students with a competitive resume upon graduation.
Culinary arts students take classes in Drexel’s state-of-the-art kitchens and prepare food for the university’s Academic Bistro, a 14,000 square-foot, student-run learning laboratory that is a fully functional restaurant, bar and lounge. The program instills knowledge across all functional areas of the food industry, from kitchen techniques and traditions to front of the house service, with an 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.