Culinary Arts

Bachelor of Science Degree: 184.0 quarter credits

About the Program

The major in culinary arts prepares students for leadership positions in the fine foods segment of the hospitality industry. This baccalaureate degree in culinary arts is among the first of its kind in the United States. This program comprises approximately equal parts liberal arts, business, hospitality management, and culinary arts.The aim of the program is to prepare students as independent thinkers who can work collaboratively in the field of culinary arts.

Students completing this program also receive a business minor with a choice of one of the following areas:

  • Business Administration
  • Marketing
  • Entrepreneurship

Alternatively, students may meet with their Advisor to select a minor that is more in line with their personal and professional goals.

For more information, visit the Culinary Arts page on the College's website. 

Program Delivery Options

Drexel’s BS degrees include courses in the liberal arts, the humanities, sciences, hospitality management and culinary arts. Three business minors are also offered. The BS degree can be completed on a full-time or part-time basis:

Traditional Four-year option, with one co-op experience:
This option includes one six-month period of full-time employment in the junior year.

Four plus One option BS/MBA combined degree, with co-op experience:
This option combines the four-year BS degree followed by the one-year Professional MBA to qualify freshmen applicants. Incoming freshmen will generally have a minimum of 1300 on the SAT, a GPA of 3.5 or higher, and be in the top 10% of their high school graduating class. For MBA requirements visit the LeBow College Professional MBA web site.

Full-time Status Evening option without co-op experience:
To be eligible, students should have a minimum of two years full-time work experience related to students’ majors, and a minimum of one year of college level work. Full-time students are eligible for full-time financial aid packages.

Part-time option without co-op experience:
Students work closely with academic advisors to develop a customized plan of study toward degree completion.

London option:
(Available for Hospitality Management and Culinary Arts students. ) Students are invited to spend a term in their sophomore, junior or senior year in the Study Abroad Program, Drexel in London, while earning up to 18 credits. The program’s emphasis is on the global implications of and opportunities within the hospitality industry.

Drexel University and Burlington County College (BCC) option:
(Available for Hospitality Management and Culinary Arts students. ) Drexel University and Burlington County College (BCC) have joined together to create a unique educational opportunity: Drexel at BCC. This partnership enables BCC students to earn a bachelor’s degree from Drexel University while remaining on BCC’s Mount Laurel campus. For more information about a BS in Hospitality or a BS in Culinary Arts, visit the Drexel at BCC web site.

Degree Requirements

General Education Requirements
ENGL 101Expository Writing and Reading3.0
ENGL 102Persuasive Writing and Reading3.0
ENGL 103Analytical Writing and Reading3.0
MATH 181Mathematical Analysis I *3.0
MATH 182Mathematical Analysis II3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
UNIV G101The Drexel Experience2.0
Arts and Humanities Electives **9.0
Social Science Electives ***6.0
Free Electives15.0-19.0
Program Requirements
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 120Principles of Food-Service Management3.0
HRM 150Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
HRM 215Commercial Food Production4.0
HRM 220Purchasing for the Hospitality Industry3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 320Hospitality Management Information Systems3.0
HRM 330Hotel and Restaurant Marketing3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
HRM 360Hospitality Industry Public Relations3.0
HRM 455Hospitality Human Resources Management3.0
Culinary Arts Requirements
CULA 120Techniques and Traditions I3.0
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 225Patisserie II2.0
CULA 235Professional Dining Room Management2.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
CULA 310Fundamentals of French Cuisine3.0
CULA 315Fundamentals of American Cuisine3.0
CULA 316Butchery Laboratory2.0
CULA 325Garde Manger Laboratory3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 410Culture and Gastronomy II3.0
CULA 415Food Styling and Show Competition3.0
CULA 420Senior Design Project3.0
Culinary Arts (CULA) Electives 6.0-9.0
Business Minor Requirements (See Options Below)24.0
Total Credits184.0-191.0

*

Instead of the three course MATH 181-MATH 183 sequence, students may substitute MATH 101 and MATH 102 (with advisor's permission).

**

Students choose three classes from the following subject areas: ARTH, COM, ENGL, FMVD, HIST, HUM, JUDA, LING, MUSC, PHIL, PHTO, PRST, PSCI, THTR, WMST. Students can also select any of the language courses to fulfill Arts and Humanities requirements.

***

Students may choose from AFAS, ANTH, PSY, and SOC courses.


Business Minor Requirements

Students have the option of satisfying the business minor requirement by completing one of three possible business minors: General Business Administration, Marketing or Entrepreneurship.

Business Administration Minor Option

ECON 201Principles of Microeconomics4.0
ECON 202Principles of Macroeconomics4.0
FIN 301Introduction to Finance4.0
MKTG 301Introduction to Marketing Management4.0
ORGB 300 [WI] Organizational Behavior4.0
STAT 201Introduction to Business Statistics4.0
Total Credits24.0

Entrepreneurship Minor Option

ACCT 120Accounting Essentials for New Ventures4.0
MGMT 260Introduction to Entrepreneurship4.0
MGMT 364Technology Management4.0
MGMT 365Business Plan for Entrepreneurs4.0
Select two of the following:8.0
Entrepreneurial Law
Introduction to Finance *
Entrepreneurial Finance
New Product Development
Directed Study in Entrepreneurship
Organizational Behavior
Total Credits24.0

*

Prerequisites must be taken as unrestricted electives.


Marketing Minor Option

MKTG 301Introduction to Marketing Management4.0
MKTG 380Seminar in Marketing Strategy4.0
Select four of the following:16.0
Selling and Sales Management
Advertising & Integrated Marketing Communications
Marketing Channels and Distribution Systems
Marketing Research
Professional Personal Selling
New Product Development
Services Marketing
Marketing for Non-Profit Organizations
Business-to-Business Marketing
Interactive Marketing
Consumer Behavior
Global Marketing
Transportation and Logistics
Total Credits24.0


Writing-Intensive Course Requirements

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 at the University Writing Center. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

Sample Plans of Study 

BS in Culinary Arts: Minor in Business Administration

(See below for the additional plans illustrating the other Business Minor options)

 

Term 1Credits
CHEM 101General Chemistry I3.5
ENGL 101Expository Writing and Reading3.0
HRM 110Introduction to the Hospitality Industry3.0
MATH 101Introduction to Analysis I4.0
UNIV G101The Drexel Experience1.0
 Term Credits14.5
Term 2
ANTH 101Introduction to Cultural Diversity3.0
CHEM 102General Chemistry II4.5
ENGL 102Persuasive Writing and Reading3.0
MATH 102Introduction to Analysis II4.0
UNIV G101The Drexel Experience1.0
 Term Credits15.5
Term 3
CHEM 103General Chemistry III5.0
CULA 120Techniques and Traditions I3.0
ENGL 103Analytical Writing and Reading3.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
MATH 239Mathematics for the Life Sciences4.0
 Term Credits19.0
Term 4
BIO 122Cells and Genetics4.5
HRM 120Principles of Food-Service Management3.0
NFS 215Nutritional Chemistry3.0
NFS 217Nutrient Quality & Composition1.0
NFS 230Intermediate Nutrition4.0
 Term Credits15.5
Term 5
CULA 315Fundamentals of American Cuisine3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 215Commercial Food Production4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective 3.0
 Term Credits14.0
Term 6
BIO 126Physiology and Ecology4.5
ECON 201Principles of Microeconomics4.0
ORGB 300 [WI] Organizational Behavior4.0
Free Elective3.0
 Term Credits15.5
Term 7
COM 230Techniques of Speaking3.0
COOP 101Career Management and Professional Development0.0
CULA 291Culinary Arts Practicum II6.0
ECON 202Principles of Macroeconomics4.0
Culinary Arts (CULA) or HRM (Hospitality Management) elective3.0
 Term Credits16.0
Term 8
CULA 310Fundamentals of French Cuisine3.0
FDSC 350Experimental Foods: Product Development3.0
FDSC 456Food Preservation Processes3.0
PHYS 103General Physics I4.0
 Term Credits13.0
Term 9
FDSC 460Food Chemistry3.0
FDSC 468Functional Foods3.0
NFS 365 [WI] Nutrition Laboratory: Food and Nutrient Analysis4.0
PHYS 104General Physics II4.0
 Term Credits14.0
Term 10
CULA 125Foundations of Professional Baking3.0
CULA 405 [WI] Culture and Gastronomy I3.0
FDSC 450Food Microbiology3.0
FDSC 451Food Microbiology Laboratory2.0
MKTG 301Introduction to Marketing Management4.0
 Term Credits15.0
Term 11
CULA 410Culture and Gastronomy II3.0
FDSC 454Microbiology & Chemistry of Food Safety3.0
FDSC 461Food Analysis3.0
FDSC 491Senior Project I2.0
MKTG 347New Product Development4.0
STAT 201Introduction to Business Statistics4.0
 Term Credits19.0
Term 12
COM 310 [WI] Technical Communication3.0
FDSC 490Seminar in Food Science1.0
FDSC 492Senior Project II2.0
STAT 202Business Statistics II4.0
Free Elective3.0
 Term Credits13.0
Total Credit: 184.0

 

BS in Culinary Arts: Minor in Entrepreneurship

Term 1Credits
ENGL 101Expository Writing and Reading3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
MATH 181Mathematical Analysis I3.0
UNIV G101The Drexel Experience1.0
 Term Credits13.0
Term 2
ENGL 102Persuasive Writing and Reading3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 150Customer Service3.0
MATH 182Mathematical Analysis II3.0
UNIV G101The Drexel Experience1.0
 Term Credits14.0
Term 3
CULA 120Techniques and Traditions I3.0
ENGL 103Analytical Writing and Reading3.0
HRM 120Principles of Food-Service Management3.0
HRM 160Laws of the Hospitality Industry3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
 Term Credits18.0
Term 4
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
HRM 220Purchasing for the Hospitality Industry3.0
MGMT 260Introduction to Entrepreneurship4.0
Free Elective3.0
 Term Credits16.0
Term 5
CULA 315Fundamentals of American Cuisine3.0
CULA 325Garde Manger Laboratory3.0
HRM 215Commercial Food Production4.0
MGMT 364Technology Management4.0
Arts and Humanities Elective3.0
 Term Credits17.0
Term 6
ACCT 120Accounting Essentials for New Ventures4.0
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 235Professional Dining Room Management2.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
 Term Credits15.0
Term 7
COOP 101Career Management and Professional Development0.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
MGMT 365Business Plan for Entrepreneurs4.0
Arts and Humanities Elective3.0
Free Elective3.0
 Term Credits16.0
Term 8
CULA 225Patisserie II2.0
CULA 310Fundamentals of French Cuisine3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 415Food Styling and Show Competition3.0
Free Elective3.0
 Term Credits14.0
Term 9
CULA 410Culture and Gastronomy II3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 360Hospitality Industry Public Relations3.0
Free Elective3.0
 Term Credits15.0
Term 10
CULA 316Butchery Laboratory2.0
Free Elective2.0
Culinary Arts (CULA) Elective 2.0
Arts and Humanities Elective3.0
Entrepreneurship Elective*4.0
Social Science Elective3.0
 Term Credits16.0
Term 11
HRM 320Hospitality Management Information Systems3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
Culinary Arts (CULA) Elective3.0
Free Elective3.0
 Term Credits15.0
Term 12
CULA 420Senior Design Project3.0
HRM 455Hospitality Human Resources Management3.0
Culinary Arts (CULA) Elective2.0
Social Science Elective3.0
Entrepreneurship Elective*4.0
 Term Credits15.0
Total Credit: 184.0

 

*

 See degree requirements.

BS in Culinary Arts: Minor in Marketing

Term 1Credits
ENGL 101Expository Writing and Reading3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
MATH 181Mathematical Analysis I3.0
UNIV G101The Drexel Experience1.0
 Term Credits13.0
Term 2
ENGL 102Persuasive Writing and Reading3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 150Customer Service3.0
MATH 182Mathematical Analysis II3.0
UNIV G101The Drexel Experience1.0
 Term Credits14.0
Term 3
CULA 120Techniques and Traditions I3.0
ENGL 103Analytical Writing and Reading3.0
HRM 120Principles of Food-Service Management3.0
HRM 160Laws of the Hospitality Industry3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
 Term Credits18.0
Term 4
CULA 121Techniques and Traditions II3.0
CULA 125Foundations of Professional Baking3.0
HRM 220Purchasing for the Hospitality Industry3.0
Free Elective3.0
Social Science Elective3.0
 Term Credits15.0
Term 5
CULA 315Fundamentals of American Cuisine3.0
CULA 325Garde Manger Laboratory3.0
HRM 215Commercial Food Production4.0
Social science Elective3.0
Arts and Humanities Elective3.0
 Term Credits16.0
Term 6
CULA 216A la Carte3.0
CULA 220Patisserie I2.0
CULA 235Professional Dining Room Management2.0
FDSC 154Foods: Composition, Interaction and Formulation4.0
Free Elective3.0
 Term Credits14.0
Term 7
COOP 101Career Management and Professional Development0.0
CULA 300Fundamentals of Vegetarian Cuisine3.0
CULA 305Fundamentals of Italian Cuisine3.0
MKTG 301Introduction to Marketing Management4.0
Free Elective3.0
Arts and Humanities Elective3.0
 Term Credits16.0
Term 8
CULA 225Patisserie II2.0
CULA 310Fundamentals of French Cuisine3.0
CULA 405 [WI] Culture and Gastronomy I3.0
CULA 415Food Styling and Show Competition3.0
Marketing (MKTG) Elective4.0
Free Elective3.0
 Term Credits18.0
Term 9
CULA 410Culture and Gastronomy II3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 360Hospitality Industry Public Relations3.0
Culinary Arts (CULA) Elective2.0
 Term Credits14.0
Term 10
CULA 316Butchery Laboratory2.0
Culinary Arts (CULA) Elective 2.0
Marketing (MKTG) Elective4.0
Free Elective2.0
Arts and Humanities Elective3.0
 Term Credits13.0
Term 11
HRM 320Hospitality Management Information Systems3.0
HRM 335Beverage Management3.0
HRM 350Cost Controls in Hospitality3.0
MKTG 380Seminar in Marketing Strategy4.0
Marketing (MKTG) Elective4.0
 Term Credits17.0
Term 12
CULA 420Senior Design Project3.0
HRM 455Hospitality Human Resources Management3.0
Marketing (MKTG) Elective4.0
Culinary Arts (CULA) Elective3.0
Free Elective3.0
 Term Credits16.0
Total Credit: 184.0

Co-op/Career Opportunities

The hospitality industry employs 15 million people nationwide. According to the National Restaurant Association statistics, employment is growing at the rate of eleven percent each year, making this industry one of the fastest growing in the country. The Hospitality Management program enjoys close relationships with the finest hotels, restaurants and tourism partners in the greater Philadelphia area, as well as interaction with professional organizations that represent the industry on a regional, national and international level. These relationships result in over $80,000 a year in scholarship funding for our students.

Typical career paths for graduates include the following:

  • Restaurants and private clubs, which employ over 9 million people in the US
  • Hotels Resorts & Casinos with almost 2.5 million employees
  • Airlines, tour operating companies, travel agencies and tourism consulting
  • Convention, special events, meeting planning, and tourism agencies
  • Cruise lines, the fastest growing segment of the industry
  • Retirement and life-care facilities
  • Food service and beverage brokers, distributors, and suppliers to the industry

Co-Op Opportunities

Drexel University has long been known for its co-operative education/internship programs, which allow students to mix periods of full-time, career-related employment with their studies. All traditional Hospitality Management students pursue the 6-month co-op employment. This six-month experience during the junior year is in a supervisory or managerial capacity. The following hotels, facilities, restaurants and clubs have recently offered co-op positions to Drexel’s Hospitality Management students. Although many of these examples are located in the Philadelphia area, co-op jobs are not limited to any region.

  • Four Seasons Hotel                                                                        
  • Jose Garces - Garces Group
  • Mark Vetri - Vetri Family of Restaurants
  • Marriott Hotels and Resorts
  • Philadelphia Convention and Visitors Bureau
  • America's Test Kitchen
  • Philadelphia Chamber of Commerce
  • Frog Commissary Catering
  • Ritz-Carlton Hotel
  • Sbraga Restaurant
  • Restaurant Business Magazine
  • Union League (private club)
  • Walt Disney World

Visit the Drexel Steinbright Career Development Center page for more detailed information on co-op and post-graduate opportunities.

Minor in Culinary Arts

The minor in culinary arts is designed for students pursuing a variety of majors who also have an interest in food and cuisine. The required courses introduce the major cuisines, and develop necessary culinary technical skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore more theoretical areas of the field through topics including gastronomy, food history, and food writing.


Required Courses
CULA 115Culinary Fundamentals3.0
or CULA 120 Techniques and Traditions I
CULA 305Fundamentals of Italian Cuisine3.0
CULA 310Fundamentals of French Cuisine3.0
CULA 315Fundamentals of American Cuisine3.0
HRM 215Commercial Food Production4.0
Select three of the following:8.0
Techniques and Traditions II
Foundations of Professional Baking
A la Carte
Patisserie I
Patisserie II
Patisserie III
Fundamentals of Chinese Cuisine
Advanced Italian Cuisine
Advanced French Technique
Advanced Culinary Studio
Garde Manger Laboratory
Butchery Laboratory
Charcuterie
Fundamentals of Indian Cuisine
Directed Studies with a Master Chef
Culture and Gastronomy I
Culture and Gastronomy II
Food Styling and Show Competition
The Kitchen Garden
The Kitchen Garden: Summer
The Kitchen Garden: Fall
Continental, Ethnic, and Regional Cuisine
Fine Dining and Services
Total Credits24.0

Facilities

The major facility of the Hospitality Management, Culinary Arts and Food Science programs is located on the sixth floor of the Academic Building. It is a 6,500 square foot space that includes three state-of-the-art commercial kitchens, bakery and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a sensory analysis lab, hospitality and gaming lab, conference room and the Les Dames d'Escoffier Library.

Philadelphia Location

A unique feature of the Hospitality Management program at Drexel is that it is located in Philadelphia, with close proximity to New York City, Baltimore, and Washington, as well as the resort centers on the Atlantic seacoast and in the Pocono Mountains. These regions include hundreds of hotels, restaurants, resorts, and casinos that are used for field trips and campus visits by hospitality resource professionals. Students also gain hands-on experience through faculty-directed field trips throughout the region.

Courses

CULA 115 Culinary Fundamentals 3.0 Credits

Introduces culinary principles and procedures used in commercial food preparation and practical application of classical culinary techniques.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is HOSP or major is HRM.

CULA 120 Techniques and Traditions I 3.0 Credits

In this foundation culinary course, students will learn the fundamentals of a professional kitchen through lecture, demonstration and production. Classical and contemporary techniques are emphasized for development of cooking methods, knife skills, and food and kitchen safety and sanitation.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

CULA 121 Techniques and Traditions II 3.0 Credits

A continuation of CULA 120. Students will further develop their kitchen skills with application to recipe and menu development and plate design. Service to the public will be executed through various preparation techniques and types of service.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D]

CULA 125 Foundations of Professional Baking 3.0 Credits

This course offers study and practice of the fundamentals of baking science. Course content includes related terminology, equipment identification and utilization, formulas and recipe conversions, and accurate ingredient scaling. Final products are used for service to the public in the Academic Bistro restaurant.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 216 A la Carte 3.0 Credits

This is a sophomore level course in dining operations designed around a weekly restaurant operation, which is marketed and delivered to the Drexel Community and general public.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]

CULA 220 Patisserie I 2.0 Credits

Covers the basic methods and techniques used in preparing basic desserts including cakes, pies, puddings, mousses, pastries, and tarts, with an emphasis on the variety of crusts, decorations, icings, and shortenings.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 125 [Min Grade: D]

CULA 225 Patisserie II 2.0 Credits

Builds on the accumulated knowledge and skills gained in CULA 220. Advances those skills by utilization of different ingredients and products such as pastries, petit fours, and flaming desserts. Emphasizes form, formula development, and presentation of classical pastries.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 220 [Min Grade: D]

CULA 226 Patisserie III 2.0 Credits

This advanced pastry course is the third in a series of related topics. Culinary students will have the opportunity to work with techniques in cake decorating, sugar and chocolate work, and candy making. Attention to detail in pastry arts will be emphasized in this course.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 225 [Min Grade: D]

CULA 235 Professional Dining Room Management 2.0 Credits

Students will manage front-of-the house operations in a professional dining room setting with fine dining service to the public. Table side preparations and cookery will be strongly emphasized with weekly executions.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]

CULA 240 Fundamentals of Chinese Cuisine 3.0 Credits

Students will explore traditional regional preparations with Chinese ingredients, such as beef, fowl, lamb, vegetables and various fish and seafood.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 290 Culinary Arts Practicum I 3.0 Credits

Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take CULA 290 or CULA 291.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]

CULA 291 Culinary Arts Practicum II 6.0 Credits

Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 120 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take either CULA 290 or CULA 291.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]

CULA 300 Fundamentals of Vegetarian Cuisine 3.0 Credits

Exposes students to the preparation of foods and menus without the use of meat or animal products. Emphasizes preparation techniques and speed, terminology, and plate presentation commonly used in vegetarian cooking.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 305 Fundamentals of Italian Cuisine 3.0 Credits

Students will be presented with the philosophy of traditional Italian cooking as it is articulated in the culture of Italy. There will be a strong emphasis on regional ingredients and recipes. Topics include: basic menu language, terminology, preparation of various antipasti, pasta, and risotto.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 306 Advanced Italian Cuisine 3.0 Credits

A continuation of CULA 305. Utilizing regional Italian products, students will produce classical and traditional recipes with opportunity to further develop personal style and creativity. Proper seasoning, handling of product, and family style and plated presentations will be emphasized.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 305 [Min Grade: D]

CULA 310 Fundamentals of French Cuisine 3.0 Credits

Students are introduced to French cuisine and the production of classical French dishes using contemporary techniques and ingredients. Topics include regional French influences on food, terminology and attention to detail.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 311 Advanced French Technique 3.0 Credits

A continuation of CULA 310. In this advanced course students will study French cuisine, vocabulary and culture as it pertains to the reading, writing and preparation of recipes, menus and ingredients. Emphasis is on professional judgment and creativity.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 310 [Min Grade: D]

CULA 315 Fundamentals of American Cuisine 3.0 Credits

Students will study traditional influences on the cooking of regional American dishes and analyze those influences through recipe preparations. The history of American foods and their preparation will be presented.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 316 Butchery Laboratory 2.0 Credits

In this culinary lab course students will execute the fabrication of meat, fish and poultry products, skills necessary in any professional kitchen operation. Students will perform yield tests and calculate portion cost of fabricated items.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 320 Advanced Culinary Studio 3.0 Credits

Under the direction of culinary industry leaders and program faculty students will prepare and produce finished plates using a variety of previously learned skills. Finished products will reflect the style of a chosen culinary industry leader executed with the judgment and professionalism of the student.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 325 Garde Manger Laboratory 3.0 Credits

Introduces techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches. Additional focus on decoration, form, and presentation of cold food items.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 330 Charcuterie 3.0 Credits

Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 335 Fundamentals of Indian Cuisine 3.0 Credits

This course introduces students to the diverse cooking and cultures of India. Explores India's unique cooking methods and the varied use of herbs, spices, and condiments.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

CULA 399 Independent Study in Culinary Arts 12.0 Credits

Provides independent study in Culinary Arts.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.

CULA 400 Directed Studies with a Master Chef 3.0 Credits

Structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 405 [WI] Culture and Gastronomy I 3.0 Credits

The first in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the Neolithic era to the 16th century.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

CULA 410 Culture and Gastronomy II 3.0 Credits

The second in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the 16th century to the present.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 405 [Min Grade: D]

CULA 412 Food Writing for Culinary Professionals 3.0 Credits

A practical introduction to food journalism. Explores through regular writing and reading assignments the broad range of topics typically encountered in a newspaper or magazine environment, from ingredient features and trend stories, to profiles, first person essays, restaurant criticism, "live" deadline assignments, and long-form magazine projects.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Sophomore

CULA 415 Food Styling and Show Competition 3.0 Credits

This course in the styling and photography of good provides students with an understanding of how natural and plated food presentations are showcased for publication. Subject lighting and color contrast are studied through trial shoots and kitchen experimentation.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

CULA 420 Senior Design Project 3.0 Credits

Students will undertake individual creative research which will enable them to prepare for the Culinary Arts Program annual show. Emphasis will be on the incorporation of skills, technologies and techniques learned from prior coursework and experience.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.
Prerequisites: CULA 310 [Min Grade: D] and CULA 315 [Min Grade: D]

CULA 425 The Kitchen Garden 3.0 Credits

This course familiarizes students with the preparation and planting of a culinary garden using organic gardening techniques. Students also study the relationships between the kitchen garden, the rise of regional food cultures, and the evolution of plant-based foods in the definition of regional and ethnic identities and cuisines. The harvested spring produce is used in menu preparations in the student operated restaurant, The Academic Bistro.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

CULA 426 The Kitchen Garden: Summer 3.0 Credits

This course familiarizes students with the dynamics of the contemporary kitchen garden as a food source, the evolution of plant-based foods as a culinary medium and the interconnection between food production, cookery, and social responsibility. The harvested summer produce is used in summer term Culinary Arts classes.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

CULA 427 The Kitchen Garden: Fall 3.0 Credits

This course familiarizes students with complex relationships between food sources, the ethics of harvest and food distribution, and the pursuit of flavor from a culinary arts standpoint. Alternative foods, organic foods, and diets connected to seasonality will be discussed as well as energy requirements and globalization of the food supply. The harvested fall produce is used in menu preparations in the student operated restaurant, The Academic Bistro.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

CULA 465 Special Topics 3.0 Credits

Provides study in culinary arts on a special topic or on an experimental basis. May be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.

Culinary Arts/Food Science/Hospitality Management Faculty

Robert Ambrose, MS (Fairleigh Dickinson University). Instructor. Creative gaming floor applications, strategy development and implementation, executive decision making, the customer service experience within the casino/hospitality environment.
Edward Bottone, BS (Temple University). Instructor. French cuisine, American regional cuisine, food as a signifier in the social history of western culture; the semiotics of food; food in cinema.
Jonathan Deuthsch, PhD (New York University) Program Director. Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development.
Christina Dimitriou, PhD (Texas Tech University). Assistant Professor. Hospitality leadership and management; business ethics in the hotel industry, hospitality and tourism marketing, trends and challenges in the hospitality industry.
Linda Forristal, PhD (Purdue University). Assistant Teaching Professor. Destination management, marketing, branding, communications, cultural heritage tourism, indigenous tourism.
Adrienne Hall, MS (Drexel University). Assistant Teaching Professor. Food and culture: history, religion, and food taboos, cooking, baking, Mediterranean cuisine, Indian cuisine, artisan breads and desserts.
Donna Maguire, MPS (Cornell University's School of Hotel Administration). Assistant Teaching Professor. Restaurant management, catering management, recipe and menu management, quality assurance, and food cost controls.
Rohan Tikekar, PhD (Pennsylvania State University). Assistant Professor. Food chemistry, food engineering, optical imaging, encapsulation systems, controlled delivery systems for food, pharma and biomedical applications, neutraceutical and functional foods.
Charles Ziccardi, MS (Drexel University). Assistant Teaching Professor. Classic Italian cuisine, Italian culture, gardening for the kitchen, food sustainability, and professional hospitality management.

Emeritus Faculty

A. Philip Handel, PhD (University of Massachusetts). Professor Emeritus. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.
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