Bachelor of Science in Culinary Arts and Science

Among the first of its kind in the United States, Drexel’s Bachelor of Science in Culinary Arts and Science comprises approximately equal parts culinary arts, food science, and business and hospitality management. In the modern food and culinary industry, chefs and food professionals are becoming more sophisticated in their scientific understanding of food while food scientists are no longer bench scientists working in food, but rather integrated research-practitioners. The program provides students with the technical skills of a great chef while diving into the science, history, culture, food systems and business of food in order to prepare our alumni to go beyond the career possibilities available to traditional culinary grads. CURRICULUM The BS in Culinary Arts and Science instills knowledge across all functional areas of the industry, from classic methods and contemporary techniques, to gastronomy, food systems, and the chemical, biological and physical processes of cooking - preparing them for leadership positions in the fine foods segment of the hospitality industry, recipe development and testing, product innovation, and a wide array of managerial and leadership positions within the industry. CAREERS Students majoring in Culinary Arts and Science are trained for careers in a variety of areas within the food industry including chef, research chef, and restaurateur and product developer. In such positions, graduates of the program can combine their creative talents with their technical expertise in the areas of food science, business and management to build a strong food-focused career. We take great care to link our students with the opportunities that best suit their individual interests and career goals. Typical places of employment for graduates include the following: Restaurants Coffee Roasters, Beer Brewers, Artisanal Food Producers Food Manufacturing Companies Hotels, Resorts and Casinos Food Service and Beverage Brokers, Distributors, and Suppliers