Course Overview

The Culinary Arts & Science program at Drexel University is designed to blend culinary expertise with scientific principles, offering students a unique interdisciplinary education. The curriculum focuses on food preparation, food science, nutrition, and sustainability, preparing students for innovative roles in the food industry. A distinguishing feature is the integration of hands-on culinary training with laboratory-based science courses, alongside opportunities for co-op experiences that provide real-world exposure.

Career Prospects

Graduates are equipped for diverse roles in the culinary and food science sectors, including positions in food product development, restaurant management, and food safety. The program’s emphasis on both practical and theoretical knowledge ensures adaptability in a rapidly evolving industry.

Key Faculty and Staff

The program is supported by experienced faculty with expertise in culinary arts, food science, and hospitality management. Notable staff often include certified chefs and researchers who contribute to both teaching and industry advancements (specific names are subject to change and can be verified on the university’s official website).

Unique Facilities and Partnerships

Students have access to state-of-the-art kitchens, food science labs, and sensory evaluation facilities at Drexel’s campus. The university also maintains partnerships with local and national food industry leaders, facilitating internships and co-op placements that enhance practical learning.