The production and distribution of food is the largest and most important economic activity in the world. Be a part of the transformation of food from “farm to fork.” There is an unmet demand for professionals who develop and assure the quality and safety of food products that are enjoyed by consumers everywhere. Exotic ingredients from all over the world and functional ingredients to improve health continue to fuel this fast-paced and increasingly sophisticated industry named by CNN as one of "nine cool jobs that pay well."
Drexel’s Bachelor of Science in Culinary Science (CLSC) offers a leading-edge, career-driven program that includes a Minor in Business or a science concentration and combines the creativity of culinary arts with the technical and scientific expertise required of a food scientist in the 21st century.
The ability to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality management, and nutrition is the basis of Culinology®, a discipline developed by the Research Chefs Association (RCA) to set the highest standards for the training and development of the nation’s food scientists. Drexel’s CLSC offers a curriculum that meets the Approved Culinology degree requirements of the RCA with coursework that draws on liberal arts, business administration, food science, natural sciences, and culinary arts to prepare students for a broad variety of rewarding careers.
CLSC students are trained with rigorous academics in an inspiring environment of learning, research, and hands-on experience in the heart of urban Philadelphia.
Key features of Drexel’s distinguished degree program are:
Drexel’s unique co-operative placement program brings a real-world application to academic study and offers students invaluable, first hand experience within the food industry that becomes central to their educational experience.
As one of the few national programs leading to a B.S. degree in Culinary Science, Drexel’s CLSC provides a highly competitive credential for individuals with an aptitude for science who are interested in scaling the heights of a pioneering movement that is revolutionizing how we approach the manufacture and preparation of food ingredients and products.