An increased awareness of the source of the foods that we eat and a growing trend towards health is creating a demand for professionals with the technical and scientific expertise to develop the safest products for the food industry. Drexel’s Bachelor of Science in Culinary Science (CLSC) offers a leading-edge, career-driven program that includes a Minor in Business and combines the creativity of culinary arts with the technical and scientific expertise required of a food scientist for the 21st century.
The ability to integrate and apply knowledge from the disciplines of chemistry, microbiology, culinary arts, hospitality, and nutrition is the source 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 program offers a curriculum that meets the approved culinology degree requirements for 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.
Key features of Drexel’s distinguished degree program are:
Drexel’s unique cooperative education program brings a real-world application to academic study and offers students invaluable, firsthand experience within the food industry that becomes central to their educational experience.
As one of the few national programs leading to a B. S. 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.