Drexel University- Goodwin College

Major Sheet for Culinary Science

Class of 2013-2017

Name _____________________________________________ Drexel ID Number _______________________

Written Analysis and Communication (15 credits) Food Science Requirements (36 credits)
___ENGL 101 3 Composition and Rhetoric I ___FDSC 154 4 Food: Composition, Interaction & Formulation
___ENGL 102 3 Composition and Rhetoric II ___FDSC 270 4 Microbial Food Safety and Sanitation
___ENGL 103 3 Composition and Rhetoric III ___FDSC 350 3 Experimental Foods: Product Development
___COM 230 3 Techniques of Speaking ___FDSC 450 3 Food Microbiology
___COM 310 3 Technical Communication ___FDSC 451 2 Food Microbiology Laboratory
___FDSC 454 3 Microbiology & Chemistry of Food Safety
Mathematical Analysis and Statistics (20 credits) 1 ___FDSC 456 3 Food Preservation Processes
___MATH 101 4 Introduction to Analysis I ___FDSC 460 3 Food Chemistry
___MATH 102 4 Introduction to Analysis II ___FDSC 461 3 Food Analysis
___MATH 239 4 Mathematics for the Life Sciences ___FDSC 468 3 Functional Foods
___STAT 201 4 Introduction to Business Statistics ___FDSC 490 1 Seminar in Food Science
___STAT 202 4 Business Statistics II ___FDSC 491 2 Senior Project I
___FDSC 492 2 Senior Project II
Nutrition (8 credits)
___NFS 230 4 Intermediate Nutrition Hospitality Management/Culinary Arts Requirements (34 credits)
___NFS 365 4 Nutrition Lab: Food & Nutrient Analysis ___HRM 110 3 Introduction to the Hospitality Industry
___HRM 120 3 Principles of Food Service Management
Humanities and Social Science (5 credits) ___HRM 215 4 Commercial Food Production
___ANTH 101 3 Introduction to Cultural Diversity ___CULA 120 3 Techniques & Traditions I
___UNIV 101 1 The Drexel Experience ___CULA 125 3 Foundations of Professional Baking
___CIVC 101 1 Intro to Civic Engagement ___CULA 291 6 Culinary Arts Practicum II
___CULA 310 3 Fundamentals of French Cuisine
Biological Sciences (9 credits) ___CULA 315 3 Fundamentals of American Cuisine
___BIO 122 4.5 Cells and Genetics ___CULA 405 3 Culture and Gastronomy I [WI]
___BIO 126 4.5 Physiology and Ecology ___CULA 410 3 Culture and Gastronomy II

Chemistry (17 credits)

___CHEM 101 3.5 General Chemistry I General Minor Requirement (24 credits)
___CHEM 102 4.5 General Chemistry II *Common minors include Business Administration, Marketing, and
___CHEM 103 5 General Chemistry III Entrepreneurship.
___NFS 215 3 Nutritional Chemistry
___NFS 217 1 Nutrient Quality & Composition ___ ______ ___ ____________________________

Physics (8 credits) ___ ______ ___ ____________________________

___PHYS 103 4 General Physics I
___PHYS 104 4 General Physics II ___ ______ ___ ____________________________

Two CULA or HRM Electives (6-8 credits) ___ ______ ___ ____________________________

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Free Electives (3 credits) ___ ______ ___ ____________________________

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Co-op Requirements
___COOP 101 0 Career Mgmt and Professional Development
___COOP 201 0 Work Experience
___Cleared for Graduation 2 (185-199 credits)

1. Students may substitute MATH 181, MATH 182, and MATH 183 with permission from their advisor.
2. Students must earn GPA 2.00 to graduate.
LMH 7.16.13