Pilihan program

Ringkasan program

This program combines the creative spirit of the culinary arts with the technical and scientific expertise of the food scientist. Combining courses in culinary arts, hospitality management, and food science, the program includes a strong base in the basic sciences and will fulfill the requirement for a minor in business from the LeBow College of Business.

Modul program

The following are the modules: Written Analysis and Communication 15.0 Credits: COM 230 Techniques of Speaking 3.0; COM 310 WI Technical Communication 3.0; ENGL 101 Expository Writing and Reading 3.0; ENGL 102 Persuasive Writing and Reading 3.0; ENGL 103 Analytical Writing and Reading 3.0; Mathematical Analysis and Statistics 20.0 Credits: MATH 101 Introduction to Analysis I 4.0; MATH 102 Introduction to Analysis II 4.0; MATH 239 Math for the Life Sciences 4.0; STAT 201 Statistics I 4.0; STAT 202 Statistics II 4.0; Nutrition 8.0 Credits: NFS 230 Intermediate Nutrition 4.0; NFS 365 WI Nutritional Laboratory 4.0; Humanities and Social Science 5.0 Credits: ANTH 101 Cultural Diversity 3.0; UNIV 101 The Drexel Experience 2.0; Biological Sciences 9.0 Credits: BIO 122 Cells and Genetics 4.5; BIO 126 Physiology and Ecology 4.5; Chemistry 17.0 Credits: CHEM 101 General Chemistry I 3.5; CHEM 102 General Chemistry II 4.5; CHEM 103 General Chemistry III 5.0; NFS 217 Nutrient Quality and Composition 1.0; NFS 400 Nutritional Chemistry 3.0; Physics 8.0 Credits: PHYS 103 General Physics I 4.0; PHYS 104 General Physics II 4.0; Unrestricted electives 6.0 Credits: Free electives 6.0; Food Science Requirements 36.0 Credits: FDSC 154 Foods: Composition, Interaction and Formulations 4.0; FDSC 270 Microbial Food Safety and Sanitation 4.0; FDSC 350 Experimental Foods 3.0; FDSC 450 Food Microbiology 3.0; FDSC 451 Food Microbiology Laboratory 2.0; FDSC 454 Microbiology and Chemistry of Food Safety 3.0; FDSC 456 Food Preservation Process 3.0; FDSC 460 Food Chemistry 3.0; FDSC 461 Food Analysis 3.0; FDSC 468 Functional Foods 3.0; FDSC 490 Food Science Seminar 1.0; FDSC 491 Senior Project I 2.0; FDSC 492 Senior Project II 2.0; Hospitality Management/Culinary Arts Requirements 34.0 Credits: HRM 110 Introduction to the Hospitality Industry 3.0; HRM 120 Principles of Food-Service Management 3.0; HRM 215 Commercial Food Production 4.0; CULA 120 Major Techniques and Traditions I 3.0; CULA 125 Foundations of Professional Baking 3.0; CULA 291 Independent Study in the Culinary Arts: Practicum II 6.0; CULA 310 Fundamentals of French Cuisine 3.0; CULA 315 Fundamentals of American Cuisine 3.0; CULA 405 WI Culture and Gastronomy I 3.0; CULA 410 Culture and Gastronomy II 3.0; Hospitality Management/Culinary Arts Electives 6.0 Credits: CULA or HRM electives 6.0; Business Minor or Science Concentration Requirements 18.0 - 32.0 Credits; Science Concentration Option Requirements 18.0 -23.0 Credits; CHEM 230 Quantitative Analysis 3.0; CHEM 231 WI Quantitative Analysis Laboratory 2.0; CHEM 241 Organic Chemistry I 4.0; CHEM 242 Organic Chemistry II 4.0; Students select two of the following courses: BIO 221 Microbiology 3.0 and BIO 222 Microbiology Laboratory 2.0; BIO 312 Genetically Modified Foods 2.0; BIO 312 Genetically Modified Foods 2.0; BIO 424 Microbial Physiology 5.0; CHEM 243 Organic Chemistry III 4.0; CHEM 256 Physical Chemistry for Biological Sciences 4.5; CHEM 430 Analytical Chemistry I 3.0; CHEM 431 WI Analytical Chemistry II 4.0.

Persyaratan masuk bagi mahasiswa internasional

International applicants must have TOEFL iBT minimum combined score of 79 with a 26 score or higher in the speaking section or TOEFL paper-based exam: Total score of 550 and the Test of Spoken English (TSE) exam with a minimum score of 55.

Kualifikasi

Sarjana (S1)

Institusi penerbit ijazah

Drexel University

Nama jurusan

Goodwin College of Professional Studies, School of Technology and Professional Studies