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Drexel University Hospitality Management And Culinary Arts Philadelphia, Pennsylvania

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General Information
Private, coeducational, university. Urban campus. Founded in 1891. Accredited by Middle States Association of Colleges and Schools.

Program Information
Offered since 1988. Accredited by Council on Hotel, Restaurant and Institutional Education, Commission on Accreditation of Hospitality Management Programs. Program calendar is divided into quarters. 4-year bachelor’s degree in culinary arts. 4-year bachelor’s degree in hospitality management.

Program Affiliation
American Culinary Federation; American Dietetic Association; American Institute of Wine & Food; American Vegan Society; American Wine Society; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Wine & Food Society; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Society of Wine Educators; Women Chefs and Restaurateurs.

Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; garde-manger; international cuisine; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities

Bake shop; bakery; catering service; 10 classrooms; coffee shop; 7 computer laboratories; demonstration laboratory; 3 food production kitchens; garden; 2 gourmet dining rooms; 4 laboratories; learning resource center; 2 lecture rooms; 2 libraries; public restaurant; snack shop; student lounge; 2 teaching kitchens.

Student Profile

139 total: 125 full-time; 14 part-time.

Faculty
22 total: 7 full-time; 15 part-time. 15 are industry professionals; 22 are culinary-certified teachers. Prominent faculty: Francis McFadden; Alan Segel; Georges Perrier; Christina Pirello. Faculty-student ratio: 1:12.

Special Programs
Study abroad in London, cooperative employment experience.

Typical Expenses
Application fee: $50. Tuition: $27,100 per year full-time, $480 per credit part-time. Program-related fees include $200 for uniform; $350 for cutlery.

Financial Aid

In 2004, 10 scholarships were awarded (average award was $4000). Employment placement assistance is available. Employment opportunities within the program are available.

Housing
Coed and apartment-style housing available. Average on-campus housing cost per month: $650.

Application Information
Students may begin participation in January, April, June, and September. Application deadline for fall is March 1. In 2004, 181 applied; 79 were accepted. Applicants must submit a formal application and letters of reference.

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Contact
Maria McNichols
Program Manager
Hospitality Management and Culinary Arts
33rd and Arch Street
Suite 110
Philadelphia, PA 19104
Telephone: 215-895-2836
Fax: 215-895-2426
E-mail: hospitality.mgt@drexel.edu
World Wide Web: http://www.drexel.edu.
 

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1 Comment

Study Work Australia's picture
Great course. I want to ask how to apply for scholarship in this course because I'm not that well financed and I'm from Philippines that dollar is hard to get.