Drexel University’s Center for Hospitality and Sport Management’s vision is to train the next generation of responsible industry leaders in the areas in the travel, lodging, restaurants, food, gaming, meetings and sport through experiential learning and cooperative educational experiences.
Whether you are enrolled in the Restaurant Lab course to develop recipes for Carla Hall’s Southern Kitchen or learning pasta from Marc Vetri in Directed Studies with a Master Chef, Drexel teaches the real world. In the Drexel Food Lab, students aim to solve real world problems through recipe and product development. Want to truly learn about the farm-to-table movement? The Kitchen Garden courses provide sustainable produce for Drexel’s Academic Bistro restaurant.
Drexel is also home to the Philly Chef Conference, an industry event “for chefs, by chefs” designed to offer new and useful ideas and techniques. While Philadelphia’s vibrant hospitality scene serves as the program’s hub, international study programs in Crete, France and Italy provide students with an unparalleled, rich student experience on a global level.
Did we get your culinary juices flowing? If so, take a behind the scenes look at the program on WHYY’s Friday Arts. The segment features Drexel students developing recipes in the Food Lab, working alongside Carla Hall and more. Click here to see the show. The Philadelphia Inquirer also takes note of the culinary program in a recent article. Click here to read.
For more information about the Center for Hospitality and Sport Management, visit http://drexel.edu/hsm/ or call 215-895-6255.