Overview
In the Culinary Arts program at Cincinnati State, students receive training in all aspects of food preparation, including methods of cookery, sauces, soups, butchery, garde manger, pastry, and confectioneries, in addition to culinary management.
Students who wish to transfer credit to Cincinnati State for culinary coursework completed at another institution must meet with the Program Chair. Course transfer credit may be limited, based on program accreditation and student success in the previous culinary coursework.
Related Programs
Hospitality Management (HOSP)Pastry Arts (PAS)Dietary Technology (DT)Dietary Management Certificate Pathway I (DMCP1)Dietary Management Certificate Pathway II (DMCP2)Dietary Management Certificate Pathway IIIb (DMCP3)Pre-Nutrition Science (PNS)Culinary and Food Science (CFS)Accreditation
The Culinary Arts degree program is accredited, with Exemplary Program status, by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org
Contacts
Program Chair
Co-op Coordinator
Advisor
Career Outlook
Graduates Are Prepared To
- Work in hotels, restaurants, clubs, resorts, catering, and health care food service operations.
Representative Job Titles For Graduates
- Line Chef
- Personal Chef
- Preparation Chef
Graduate Employment Outlook
Employment of chefs and head cooks is projected to grow 15 percent through 2031, much faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities will result from growth and from the need to replace workers who leave the occupation.
$22,000–$30,000 annual salary
Graduate Starting Salary Projections
Contacts
Program Chair
Co-op Coordinator
Advisor
Curriculum
Effective 2023-2024 academic year
Culinary Arts (CUL)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| CUL 100 | Culinary Demonstration ( T) | 2 | 0 | 2 |
| CUL 101 | Culinary 1 ( T) | 0 | 6 | 3 |
| ENG 101 | English Composition 1 ( G) | 3 | 0 | 3 |
| IM 111 | Computer Applications ( B) | 2 | 3 | 3 |
| FYE 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| CUL 115 | Food Service Sanitation ( B) | 1 | 0 | 1 |
| Semester 2 | ||||
| BUS 190 | Professional Practices ( B) | 1 | 0 | 1 |
| CUL 102 | Culinary 2 ( T) | 0 | 6 | 3 |
| CUL 105 | Culinary Baking ( T) | 0 | 6 | 3 |
| ENG 10X English Composition Elective (G) | 3 | 0 | 3 | |
| HRM 110 | Food and Beverage Cost Control ( B) | 3 | 0 | 3 |
| MAT 1XX Mathematics Elective (G) | 3 | 0 | 3 | |
| Semester 3 | ||||
| CUL X9X Cooperative Education Elective 1: Culinary Arts (T) | 1 | 40 | 2 | |
| Semester 4 | ||||
| CUL 110 | Culinary Nutrition ( T) | 0 | 6 | 3 |
| CUL 200 | Garde Manger ( T) | 0 | 8 | 4 |
| CUL 205 | Culinary Production ( T) | 0 | 6 | 3 |
| XXX XXX Arts/Humanities Elective (G) | 3 | 0 | 3 | |
| LAW 101 | Business Law ( B) | 3 | 0 | 3 |
| Semester 5 | ||||
| CUL X9X Cooperative Education Elective 2: Culinary Arts (T) | 1 | 40 | 2 | |
| Semester 6 | ||||
| ACC 101 | Financial Accounting ( B) | 2 | 2 | 3 |
| XXX XXX Technical Elective | 0 | 6 | 3 | |
| CUL 290 | Culinary Capstone ( T) | 0 | 6 | 3 |
| MGT 101 | Principles of Management ( B) | 3 | 0 | 3 |
| XXX XXX Social Science or Natural Science Elective (G) | 3 | 0 | 3 | |
| Total Credits: | 35 | 135 | 64 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 103 | English Composition 2: Writing about Literature | 3 |
| ENG 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 131 | Statistics 1 | 3 |
| MAT 151 | College Algebra | 4 |
| Technical Elective | ||
| CUL 210 | International Cuisine | 3 |
| CUL 220 | Culinary Butchery | 3 |
| PAS 225 | Artisan Bread Baking | 3 |
| PAS 230 | Chocolate Centerpiece Design | 3 |
| Arts/Humanities Elective (select 1 course) | ||
| Any Ohio Transfer 36 course from ART, MUS, THE, LIT, PHI, REL, or any course from SPN, FRN | ||
| Social Science or Natural Science Elective (Select 1 course) | ||
| Any Ohio Transfer 36 course from CHE, ECO, PSY, SOC, GEO, HST, LBR, POL | ||
| Cooperative Education Electives (4 credit hours required) | ||
| CUL 191 | Part-Time Cooperative Education 1: Culinary Arts | 1 |
| CUL 192 | Part-Time Cooperative Education 2: Culinary Arts | 1 |
| CUL 193 | Part-Time Cooperative Education 3: Culinary Arts | 1 |
| CUL 194 | Part-Time Cooperative Education 4: Culinary Arts | 1 |
| CUL 291 | Full-Time Cooperative Education 1: Culinary Arts | 2 |
| CUL 292 | Full-Time Cooperative Education 2: Culinary Arts | 2 |
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.