Overview
The Bachelor of Applied Science degree in Culinary and Food Science prepares students to join the food industry as entry-level food scientists and technologists, or to enter related occupational areas including product research and development, quality control and food safety, regulatory compliance, food production supervision, and specialty ingredient sales.
During the first two years of the bachelor’s program students focus on fundamentals of culinary arts. Students develop their skills in the Midwest Culinary Institute’s state-of-the-art culinary and baking laboratories, under the supervision of faculty members with professional expertise.
In the third and fourth years students expand their culinary and food science skills. Upper-level coursework includes food ingredient functionality, food product design and development, sensory evaluation and testing, food microbiology, and other preparation for professional careers.
Students participate in experiential learning through cooperative education in each year of the bachelor’s degree program.
Students who wish to transfer credit to Cincinnati State for previous 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 coursework.
Related Programs
Culinary Arts (CUL)Contacts
Program Chair
Co-op Coordinator
Advisor
Career Outlook
Graduates Are Prepared To
- Use culinary arts, chemistry, microbiology, and other sciences to study the principles underlying the processing and deterioration of foods
- Analyze chemical compositions of food content to determine levels of vitamins, fat, sugar, and protein
- Discover new food sources
- Research ways to make prepared foods safe, delicious, and healthful
- Apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food
Representative Job Titles For Graduates
- Entry-level food scientist/technologist
- Research and product development chef
- Culinologist
- Quality control and food safety specialist
- Regulatory compliance coordinator
- Food processing and preservation technician/scientist
- Food production supervisor
- Specialty ingredient sales professional
Graduate Employment Outlook
According to the U.S. Bureau of Labor Statistics, employment for food technologists and food scientists will grow about 7 percent nationwide and in Greater Cincinnati through 2026. The Bureau of Labor Statistics also states that the Greater Cincinnati area is in the top ten in the U.S. for employment of food scientists and technologists. In Ohio, food scientists and technologists are an “in-demand occupation” as defined by the State’s Office of Workforce Transformation.
$43,390 annual salary
Graduate Starting Salary Projections
Contacts
Program Chair
Co-op Coordinator
Advisor
Curriculum
Effective 2022-2023 academic year
Culinary and Food Science (CFS)
| First Year | ||||
|---|---|---|---|---|
| Semester 1 | Lec | Lab | Credits | |
| FYE XXX First Year Experience Elective | 1 | 0 | 1 | |
| CUL 100 | Culinary Demonstration | 2 | 0 | 2 |
| CUL 101 | Culinary 1 | 0 | 6 | 3 |
| CUL 115 | Food Service Sanitation | 1 | 0 | 1 |
| ENG 101 | English Composition 1 | 3 | 0 | 3 |
| IM 111 | Computer Applications | 2 | 3 | 3 |
| Semester 2 | ||||
| ACC 101 | Financial Accounting | 2 | 2 | 3 |
| BUS 190 | Professional Practices | 1 | 0 | 1 |
| CUL 102 | Culinary 2 | 0 | 6 | 3 |
| CUL 105 | Culinary Baking | 0 | 6 | 3 |
| ENG 10X English Composition Elective | 3 | 0 | 3 | |
| MAT 151 | College Algebra | 3 | 2 | 4 |
| Semester 3 | ||||
| CUL X9X Cooperative Education Elective 1: Culinary Arts | 1 | 40 | 2 | |
| Second Year | ||||
| Semester 1 | ||||
| CUL 110 | Culinary Nutrition | 0 | 6 | 3 |
| CUL 200 | Garde Manger | 0 | 8 | 4 |
| CUL 205 | Culinary Production | 0 | 6 | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 | 0 | 3 |
| CHE 115 | General, Organic, and Biological Chemistry | 3 | 3 | 4 |
| Semester 2 | ||||
| CUL X9X Cooperative Education Elective 2: Culinary Arts | 1 | 40 | 2 | |
| Semester 3 | ||||
| CUL 210 | International Cuisine | 0 | 6 | 3 |
| CUL 290 | Culinary Capstone | 0 | 6 | 3 |
| XXX XXX Social and Behavioral Sciences Elective 1 | 3 | 0 | 3 | |
| LAW 101 | Business Law | 3 | 0 | 3 |
| MGT XXX Management Elective | 3 | 0 | 3 | |
| Third Year | ||||
| Semester 1 | ||||
| CHE 311 | Chemistry and Analysis of Food 1 | 3 | 3 | 4 |
| CFS 311 | Food Product Development 1 | 1 | 4 | 3 |
| CFS 320 | Formulation and Ingredient Functionality | 2 | 2 | 3 |
| MAT 131 | Statistics 1 | 2 | 2 | 3 |
| Semester 2 | ||||
| BIO 310 | Food Microbiology | 2 | 3 | 3 |
| CFS 340 | Colloquium on Current Food Topics | 3 | 0 | 3 |
| XXX XXX Arts/Humanities Elective 1 | 3 | 0 | 3 | |
| CHE 312 | Chemistry and Analysis of Food 2 | 3 | 3 | 4 |
| Semester 3 | ||||
| CFS XXX Cooperative Education 1: Culinary and Food Science | 1 | 40 | 2 | |
| Fourth Year | ||||
| Semester 1 | ||||
| CFS 412 | Sensory Evaluation and Product Design | 3 | 2 | 4 |
| CFS 420 | Food Safety and Quality | 3 | 0 | 3 |
| XXX XXX Arts/Humanities Elective 2 | 3 | 0 | 3 | |
| XXX XXX Social and Behavioral Sciences Elective 2 | 3 | 0 | 3 | |
| Semester 2 | ||||
| COMM 110 | Public Speaking | 3 | 0 | 3 |
| CFS 430 | Food Processing | 3 | 2 | 4 |
| CFS 440 | Food Policy, Regulations and Compliance | 3 | 0 | 3 |
| CFS 490 | Culinary and Food Science Capstone | 1 | 4 | 3 |
| Semester 3 | ||||
| CFS XXX Cooperative Education 2: Culinary and Food Science | 1 | 40 | 2 | |
| Total Credits: | 78 | 245 | 122 | |
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 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Management Elective | ||
| MGT 101 | Principles of Management | 3 |
| MGT 105 | Human Resource Management | 3 |
| MGT 120 | Entrepreneurship | 3 |
| MGT 125 | Business Ethics | 3 |
| MGT 130 | Project Management | 3 |
| Arts/Humanities Electives (Must take 2 courses) | ||
| ART 110 | Introduction to Art | 3 |
| ART 111 | Art History: Ancient to Medieval Periods | 3 |
| ART 112 | Art History: Renaissance to the Present | 3 |
| COMM 130 | Introduction to Film Studies | 3 |
| LIT 200 | Introduction to Literature | 3 |
| LIT 210 | The Short Story | 3 |
| LIT 220 | Poetry | 3 |
| LIT 230 | Drama | 3 |
| LIT 240 | The Novel | 3 |
| LIT 251 | American Literature to 1865 | 3 |
| LIT 252 | American Literature since 1865 | 3 |
| LIT 255 | African American Literature | 3 |
| LIT 261 | British Literature: Medieval Period to 1800 | 3 |
| LIT 262 | British Literature: 1800 to Present | 3 |
| LIT 265 | Shakespeare | 3 |
| LIT 270 | Children’s Literature | 3 |
| LIT 280 | Science Fiction | 3 |
| LIT 285 | Women Writers | 3 |
| MUS 101 | Music History: Middle Ages to Late 19th Century | 3 |
| MUS 102 | Music History: 20th Century | 3 |
| MUS 105 | Music History: African-American Music | 3 |
| MUS 110 | Jazz Appreciation | 3 |
| MUS 115 | Rock and Pop Music | 3 |
| MUS 120 | World Music | 3 |
| PHI 105 | Introduction to Philosophy | 3 |
| PHI 110 | Ethics | 3 |
| REL 105 | World Religions | 3 |
| THE 105 | Theater Appreciation | 3 |
| THE 110 | History of Theater | 3 |
| SPN 101 | Elementary Spanish 1 | 4 |
| SPN 102 | Elementary Spanish 2 | 4 |
| FRN 101 | Elementary French 1 | 4 |
| FRN 102 | Elementary French 2 | 4 |
| Social/Behavioral Science Electives (Must take 2 courses) | ||
| ECO 105 | Principles of Microeconomics | 3 |
| ECO 110 | Principles of Macroeconomics | 3 |
| GEO 105 | World Regional Geography: the Americas, Europe, and Australia | 3 |
| GEO 110 | World Regional Geography: Asia, Africa, and the Middle East | 3 |
| GEO 115 | Cultural Geography | 3 |
| HST 101 | World History: First Civilizations to 1500 | 3 |
| HST 102 | World History: 1500 to Present | 3 |
| HST 111 | American History: Early Settlers to 1877 | 3 |
| HST 112 | American History: 1877 to Present | 3 |
| HST 121 | African American History: Origins to 1877 | 3 |
| HST 122 | African American History: 1877 to Present | 3 |
| HST 130 | History of Africa | 3 |
| LBR 105 | Introduction to Labor and Employee Relations | 3 |
| POL 101 | Introduction to American Government | 3 |
| PSY 110 | Introduction to Psychology | 3 |
| PSY 200 | Abnormal Psychology | 3 |
| PSY 205 | Child Development | 3 |
| PSY 210 | Adolescent Development | 3 |
| PSY 215 | Adult Development | 3 |
| PSY 220 | Social Psychology | 3 |
| PSY 225 | Lifespan Development | 3 |
| SOC 105 | Introduction to Sociology | 3 |
| SOC 115 | Marriage and the Family | 3 |
| SOC 130 | Sociology of Aging | 3 |
| SOC 140 | Sociology of Gender | 3 |
| Cooperative Education Elective: Culinary Arts (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 |
| Cooperative Education Elective: Culinary and Food Science (4 credit hours required) | ||
| CFS 391 | Part-Time Cooperative Education 1: Culinary and Food Science | 1 |
| CFS 392 | Part-Time Cooperative Education 2: Culinary and Food Science | 1 |
| CFS 393 | Part-Time Cooperative Education 3: Culinary and Food Science | 1 |
| CFS 394 | Part-Time Cooperative Education 4: Culinary and Food Science | 1 |
| CFS 491 | Full-Time Cooperative Education 1: Culinary and Food Science | 2 |
| CFS 492 | Full-Time Cooperative Education 2: Culinary and Food Science | 2 |
• 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.