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.
Graduates of the Culinary Arts program earn an Associate of Applied Business degree.
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
Culinary Arts Certificate (CAC)Culinary & Food Science bachelor's degree (CFS)Pastry Arts (PAS)Pastry Arts Certificate (PASC)Dietary Technology (DT)Dietary Management Certificate (DMC)Pre-Nutrition Science (PNS)Brewing Science (BREW)Brewing Sales & Marketing Certificate (BREWC)Brewing & Beverage Laboratory Certificate (BREWLC)Hospitality Management (HOSP)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
CUL Student Outcomes & Success Measures w: ACF Certification 2021
CUL Job Placement Rate 2020
CUL Student Evaluation of Courses 2020
CUL Employer Evaluations 2018-2020
CUL Graduating Student Survey 2018
Student Evaluation of Co-op and Internship 2017
CUL Fees
Contacts
Program Chair
Co-op Coordinator
Advisor
Business Division Course Advising
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 6 percent through 2029, 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
Business Division Course Advising
Curriculum
Effective 2022-2023 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 |
| LAW 101 | Business Law ( B) | 3 | 0 | 3 |
| ENG 10X English Composition Elective (G) | 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 |
| HRM 110 | Food and Beverage Cost Control ( B) | 3 | 0 | 3 |
| XXX XXX Arts/Humanities Elective (G) | 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 111 | Business Mathematics | 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) | ||
| 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 |
| FRN 101 | Elementary French 1 | 4 |
| SPN 101 | Elementary Spanish 1 | 4 |
| Social Science or Natural Science Elective (Select 1 course) | ||
| CHE 115 | General, Organic, and Biological Chemistry | 4 |
| 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 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 |
The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
Some courses are offered in alternative versions identified with a letter after the course number -- for example, ENG 101 and ENG 101A.
• 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.
• 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.