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Bachelor of Applied Science

Culinary and Food Science (CFS)

Description

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 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.

Program Code

CFS.BAS

Benefits

Employment Options

Graduates Are Prepared To

  • Use culinary arts, chemistry, microbiology, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; innovate new food products; research ways to make processed foods safe, palatable, and healthful; and 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
  • Food safety specialist
  • Regulatory compliance coordinator
  • Food production supervisor
  • Specialty ingredient sales professional

Graduate Starting Salary Projections

About $65,000/year

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 estimates 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.

Education Options

Representative Co-Op/Clinical/Intern Sites

  • AdvancePierre
  • Archer Daniels Midland (ADM)
  • Flavor Producers
  • Givaudan
  • JTM Food Group
  • Kroger
  • Mane
  • Perfetti Van Melle
  • SugarCreek
  • Wornick Foods

Co-op Salary Projections

$15-$20 per hour

Curriculum

Effective 2020-2021 academic year

Culinary and Food Science (CFS)

Semester 1 Lec Lab Credits
FYE XXX First Year Experience   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      
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
LAW 101 Business Law 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      
ACC 101 Financial Accounting 2 2 3
CUL 210 International Cuisine 0 6 3
CUL 290 Culinary Capstone 0 6 3
ECO 105 Principles of Microeconomics 3 0 3
MGT 105 Human Resource Management 3 0 3
Third Year
Semester 1      
CHE 311 Chemistry and Analysis of Food 1 3 3 4
CFS 311 Food Product Development 1 2 2 3
CFS 320 Food Formulation 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 491 Full-Time Cooperative Education 1: Culinary and Food Science 1 40 2
Fourth Year
Semester 1      
CFS 412 Food Product Development 2 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   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 492 Full-Time Cooperative Education 2: Culinary and Food Science 1 40 2
Total Credits:   79 243 122

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
Arts/Humanities Electives (select 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
Social/Behavioral Science Elective (select 1 course)  
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
POL 102 Introduction to Comparative Governments and Politics 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 (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

Contacts

Program Chair
Grace Yek, MS, CCC
(513) 569-1664
Advisor
Grace Yek, MS, CCC
(513) 569-1664
Co-op Coordinator
Scott Holubetz, BA
(513) 569-5814
Brochure: 
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