Culinary Arts (CUL)

Description

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's of Applied Business degree.

Related Programs

Program Code

CUL.AAB

Accreditation

The Culinary Arts degree program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org
 
Culinary Arts Program Outcomes & Success Measures 2018
Culinary Arts Student Evaluation of Courses 2018
Culinary Arts Graduating Student Survey 2018

Benefits

Employment Options

Graduates Are Prepared To

  • Work in hotels, restaurants, clubs, resorts, catering, and health care food service operations.

Graduate Starting Salary Projections

$22,000–$30,000 annually

Employment Outlook

Graduates of the Culinary Arts program at Cincinnati State have excellent opportunities for employment. According to the National Restaurant Association, the restaurant industry employs an estimated 12.8 million people, making it the nation’s largest employer outside of government. It provides work for more than nine percent of those employed in the United States, and is expected to add two million jobs over the next decade.

Education Options

Representative Co-Op/Clinical/Intern Sites

  • Coldstream Country Club
  • Great American Ballpark
  • Jag’s Steak and Seafood
  • Jeff Ruby’s Culinary Entertainment
  • The Kroger Co.
  • Marriott Hotels
  • Whole Foods

Co-op Salary Projections

$8.50/hr - $13/hr

Curriculum

Effective 2019-2020 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 or Natural Science 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
CUL 210 International Cuisine ( T) 0 6 3
CUL 290 Culinary Capstone ( T) 0 6 3
ECO 105 Principles of Microeconomics ( G) 3 0 3
MGT 105 Human Resource Management ( B) 3 0 3
Total Credits:   35 135 64

Electives

First Year Experience Elective  
FYE 100 College Survival Skills 1
FYE 105 College Success Strategies 2
FYE 110 Community College Experience 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 120 Technical Mathematics 3
MAT 131 Statistics 1 3
MAT 151 College Algebra 4
Arts/Humanities Elective or Natural Science Elective  
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
CHE 115 General, Organic, and Biological Chemistry 4
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

Contacts

Program Chair
Chef Mary (Betsy) Lasorella, CEPC (Interim Program Chair)
(513) 569-1568
Advisor
Chef Margaret (Meg) Galvin, CEC, WMCS
(513) 569-1627
Co-op Coordinator
Scott Holubetz, AAB, AOS, BA
(513) 569-5814
Brochure: 
Binary Data