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 earn an Associate 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

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, for total employment of 14.8 million in 2017.

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 2017-2018 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
HRM 105 Food Service Sanitation ( B) 1 0 1
IM 111 Computer Applications 1 ( B) 2 3 3
FYE 1XX First Year Experience Elective (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
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
Arts/Humanities Elective  
Any Transfer Module course from ART, LIT, MUS, PHI, REL, THE, or COMM 130 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

Contacts

Program Chair
Jeffrey Sheldon, CCE
(513) 569-1637
Advisor
Chef Margaret (Meg) Galvin, CEC, WMCS
(513) 569-1627
Co-op Coordinator
Scott Holubetz, AAB, AOS, BA
(513) 569-5814