Culinary and Food Science Bachelor's Degree (CFS.BAS)

Culinary and Food Science Bachelor's Degree (CFS.BAS)

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.

For more information, please contact the Business Technologies Division at (513) 569-1620.

To apply for this program at Cincinnati State, visit the Admissions section of the College website.

Culinary and Food Science (CFS)

First Year
Semester 1LecLabCredits
FYE XXX First Year Experience  101
CUL 100Culinary Demonstration 202
CUL 101Culinary 1 063
CUL 115Food Service Sanitation 101
ENG 101English Composition 1 303
IM 111Computer Applications 233
Semester 2  
BUS 190Professional Practices 101
CUL 102Culinary 2 063
CUL 105Culinary Baking 063
ENG 10X English Composition Elective  303
LAW 101Business Law 303
MAT 151College Algebra 324
Semester 3  
CUL X9X Cooperative Education Elective 1: Culinary Arts  1402
Second Year
Semester 1  
CUL 110Culinary Nutrition 063
CUL 200Garde Manger 084
CUL 205Culinary Production 063
HRM 110Food and Beverage Cost Control 303
CHE 115General, Organic, and Biological Chemistry 334
Semester 2  
CUL X9X Cooperative Education Elective 2: Culinary Arts  1402
Semester 3  
ACC 101Financial Accounting 223
CUL 210International Cuisine 063
CUL 290Culinary Capstone 063
ECO 105Principles of Microeconomics 303
MGT 105Human Resource Management 303
Third Year
Semester 1  
CHE 311Chemistry and Analysis of Food 1 334
CFS 311Food Product Development 1 223
CFS 320Food Formulation 223
MAT 131Statistics 1 223
Semester 2  
BIO 310Food Microbiology 233
CFS 340Colloquium on Current Food Topics 303
XXX XXX Arts/Humanities Elective 1  303
CHE 312Chemistry and Analysis of Food 2 334
Semester 3  
CFS 491Full-Time Cooperative Education 1: Culinary and Food Science 1402
Fourth Year
Semester 1  
CFS 412Food Product Development 2 324
CFS 420Food Safety and Quality 303
XXX XXX Arts/Humanities Elective 2  303
XXX XXX Social and Behavioral Sciences Elective  303
Semester 2  
COMM 110Public Speaking 303
CFS 430Food Processing 324
CFS 440Food Policy, Regulations and Compliance 303
CFS 490Culinary and Food Science Capstone 143
Semester 3  
CFS 492Full-Time Cooperative Education 2: Culinary and Food Science 1402
Total Credits:  79243122

Electives

First Year Experience Elective
FYE 100College Success Strategies: Overview1
FYE 105College Success Strategies: Overview and Application2
FYE 110College Success Strategies: Practice and Application3
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication3
Arts/Humanities Electives (select 2 courses)
ART 110Introduction to Art3
ART 111Art History: Ancient to Medieval Periods3
ART 112Art History: Renaissance to the Present3
COMM 130Introduction to Film Studies3
LIT 200Introduction to Literature3
LIT 210The Short Story3
LIT 220Poetry3
LIT 230Drama3
LIT 240The Novel3
LIT 251American Literature to 18653
LIT 252American Literature since 18653
LIT 255African American Literature3
LIT 261British Literature: Medieval Period to 18003
LIT 262British Literature: 1800 to Present3
LIT 265Shakespeare3
LIT 270Children's Literature3
LIT 280Science Fiction3
LIT 285Women Writers3
MUS 101Music History: Middle Ages to Late 19th Century3
MUS 102Music History: 20th Century3
MUS 105Music History: African-American Music3
MUS 110Jazz Appreciation3
MUS 115Rock and Pop Music3
MUS 120World Music3
PHI 105Introduction to Philosophy3
PHI 110Ethics3
REL 105World Religions3
THE 105Theater Appreciation3
THE 110History of Theater3
Social/Behavioral Science Elective (select 1 course)
ECO 110Principles of Macroeconomics3
GEO 105World Regional Geography: the Americas, Europe, and Australia3
GEO 110World Regional Geography: Asia, Africa, and the Middle East3
GEO 115Cultural Geography3
HST 101World History: First Civilizations to 15003
HST 102World History: 1500 to Present3
HST 111American History: Early Settlers to 18773
HST 112American History: 1877 to Present3
HST 121African American History: Origins to 18773
HST 122African American History: 1877 to Present3
HST 130History of Africa3
LBR 105Introduction to Labor and Employee Relations3
POL 101Introduction to American Government3
POL 102Introduction to Comparative Governments and Politics3
PSY 110Introduction to Psychology3
PSY 200Abnormal Psychology3
PSY 205Child Development3
PSY 210Adolescent Development3
PSY 215Adult Development3
PSY 220Social Psychology3
PSY 225Lifespan Development3
SOC 105Introduction to Sociology3
SOC 115Marriage and the Family3
SOC 130Sociology of Aging3
SOC 140Sociology of Gender3
Cooperative Education Elective (4 credit hours required)
CUL 191Part-Time Cooperative Education 1: Culinary Arts1
CUL 192Part-Time Cooperative Education 2: Culinary Arts1
CUL 193Part-Time Cooperative Education 3: Culinary Arts1
CUL 194Part-Time Cooperative Education 4: Culinary Arts1
CUL 291Full-Time Cooperative Education 1: Culinary Arts2
CUL 292Full-Time Cooperative Education 2: Culinary Arts2

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.

Culinary and Food Science Bachelor's Degree (CFS.BAS)

Graduates of the program are prepared to:

  • Use culinary arts, chemistry, microbiology, and other sciences to study the principles underlying the processing and deterioration of foods.
  • Apply food science knowledge to determine the best ways to process, package, preserve, store, and distribute food.
  • Apply technical communication skills related to food science.
  • Apply food safety practices in a food production kitchen and in a food manufacturing facility and evaluate effectiveness.
  • Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization.
  • Analyze food content to establish levels of vitamins, fat, sugar, and protein.
  • Conduct research on ways to make processed foods safe, palatable, and healthy.

CFS Courses

CFS 311 Food Product Development 1
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on integration of culinary skills, food science knowledge, and effective use of functional ingredients to create high-quality and innovative food products. Topics include: general practices for food formulation, equipment use, and documentation.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent
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Instructor Consent Required

CFS 320 Food Formulation
3 Credits. 2 Lecture Hours. 2 Lab Hours.

A course on food formulation practices including analysis of ingredient functionality and the role of current food products in the delivery of a new value proposition. Topics include: product attributes and appeal, and nutrition and safety.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent
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Instructor Consent Required

CFS 340 Colloquium on Current Food Topics
3 Credits. 3 Lecture Hours. 0 Lab Hour.

Subject-matter experts from the food industry present information on current industry concerns from varied specialized areas, such as beverages, dairy, cultured foods, flavors, preservation, and baking science.
Prerequisites: CFS 320, and instructor consent
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Instructor Consent Required

CFS 412 Food Product Development 2
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A continuation of CFS 311, covering business and scientific aspects of new food product development from ideation to commercialization. Topics include: consumer research, trend analysis, competitive product analysis, and integration of market research and sensory analysis in product development.
Prerequisites: CFS 311 (minimum grade C), and instructor consent
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Instructor Consent Required

CFS 420 Food Safety and Quality
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on food production practices that assure quality and safety. Topics include: sanitation practices; control of pathogenic and spoilage microorganisms in food; and prevention, control, and mitigation of threats to the quality and safety of the food system.
Prerequisites: BIO 310 (minimum of C), and instructor consent
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Instructor Consent Required

CFS 430 Food Processing
4 Credits. 3 Lecture Hours. 2 Lab Hours.

A course on food production systems, including principles of scale-up and large-scale production systems, and packaging technologies.
Prerequisites: CFS 412 and CFS 420 and instructor consent
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Instructor Consent Required

CFS 440 Food Policy, Regulations and Compliance
3 Credits. 3 Lecture Hours. 0 Lab Hour.

A course on regulatory policies that affect food production. Topics include: the Code of Federal Regulations, regulatory agencies and their responsibilities, food labeling guidelines for dietary and health-related claims such as organic and natural, and permissible use of functional and enrichment additives.
Prerequisites: CFS 412 (minimum grade C), and instructor consent
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Instructor Consent Required

CFS 490 Culinary and Food Science Capstone
3 Credits. 1 Lecture Hour. 4 Lab Hours.

Students synthesize and apply knowledge and proficiency gained throughout the baccalaureate degree program to complete a project that demonstrates skills in problem-solving, communication, and project management, as well as professional competence.
Prerequisites: CFS 412 and CFS 420 (minimum grade C for both), and instructor consent
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Instructor Consent Required

CFS 491 Full-Time Cooperative Education 1: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking a bachelor's degree participate in their first full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 311 and CFS 320 and co-op coordinator consent
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Instructor Consent Required

CFS 492 Full-Time Cooperative Education 2: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking a bachelor's degree participate in their second full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 491 and co-op coordinator consent
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Instructor Consent Required

CUL Courses

CUL 100 Culinary Demonstration
2 Credits. 2 Lecture Hours. 0 Lab Hour.

A course that uses culinary demonstrations and problem solving to prepare students for activities in CUL 101.
Prerequisites: MAT 093 or appropriate placement
Corequisites: CUL 101
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Instructor Consent Required

CUL 101 Culinary 1
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on fundamental culinary skills. Topics include: kitchen orientation, knife skills, cooking methods, and preparation of stocks, sauces, and soups.
Prerequisites: MAT 093 (minimum grade C) or appropriate placement
Corequisites: CUL 100
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Instructor Consent Required

CUL 102 Culinary 2
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A continuation of CUL 101. Topics include: advanced cooking methods; meat, fish, and poultry cookery; and platter presentation.
Prerequisites: CUL 100 and CUL 101 and CUL 115 (minimum grade C for all)
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Instructor Consent Required

CUL 105 Culinary Baking
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on concepts and techniques of baking and pastries. Topics include: product identification, use of baking equipment, production of flour confectionery items, and preparation of desserts.
Prerequisites: CUL 100 and CUL 101 (minimum grade C for both)
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Instructor Consent Required

CUL 110 Culinary Nutrition
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on concepts and techniques for combining nutrition science with the art of preparing food that is wholesome and nutritionally balanced. Topics include: practical applications of nutrition theory, modifying recipes, and developing menus.
Prerequisites: CUL 102 (minimum grade C)
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Instructor Consent Required

CUL 115 Food Service Sanitation
1 Credit. 1 Lecture Hour. 0 Lab Hour.

A course on sanitation and safety in the food service industry. Students complete the ServSafe certification exam as part of this course.
Prerequisites: ENG 085 or appropriate placement
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CUL 150 Culinary Management ATS: Advanced Stand
30 Credits. 30 Lecture Hours. 0 Lab Hour.

Students complete industry training specific to culinary education, such as Cincinnati Cooks.
Prerequisites: Program Chair consent
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Instructor Consent Required

CUL 191 Part-Time Cooperative Education 1: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their first part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BUS 190 (minimum grade C) and co-op coordinator consent
View Sections

Instructor Consent Required

CUL 192 Part-Time Cooperative Education 2: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their second part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 191
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CUL 193 Part-Time Cooperative Education 3: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their third part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 192
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CUL 194 Part-Time Cooperative Education 4: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fourth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 193
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CUL 195 Part-Time Cooperative Education 5: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their fifth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 194
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CUL 196 Part-Time Cooperative Education 6: Culinary Arts
1 Credit. 1 Lecture Hour. 20 Lab Hours.

Students seeking an associate's degree participate in their sixth part-time field learning experience related to their degree. Students are expected to register for academic courses during the same semester. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: None
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CUL 200 Garde Manger
4 Credits. 0 Lecture Hour. 8 Lab Hours.

A course on concepts and techniques for contemporary practice of garde manger. Topics include: basic meat fabrication, knowledge of the cold kitchen, and platter and buffet presentation.
Prerequisites: CUL 102 and CUL 105 (minimum grade C for both)
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Instructor Consent Required

CUL 205 Culinary Production
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on concepts of food service production and service techniques. Topics include: buffet, banquet, and a la carte production.
Prerequisites: CUL 102 (minimum grade C) and BUS 190
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Instructor Consent Required

CUL 210 International Cuisine
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A study of world cuisines. Topics include: regional products, cultural influences on food, differentiated cooking techniques, and international menus.
Prerequisites: CUL 200 (minimum grade C)
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Instructor Consent Required

CUL 290 Culinary Capstone
3 Credits. 0 Lecture Hour. 6 Lab Hours.

Students complete project work while applying knowledge and skills from culinary, nutrition, costing, and management areas.
Prerequisites: CUL 110 and CUL 200 and CUL 205 (minimum grade C for all)
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CUL 291 Full-Time Cooperative Education 1: Culinary Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their first full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: BUS 190 (minimum grade C) and co-op coordinator consent
View Sections

Instructor Consent Required

CUL 292 Full-Time Cooperative Education 2: Culinary Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their second full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 291
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CUL 293 Full-Time Cooperative Education 3: Culinary Arts
2 Credits. 1 Lecture Hour. 40 Lab Hours.

Students seeking an associate's degree participate in their third full-time field learning experience related to their degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CUL 292
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Faculty

Program Chair / Advisor

Sien (Grace) Yek, MS, CCC
grace.yek@cincinnatistate.edu

Co-op Coordinator

Scott Holubetz, MBA, AAB, AOS
scott.holubetz@cincinnatistate.edu

Advisor

Beth McIlVain, MS
beth.mcilvain@cincinnatistate.edu