Culinary Arts (CUL)

Culinary Arts (CUL)

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.

Culinary Arts Certificate (CAC)

The Culinary Arts Certificate is designed for the serious hobbyist rather than the industry professional-in-training. This program covers food service sanitation and basic cooking courses. Credits earned may be transferred into the Culinary Arts degree program. Students in the certificate program are not eligible for financial aid or Kentucky reciprocity.

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

Culinary Arts (CUL)

Semester 1LecLabCredits
CUL 100Culinary Demonstration ( T) 202
CUL 101Culinary 1 ( T) 063
ENG 101English Composition 1 ( G) 303
HRM 105Food Service Sanitation ( B) 101
IM 111Computer Applications 1 ( B) 233
FYE 1XX First Year Experience Elective (B)  101
Semester 2  
BUS 190Professional Practices ( B) 101
CUL 102Culinary 2 ( T) 063
CUL 105Culinary Baking ( T) 063
LAW 101Business Law ( B) 303
ENG 10X English Composition Elective (G)  303
MAT 1XX Mathematics Elective (G)  303
Semester 3  
CUL 291Full-Time Cooperative Education 1: Culinary Arts ( T) 1402
Semester 4  
CUL 110Culinary Nutrition ( T) 063
CUL 200Garde Manger ( T) 084
CUL 205Culinary Production ( T) 063
HRM 110Food and Beverage Cost Control ( B) 303
XXX XXX Arts/Humanities Elective (G)  303
Semester 5  
CUL 292Full-Time Cooperative Education 2: Culinary Arts ( T) 1402
Semester 6  
ACC 101Financial Accounting ( B) 223
CUL 210International Cuisine ( T) 063
CUL 290Culinary Capstone ( T) 063
ECO 105Principles of Microeconomics ( G) 303
MGT 105Human Resource Management ( B) 303
Total Credits:  3513564

Electives

First Year Experience Elective
FYE 100College Survival Skills1
FYE 105College Success Strategies2
FYE 110Community College Experience3
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 103English Composition 2: Writing about Literature3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication3
Mathematics Elective
MAT 105Quantitative Reasoning for the Sciences3
MAT 111Business Mathematics3
MAT 120Technical Mathematics3
Arts/Humanities Elective
Any Transfer Module course from ART, LIT, MUS, PHI, REL, THE, or COMM 1303

Culinary Arts Certificate (CAC)

Semester 1LecLabCredits
CUL 100Culinary Demonstration 202
CUL 101Culinary 1 063
CUL 102Culinary 2 063
HRM 105Food Service Sanitation 101
XXX XXX Culinary Elective    3
Total Credits:  31212

Electives

Culinary Elective
CUL 105Culinary Baking3
CUL 110Culinary Nutrition3
HRM 110Food and Beverage Cost Control3

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: AFM 092 or appropriate placement test score
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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: AFM 092 or appropriate placement test score
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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, CUL 101, and HRM 105
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CUL 105 Culinary Baking
3 Credits. 0 Lecture Hour. 6 Lab Hours.

A study of baking and pastries. Topics include: product identification, use of baking equipment, production of flour confectionery items, and preparation of desserts.
Prerequisites: CUL 100, CUL 101
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Instructor Consent Required

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

A course on combining nutrition science with the art of preparing food that is wholesome and nutritionally balanced. Topics include: practical application of nutrition theory, recipe modification, and menu development.
Prerequisites: CUL 102
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Instructor Consent Required

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: HRM 100 and co op coordinator consent
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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 198 First Year Special Topics in Culinary Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Culinary Arts, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
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CUL 199 First Year Independent Project in Culinary Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Culinary Arts that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Culinary Arts faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
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CUL 200 Garde Manger
4 Credits. 0 Lecture Hour. 8 Lab Hours.

A study of the contemporary practice of garde manger. Topics include: basic meat fabrication, concepts of the cold kitchen, and platter and buffet presentation.
Prerequisites: CUL 102, CUL 105
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Instructor Consent Required

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

A study of food service production and service techniques. Topics include: buffet, banquet, and a la carte production.
Prerequisites: CUL 102, 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
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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. CUL 200, CUL 205
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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: HRM 100 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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CUL 298 Second Year Special Topics in Culinary Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Culinary Arts, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
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CUL 299 Second Year Independent Project in Culinary Arts
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Culinary Arts that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Culinary Arts faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
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PCC Courses

PCC 198 First Year Special Topics in Personal Chef
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Personal Chef, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
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PCC 199 First Year Independent Project in Personal Chef
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Personal Chef that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Personal Chef faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
View Sections

PCC 298 Second Year Special Topics in Personal Chef
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A course on selected topics related to Personal Chef, which gives students opportunities to study information not currently covered in other courses. Grades issued are A, B, C, D, or F.
Prerequisites: Vary by section
View Sections

PCC 299 Second Year Independent Project in Personal Chef
1-9 Credits. 0 Lecture Hour. 0 Lab Hour.

A project related to Personal Chef that is completed by one or more students to meet specific educational goals. Projects must have prior approval and supervision by Personal Chef faculty. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: Vary by section
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Faculty

Program Chair

Jeffrey Sheldon, CCE
jeffrey.sheldon@cincinnatistate.edu

Advisors

Chef Daniel Bungenstock, CCE, CCA
daniel.bungenstock@cincinnatistate.edu

Chef Margaret (Meg) Galvin, CEC, WMCS
margaret.galvin@cincinnatistate.edu

Chef Alan Neace, CEC, AAC
alan.neace@cincinnatistate.edu

Co-op Coordinator

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