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 ineligible for financial aid and Kentucky reciprocity.
Personal Chef Certificate (PCC)
The Personal Chef Certificate program helps students develop skills in nutrition and healthy cooking techniques along with small business management training. Program graduates are qualified to operate an individual business as chef entrepreneurs for a variety of clients, including those unable to prepare meals for themselves in their homes due to physical problems, those in need of special diets because of health concerns, or even those who want to purchase personal chef services as a gift for anniversaries, birthdays, or holidays such as Sweetest Day and Valentine’s Day.
Culinary Arts (CUL)
All degree-seeking students must complete a First Year Experience (FYE) course as part of the first 12 credit hours taken at Cincinnati State.
| Semester 1 | Credits | |
|---|---|---|
| CUL 100 | Culinary Demonstration | 2 |
| HRM 100 | Hospitality Careers | 2 |
| CUL 101 | Culinary 1 | 3 |
| ENG 101 | English Composition | 3 |
| HRM 105 | Food Service Sanitation | 1 |
| IM 111 | Computer Applications 1 | 3 |
| XXX XXX Arts/Humanities Elective | 3 | |
| Semester 2 | ||
| LAW 101 | Business Law | 3 |
| CUL 102 | Culinary 2 | 3 |
| CUL 105 | Culinary Baking | 3 |
| ENG 10X English Composition Elective | 3 | |
| HRM 110 | Food and Beverage Cost Control | 3 |
| Semester 3 | ||
| CUL 291 | Full-Time Cooperative Education 1: Culinary Arts | 2 |
| Semester 4 | ||
| ACC 101 | Financial Accounting | 3 |
| CUL 110 | Culinary Nutrition | 3 |
| HRM 125 | Beverage Management | 3 |
| COMM 1XX Communication Elective | 3 | |
| CUL 200 | Garde Manger | 4 |
| CUL 205 | Culinary Production | 3 |
| Semester 5 | ||
| CUL 292 | Full-Time Cooperative Education 2: Culinary Arts | 2 |
| Semester 6 | ||
| MKT 105 | Marketing and Customer Relations | 3 |
| ECO 105 | Principles of Microeconomics | 3 |
| MGT 105 | Human Resource Management | 3 |
| CUL 210 | International Cuisine | 3 |
| CUL 290 | Culinary Capstone | 3 |
| BUS 290 | Business Competencies | 1 |
| Total Credits: | 71 | |
Electives
| Arts/Humanities Elective | ||
| Any Transfer Module course from ART, COMM, LIT, MUS, PHI, REL, THE | ||
| English Composition Elective | ||
| ENG 102 | Composition and Argument | 3 |
| ENG 103 | Composition and Literature | 3 |
| ENG 105 | Composition and Business Communication | 3 |
| Communication Elective | ||
| COMM 105 | Interpersonal Communication | 3 |
| COMM 110 | Public Speaking | 3 |
Culinary Arts Certificate (CAC)
| Semester 1 | Credits | |
|---|---|---|
| CUL 100 | Culinary Demonstration | 2 |
| CUL 101 | Culinary 1 | 3 |
| CUL 102 | Culinary 2 | 3 |
| HRM 105 | Food Service Sanitation | 1 |
| XXX XXX Culinary Elective | 3 | |
| Total Credits: | 12 | |
Electives
| Culinary Elective | ||
| CUL 105 | Culinary Baking | 3 |
| HRM 100 | Hospitality Careers | 2 |
| HRM 110 | Food and Beverage Cost Control | 3 |
Personal Chef Certificate (PCC)
| Semester 1 | Credits | |
|---|---|---|
| CUL 100 | Culinary Demonstration | 2 |
| CUL 101 | Culinary 1 | 3 |
| PCC 101 | Personal Chef Principles and Menu Planning 1 | 3 |
| HRM 105 | Food Service Sanitation | 1 |
| DT 120 | NUTRITION FOR A HEALTHY LIFESTYLE | 3 |
| Semester 2 | ||
| CUL 102 | Culinary 2 | 3 |
| PCC 105 | Personal Chef Meal Management for Special Diets | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 |
| DT 125 | Nutrition Through the Lifecycle | 3 |
| Semester 3 | ||
| PCC 102 | Personal Chef Practices and Menu Planning 2 | 3 |
| CUL 105 | Culinary Baking | 3 |
| MGT 120 | Entrepreneurship | 3 |
| Total Credits: | 33 | |
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 095 or appropriate placement test score
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 095 or appropriate placement test score
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 200, CUL 205
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
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
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
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
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
PCC Courses
PCC 101 Personal Chef Principles and Menu Planning 1
3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on foundation concepts and techniques for working as personal or private chef. Topics include: operating a chef service, meal and menu planning, and recipe development and deconstruction.
Prerequisites: AFL 085 and AFM 090 or appropriate placement test scores, and 20 wpm keyboarding speed or higher
PCC 102 Personal Chef Practices and Menu Planning 2
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A continuation of PCC 101. Topics include: developing dishes, and creating meal and menu plans that meet client requirements.
Prerequisites: PCC 101, CUL 102, HRM 105 (minimum grade C for all)
PCC 105 Personal Chef Meal Management for Special Diets
3 Credits. 0 Lecture Hour. 6 Lab Hours.
A course on creating a suitable meal structure for clients with special dietary needs in response to health concerns.
Prerequisites: PCC 101
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
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
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
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