Culinary Arts (CUL)

This is an archived copy of the 2015-16 catalog. To access the most recent version of the catalog, please visit http://catalog.cincinnatistate.edu.

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. 

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 1LecLabCredits
CUL 100Culinary Demonstration 202
HRM 100Hospitality Careers 101
IM 111Computer Applications 1 233
XXX XXX Arts/Humanities Elective    3
CUL 101Culinary 1 063
HRM 105Food Service Sanitation 101
ENG 101English Composition 1 303
Semester 2  
HRM 110Food and Beverage Cost Control 303
LAW 101Business Law 303
ENG 10X English Composition Elective    3
BUS 190Professional Practices 202
CUL 102Culinary 2 063
CUL 105Culinary Baking 063
Semester 3  
CUL 291Full-Time Cooperative Education 1: Culinary Arts 1402
Semester 4  
CUL 110Culinary Nutrition 063
HRM 125Beverage Management 122
COMM 1XX Communication Elective    3
CUL 200Garde Manger 084
CUL 205Culinary Production 063
ACC 101Financial Accounting 223
Semester 5  
CUL 292Full-Time Cooperative Education 2: Culinary Arts 1402
Semester 6  
CUL 210International Cuisine 063
CUL 290Culinary Capstone 063
MKT 105Marketing and Customer Relations 303
ECO 105Principles of Microeconomics 303
MGT 105Human Resource Management 303
Total Credits:  3113770

Electives

Arts/Humanities Elective
Any Transfer Module course from ART, COMM (except course taken as COMM Elective), LIT, MUS, PHI, REL, THE3
English Composition Elective
ENG 102English Composition 2: Contemporary Issues3
ENG 103English Composition 2: Topics in Literature3
ENG 104English Composition 2: Technical Communication3
ENG 105English Composition 2: Business Communication3
Communication Elective
COMM 105Interpersonal Communication3
COMM 110Public Speaking3

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 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, CUL 101, and HRM 105

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 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

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 110. 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 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

Faculty

Program Chair

Jeff Sheldon

Co-op Coordinator

Scott Holubetz

Advisor

Jeff Sheldon