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 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 291 | Full-Time Cooperative Education 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 292 | Full-Time Cooperative Education 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 for the Sciences | 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 | |
Culinary Arts Certificate (CAC)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| CUL 100 | Culinary Demonstration | 2 | 0 | 2 |
| CUL 101 | Culinary 1 | 0 | 6 | 3 |
| CUL 102 | Culinary 2 | 0 | 6 | 3 |
| HRM 105 | Food Service Sanitation | 1 | 0 | 1 |
| XXX XXX Culinary Elective | 3 | |||
| Total Credits: | 3 | 12 | 12 | |
Electives
| Culinary Elective | ||
| CUL 105 | Culinary Baking | 3 |
| CUL 110 | Culinary Nutrition | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 |
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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