Culinary Arts (CUL & CAC)

This is an archived copy of the 2020-2021 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 of the Culinary Arts program earn an Associate of Applied Business degree.

Graduates may choose to continue in Cincinnati State's Bachelor of Applied Science in Culinary and Food Science.

Students who wish to transfer credit to Cincinnati State for culinary 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 culinary coursework.

The Culinary Arts degree program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Website: http://www.acfchefs.org.

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 Arts Certificate (CAC)

The Culinary Arts Certificate is designed for the serious hobbyist rather than the industry professional-in-training. Courses focus on food service sanitation and basic cooking skills.

Certificate courses also apply to the Culinary Arts associate's 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.

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

Culinary Arts (CUL)

Semester 1LecLabCredits
CUL 100Culinary Demonstration ( T) 202
CUL 101Culinary 1 ( T) 063
ENG 101English Composition 1 ( G) 303
IM 111Computer Applications ( B) 233
FYE 1XX First Year Experience Elective (B)  101
CUL 115Food Service Sanitation ( 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 X9X Cooperative Education Elective 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 or Natural Science Elective (G)  303
Semester 5  
CUL X9X Cooperative Education Elective 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 Reasoning3
MAT 111Business Mathematics3
MAT 131Statistics 13
MAT 151College Algebra4
Arts/Humanities Elective or Natural Science Elective (select 1 course)
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
CHE 115General, Organic, and Biological Chemistry4
Cooperative Education Electives (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.

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum. 

G = General Education course in this curriculum

B = Basic Skills course in this curriculum

T = Technical course in this curriculum

Culinary Arts Certificate (CAC)

Semester 1LecLabCredits
CUL 100Culinary Demonstration 202
CUL 101Culinary 1 063
CUL 102Culinary 2 063
CUL 115Food 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

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 Arts (CUL)

  • Demonstrate acceptable procedures when preparing potentially hazardous foods.
  • Demonstrate good personal hygiene and health habits.
  • Demonstrate safe and competent knife skills and tool and equipment operation.
  • Use a standardized recipe.
  • Prepare a variety of non-grand and classical sauces.
  • Perform basic fabrication tasks with meat, poultry, and seafood.
  • Calculate food costs and percentages.
  • Evaluate the relationship of beverages to food.
  • Demonstrate the ability to earn gainful employment working in the culinary industry.

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

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

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)

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)

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)

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

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: BUS 190 (minimum grade C) 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 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)

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

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)

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)

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

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

Faculty

Interim Program Chair

Chef Mary (Betsy) Lasorella, CEPC
mary.lasorella@cincinnatistate.edu

Co-op Coordinator

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

Advisors

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

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

Beth McIlVain, MS
beth.mcilvain@cincinnatistate.edu