Culinary and Food Science Bachelor's Degree (CFS.BAS)
Culinary and Food Science Bachelor's Degree (CFS.BAS)
The Bachelor of Applied Science degree in Culinary and Food Science prepares students to join the food industry as entry-level food scientists and technologists, or to enter related occupational areas including product research and development, quality control and food safety, regulatory compliance, food production supervision, and specialty ingredient sales.
During the first two years of the bachelor's program students focus on fundamentals of culinary arts. Students develop their skills in the Midwest Culinary Institute’s state-of-the-art culinary and baking laboratories, under the supervision of faculty members with professional expertise.
In the third and fourth years students expand their culinary and food science skills. Upper-level coursework includes food ingredient functionality, food product design and development, sensory evaluation and testing, food microbiology, and other preparation for professional careers.
Students participate in experiential learning through cooperative education in each year of the bachelor's degree program.
Students who wish to transfer credit to Cincinnati State for previous 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 coursework.
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 and Food Science (CFS)
| First Year | ||||
|---|---|---|---|---|
| Semester 1 | Lec | Lab | Credits | |
| FYE XXX First Year Experience | 1 | 0 | 1 | |
| CUL 100 | Culinary Demonstration | 2 | 0 | 2 |
| CUL 101 | Culinary 1 | 0 | 6 | 3 |
| CUL 115 | Food Service Sanitation | 1 | 0 | 1 |
| ENG 101 | English Composition 1 | 3 | 0 | 3 |
| IM 111 | Computer Applications | 2 | 3 | 3 |
| Semester 2 | ||||
| BUS 190 | Professional Practices | 1 | 0 | 1 |
| CUL 102 | Culinary 2 | 0 | 6 | 3 |
| CUL 105 | Culinary Baking | 0 | 6 | 3 |
| ENG 10X English Composition Elective | 3 | 0 | 3 | |
| LAW 101 | Business Law | 3 | 0 | 3 |
| MAT 151 | College Algebra | 3 | 2 | 4 |
| Semester 3 | ||||
| CUL X9X Cooperative Education Elective 1: Culinary Arts | 1 | 40 | 2 | |
| Second Year | ||||
| Semester 1 | ||||
| CUL 110 | Culinary Nutrition | 0 | 6 | 3 |
| CUL 200 | Garde Manger | 0 | 8 | 4 |
| CUL 205 | Culinary Production | 0 | 6 | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 | 0 | 3 |
| CHE 115 | General, Organic, and Biological Chemistry | 3 | 3 | 4 |
| Semester 2 | ||||
| CUL X9X Cooperative Education Elective 2: Culinary Arts | 1 | 40 | 2 | |
| Semester 3 | ||||
| ACC 101 | Financial Accounting | 2 | 2 | 3 |
| CUL 210 | International Cuisine | 0 | 6 | 3 |
| CUL 290 | Culinary Capstone | 0 | 6 | 3 |
| ECO 105 | Principles of Microeconomics | 3 | 0 | 3 |
| MGT 105 | Human Resource Management | 3 | 0 | 3 |
| Third Year | ||||
| Semester 1 | ||||
| CHE 311 | Chemistry and Analysis of Food 1 | 3 | 3 | 4 |
| CFS 311 | Food Product Development 1 | 2 | 2 | 3 |
| CFS 320 | Food Formulation | 2 | 2 | 3 |
| MAT 131 | Statistics 1 | 2 | 2 | 3 |
| Semester 2 | ||||
| BIO 310 | Food Microbiology | 2 | 3 | 3 |
| CFS 340 | Colloquium on Current Food Topics | 3 | 0 | 3 |
| XXX XXX Arts/Humanities Elective 1 | 3 | 0 | 3 | |
| CHE 312 | Chemistry and Analysis of Food 2 | 3 | 3 | 4 |
| Semester 3 | ||||
| CFS 491 | Full-Time Cooperative Education 1: Culinary and Food Science | 1 | 40 | 2 |
| Fourth Year | ||||
| Semester 1 | ||||
| CFS 412 | Food Product Development 2 | 3 | 2 | 4 |
| CFS 420 | Food Safety and Quality | 3 | 0 | 3 |
| XXX XXX Arts/Humanities Elective 2 | 3 | 0 | 3 | |
| XXX XXX Social and Behavioral Sciences Elective | 3 | 0 | 3 | |
| Semester 2 | ||||
| COMM 110 | Public Speaking | 3 | 0 | 3 |
| CFS 430 | Food Processing | 3 | 2 | 4 |
| CFS 440 | Food Policy, Regulations and Compliance | 3 | 0 | 3 |
| CFS 490 | Culinary and Food Science Capstone | 1 | 4 | 3 |
| Semester 3 | ||||
| CFS 492 | Full-Time Cooperative Education 2: Culinary and Food Science | 1 | 40 | 2 |
| Total Credits: | 79 | 243 | 122 | |
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 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Arts/Humanities Electives (select 2 courses) | ||
| ART 110 | Introduction to Art | 3 |
| ART 111 | Art History: Ancient to Medieval Periods | 3 |
| ART 112 | Art History: Renaissance to the Present | 3 |
| COMM 130 | Introduction to Film Studies | 3 |
| LIT 200 | Introduction to Literature | 3 |
| LIT 210 | The Short Story | 3 |
| LIT 220 | Poetry | 3 |
| LIT 230 | Drama | 3 |
| LIT 240 | The Novel | 3 |
| LIT 251 | American Literature to 1865 | 3 |
| LIT 252 | American Literature since 1865 | 3 |
| LIT 255 | African American Literature | 3 |
| LIT 261 | British Literature: Medieval Period to 1800 | 3 |
| LIT 262 | British Literature: 1800 to Present | 3 |
| LIT 265 | Shakespeare | 3 |
| LIT 270 | Children's Literature | 3 |
| LIT 280 | Science Fiction | 3 |
| LIT 285 | Women Writers | 3 |
| MUS 101 | Music History: Middle Ages to Late 19th Century | 3 |
| MUS 102 | Music History: 20th Century | 3 |
| MUS 105 | Music History: African-American Music | 3 |
| MUS 110 | Jazz Appreciation | 3 |
| MUS 115 | Rock and Pop Music | 3 |
| MUS 120 | World Music | 3 |
| PHI 105 | Introduction to Philosophy | 3 |
| PHI 110 | Ethics | 3 |
| REL 105 | World Religions | 3 |
| THE 105 | Theater Appreciation | 3 |
| THE 110 | History of Theater | 3 |
| Social/Behavioral Science Elective (select 1 course) | ||
| ECO 110 | Principles of Macroeconomics | 3 |
| GEO 105 | World Regional Geography: the Americas, Europe, and Australia | 3 |
| GEO 110 | World Regional Geography: Asia, Africa, and the Middle East | 3 |
| GEO 115 | Cultural Geography | 3 |
| HST 101 | World History: First Civilizations to 1500 | 3 |
| HST 102 | World History: 1500 to Present | 3 |
| HST 111 | American History: Early Settlers to 1877 | 3 |
| HST 112 | American History: 1877 to Present | 3 |
| HST 121 | African American History: Origins to 1877 | 3 |
| HST 122 | African American History: 1877 to Present | 3 |
| HST 130 | History of Africa | 3 |
| LBR 105 | Introduction to Labor and Employee Relations | 3 |
| POL 101 | Introduction to American Government | 3 |
| POL 102 | Introduction to Comparative Governments and Politics | 3 |
| PSY 110 | Introduction to Psychology | 3 |
| PSY 200 | Abnormal Psychology | 3 |
| PSY 205 | Child Development | 3 |
| PSY 210 | Adolescent Development | 3 |
| PSY 215 | Adult Development | 3 |
| PSY 220 | Social Psychology | 3 |
| PSY 225 | Lifespan Development | 3 |
| SOC 105 | Introduction to Sociology | 3 |
| SOC 115 | Marriage and the Family | 3 |
| SOC 130 | Sociology of Aging | 3 |
| SOC 140 | Sociology of Gender | 3 |
| Cooperative Education Elective (4 credit hours required) | ||
| CUL 191 | Part-Time Cooperative Education 1: Culinary Arts | 1 |
| CUL 192 | Part-Time Cooperative Education 2: Culinary Arts | 1 |
| CUL 193 | Part-Time Cooperative Education 3: Culinary Arts | 1 |
| CUL 194 | Part-Time Cooperative Education 4: Culinary Arts | 1 |
| CUL 291 | Full-Time Cooperative Education 1: Culinary Arts | 2 |
| CUL 292 | Full-Time Cooperative Education 2: Culinary Arts | 2 |
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 and Food Science Bachelor's Degree (CFS.BAS)
Graduates of the program are prepared to:
- Use culinary arts, chemistry, microbiology, and other sciences to study the principles underlying the processing and deterioration of foods.
- Apply food science knowledge to determine the best ways to process, package, preserve, store, and distribute food.
- Apply technical communication skills related to food science.
- Apply food safety practices in a food production kitchen and in a food manufacturing facility and evaluate effectiveness.
- Create food products that meet the needs of the consumer and describe the product development process from ideation through commercialization.
- Analyze food content to establish levels of vitamins, fat, sugar, and protein.
- Conduct research on ways to make processed foods safe, palatable, and healthy.
CFS Courses
CFS 311 Food Product Development 1
3 Credits. 2 Lecture Hours. 2 Lab Hours.
A course on integration of culinary skills, food science knowledge, and effective use of functional ingredients to create high-quality and innovative food products. Topics include: general practices for food formulation, equipment use, and documentation.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent
Instructor Consent Required
CFS 320 Food Formulation
3 Credits. 2 Lecture Hours. 2 Lab Hours.
A course on food formulation practices including analysis of ingredient functionality and the role of current food products in the delivery of a new value proposition. Topics include: product attributes and appeal, and nutrition and safety.
Prerequisites: CHE 115 (minimum grade C) and CUL 290 and MAT 151, and instructor consent
Instructor Consent Required
CFS 340 Colloquium on Current Food Topics
3 Credits. 3 Lecture Hours. 0 Lab Hour.
Subject-matter experts from the food industry present information on current industry concerns from varied specialized areas, such as beverages, dairy, cultured foods, flavors, preservation, and baking science.
Prerequisites: CFS 320, and instructor consent
Instructor Consent Required
CFS 412 Food Product Development 2
4 Credits. 3 Lecture Hours. 2 Lab Hours.
A continuation of CFS 311, covering business and scientific aspects of new food product development from ideation to commercialization. Topics include: consumer research, trend analysis, competitive product analysis, and integration of market research and sensory analysis in product development.
Prerequisites: CFS 311 (minimum grade C), and instructor consent
Instructor Consent Required
CFS 420 Food Safety and Quality
3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on food production practices that assure quality and safety. Topics include: sanitation practices; control of pathogenic and spoilage microorganisms in food; and prevention, control, and mitigation of threats to the quality and safety of the food system.
Prerequisites: BIO 310 (minimum of C), and instructor consent
Instructor Consent Required
CFS 430 Food Processing
4 Credits. 3 Lecture Hours. 2 Lab Hours.
A course on food production systems, including principles of scale-up and large-scale production systems, and packaging technologies.
Prerequisites: CFS 412 and CFS 420 and instructor consent
Instructor Consent Required
CFS 440 Food Policy, Regulations and Compliance
3 Credits. 3 Lecture Hours. 0 Lab Hour.
A course on regulatory policies that affect food production. Topics include: the Code of Federal Regulations, regulatory agencies and their responsibilities, food labeling guidelines for dietary and health-related claims such as organic and natural, and permissible use of functional and enrichment additives.
Prerequisites: CFS 412 (minimum grade C), and instructor consent
Instructor Consent Required
CFS 490 Culinary and Food Science Capstone
3 Credits. 1 Lecture Hour. 4 Lab Hours.
Students synthesize and apply knowledge and proficiency gained throughout the baccalaureate degree program to complete a project that demonstrates skills in problem-solving, communication, and project management, as well as professional competence.
Prerequisites: CFS 412 and CFS 420 (minimum grade C for both), and instructor consent
Instructor Consent Required
CFS 491 Full-Time Cooperative Education 1: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.
Students seeking a bachelor's degree participate in their first full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 311 and CFS 320 and co-op coordinator consent
Instructor Consent Required
CFS 492 Full-Time Cooperative Education 2: Culinary and Food Science
2 Credits. 1 Lecture Hour. 40 Lab Hours.
Students seeking a bachelor's degree participate in their second full-time field learning experience related to their Culinary and Food Science degree. Students must follow cooperative education policies and procedures to earn credit. Grades issued are Satisfactory or Unsatisfactory.
Prerequisites: CFS 491 and co-op coordinator consent
Instructor Consent Required
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
Program Chair / Advisor
Sien (Grace) Yek, MS, CCC
grace.yek@cincinnatistate.edu
Co-op Coordinator
Scott Holubetz, MBA, AAB, AOS
scott.holubetz@cincinnatistate.edu
Advisor
Beth McIlVain, MS
beth.mcilvain@cincinnatistate.edu