Culinary Arts (CUL & CAC)
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 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 |
| IM 111 | Computer Applications ( B) | 2 | 3 | 3 |
| FYE 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| CUL 115 | Food Service Sanitation ( 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 X9X Cooperative Education Elective 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 X9X Cooperative Education Elective 2: Culinary Arts (T) | 1 | 40 | 2 | |
| Semester 6 | ||||
| ACC 101 | Financial Accounting ( B) | 3 | 0 | 3 |
| CUL 210 | International Cuisine ( T) | 0 | 6 | 3 |
| CUL 290 | Culinary Capstone ( T) | 0 | 6 | 3 |
| MGT 101 | Principles of Management ( B) | 3 | 0 | 3 |
| XXX XXX Social Science or Natural Science Elective (G) | 0 | 3 | 3 | |
| Total Credits: | 33 | 136 | 64 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 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 | 3 |
| MAT 111 | Business Mathematics | 3 |
| MAT 131 | Statistics 1 | 3 |
| MAT 151 | College Algebra | 4 |
| Arts/Humanities Elective (select 1 course) | ||
| 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 |
| FRN 101 | Elementary French 1 | 4 |
| SPN 101 | Elementary Spanish 1 | 4 |
| Social Science or Natural Science Elective (Select 1 course) | ||
| CHE 115 | General, Organic, and Biological Chemistry | 4 |
| ECO 105 | Principles of Microeconomics | 3 |
| 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 |
| 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 Electives (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.
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 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 |
| CUL 115 | Food Service Sanitation | 1 | 0 | 1 |
| XXX XXX Culinary Elective | 3 | 0 | 3 | |
| Total Credits: | 6 | 12 | 12 | |
Electives
| Culinary Elective | ||
| CUL 105 | Culinary Baking | 3 |
| CUL 110 | Culinary Nutrition | 3 |
| HRM 110 | Food and Beverage Cost Control | 3 |
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. Grades issued are Satisfactory or Unsatisfactory.
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, which includes the National Restaurant Association Education Foundation's ServSafe Manager Certification in Food Protection Exam. Students must pass the exam with a minimum score of 75%. Successful completion earns the designations of ServSafe Food Protection Manager and Ohio Department of Health Manager Certification in Food Protection.
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
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
Necole McGivens, MHRM
necole.mcgivens@cincinnatistate.edu