Overview
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.
Related Programs
Culinary Arts (CUL)Contacts
Program Chair
Co-op Coordinator
Advisor
Career Outlook
Graduates Are Prepared To
- Use culinary arts, chemistry, microbiology, and other sciences to study the principles underlying the processing and deterioration of foods
- Analyze chemical compositions of food content to determine levels of vitamins, fat, sugar, and protein
- Discover new food sources
- Research ways to make prepared foods safe, delicious, and healthful
- Apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food
Representative Job Titles For Graduates
- Entry-level food scientist/technologist
- Research and product development chef
- Culinologist
- Quality control and food safety specialist
- Regulatory compliance coordinator
- Food processing and preservation technician/scientist
- Food production supervisor
- Specialty ingredient sales professional
Graduate Employment Outlook
According to the U.S. Bureau of Labor Statistics, employment for food technologists and food scientists will grow about 7 percent nationwide and in Greater Cincinnati through 2026. The Bureau of Labor Statistics also states that the Greater Cincinnati area is in the top ten in the U.S. for employment of food scientists and technologists. In Ohio, food scientists and technologists are an “in-demand occupation” as defined by the State’s Office of Workforce Transformation.
$43,390 annual salary
Graduate Starting Salary Projections
Contacts
Program Chair
Co-op Coordinator
Advisor
Curriculum
Effective 2024-2025 academic year
Culinary and Food Science (CFS)
| First Year | ||||
|---|---|---|---|---|
| Semester 1 | Lec | Lab | Credits | |
| FYE XXX First Year Experience Elective | 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 |
| MAT 151 | College Algebra | 3 | 2 | 4 |
| 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 | |
| CHE 110 | Fundamentals of Chemistry | 3 | 3 | 4 |
| HRM 110 | Food and Beverage Cost Control | 3 | 0 | 3 |
| 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 |
| CHE 111 | Bio-Organic Chemistry | 3 | 3 | 4 |
| ACC 101 | Financial Accounting | 2 | 2 | 3 |
| Semester 2 | ||||
| CUL X9X Cooperative Education Elective 2: Culinary Arts | 1 | 40 | 2 | |
| Semester 3 | ||||
| CUL 210 | International Cuisine | 0 | 6 | 3 |
| CUL 290 | Culinary Capstone | 0 | 6 | 3 |
| XXX XXX Arts/Humanities Elective | 3 | 0 | 3 | |
| LAW 101 | Business Law | 3 | 0 | 3 |
| MGT XXX Management Elective | 3 | 0 | 3 | |
| Third Year | ||||
| Semester 1 | ||||
| CFS 320 | Formulation and Ingredient Functionality | 1 | 4 | 3 |
| CFS 315 | Chemistry and Analysis of Food | 3 | 3 | 4 |
| CFS 340 | Colloquium on Current Food Topics | 3 | 0 | 3 |
| XXX XXX Directed Elective 1 | 3 | 0 | 3 | |
| Semester 2 | ||||
| BIO 310 | Food Microbiology | 2 | 3 | 3 |
| CFS 360 | Science in Food and Cooking | 1 | 4 | 3 |
| MAT 131 | Statistics 1 | 2 | 2 | 3 |
| CFS 325 | Food Product Development | 1 | 4 | 3 |
| Semester 3 | ||||
| CFS XXX Cooperative Education 1: Culinary and Food Science | 1 | 40 | 2 | |
| Fourth Year | ||||
| Semester 1 | ||||
| CFS 420 | Food Safety and Quality | 3 | 0 | 3 |
| CFS 430 | Food Processing | 3 | 2 | 4 |
| CFS 410 | Sensory Evaluation and Food Product Design | 3 | 2 | 4 |
| XXX XXX Directed Elective 2 | 3 | 0 | 3 | |
| Semester 2 | ||||
| CFS 440 | Food Policy, Regulations and Compliance | 3 | 0 | 3 |
| CFS 490 | Culinary and Food Science Capstone | 1 | 4 | 3 |
| COMM 110 | Public Speaking | 3 | 0 | 3 |
| XXX XXX Social/Behavioral Science Elective | 3 | 0 | 3 | |
| Semester 3 | ||||
| CFS XXX Cooperative Education 2: Culinary and Food Science | 1 | 40 | 2 | |
| Total Credits: | 76 | 248 | 122 | |
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 |
| FYE 120 | College Success Strategies: Campus Integration | 4 |
| 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 |
| Management Elective | ||
| MGT 101 | Principles of Management | 3 |
| MGT 105 | Human Resource Management | 3 |
| MGT 120 | Entrepreneurship | 3 |
| MGT 125 | Business Ethics | 3 |
| MGT 130 | Project Management | 3 |
| Arts/Humanities Elective | ||
| Any Ohio Transfer 36 course from ART, LIT, MUS, PHI, REL, THE or any course from ASL, FRN, SPN or COMM 130 | ||
| Social/Behavioral Science Elective | ||
| Any Ohio Transfer 36 course from ECO, GEO, HST, LBR, POL, PSY, SOC | ||
| Cooperative Education Elective: Culinary Arts (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 |
| Cooperative Education Elective: Culinary and Food Science (4 credit hours required) | ||
| CFS 391 | Part-Time Cooperative Education 1: Culinary and Food Science | 1 |
| CFS 392 | Part-Time Cooperative Education 2: Culinary and Food Science | 1 |
| CFS 393 | Part-Time Cooperative Education 3: Culinary and Food Science | 1 |
| CFS 394 | Part-Time Cooperative Education 4: Culinary and Food Science | 1 |
| CFS 491 | Full-Time Cooperative Education 1: Culinary and Food Science | 2 |
| CFS 492 | Full-Time Cooperative Education 2: Culinary and Food Science | 2 |
| Directed Electives (2 courses required) | ||
| IM 111 | Computer Applications | 3 |
| CUL 220 | Culinary Butchery | 3 |
| PAS 225 | Artisan Bread Baking | 3 |
| MKT 105 | Marketing and Customer Relations | 3 |
| MKT 115 | Marketing Research for Multimedia Professionals | 3 |
| DT 120 | Nutrition for a Healthy Lifestyle | 3 |
| DT 200 | Introduction to Food Science | 3 |
| BREW 100 | Introduction to Craft Beer | 3 |
| BREW 115 | Sustainability for Brewing and Beverage | 3 |
| BREW 160 | Sensory Evaluation of Beer | 3 |
| OR any MAT, CHE, BIO, COMM, CULT, ASL, FRN, SPN | ||
• 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.