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.
Courses
- CUL 100 — Culinary Demonstration 2 Credits. 2 Lecture Hours. 0 Lab Hour
- CUL 101 — Culinary 1 3 Credits. 0 Lecture Hour. 6 Lab Hours
- ENG 101 — English Composition 1 3 Credits. 3 Lecture Hours. 0 Lab Hour
- CUL 115 — Food Service Sanitation 1 Credit. 1 Lecture Hour. 0 Lab Hour
- BUS 190 — Professional Practices 1 Credit. 1 Lecture Hour. 0 Lab Hour
- CUL 102 — Culinary 2 3 Credits. 0 Lecture Hour. 6 Lab Hours
- CUL 105 — Culinary Baking 3 Credits. 0 Lecture Hour. 6 Lab Hours
- HRM 110 — Food and Beverage Cost Control 3 Credits. 3 Lecture Hours. 0 Lab Hour
- MGT 101 — Principles of Management 3 Credits. 3 Lecture Hours. 0 Lab Hour
- CUL 110 — Culinary Nutrition 3 Credits. 0 Lecture Hour. 6 Lab Hours
- CUL 200 — Garde Manger 4 Credits. 0 Lecture Hour. 8 Lab Hours
- CUL 205 — Culinary Production 3 Credits. 0 Lecture Hour. 6 Lab Hours
- ACC 101 — Financial Accounting 3 Credits. 2 Lecture Hours. 2 Lab Hours
- CUL 290 — Culinary Capstone 3 Credits. 0 Lecture Hour. 6 Lab Hours