Bachelor of Applied Science degree in Culinary and Food Science
Earliest start date
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 the 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 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.