WORLD CLASS PROGRAMS

The Midwest Culinary Institute offers associate's degrees in Culinary Arts, Pastry Arts, Hotel Management and Food Service Management. Graduates earn the Associate of Applied Business degree, which includes a required business core so that students learn competencies necessary for management.

In a unique and innovative educational approach, the MCI also houses the College's award-winning Dietetic Technician associate's degree program. Now the arts and science of fine cuisine is combined with the increasingly important areas of nutrition and dietary restrictions.

Additionally, three certificates-Culinary Arts, Pastry Arts and Dietary Management-are available in the Midwest Culinary Institute.

The Culinary Arts associate's degree curriculum emphasizes basic culinary skills. Classical cooking techniques are augmented with modern technical approaches. The curriculum has been developed and endorsed by trained chefs and is continually upgraded with guidance from local and national professionals on its program advisory committee.

 

 

CULINARY ARTS TECHNOLOGY (CUL)

HOTEL MANAGEMENT TECHNOLOGY (HMT)

FOOD SERVICE MANAGEMENT TECHNOLOGY (FSM)

PASTRY ARTS TECHNOLOGY (PAS)

CULINARY ARTS CERTIFICATE (CAC)

PASTRY ARTS CERTIFICATE (PASC)

PERSONAL CHEF CERTIFICATE (PCC)

Most importantly, the Culinary Arts program has two distinctive accreditations: U.S. accreditation by the American Culinary Federation Educational Institute and European accreditation by the City and Guilds of London Institute. The Dietetics program is accredited by the Commission on Approval/Accreditation on Dietetics Education of the American Dietetic Association.

CHOICE

Cincinnati State's Culinary Arts program provides a variety of experiences designed to meet every student's educational goal. Some students will choose to complete only the certificate or associate's degree program. Others will elect to continue their education pursuing the bachelor's degree. The job market for associate's degree graduates is extremely strong and graduate placement is 100 percent.

What is important to these graduates is that their credits will be secure at the University of Cincinnati. Future continuing education opportunities will be available to them.

Because the bachelor's degree curriculum includes more culinary science, graduates will have opportunities in fields outside the traditional chef's arena. There are growing career opportunities for professionally-trained chefs in product research and development and nutrition and flavor science.