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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."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://www.cincinnatistate.edu/tuition-fees/","ceterms:description":{"en-US":"Tuition includes instructional fee, general fee, and other non-instructional service fees. Other fees are detailed on our Tuition and Fees page. Non-resident fees include a non-resident surcharge. Kentucky and Indiana residents will be charged Ohio in-state tuition when applicable under reciprocity agreements."}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/19-1012.00","ceterms:codedNotation":"19-1012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Scientists and Technologists"},"ceterms:targetNodeDescription":{"en-US":"Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food."}}],"ceterms:subjectWebpage":"https://www.cincinnatistate.edu/academics/degree-certificate/culinary-and-food-science-cfs/","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."},"ceterms:targetOccupation":["https://credentialengineregistry.org/resources/ce-a1675ad8-6325-4ab0-8919-193b41c80701"]}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P48M"}],"ceterms:hasSupportService":["https://credentialengineregistry.org/resources/ce-a289b2a1-2c57-4252-a309-855ee8420c3f","https://credentialengineregistry.org/resources/ce-02f9cbc3-ce1f-4bd3-b431-bd36d1f89360","https://credentialengineregistry.org/resources/ce-439cc3cd-c28b-4389-9bff-db2c7eefa5c7","https://credentialengineregistry.org/resources/ce-db86d883-7443-4ae0-82d9-1698fa709050","https://credentialengineregistry.org/resources/ce-75ae747e-d511-4be3-ae2e-f1c687d54249","https://credentialengineregistry.org/resources/ce-900c97e4-e097-4d24-ba02-5d392a64b8da","https://credentialengineregistry.org/resources/ce-387b6d31-0c4f-4d6d-9828-379fa8d68c00","https://credentialengineregistry.org/resources/ce-1a96e518-4a7e-4853-9c60-0d5534291c39","https://credentialengineregistry.org/resources/ce-7b7fbd07-084d-4c23-b5a5-d55fe2b9d286","https://credentialengineregistry.org/resources/ce-e24f9142-f624-4d4d-b4db-0ab0bef8caae"],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=01.1001","ceterms:codedNotation":"01.1001","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Science"},"ceterms:targetNodeDescription":{"en-US":"A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products.  Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology."}}]}