- The Culinary Science program offers a solid core of courses in applied culinary studies, students will be exposed to the science of food, including the chemistry of flavor profiles and the origins and growth of food pathogens. The curriculum includes but is not limited to:
- Introduction to Culinary Science
- Food Safety
- Skills Development
- Nutrition
- World Cuisines
- Biology and Microbiology
- Chemistry
- Menu Planning and Cost Controls
- Techniques of Banqueting and Catering
- The curriculum also includes other relevant general education courses to help students develop skills that make Central Ohio Technical College culinary science graduates the best in their fields. One unique element of the Culinary Science program is the opportunity for students to “earn while they learn” by engaging in first-year internships on campus and second-year externships with area businesses.
Program Statement of Purpose & Learning Outcomes
Programs Offered
In Autumn 2012, Central Ohio Technical College will convert from the Quarter system (4 quarters per academic year) to the Semester system (2 Semesters and 1 Summer Session per academic year). Students entering COTC in Summer 2011, Autumn 2011, Winter 2012, Spring 2012, or Summer 2012 will begin their program in the Quarter system.
If transitioning from the Quarter to the Semester system, please visit the COTC "Think Semesters" web page regularly for updates and for important additional information.
Students should meet with their Academic Advisor to map out individual paths to their degree.
Associate of Applied Science Degree (A.A.S.) in Culinary Science Technology
Facts About the Program
2011-2012 Plan of Study (Year 1 - Quarters; Year 2 - Semesters)
2012-2013 Plan of Study (Semesters)
COTC Course Descriptions
Please contact the Gateway Admissions Office, located on the Newark Campus in the Hopewell Mall (740-366-9222), for further information regarding the Culinary Science Technology program.
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