We’re dedicated to offering affordable and achievable education, whether you are looking for an Associate’s degree, Bachelor’s degree, a technical certificate, or a pathway to a four-year degree.

Our four locations in Clifton, Harrison, Evendale, and Middletown are alive with students from all backgrounds, ages, and experiences.

We take pride in offering students a one-to-one experience, with an engaged faculty and small classes. And we operate one of the largest cooperative learning programs among U.S. two-year colleges, working with over 600 business and industry partners. Our workforce training program has also created tailored programs for over 150 area businesses. For those considering a bachelor’s degree, we maintain transfer agreements with more than 20 four-year institutions.

Cincinnati, USA

Cincinnati State

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.

Bachelor of Applied Science degree in Culinary and Food Science

The Bachelor of Applied Science degree in Land Surveying prepares students for work as professional surveyors and meets the educational requirements for surveyors in Ohio, Indiana, and Kentucky. Graduates also are prepared to take NCEES exams (National Council of Examiners for Engineering and Surveying) that are required to obtain professional licensure in land surveying in Ohio, Indiana, and Kentucky. Bachelor’s degree coursework includes fundamental principles of civil engineering, construction, and site design, as well as skills required to operate state-of-the-art surveying equipment and computer software. In addition, students gain knowledge of boundary resolution, subdivision design, geographic information systems (GIS), and global positioning systems (GPS). Students participate in experiential learning through cooperative education in each year of the bachelor’s degree program. A surveyor enjoys diverse job responsibilities. Many surveyors work outside for surveying firms collecting data, establishing control points, and determining boundary locations. Others work inside at a surveying firm, a civil engineering office, or in an architecture firm, helping with site design activities and developing plans while using the field data. Surveyors may work on their own or with firms specializing in construction​, architecture, or engineering. Surveyors also work in the private industry or work for the public with responsibilities including planning and zoning, transportation, land development, forensics, boundary control, geomatics, or the law. Graduates of the bachelor’s degree program have the knowledge and skills needed to establish their own company or work for a larger firm as a land surveying technician, professional land surveyor, or survey director.

Cincinnati State

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