Culinary Arts and Management - Culinary Arts (CACA1)

General education requirements

See General education requirements for Culinary Arts and Management

Major requirements for Culinary Arts and Management

See Major requirements for Culinary Arts and Management

Option requirements for Culinary Arts and Management - Culinary Arts (35.0-38.0 credit hrs.)

Courses

CHRM 1035Culinary Foundations 2: Cuisines

4.0

CHRM 1130Protein Fabrication

3.0

CHRM 1140A la Carte Cookery: American Regional

3.0

CHRM 1999Skills Demonstration for Culinarians

.5

CHRM 2110Quantity Production

4.0

CHRM 2120Garde Manger

4.0

CHRM 2130Fine Dining

4.0

CHRM 2550Table Service

3.0

CHRM 2980Student Manager

3.0

CHRM 2999Portfolio Development for Culinarians

.5

Electives - select 6.0 to 9.0 credit hours from the following:

CHRM 1060Spanish for Culinary Professionals

3.0

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

CHRM 1260Cakes

4.0

CHRM 2360Physiology of Flavor

4.5

CHRM 2410Marketing and Industry Perspectives

4.5

CHRM 2560Beverage Management

3.0

CHRM 2465Food Service Financial Management

4.5

CHRM 2475Leadership Principles

4.5

CHRM 2610Event Planning

3.0

CHRM 2650Banquet Service

3.0

CHRM 2920Food and Media Studio

4.5

CHRM 2970Culinary Competition

3.0

CHRM 297ACompetition Training Camp

1.0

CHRM 2971-9Advanced Culinary Competition

3.0

CHRM 2900Special Topics in Culinary Arts

variable

HLSM 2510Olericulture

3.0

Suggested Course Guide – Culinary Arts

After two years of full-time study

Below is a suggested guide for students planning careers in culinary arts after two years of full-time study.

First Year

First quarter
CHRM 1000CHRM Orientation

2.0

CHRM 1020SanitationONLINE

2.0

CHRM 1030Culinary Foundations 1: Skills

4.0

MATH 1220Business MathematicsONLINE

4.5

Total Credit Hours:12.5
Second quarter
CHRM 1035Culinary Foundations 2: Cuisines

4.0

CHRM 1210Baking Basics

4.0

CHRM 2350Nutrition

4.5

CHRM 1010Culinary Math

2.0

Total Credit Hours:14.5
Third quarter
CHRM 1120Soup and Sauce Basics

4.0

CHRM 1130Protein Fabrication

3.0

CHRM 1550Customer Service

1.0

Humanities

4.5

Total Credit Hours:12.5
Fourth quarter
CHRM 1140A la Carte Cookery: American Regional

3.0

CHRM 1999Skills Demonstration for Culinarians

.5

CHRM 2460Cost Management

4.5

ENGL 1220Technical WritingONLINE

4.5

Total Credit Hours:12.5

Second Year

Fifth quarter
CHRM 2110Quantity Production

4.0

CHRM 2470Hospitality SupervisionONLINE

4.5

ENGL 1240Oral and Written ReportsONLINE

4.5

Total Credit Hours:13.0
Sixth quarter
CHRM 2120Garde Manger

4.0

CHRM 2480Purchasing

4.5

Elective

3.0-4.5

Total Credit Hours:11.5-13.0
Seventh quarter
CHRM 2130Fine Dining

4.0

CHRM 2550Table Service

3.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Elective

3.0-4.5

Total Credit Hours:14.5-16.0
Eighth quarter
CHRM 2980Student Manager

3.0

CHRM 2981Internship

3.0

CHRM 2999Portfolio Development for Culinarians

.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Total Credit Hours:11.0

After six quarters of full-time study

Below is a suggested guide for students planning careers in culinary arts after six quarters of full-time study.

First Year

First quarter
CHRM 1000CHRM Orientation

2.0

CHRM 1020SanitationONLINE

2.0

CHRM 1030Culinary Foundations 1: Skills

4.0

MATH 1220Business MathematicsONLINE

4.5

Humanities

4.5

Total Credit Hours:17.0
Second quarter
CHRM 1010Culinary Math

2.0

CHRM 1035Culinary Foundations 2: Cuisines

4.0

CHRM 1120Soup and Sauce Basics

4.0

OR

CHRM 1130Protein Fabrication

3.0

CHRM 1210Baking Basics

4.0

CHRM 2350Nutrition

4.5

Total Credit Hours:17.5-18.5
Third quarter
CHRM 1120Soup and Sauce Basics

4.0

OR

CHRM 1130Protein Fabrication

3.0

CHRM 1550Customer Service

1.0

CHRM 2460Cost Management

4.5

CHRM 2470Hospitality SupervisionONLINE

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Total Credit Hours:17.5-18.5
Fourth quarter
CHRM 1140A la Carte Cookery: American Regional

3.0

CHRM 1999Skills Demonstration for Culinarians

.5

CHRM 2110Quantity Production

4.0

CHRM 2480Purchasing

4.5

ENGL 1220Technical WritingONLINE

4.5

Total Credit Hours:16.5

Second Year

Fifth quarter
CHRM 2120Garde Manger

4.0

CHRM 2550Table Service

3.0

CHRM 2981Internship

3.0

ENGL 1240Oral and Written ReportsONLINE

4.5

Elective

3.0-4.5

Total Credit Hours:17.5-19
Sixth quarter
CHRM 2130Fine Dining

4.0

CHRM 2980Student Manager

3.0

CHRM 2999Portfolio Development for Culinarians

.5

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Elective

3.0-4.5

Total Credit Hours:15-16.5