Culinary Arts and Management - Baking and Pastry (CABA2)

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 - Baking and Pastry (35.0-38.0 credit hrs.)

Courses

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

CHRM 1260Cakes

4.0

CHRM 1990Skills Demonstration for Bakers

.5

CHRM 2230Baking Production

4.0

CHRM 2250International Breads

3.0

CHRM 2270Chocolate, Sugar, and Decorations

3.0

CHRM 2280Plated Desserts

4.0

CHRM 2982Bakery Student Manager

3.0

CHRM 2990Portfolio Development for Bakers

.5

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

CHRM 1035Culinary Foundations 2: Cuisines

4.0

CHRM 1130Protein Fabrication

3.0

CHRM 1140A la Carte Cookery: American Regional

3.0

CHRM 2550Table Service

3.0

CHRM 2650Banquet Service

3.0

CHRM 2560Beverage Management

3.0

CHRM 2360Physiology of Flavor

4.5

CHRM 2475Leadership Principles

4.5

CHRM 2970-9Culinary Competition

3.0

CHRM 2900Special Topics in Culinary Arts

variable

HLSM 2510Olericulture

3.0

CHRM 2360: Prerequisites CHRM 1030 and CHRM 1035

Suggested Course Guide – Baking and Pastry

Below is a suggested guide for students planning careers in baking and pastry 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 1010Culinary Math

2.0

CHRM 1120Soup and Sauce Basics

4.0

CHRM 1210Baking Basics

4.0

CHRM 2350Nutrition

4.5

Total Credit Hours:14.5

Third quarter

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

CHRM 1550Customer Service

1.0

Humanities

4.5

Total Credit Hours:12.5

Fourth quarter

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

CHRM 1990Skills Demonstration for Bakers

.5

CHRM 2460Cost Management

4.5

ENGL 1220Technical WritingONLINE

4.5

Total Credit Hours:13.5

Second Year

Fifth quarter

CHRM 2230Baking Production

4.0

CHRM 2250International Breads

3.0

OR

CHRM 2270Chocolate, Sugar, and Decorations

3.0

CHRM 2480Purchasing

4.5

ENGL 1240Oral and Written ReportsONLINE

4.5

Total Credit Hours:16

Sixth quarter

CHRM 2280Plated Desserts

4.0

CHRM 2250International Breads

3.0

OR

CHRM 2270Chocolate, Sugar, and Decorations

3.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Total Credit Hours:11.5

Seventh quarter

CHRM 2470Hospitality SupervisionONLINE

4.5

CHRM 2982Bakery Student Manager

3.0

Elective

3.0-4.5

Total Credit Hours:10.5-12.0

Eighth quarter

CHRM 2981Internship

3.0

CHRM 2990Portfolio Development for Bakers

.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Elective

3.0-4.5

Total Credit Hours:11.0-12.5