Culinary Arts and Management (CAAS1)

Award: Associate in applied science degree

Program location: Fort Omaha Campus

This degree offers three options that prepare students for a variety of careers in food service: (1) Culinary Arts, (2) Baking and Pastry, and (3) Culinology Transfer.

Graduation Requirements

General education

27.0

Major requirements

40.0

Option requirements

35.0–39.5

Total credit hours required

102.0–106.5

General education requirements (27.0 credit hrs.)

 

Communications

English level I

4.5

English level II

4.5

See Communications course options

ENGL 1220 CA Technical Writing and ENGL 1240 CA Oral and Written Reports are recommended as they are specific to culinary students.

Transfer students select ENGL 1010 and ENGL 1020.

Humanities/social sciences

Humanities/social sciences

4.5

See Humanities/social sciences course options

Culinology transfer students select ECON 1000 or ECON 1100 for social sciences requirement.

Quantitative/numeracy skills

MATH 1220Business MathematicsONLINE

4.5

Transfer students select MATH 1420

Other

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Major requirements for Culinary Arts and Management (40.0 credit hrs.)

Courses

CHRM 1000CHRM Orientation

2.0

CHRM 1010Culinary Math

2.0

CHRM 1020SanitationONLINE

2.0

CHRM 1030Culinary Foundations 1: Skills

4.0

CHRM 1120Soup and Sauce Basics

4.0

CHRM 1210Baking Basics

4.0

CHRM 1550Customer Service

1.0

CHRM 2350Nutrition

4.5

CHRM 2460Cost Management

4.5

CHRM 2470Hospitality SupervisionONLINE

4.5

CHRM 2480Purchasing

4.5

CHRM 2930Study Abroad

3.0

OR

CHRM 2981Internship

3.0

Critical Advising Note: Students entering the Culinary Arts programs who have been assessed at college-level in all areas and/or completed any recommended developmental courses should register for CHRM 1000, CHRM 1020, CHRM 1030, and MATH 1220 in their first quarter of study. Approved uniforms, supplies, and text are required by the first day of CHRM 1030.

Option requirements for Culinary Arts and Management (35.0-39.5 credit hrs.)

The Culinary Arts and Management options are available in the areas listed below. See the following pages for specific additional courses required to satisfy each option.

Baking and Pastry (35.0-38.0 credit hrs.)

Culinary Arts and Management - Baking and Pastry (CABA2)

Culinary Arts (35.0-38.0 credit hrs.)

Culinary Arts and Management - Culinary Arts (CACA1)

Culinology™ Transfer (39.0-39.5 credit hrs.)

After completion of the Culinology degree option at MCC, the Research Chefs Association strongly recommends that students seeking to become research chefs achieve a four-year degree.

Culinary Arts and Management - Culinary Research/Culinology Transfer (CACR1)

Visit MCC’s website for the most current transfer listings at www.mccneb.edu/articulation.