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Culinary Arts and Management - Culinary Arts (CACA1)

Award:  Associate in applied science degree

Program location:  Fort Omaha Campus

This degree option prepares students for a career as a chef, sous chef or culinarian.

Graduation Requirements

General education

  27.0

Major requirements

  38.0

Option requirements

  35.0-38.0

Total credit hours required

100.0-103.0

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

0.5

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

0.5

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

CHRM Course of choice

HLSM Course of choice

Curriculum Plan – Culinary Arts

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 1242Applied Math for the Hospitality Industry

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

Total Credit Hours:12.5

Third quarter

CHRM 1120Soup and Sauce Basics

4.0

CHRM 1130Protein Fabrication

3.0

CHRM 1550Customer Service

1.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Total Credit Hours:12.5

Fourth quarter

CHRM 1140A la Carte Cookery: American Regional

3.0

CHRM 1999Skills Demonstration for Culinarians

0.5

CHRM 2460Cost Management

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Total Credit Hours:12.5

Second Year

Fifth quarter

CHRM 2110Quantity Production

4.0

CHRM 2470Hospitality SupervisionONLINE

4.5

Humanities

4.5

Total Credit Hours:13.0

Sixth quarter

CHRM 2120Garde Manger

4.0

CHRM 2480Purchasing

4.5

CHRM Elective

3.0-4.5

Total Credit Hours:11.5-13.0

Seventh quarter

CHRM 2130Fine Dining

4.0

CHRM 2550Table Service

3.0

CHRM Elective

3.0-4.5

ENGL 1220CATechnical Writing

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

0.5

ENGL 1240CAOral and Written Reports

4.5

Total Credit Hours:11.0