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Culinary Arts and Management - Baking and Pastry (CABA2)

Award:  Associate in applied science degree

Program location:  Fort Omaha Campus

This degree option prepares students for a career as a professional baker or pastry chef. 

 

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 - 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

0.5

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

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 – 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 1242Applied Math for the Hospitality Industry

4.5

Total Credit Hours:12.5

Second quarter

CHRM 1120Soup and Sauce Basics

4.0

CHRM 1210Baking Basics

4.0

CHRM 2350Nutrition

4.5

Total Credit Hours:12.5

Third quarter

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

CHRM 1550Customer Service

1.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Total Credit Hours:12.5

Fourth quarter

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

CHRM 1990Skills Demonstration for Bakers

0.5

CHRM 2460Cost Management

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

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

Humanities

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

ENGL 1220CATechnical Writing

4.5

Total Credit Hours:11.5

Seventh quarter

CHRM 2470Hospitality SupervisionONLINE

4.5

CHRM 2982Bakery Student Manager

3.0

CHRM Elective

3.0-4.5

Total Credit Hours:10.5-12.0

Eighth quarter

CHRM 2981Internship

3.0

CHRM 2990Portfolio Development for Bakers

0.5

CHRM Elective

3.0-4.5

ENGL 1240CAOral and Written Reports

4.5

Total Credit Hours:11.0-12.5