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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

  38.0

Option requirements

  35.0-39.5

Total credit hours required

100.0-104.5

 

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 should select ENGL 1010 and ENGL 1020.

Humanities/social sciences

Humanities/social sciences

4.5

See Humanities/social sciences course options

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

Quantitative/numeracy skills

MATH 1242Applied Math for the Hospitality Industry

4.5

Students planning to transfer should also take MATH 1420 and have that class count toward electives under any of the option requirements.

Other

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

Major requirements for Culinary Arts and Management (38.0 credit hrs.)

Courses

CHRM 1000CHRM Orientation

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 1242 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.)

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

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.

For the most current transfer listings, visit www.mccneb.edu/articulation.