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

Award: Associate in applied science degree

Program location: Fort Omaha Campus

This degree option prepares students to work in a research lab as part of a food development team. Success in this option requires that students have a strong interest in both foods and sciences.

Graduation Requirements

General education	27.0
Major requirements	38.5
Option requirements	37.0-39.0
Total credit hours required	102.5-104.5

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 1242

Applied 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 1010	Human Relations SkillsONLINEHYBRID	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5

Major requirements for Culinary Arts and Management (38.5 credit hrs.)

CHRM 1000	CHRM Orientation	1.5
CHRM 1020	SanitationONLINE	2.0
CHRM 1030	Introduction to Professional Cooking	4.0
CHRM 1120	Soup and Sauce Basics	3.0
CHRM 1210	Baking Basics	4.0
CHRM 1550	Customer Service	3.0
CHRM 2350	Nutrition	4.5
CHRM 2460	Cost Management	4.5
CHRM 2470	Hospitality SupervisionONLINE	4.5
CHRM 2480	Purchasing	4.5
CHRM 2930	Study Abroad	3.0
	OR
CHRM 2981	Internship	variable

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 - Culinary Research/Culinology® Transfer (37.0-39.0 credit hrs.)

CHRM 1035	American Cuisine	4.0
CHRM 1130	Protein Fabrication	2.0
CHRM 1999	Practical Cooking Exam 1	0.5
CHRM 2125	Casual Dining	3.0
CHRM 2360	Physiology of Flavor	4.5
CHRM 2370	Food ScienceONLINE	4.5
CHRM 2380	Sensory Science Products	4.5
CHRM 2390	Research and Development of Food Products	4.5
CHRM 2999	Practical Cooking Exam 2	0.5
CHEM 1010	College ChemistryONLINE	6.0
CHEM 1010L	College Chemistry Lab	0.0
Total Credit Hours:		34.0

CHRM 2360: prerequisites CHRM 1030 and CHRM 1035

CHEM 1010: Students expecting to transfer to the University of Nebraska–Lincoln for Culinology® also need CHEM 1212 which requires MATH 1310.  Students should consider taking these courses at MCC. 

CHRM 2370, CHRM 2380 (Winter only), and CHRM 2390 (Spring only) should be taken in sequence starting in the Fall quarter.

Electives

Select one course from the following:

CHRM 2120	Garde Manger	4.0
CHRM 2130	Fine Dining	4.0
CHRM 1250	Artisan Bread	4.0
CHRM 2110	Catering Production	3.0
CHRM 2465	Food Service Financial Management	4.5
MATH 1420	College AlgebraONLINE	5.0

 

See Curriculum Plan