2017-2018 Catalog

Culinary Arts and Management - Baking and Pastry Curriculum Plan

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 OrientationONLINE

1.5

CHRM 1020SanitationONLINE

2.0

CHRM 1030Introduction to Professional Cooking

4.0

MATH 1242Applied Math for the Hospitality Industry

4.5

Total Credit Hours:12.0

Second quarter

CHRM 1120Soup and Sauce Basics

3.0

CHRM 1210Baking Basics

4.0

CHRM 1550Customer Service

3.0

CHRM 2350Nutrition

4.5

Total Credit Hours:14.5

Third quarter

CHRM 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

Total Credit Hours:11.5

Fourth quarter

CHRM 1250Artisan Bread

4.0

OR

CHRM 1260Cakes

4.0

CHRM 1990Practical Baking Exam 1

0.5

CHRM 2460Cost ManagementONLINE

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

Total Credit Hours:11.5

Sixth quarter

CHRM 2280Plated Desserts

4.0

CHRM 2250International Breads

3.0

OR

CHRM 2270Chocolate, Sugar, and Decorations

3.0

ENGL 1220Technical WritingONLINE

4.5

Total Credit Hours:11.5

Seventh quarter

CHRM 2470Hospitality SupervisionONLINE

4.5

CHRM 2982Bakery Student Manager

3.0

CHRM Elective

0.0-4.5

ENGL 1240Oral and Written ReportsONLINE

4.5

Total Credit Hours:12.0-16.5

Eighth quarter

CHRM 2981Internship

3.0

CHRM 2990Practical Baking Exam 2

0.5

CHRM Elective

3.0-4.5

Humanities

4.5

Total Credit Hours:11.0-12.5

See Program