2017-2018 Catalog

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Culinary Arts and Management - Culinary Arts Curriculum Plan

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 OrientationThis is an online course.

1.5 credits
CHRM 1020SanitationThis is an online course.

2.0 credits
CHRM 1030Introduction to Professional Cooking

4.0 credits
MATH 1242Applied Math for the Hospitality Industry

4.5 credits
Total Credit Hours:12.0 credits

Second quarter

CHRM 1035American Cuisine

4.0 credits
CHRM 1210Baking Basics

4.0 credits
CHRM 2350Nutrition

4.5 credits
Total Credit Hours:12.5 credits

Third quarter

CHRM 1120Soup and Sauce Basics

3.0 credits
CHRM 1130Protein Fabrication

2.0 credits
CHRM 1550Customer Service

3.0 credits
HMRL 1010Human Relations SkillsThis is an online course.This is a hybrid course.

4.5 credits
Total Credit Hours:12.5 credits

Fourth quarter

CHRM 1150World Cuisine

3.0 credits
CHRM 1999Practical Cooking Exam 1

0.5 credits
CHRM 2460Cost ManagementThis is an online course.

4.5 credits
INFO 1001Information Systems and LiteracyThis is an online course.This is a hybrid course.

4.5 credits
Total Credit Hours:12.5 credits

Second Year

Fifth quarter

CHRM 2125Casual Dining

3.0 credits
CHRM 2470Hospitality SupervisionThis is an online course.

4.5 credits
CHRM 2550Table Service

3.0 credits
Humanities

4.5 credits
Total Credit Hours:15.0 credits

Sixth quarter

CHRM 2120Garde Manger

4.0 credits
CHRM 2480Purchasing

4.5 credits
ENGL 1220Technical WritingThis is an online course.

4.5 credits
Total Credit Hours:13.0 credits

Seventh quarter

CHRM 2130Fine Dining

4.0 credits
CHRM Elective

3.0-4.5 credits
ENGL 1240Oral and Written ReportsThis is an online course.

4.5 credits
Total Credit Hours:11.5-13.0 credits

Eighth quarter

CHRM 2980Student Manager

3.0 credits
CHRM 2981Internship

3.0 credits
CHRM 2999Practical Cooking Exam 2

0.5 credits
CHRM Elective

0.0-4.5 credits
Total Credit Hours:6.5-11.0 credits

See Program