Culinary Arts and Management - Culinary Arts (CACA1)

Award:  Associate in applied science degree

Program location:  Fort Omaha Campus

This degree option prepares students for a career as a chef, sous chef or culinarian.

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 - Culinary Arts (35.0-38.0 credit hrs.)

CHRM 1035	Culinary Foundations 2: Cuisines	4.0
CHRM 1130	Protein Fabrication	3.0
CHRM 1140	A la Carte Cookery: American Regional	3.0
CHRM 1999	Skills Demonstration for Culinarians	0.5
CHRM 2110	Quantity Production	4.0
CHRM 2120	Garde Manger	4.0
CHRM 2130	Fine Dining	4.0
CHRM 2550	Table Service	3.0
CHRM 2980	Student Manager	3.0
CHRM 2999	Portfolio Development for Culinarians	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 – Culinary Arts

Below is a suggested guide for students planning careers in culinary arts after two years of full-time study.

First Year

First quarter

CHRM 1000	CHRM Orientation	2.0
CHRM 1020	SanitationONLINE	2.0
CHRM 1030	Culinary Foundations 1: Skills	4.0
MATH 1242	Applied Math for the Hospitality Industry	4.5
Total Credit Hours:		12.5

Second quarter

CHRM 1035	Culinary Foundations 2: Cuisines	4.0
CHRM 1210	Baking Basics	4.0
CHRM 2350	Nutrition	4.5
Total Credit Hours:		12.5

Third quarter

CHRM 1120	Soup and Sauce Basics	4.0
CHRM 1130	Protein Fabrication	3.0
CHRM 1550	Customer Service	1.0
HMRL 1010	Human Relations SkillsONLINEHYBRID	4.5
Total Credit Hours:		12.5

Fourth quarter

CHRM 1140	A la Carte Cookery: American Regional	3.0
CHRM 1999	Skills Demonstration for Culinarians	0.5
CHRM 2460	Cost Management	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5
Total Credit Hours:		12.5

Second Year

Fifth quarter

CHRM 2110	Quantity Production	4.0
CHRM 2470	Hospitality SupervisionONLINE	4.5
	Humanities	4.5
Total Credit Hours:		13.0

Sixth quarter

CHRM 2120	Garde Manger	4.0
CHRM 2480	Purchasing	4.5
CHRM	Elective	3.0-4.5
Total Credit Hours:		11.5-13.0

Seventh quarter

CHRM 2130	Fine Dining	4.0
CHRM 2550	Table Service	3.0
CHRM	Elective	3.0-4.5
ENGL 1220CA	Technical Writing	4.5
Total Credit Hours:		14.5-16.0

Eighth quarter

CHRM 2980	Student Manager	3.0
CHRM 2981	Internship	3.0
CHRM 2999	Portfolio Development for Culinarians	0.5
ENGL 1240CA	Oral and Written Reports	4.5
Total Credit Hours:		11.0