Culinary Arts and Management - Baking and Pastry (CABA2)

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 - Baking and Pastry (35.0-38.0 credit hrs.)

Courses

CHRM 1220	Pastries	3.0
CHRM 1250	Artisan Bread	4.0
CHRM 1260	Cakes	4.0
CHRM 1990	Skills Demonstration for Bakers	.5
CHRM 2230	Baking Production	4.0
CHRM 2250	International Breads	3.0
CHRM 2270	Chocolate, Sugar, and Decorations	3.0
CHRM 2280	Plated Desserts	4.0
CHRM 2982	Bakery Student Manager	3.0
CHRM 2990	Portfolio Development for Bakers	.5

Electives – select 6.0 to 9.0 credit hours from the following:

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 2550	Table Service	3.0
CHRM 2650	Banquet Service	3.0
CHRM 2560	Beverage Management	3.0
CHRM 2360	Physiology of Flavor	4.5
CHRM 2475	Leadership Principles	4.5
CHRM 2970-9	Culinary Competition	3.0
CHRM 2900	Special Topics in Culinary Arts	variable
HLSM 2510	Olericulture	3.0

CHRM 2360: Prerequisites CHRM 1030 and CHRM 1035

Suggested Course Guide – Baking and Pastry

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 1000	CHRM Orientation	2.0
CHRM 1020	SanitationONLINE	2.0
CHRM 1030	Culinary Foundations 1: Skills	4.0
MATH 1220	Business MathematicsONLINE	4.5
Total Credit Hours:		12.5

Second quarter

CHRM 1010	Culinary Math	2.0
CHRM 1120	Soup and Sauce Basics	4.0
CHRM 1210	Baking Basics	4.0
CHRM 2350	Nutrition	4.5
Total Credit Hours:		14.5

Third quarter

CHRM 1220	Pastries	3.0
CHRM 1250	Artisan Bread	4.0
	OR
CHRM 1260	Cakes	4.0
CHRM 1550	Customer Service	1.0
	Humanities	4.5
Total Credit Hours:		12.5

Fourth quarter

CHRM 1250	Artisan Bread	4.0
	OR
CHRM 1260	Cakes	4.0
CHRM 1990	Skills Demonstration for Bakers	.5
CHRM 2460	Cost Management	4.5
ENGL 1220	Technical WritingONLINE	4.5
Total Credit Hours:		13.5

Second Year

Fifth quarter

CHRM 2230	Baking Production	4.0
CHRM 2250	International Breads	3.0
	OR
CHRM 2270	Chocolate, Sugar, and Decorations	3.0
CHRM 2480	Purchasing	4.5
ENGL 1240	Oral and Written ReportsONLINE	4.5
Total Credit Hours:		16

Sixth quarter

CHRM 2280	Plated Desserts	4.0
CHRM 2250	International Breads	3.0
	OR
CHRM 2270	Chocolate, Sugar, and Decorations	3.0
HMRL 1010	Human Relations SkillsONLINEHYBRID	4.5
Total Credit Hours:		11.5

Seventh quarter

CHRM 2470	Hospitality SupervisionONLINE	4.5
CHRM 2982	Bakery Student Manager	3.0
	Elective	3.0-4.5
Total Credit Hours:		10.5-12.0

Eighth quarter

CHRM 2981	Internship	3.0
CHRM 2990	Portfolio Development for Bakers	.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5
	Elective	3.0-4.5
Total Credit Hours:		11.0-12.5