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

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 Research/Culinology Transfer (39.0-39.5 credit hrs.)

Courses

CHRM 1035	Culinary Foundations 2: Cuisines	4.0
CHEM 1212	General Chemistry I: Accelerated	6.0
CHRM 1130	Protein Fabrication	3.0
CHRM 1140	A la Carte Cookery: American Regional	3.0
CHRM 1999	Skills Demonstration for Culinarians	.5
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	Portfolio Development for Culinarians	.5
Total Credit Hours:		35.0

CHRM 2360: prerequisites CHRM 1030 and CHRM 1035

CHEM 1212: Students expecting to transfer to the University of Nebraska– Lincoln for Culinology should also take CHEM 1220

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

Electives - select 4.0 to 4.5 credit hours from the following:

CHRM 2120	Garde Manger	4.0
CHRM 2130	Fine Dining	4.0
CHRM 1250	Artisan Bread	4.0
CHRM 2110	Quantity Production	4.0
CHRM 2465	Food Service Financial Management	4.5

NOTE: Taking over the maximum number of elective hours for your degree option may have financial aid ramifications. Please see your academic advisor for direction.

Suggested Course Guide - Culinology

Below is a suggested guide for students planning careers in culinology 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 1035	Culinary Foundations 2: Cuisines	4.0
CHRM 1210	Baking Basics	4.0
CHRM 2350	Nutrition	4.5
CHRM 1010	Culinary Math	2.0
Total Credit Hours:		14.5

Third quarter

CHEM 1210	General Chemistry: Part I	2.0
CHRM 1120	Soup and Sauce Basics	4.0
CHRM 1130	Protein Fabrication	3.0
CHRM 1550	Customer Service	1.0
Total Credit Hours:		10.0

Fourth quarter

CHRM 1140	A la Carte Cookery: American Regional	3.0
CHRM 1999	Skills Demonstration for Culinarians	.5
CHRM 2460	Cost Management	4.5
	Humanities	4.5
Total Credit Hours:		12.5

Second Year

Fifth quarter

CHRM 2360	Physiology of Flavor	4.5
CHRM 2370	Food ScienceONLINE	4.5
CHRM 2470	Hospitality SupervisionONLINE	4.5
Total Credit Hours:		13.5

CHRM 2370: (Fall only)

Sixth quarter

CHRM 2380	Sensory Science Products	4.5
CHRM 2480	Purchasing	4.5
ENGL 1010	English Composition IONLINEHYBRID	4.5
Total Credit Hours:		13.5

CHRM 2380: (Winter only)

Seventh quarter

CHRM 2390	Research and Development of Food Products	4.5
HMRL 1010	Human Relations SkillsONLINEHYBRID	4.5
	Elective	4.0-4.5
Total Credit Hours:		13.0-13.5

CHRM 2390:  (Spring only)

Eighth quarter

CHRM 2981	Internship	3.0
CHRM 2999	Portfolio Development for Culinarians	.5
ENGL 1020	English Composition IIONLINEHYBRID	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5
Total Credit Hours:		12.5