Culinary Arts and Management - Baking and Pastry (CABA2)

Award:  Associate in applied science degree

Program location:  Fort Omaha Campus

This degree option prepares students for a career as a professional baker or pastry chef. 

 

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

CHRM 1220	Pastries	3.0
CHRM 1250	Artisan Bread	4.0
CHRM 1260	Cakes	4.0
CHRM 1990	Skills Demonstration for Bakers	0.5
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	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 – 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 1242	Applied Math for the Hospitality Industry	4.5
Total Credit Hours:		12.5

Second quarter

CHRM 1120	Soup and Sauce Basics	4.0
CHRM 1210	Baking Basics	4.0
CHRM 2350	Nutrition	4.5
Total Credit Hours:		12.5

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
HMRL 1010	Human Relations SkillsONLINEHYBRID	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	0.5
CHRM 2460	Cost Management	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	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
	Humanities	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
ENGL 1220CA	Technical Writing	4.5
Total Credit Hours:		11.5

Seventh quarter

CHRM 2470	Hospitality SupervisionONLINE	4.5
CHRM 2982	Bakery Student Manager	3.0
CHRM	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	0.5
CHRM	Elective	3.0-4.5
ENGL 1240CA	Oral and Written Reports	4.5
Total Credit Hours:		11.0-12.5