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	38.5
Option requirements	32.0-38.0
Total credit hours required	97.5-103.5

General education requirements (27.0 credit hrs.)

Communications

	English level I	4.5
	English level II	4.5

See Communications course options

ENGL 1220 CA Technical Writing and ENGL 1240 CA Oral and Written Reports are recommended, as they are specific to culinary students.

Transfer students should select ENGL 1010 and ENGL 1020.

Humanities/social sciences

Humanities/social sciences

4.5

See Humanities/social sciences course options

Culinology® transfer students should select ECON 1000 or ECON 1100 for social sciences requirement.

Quantitative/numeracy skills

MATH 1242

Applied Math for the Hospitality Industry

4.5

Students planning to transfer should also take MATH 1420 and have that class count toward electives under any of the option requirements.

Other

HMRL 1010	Human Relations SkillsONLINEHYBRID	4.5
INFO 1001	Information Systems and LiteracyONLINEHYBRID	4.5

Major requirements for Culinary Arts and Management (38.5 credit hrs.)

CHRM 1000	CHRM Orientation	1.5
CHRM 1020	SanitationONLINE	2.0
CHRM 1030	Introduction to Professional Cooking	4.0
CHRM 1120	Soup and Sauce Basics	3.0
CHRM 1210	Baking Basics	4.0
CHRM 1550	Customer Service	3.0
CHRM 2350	Nutrition	4.5
CHRM 2460	Cost Management	4.5
CHRM 2470	Hospitality SupervisionONLINE	4.5
CHRM 2480	Purchasing	4.5
CHRM 2930	Study Abroad	3.0
	OR
CHRM 2981	Internship	variable

Critical advising note: Students entering the culinary arts programs who have been assessed at college-level in all areas and/or completed any recommended developmental courses should register for CHRM 1000, CHRM 1020, CHRM 1030, and MATH 1242 in their first quarter of study. Approved uniforms, supplies, and text are required by the first day of CHRM 1030.

Option requirements for Culinary Arts and Management - Baking and Pastry (32.0-38.0 credit hrs.)

CHRM 1220	Pastries	3.0
CHRM 1250	Artisan Bread	4.0
CHRM 1260	Cakes	4.0
CHRM 1990	Practical Baking Exam 1	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	Practical Baking Exam 2	0.5

Electives – select a total of 3.0 to 9.0 credit hours from the following:

CHRM	Course of choice
HLSM	Course of choice
MATH 1420	College AlgebraONLINE	5.0

See Curriculum Plan