2015-2016 Catalog

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Culinary Arts and Management - Culinary Research-Culinology® Transfer Curriculum Plan

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

First Year

First quarter

CHRM 1000CHRM Orientation

1.5
CHRM 1020SanitationONLINE

2.0
CHRM 1030Introduction to Professional Cooking

4.0
MATH 1242Applied Math for the Hospitality Industry

4.5
Total Credit Hours:12.0

Second quarter

CHRM 1035American Cuisine

4.0
CHRM 1210Baking Basics

4.0
CHRM 2350Nutrition

4.5
Total Credit Hours:12.5

Third quarter

CHRM 1120Soup and Sauce Basics

3.0
CHRM 1130Protein Fabrication

2.0
CHRM 1550Customer Service

3.0
CHEM 1010College ChemistryONLINE

6.0
CHEM 1010LCollege Chemistry Lab

0.0
Total Credit Hours:14.0

Fourth quarter

CHRM 1999Practical Cooking Exam 1

0.5
CHRM 2460Cost Management

4.5
ENGL 1010English Composition IONLINEHYBRID

4.5
HMRL 1010Human Relations SkillsONLINEHYBRID

4.5
Total Credit Hours:14.0

Second Year

Fifth quarter

CHRM 2125Casual Dining

3.0
CHRM 2360Physiology of Flavor

4.5
CHRM 2370Food ScienceONLINE

4.5
Total Credit Hours:12.0

CHRM 2370: (Fall only)

Sixth quarter

CHRM 2380Sensory Science Products

4.5
CHRM 2480Purchasing

4.5
ENGL 1020English Composition IIONLINEHYBRID

4.5
Total Credit Hours:13.5

CHRM 2380: (Winter only)

Seventh quarter

CHRM 2390Research and Development of Food Products

4.5
CHRM 2470Hospitality SupervisionONLINE

4.5
INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5
Total Credit Hours:13.5
CHRM 2390:  (Spring only)

Eighth quarter

CHRM 2981Internship

variable
CHRM 2999Practical Cooking Exam 2

0.5
ECON 1000MacroeconomicsONLINE

4.5
OR
ECON 1100MicroeconomicsONLINE

4.5
CHRM Elective

4.0-4.5
OR
MATH 1420College AlgebraONLINE

5.0
Total Credit Hours:12.0-13.0
Students planning to transfer should select MATH 1420 instead of a CHRM elective.

See Program