2019-2020 Catalog

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

Quantitative/numeracy skills

MATH 1242Applied Math for the Hospitality Industry

4.5

Students planning to transfer should also take MATH 1315 and have that class count toward electives under any of the option requirements.

Professionalism and Life Skills

INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5

HMRL 1010Human Relations SkillsONLINEHYBRID

4.5

OR

RDLS 1200College and Career StrategiesONLINE

4.5

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

CHRM 1000CHRM OrientationONLINE

1.5

CHRM 1020SanitationONLINE

2.0

CHRM 1030Introduction to Professional Cooking

4.0

CHRM 1120Soup and Sauce Basics

3.0

CHRM 1210Baking Basics

4.0

CHRM 1550Customer Service

3.0

CHRM 2350Nutrition

4.5

CHRM 2460Cost ManagementONLINE

4.5

CHRM 2470Hospitality SupervisionONLINE

4.5

CHRM 2480Purchasing

4.5

CHRM 2981Internship

3.0

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 1220Pastries

3.0

CHRM 1250Artisan Bread

4.0

CHRM 1260Cakes

4.0

CHRM 1990Practical Baking Exam 1

0.5

CHRM 2230Baking Production

4.0

CHRM 2250International Breads

3.0

CHRM 2270Chocolate, Sugar, and Decorations

3.0

CHRM 2280Plated Desserts

4.0

CHRM 2982Bakery Student Manager

3.0

CHRM 2990Practical 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

See Curriculum Plan