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 |
Humanities/social sciences
| | Humanities/social sciences | 4.5 |
Quantitative/numeracy skills
| MATH 1242 | Applied 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 1001 | Information Systems and LiteracyONLINEHYBRID | 4.5 |
| HMRL 1010 | Human Relations SkillsONLINEHYBRID | 4.5 |
| | OR | |
| RDLS 1200 | College and Career StrategiesONLINE | 4.5 |
Major requirements for Culinary Arts and Management (38.5 credit hrs.)
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.)
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