2019-2020 Catalog

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Culinary Arts and Management - Culinary Arts Curriculum Plan

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

First Year

First quarter

CHRM 1000CHRM OrientationONLINE

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 1130Protein Fabrication

2.0
CHRM 1550Customer Service

3.0
CHRM 2125Casual Dining

3.0
HMRL 1010Human Relations SkillsONLINEHYBRID

4.5
Total Credit Hours:12.5

Fourth quarter

CHRM 1120Soup and Sauce Basics

3.0
CHRM 1999Practical Cooking Exam 1

0.5
CHRM 2460Cost ManagementONLINE

4.5
INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5
Total Credit Hours:12.5

Second Year

Fifth quarter

CHRM 1150World Cuisine

3.0
CHRM 2470Hospitality SupervisionONLINE

4.5
CHRM 2550Table Service

3.0
Humanities

4.5
Total Credit Hours:15.0

Sixth quarter

CHRM 2120Garde Manger

4.0
CHRM 2480Purchasing

4.5
ENGL 1220Technical WritingONLINE

4.5
Total Credit Hours:13.0

Seventh quarter

CHRM 2130Fine Dining

4.0
CHRM Elective

3.0-4.5
ENGL 1240Oral and Written ReportsONLINE

4.5
Total Credit Hours:11.5-13.0

Eighth quarter

CHRM 2980Student Manager

3.0
CHRM 2981Internship

3.0
CHRM 2999Practical Cooking Exam 2

0.5
CHRM Elective

0.0-4.5
Total Credit Hours:6.5-11.0

See Program