2016-2017 Catalog

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Culinary Arts and Management - Baking and Pastry Curriculum Plan

Below is a suggested guide for students planning careers in baking and pastry 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 1120Soup and Sauce Basics

3.0
CHRM 1210Baking Basics

4.0
CHRM 1550Customer Service

3.0
CHRM 2350Nutrition

4.5
Total Credit Hours:14.5

Third quarter

CHRM 1220Pastries

3.0
CHRM 1250Artisan Bread

4.0
OR
CHRM 1260Cakes

4.0
HMRL 1010Human Relations SkillsONLINEHYBRID

4.5
Total Credit Hours:11.5

Fourth quarter

CHRM 1250Artisan Bread

4.0
OR
CHRM 1260Cakes

4.0
CHRM 1990Practical Baking Exam 1

0.5
CHRM 2460Cost ManagementONLINE

4.5
INFO 1001Information Systems and LiteracyONLINEHYBRID

4.5
Total Credit Hours:13.5

Second Year

Fifth quarter

CHRM 2230Baking Production

4.0
CHRM 2250International Breads

3.0
OR
CHRM 2270Chocolate, Sugar, and Decorations

3.0
CHRM 2480Purchasing

4.5
Total Credit Hours:11.5

Sixth quarter

CHRM 2280Plated Desserts

4.0
CHRM 2250International Breads

3.0
OR
CHRM 2270Chocolate, Sugar, and Decorations

3.0
ENGL 1220CATechnical Writing

4.5
Total Credit Hours:11.5

Seventh quarter

CHRM 2470Hospitality SupervisionONLINE

4.5
CHRM 2982Bakery Student Manager

3.0
CHRM Elective

0.0-4.5
ENGL 1240CAOral and Written Reports

4.5
Total Credit Hours:12.0-16.5

Eighth quarter

CHRM 2981Internship

variable
CHRM 2990Practical Baking Exam 2

0.5
CHRM Elective

3.0-4.5
Humanities

4.5
Total Credit Hours:11.0-12.5

See Program