Culinary Arts and Management - Culinary Arts (CACA1)

Award: Associate in applied science degree

Program location: Fort Omaha Campus

This degree option prepares students for a career as a chef, sous chef, or culinarian.

Graduation Requirements

General education	27.0
Major requirements	38.5
Option requirements	31.5-36.0
Total credit hours required	97.0-101.5

General education requirements (27.0 credit hrs.)

Communications

	English level I	4.5 credits
	English level II	4.5 credits

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 credits

See Humanities/social sciences course options

Quantitative/numeracy skills

MATH 1242	Applied Math for the Hospitality Industry	4.5 credits

Students planning to transfer should also take MATH 1310 and have that class count toward electives under any of the option requirements.

Additional

HMRL 1010	Human Relations Skills	4.5 credits
INFO 1001	Information Systems and Literacy	4.5 credits

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

CHRM 1000	CHRM Orientation	1.5 credits
CHRM 1020	Sanitation	2.0 credits
CHRM 1030	Introduction to Professional Cooking	4.0 credits
CHRM 1120	Soup and Sauce Basics	3.0 credits
CHRM 1210	Baking Basics	4.0 credits
CHRM 1550	Customer Service	3.0 credits
CHRM 2350	Nutrition	4.5 credits
CHRM 2460	Cost Management	4.5 credits
CHRM 2470	Hospitality Supervision	4.5 credits
CHRM 2480	Purchasing	4.5 credits
CHRM 2981	Internship	3.0 credits

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 - Culinary Arts (31.5-36.0 credit hrs.)

CHRM 1035	American Cuisine	4.0 credits
CHRM 1130	Protein Fabrication	2.0 credits
CHRM 1150	World Cuisine	3.0 credits
CHRM 1999	Practical Cooking Exam 1	0.5 credits
CHRM 2120	Garde Manger	4.0 credits
CHRM 2125	Casual Dining	3.0 credits
CHRM 2130	Fine Dining	4.0 credits
CHRM 2550	Table Service	3.0 credits
CHRM 2980	Student Manager	3.0 credits
CHRM 2999	Practical Cooking Exam 2	0.5 credits

Electives - select a total of 4.5 to 9.0 credit hours from the following:

CHRM	Course of choice
HLSM	Course of choice
MATH 1310	Intermediate Algebra	4.5 credits

See Curriculum Plan