- Award:
- Associate in Applied Science Degree
- Program location:
- Fort Omaha Campus
This degree offers three options that prepare students for a variety of careers in food service: (1) Culinary Arts, (2) Baking and Pastry, and (3) Culinology Transfer.
Graduation Requirements
| Requirement | Credit Hrs. |
|---|---|
| General Education | 27.0 |
| Major Requirements | 41.5 |
| Option Requirements | 38.0 – 47.0 |
| Total Credit Hours Required | 106.5 – 115.5 |
General Education Requirements - 27.0 credit hrs.
| Courses | Credit Hrs. |
|---|---|
| English-Level I | 4.5 |
| English-Level II | 4.5 |
| ENGL 1220 Technical Writing and ENGL 1240 Oral and Written Reports are recommended. Transfer students select ENGL 1010 and ENGL 1020. |
| Courses | Credit Hrs. |
|---|---|
| Humanities/Social Sciences | 4.5 |
| Culinology transfer students select ECON 1000 or 1100 for Social Sciences requirement. |
| Courses | Credit Hrs. |
|---|---|
MATH 1220 Business Mathematics
|
4.5 |
| Transfer students select MATH 1420. |
| Courses | Credit Hrs. |
|---|---|
| HMRL 1010 Human Relations Skills
|
4.5 |
| INFO 1001 Information Systems and Literacy
|
4.5 |
*Culinary-focused general education courses are designated in the class schedule by the section number CA.
Major Requirements for Culinary Arts and Management - 41.5 credit hrs.
| Courses | Credit Hrs. |
|---|---|
| CHRM 1000 CHRM Orientation | 2.0 |
| CHRM 1020 Sanitation
|
2.0 |
| CHRM 1030 Culinary Foundations 1: Skills | 4.0 |
| CHRM 1035 Culinary Foundations 2: Cuisines | 4.0 |
| CHRM 1210 Baking Basics | 4.0 |
| CHRM 2000 Stagiaire | 2.0 |
| CHRM 2350 Nutrition
|
4.5 |
| CHRM 2460 Cost Management
|
4.5 |
| CHRM 2480 Purchasing | 4.5 |
| CHRM 2650 Banquet and Catering | 4.0 |
| CHRM 2981 Internship | 3.0 |
| HORT 1410 Food Cultivation | 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 1220 in their first quarter of study. Approved uniforms, supplies, and text are required by the first day of CHRM 1030.
Visit www.mccneb.edu/articulation for complete course listings and requirements.
Option Requirements for Culinary Arts and Management
The Culinary Arts and Management option(s) are available in the areas listed below.
- Bakery and Pastry
- 38.0 credit hours
- Culinary Arts
- 38.0 credit hours
- Culinology™ Transfer
- 41.0-47.0 credit hours
Go to Bakery and Pastry option
Go to Culinary Arts option
*Students expecting to transfer to the University of Nebraska–Lincoln for Culinology should also take CHEM 1220.
*CHRM 2370, CHRM 2380, and CHRM 2390 should be taken in sequence starting in the Fall quarter.
After completion of the Culinology degree option at MCC, the Research Chefs Association strongly recommends that students seeking to become research chefs achieve a four-year degree.