Culinary Arts and Management: Bakery and Pastry Option (CABA2)

Requirement	Credit Hrs.
CHRM 1220 Pastries	4.0
CHRM 1250 Artisan Bread	4.0
CHRM 1260 Cakes	4.0
CHRM 2230 Baking Production	4.5
CHRM 2250 International Breads	3.0
CHRM 2270 Chocolate, Sugar and Decorations	3.0
CHRM 2280 Plated Desserts	4.5
CHRM 2470 Hospitality Supervision	4.5
CHRM 2981 Internship	3.0
CHRM 2982 Bakery Student Manager	4.5
Electives in Baking*	4.0-4.5

General Course Availability

Most courses in Culinary Arts repeat quarterly so that students may join the program during any quarter. However, some courses are offered only during select quarters. Please consider those listed below when developing an academic plan.