- Award:
- Associate of Applied Science
- Program location:
- Fort Omaha Campus
The Culinary Arts and Management options are available in this area. These are the additional courses required to satisfy the Baking and Pastry Option.
Requirements for Baking and Pastry Option - 38.0 Credit Hrs.
| Courses | Credit Hrs. |
|---|---|
| CHRM 1220 Pastries | 3.0 |
| CHRM 1250 Artisan Bread | 4.0 |
| CHRM 1260 Cakes | 4.0 |
| CHRM 1990 Skills Demonstration for Bakers | 2.0 |
| CHRM 2230 Baking Production | 4.0 |
| CHRM 2250 International Breads | 3.0 |
| CHRM 2270 Chocolate, Sugar, and Decorations | 3.0 |
| CHRM 2280 Plated Desserts | 4.0 |
CHRM 2470 Hospitality Supervision
|
4.5 |
| CHRM 2982 Bakery Student Manager | 4.5 |
| CHRM 2990 Portfolio Development for Bakers | 2.0 |
Below is a suggested guide for students planning careers in bakery and pastry after two years of full-time study.
FIRST YEAR
| Courses | Credit Hrs. |
|---|---|
| First quarter | |
| CHRM 1000 CHRM Orientation | 2.0 |
| CHRM 1020 Sanitation
|
2.0 |
| CHRM 1030 Culinary Foundations 1: Skills | 4.0 |
| MATH 1220 Business Mathematics
|
4.5 |
| 12.5 |
| Courses | Credit Hrs. |
|---|---|
| Second quarter | |
| CHRM 1035 Culinary Foundations 2: Cuisines | 4.0 |
| CHRM 1210 Baking Basics | 4.0 |
| CHRM 2350 Nutrition
|
4.5 |
| Humanities | 4.5 |
| 17.0 |
| Courses | Credit Hrs. |
|---|---|
| Third quarter | |
| CHRM 1220 Pastries | 3.0 |
| CHRM 1250 Artisan Bread | 4.0 |
| HORT 1410 Food Cultivation | 3.0 |
| INFO 1001 Information Systems and Literacy
|
4.5 |
| 14.5 |
| Courses | Credit Hrs. |
|---|---|
| Fourth quarter | |
| CHRM 1260 Cakes | 4.0 |
| CHRM 1990 Skills Demonstration for Bakers | 2.0 |
| CHRM 2460 Cost Management
|
4.5 |
| ENGL 1220 Technical Writing
|
4.5 |
| 15.0 |
SECOND YEAR
| Courses | Credit Hrs. |
|---|---|
| Fifth quarter | |
| CHRM 2000 Stagiaire | 2.0 |
| CHRM 2230 Baking Production | 4.0 |
| CHRM 2250 International Breads OR CHRM 2270 Chocolate, Sugar, and Decorations |
3.0 |
| CHRM 2470 Hospitality Supervision
|
4.5 |
| CHRM 2480 Purchasing | 4.5 |
| 18.0 |
| Courses | Credit Hrs. |
|---|---|
| Sixth quarter | |
| CHRM 2280 Plated Desserts | 4.0 |
| CHRM 2250 International Breads OR CHRM 2270 Chocolate, Sugar, and Decorations |
3.0 |
| CHRM 2650 Banquet and Catering | 4.0 |
| HMRL 1010 Human Relations Skills
|
4.5 |
| 15.5 |
| Courses | Credit Hrs. |
|---|---|
| Seventh quarter | |
| CHRM 2981 Internship | 3.0 |
| CHRM 2982 Bakery Student Manager | 4.5 |
| CHRM 2990 Portfolio Development for Bakers | 2.0 |
| ENGL 1240 Oral and Written Reports | 4.5 |
| 14.0 |
| Courses | Credit Hrs. |
|---|---|
| Eighth quarter |