- 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 Culinary Arts Option.
Requirements for Culinary Arts Option - 38.0 credit hrs.
| Courses | Credit Hrs. |
|---|---|
| CHRM 1120 Soup and Sauce Basics | 3.0 |
| CHRM 1130 Protein Fabrication | 3.0 |
| CHRM 1140 A la Carte Cookery | 3.0 |
| CHRM 1999 Skills Demonstration for Culinarians | 2.0 |
| CHRM 2110 Quantity Production | 4.0 |
| CHRM 2120 Garde Manger | 4.0 |
| CHRM 2130 Fine Dining | 4.0 |
CHRM 2470 Hospitality Supervision
|
4.5 |
| CHRM 2550 Table Service | 4.0 |
| CHRM 2980 Student Manager | 4.5 |
| CHRM 2999 Portfolio Development for Culinarians | 2.0 |
Below is a suggested guide for students planning careers in culinary arts 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 1120 Soup and Sauce Basics | 3.0 |
| CHRM 1130 Protein Fabrication | 3.0 |
| HORT 1410 Food Cultivation | 3.0 |
| INFO 1001 Information Systems and Literacy
|
4.5 |
| 13.5 |
| Courses | Credit Hrs. |
|---|---|
| Fourth quarter | |
| CHRM 1140 A la Carte Cookery | 3.0 |
| CHRM 1999 Skills Demonstration for Culinarians | 2.0 |
| CHRM 2460 Cost Management
|
4.5 |
| ENGL 1220 Technical Writing
|
4.5 |
| 14.0 |
SECOND YEAR
| Courses | Credit Hrs. |
|---|---|
| Fifth quarter | |
| CHRM 2000 Stagiaire | 2.0 |
| CHRM 2470 Hospitality Supervision
|
4.5 |
| CHRM 2650 Banquet and Catering | 4.0 |
| 10.5 |
| Courses | Credit Hrs. |
|---|---|
| Sixth quarter | |
| CHRM 2110 Quantity Production | 4.0 |
| CHRM 2120 Garde Manger | 4.0 |
| CHRM 2480 Purchasing | 4.5 |
| 12.5 |
| Courses | Credit Hrs. |
|---|---|
| Seventh quarter | |
| CHRM 2130 Fine Dining | 4.0 |
| CHRM 2550 Table Service | 4.0 |
| HMRL 1010 Human Relations Skills
|
4.5 |
| 12.5 |
| Courses | Credit Hrs. |
|---|---|
| Eighth quarter | |
| CHRM 2980 Student Manager | 4.5 |
| CHRM 2981 Internship | 3.0 |
| CHRM 2999 Portfolio Development for Culinarians | 2.0 |
| ENGL 1240 Oral and Written Reports | 4.5 |
| 14.0 |