Culinary Arts and Management: Culinary Management Option (CACM1)

Requirement	Credit Hrs.
CHRM 1110 Vegetable, Starch and Protein Cookery	4.0
CHRM 1120 Soup and Sauce Cookery	4.0
CHRM 1130 Protein Fabrication	3.0
CHRM 1140 Ala Carte Cookery	3.0
CHRM 2450 Legal Basics of CHRM	3.0
CHRM 2465 Foodservice Financial Basics	4.5
CHRM 2470 Hospitality Supervision	4.5
CHRM 2475 Leadership Principles	4.5
CHRM 2560 Beverage Management	4.5
CHRM 2980 Student Manager	4.5
CHRM 2981 Internship	3.0

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.