- Certificate of Achievement
- Program location:
- Fort Omaha Campus
This certificate prepares students for entry-level skilled positions in the food industry. It provides basic skills for a variety of opportunities within the industry. This first-year culinary certificate provides an opportunity for students to move quickly into the industry and begin working. Students seeking acceptance into second-year cohorts must possess a certificate of achievement.
|Total Credit Hours Required||49.5|
General Education Requirements - 13.5 credit hrs.
|ENGL 1220 CA is recommended.|
Major Requirements for Culinary Arts and Management - 36.0 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 1120 Soup and Sauce Basics||3.0|
|CHRM 1130 Protein Fabrication||3.0|
|CHRM 1140 A la Carte Cookery||3.0|
|CHRM 1210 Baking Basics||4.0|
|CHRM 1999 Skills Demonstration for Culinarians||2.0|
|CHRM 2350 Nutrition||4.5|
|CHRM 2460 Cost Management||4.5|