- Award:
- Certificate of Achievement
- Program location:
- Fort Omaha Campus
The Culinary Arts and Management 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.
Graduation Requirements
| Requirement | Credit Hrs. |
|---|---|
| General Education | 13.5 |
| Major Requirements | 37.0 |
| Total Credit Hours Required | 50.5 |
General Education Requirements - 13.5 Credit Hrs.
| Courses | Credit Hrs. |
|---|---|
| English-Level I | 4.5 |
| Courses | Credit Hrs. |
|---|---|
| Mathematics | 4.5 |
| Courses | Credit Hrs. |
|---|---|
| Humanities/Social Sciences | 4.5 |
Major Requirements for Culinary Arts and Management - 37.0 Credit Hrs.
| Courses | 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 | 4.0 |
| 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 |