Sep 07, 2024  
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2024-2025 Catalog

Sustainable Baking Management (BAKE1)

Location(s): Fort Omaha Campus

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Award: Associate in Applied Science Degree
Academic Focus Area: Business

 

The Sustainable Baking Management Associate’s Degree encompasses the knowledge, skills, and resources necessary to empower an early-career baking professional to define their own successful path in the restaurant & food service industry.

 

Graduation Requirements
To earn this degree, a student must complete all required courses.
Total credit hours required: 96.0

 

Recommended Curriculum Plan

 

Links to Additional Resources

 

Major Requirements - 73.5 credits

General Education Course Recommendations for this Program:

  • Communication: ENGL 1220, preferably section 4A
  • Quantitative/Numeracy Skills: MATH 1242 or higher
  • Critical Thinking/Creativity & Social/Cultural Awareness: HUMS 1160

 

Associate in Applied Sciences General Education Requirements - 22.5 credits

The following are General Education requirements for an Associate in Applied Sciences degree (AAS). Students may not use the same course to satisfy more than one degree requirement.

Communication

1 Course     4.5 credit hrs.

Select 1 Level I course from the list of Communication General Education Courses.  

Quantitative/Numeracy

1 Course     4.5 - 5.0 credits 

Please check your degree program for recommended Math course. Based on the Math course you select, pre-requisites may be required.

Select 1 course from the list of Quantitative/Numeracy Skills General Education Courses . 

Critical Thinking/Creativity & Social/Cultural Awareness

1 Course     4.5 credit hrs.

Select 1 course from the list of Humanities   or Social Sciences   courses under the Critical Thinking/Creativity & Social/Cultural Awareness General Education Courses. 

Scientific Inquiry

1 Course     4.5-6.0 credit hrs.   

Select 1 course from either the list of Natural Sciences   or Social Sciences  General Education courses.

*Students choosing a Social Sciences course to satisfy the Scientific Inquiry requirement should take a Humanities course to satisfy the Critical Thinking/Creativity and Social/Cultural Awareness competency.

Professionalism/Life Skills & Information Literacy

1 Course     4.5

Select 1 course from the list of Professionalism/Life Skills and Information Literacy General Education Courses .

 

 

Recommended Curriculum Plan

Sustainable Baking Management (BAKE1)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring, or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

Program Level Student Learning Outcomes

  1. Develop programs wherein other early-career baking professionals are able to Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
  2. Develop programs wherein other early-career baking professionals are able to Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing thier whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
  3. Develop programs wherein other early-career baking professionals are able to Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
  4. Develop programs wherein other early-career baking professionals are able to Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
  5. Develop programs wherein other early-career baking professionals are able to Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations. 
  6. Develop programs wherein other early-career baking professionals are able to Doggedly and gracefully develop thinking skills, for the rest of my life, across critical disciplines.

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