culinary arts - j. sargeant reynolds community college · associate degrees & certificates...
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Associate Degrees & Certificates
Culinary ArtsOverviewAssociate of Applied ScienceSPECIALIZATIONS: Culinary ArtsPastry ArtsCulinary Management
PURPOSE: The Culinary Arts program provides a comprehensiveoccupational-technical education and is intended to lead toemployment as a culinarian within a variety of culinary, foodservice, and retail paths.
OCCUPATIONAL OBJECTIVES: The Culinary Arts specializationprepares graduates to enter kitchens as professional cooks inhotels, resorts, restaurants, catering operations, and a varietyof retail businesses. The Culinary Management specializationprepares students to enter kitchens as entry-level supervisorsand managers in hotels, resorts, restaurants, catering operations,and a variety of retail businesses. The Pastry Arts specializationprepares students to enter kitchens as professional pastrycooks in hotels, resorts, restaurants, catering operations, and avariety of businesses, while also preparing students interested inopening their own pastry facility or business.
ADMISSION REQUIREMENTS: General college curricularadmission
PROGRAM NOTES: The Culinary Arts AAS degree requires thatstudents have the following competencies: (1) competency inMath Essentials MTE 1-3 as demonstrated through the placementand diagnostic tests or by satisfactorily completing the requiredMTE units, or equivalent, and (2) competencies in reading andwriting as demonstrated by placement in ENG 111 or placementin co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to completedevelopmental studies courses in English or mathematics maytake those courses concurrently with HRI courses, if approved bythe program head.
Faculty provide advising to enhance student success. All studentswishing to enroll in Culinary Arts must attend an advising session.Once enrolled, students must meet with their advisor everysemester to review their scheduling strategy and status towardgraduation. Information about advising and enrolling in classes isavailable on the Culinary Arts Admissions page on Reynolds.edu.
Students who earn a final grade lower than “C” in any HRI coursemust obtain permission from their advisor to continue the majorin Culinary Arts. Students will be required to repeat courses intheir major when grades lower than “C” are earned. Exceptionsmust be approved in writing by the program head.
The competency-based nature of the curriculum allows studentswith previous educational studies or training experience to beevaluated for advanced standing. Students who believe they areeligible for such consideration are required to meet with theiradvisor to discuss eligibility for evaluation and possible advancedstanding.
The purpose of the associate of applied science (AAS) degreecurriculum is to prepare students for immediate employmentupon graduation. Four-year college and university transferopportunities for associate of applied science degrees, if existing,are usually very specific in nature. Students may, however,substitute some courses in the AAS degree curriculum withcourses that generally transfer to senior institutions. Studentsshould consult their advisor at the earliest possible date forfurther guidance and are advised to get assurances in writing inadvance from the institution to which they wish to transfer.
ACCREDITATION: The Culinary Arts Associate of Applied Sciencedegree is accredited by the American Culinary FederationEducation Foundation Accrediting Commission (ACFEFAC).Students who graduate from our Culinary Arts Associate ofApplied Science degree in Culinary Arts and are AmericanCulinary Federation (ACF) members at the time of graduation areeligible for free ACF certification as a Certified Culinarian® (CC®).Students who are not ACF members may still earn their CertifiedCulinarian® (CC®) credential for a fee set by the ACFEFAC.Graduates who use this benefit have an advantage when seekingemployment, because certification is representative of having theknowledge and skills to be successful.
CULINARY APPRENTICESHIP: The American Culinary Federation(ACF) offers a three-year apprenticeship program. Reynoldsdoes not administer the apprenticeship, but does provide theeducational component of the program. Interested parties shouldcontact the ACF Virginia Chefs Association at vachefs.org forfurther information.
COMPUTER COMPETENCY REQUIREMENT: Students inthis program will meet the college’s computer competencyrequirement by successfully completing HRI 159.
CURRICULUM SEQUENCE: The curriculum sequences illustratedbelow are examples of how courses may be completed. Forcomplete information, visit the ACF Apprentice Sequence pageon Reynolds.edu. Many students are academically preparedand disciplined enough to earn the Culinary Arts Associate ofApplied Science degree in an accelerated manner. A fast-track,15-month schedule may be viewed on the ACF ApprenticeSequence page at Reynolds.edu. Due to the accelerated paceand intensive workload, students should carefully consider thisscheduling option prior to enrolling. Students must meet withthe program head and receive approval for entry into this track;college transfer credit and prior related work experience arerequired.
REQUIRED UNIFORMS AND TOOLKITS: Students enrolled inHRI courses must wear an approved uniform and possess anapproved toolkit for HRI courses. Specifications may be obtainedon the Uniforms and Culinary Arts Labs page at Reynolds.edu orfrom the program head.
REYNOLDS COMMUNITY COLLEGE
RoadmapCulinary Arts Specialization
COURSE TITLE LEC. HRS.
LAB.HRS.
CRS.CRE.
ENG 111 College Composition I 3 0 3
HRI 106 Principles of Culinary Arts I 2 3 3
HRI 115 Food Service ManagersSanitation Certification
1 0 1
MTH 120 Introduction to Mathematics 3 0 3
SDV 1011 Orientation to Culinary andPastry Arts
2 0 2
TOTAL 11 3 12
HRI 219 Stock, Soup, and SaucePreparation
2 3 3
HRI 218 Fruit, Vegetable, and StarchPreparation
2 3 3
HRI 128 Principles of Baking 2 3 3
HRI 119 Applied Nutrition for FoodService
2 0 2
HRI 122 Applied Nutrition for FoodService Laboratory
0 2 1
TOTAL 8 11 12
HRI 226 Leadership and KitchenManagement
2 0 2
HRI 237 Current Issues andEnvironmental Responsibilitiesin the Hospitality Industry
2 0 2
HRI 159 Introduction to HospitalityIndustry Computer Systems
2 2 3
___ ___2 Social/Behavioral ScienceElective
3 0 3
TOTAL 9 2 10
HRI 251 Food and Beverage CostControl I
3 0 3
HRI 220 Meat, Seafood, and PoultryPreparation
2 3 3
HRI 145 Garde Manger 2 3 3
___ ___2 Humanities/Fine Arts Elective 3 0 3
TOTAL 10 6 12
HRI 134 Food and Beverage ServiceManagement
2 3 3
HRI 206 International Cuisine 2 3 3
HRI 207 American Regional Cuisine 2 3 3
HRI 224 Recipe and Menu Management 3 0 3
TOTAL 9 9 12
HRI 190 Coordinated Internship 0 15 3
HRI 287 Contemporary Culinary Artistryand Innovation
1 2 2
HLT 100 First Aid and CardiopulmonaryResuscitation
2 0 2
HRI 299 Supervised Study: CapstoneStudy in Culinary Arts
1 4 2
TOTAL 4 21 9
Total Minimum Credits for AAS Degree in Culinary Arts,Culinary Arts Specialization
67
CURRICULUM:Pastry Arts Specialization
COURSE TITLE LEC.HRS.
LAB.HRS.
CRS.CRE.
SDV 1011 Orientation to Culinary andPastry Arts
2 0 2
HRI 115 Food Service ManagersSanitation Certification
1 0 1
HRI 128 Principles of Baking 2 3 3
MTH 120 Introduction to Mathematics 3 0 3
ENG 111 College Composition I 3 0 3
TOTAL 11 3 12
HRI 285 Chocolate and Sugar Arts 2 3 3
HRI 218 Fruit, Vegetable, and StarchPreparation
2 3 3
HRI 106 Principles of Culinary Arts I 2 3 3
HRI 119 Applied Nutrition for FoodService
2 0 2
HRI 122 Applied Nutrition for FoodService Laboratory
0 3 1
TOTAL 8 12 12
HRI 226 Leadership and KitchenManagement
2 0 2
HRI 237 Current Issues andEnvironmental Responsibilitiesin the Hospitality Industry
2 0 2
___ ___2 Social/Behavioral ScienceElective
3 0 3
HRI 159 Introduction to HospitalityIndustry Computer Systems
2 2 3
TOTAL 9 2 10
HRI 251 Food and Beverage CostControl I
3 0 3
HRI 288 Health-conscious Baking 2 3 3
HRI 284 Specialty, Spa, and PlatedDesserts
2 3 3
___ ___2 Humanities/Fine Arts Elective 3 0 3
Associate Degrees & Certificates
TOTAL 10 6 12
HRI 134 Food and Beverage ServiceManagement
2 3 3
HRI 286 Wedding and Specialty Cakes 2 3 3
HRI 281 Artisan Breads 2 3 3
HRI 224 Recipe and Menu Management 2 3 3
TOTAL 9 9 12
HRI 190 Coordinated Internship 0 15 3
HRI 287 Contemporary Culinary Artistryand Innovation
1 2 2
HLT 100 First Aid and CardiopulmonaryResuscitation
2 0 2
HRI 299 Capstone Study in Culinary Arts 1 4 2
TOTAL 4 21 9
Total Minimum Credits for AAS Degree in Culinary Arts,Pastry Arts Specialization
67
CURRICULUM:Culinary Management Specialization
SDV 1011 Orientation to Culinary andPastry Arts
2 0 2
HRI 115 Food Service ManagersSanitation Certification
1 0 1
HRI 106 Principles of Culinary Arts I 2 3 3
MTH 120 Introduction to Mathematics 3 0 3
ENG 111 College Composition I 3 0 3
TOTAL 11 3 12
HRI 219 Stock, Soup, and SaucePreparation
2 3 3
HRI 218 Fruit, Vegetable, and StarchPreparation
2 3 3
HRI 119 Applied Nutrition for FoodService
2 0 2
HRI 122 Applied Nutrition for FoodService Laboratory
0 3 1
ACC 117 Essentials of Accounting 3 0 3
TOTAL 9 9 12
HRI 226 Leadership and KitchenManagement
2 0 2
HRI 237 Current Issues andEnvironmental Responsibilitiesin the Hospitality Industry
2 0 2
HRI 159 Introduction to HospitalityIndustry Computer Systems
2 2 3
___ ___2 Social/Behavioral ScienceElective
3 0 3
TOTAL 9 2 10
HRI 251 Food and Beverage CostControl I
3 0 3
HRI 257 Catering Management 3 0 3
HRI 275 Hospitality Law 3 0 3
___ ___2 Humanities/Fine Arts Elective 3 0 3
TOTAL 12 0 12
HRI 134 Food and Beverage ServiceManagement
2 3 3
HRI 235 Marketing of HospitalityServices
3 0 3
HRI 255 Human Resources Managementand Training for Hospitality andTourism
3 0 3
HRI 224 Recipe and Menu Management 3 0 3
TOTAL 11 3 12
HRI 190 Coordinated Internship 0 15 3
HRI 287 Contemporary Culinary Artistryand Innovation
1 2 2
HLT 100 First Aid and CardiopulmonaryResuscitation
2 0 2
HRI 299 Capstone Study in Culinary Arts 1 4 2
TOTAL 4 21 9
Total Minimum Credits for AAS Degree in Culinary Arts,Culinary Management Specialization
67
03.12.15
1 SDV 101 must be taken in the student’s first semester.
2 A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, andpersonal wellness) is provided in the General Education sectionof the catalog under Curriculum Planning and Design.
Course DescriptionsFacultyName Program EmailPhone
JesseMiller
Culinary Arts AAS [email protected]
DarrenRounds
Culinary Arts AAS [email protected]