Programs A-Z

Culinary Arts

Associate of Applied Science

PURPOSE: The Culinary Arts program provides a comprehensive occupational-technical education and is intended to lead to employment as a culinarian within a variety of culinary, food service, and retail paths.

OCCUPATIONAL OBJECTIVES: The Culinary Arts Associate of Applied Science degree prepares graduates to enter kitchens as professional cooks in hotels, resorts, restaurants, catering operations, and a variety of retail businesses.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Culinary Arts AAS degree program requires that students have the following competencies: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.

Faculty provide advising to enhance student success. All students wishing to enroll in Culinary Arts must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available at the following link:reynolds.edu/get_started/programs/business/culinary_and_hospitality/admission.aspx.

Students who earn a final grade lower than “C” in any HRI course must obtain permission from their advisor to continue the major in Culinary Arts. Students will normally be required to repeat courses in their major when grades lower than “C” are earned. Exceptions must be approved in writing by the program head.

The competency-based nature of the curriculum allows students with previous educational studies or training experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility for evaluation and possible advanced standing.

The purpose of the associate of applied science (AAS) degree curriculum is to prepare students for immediate employment upon graduation. Four-year college and university transfer opportunities 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 with courses that generally transfer to senior institutions. Students should consult their advisor at the earliest possible date for further guidance and are advised to get assurances in writing in advance from the institution to which they wish to transfer.

SECOND DEGREE OR CERTIFICATE: The college may grant credit for all completed applicable courses which are requirements of the additional degree, diploma, certificate, or career studies certificate. However, the awards must differ from one another by at least 25% of the credits.

ACCREDITATION: The Culinary Arts Associate of Applied Science Degree Program is accredited by the American Culinary Federation Foundation, Inc. Accrediting Commission. Students who graduate from our Culinary Arts Associate of Applied Science Degree Program and are American Culinary Federation (ACF) members at time of graduation are eligible for free ACF certification as a Certified Culinarian (CC). Graduated students who utilize this benefit have an advantage when seeking employment, because certification is representative of having the knowledge and skills to be successful.

CULINARY APPRENTICESHIP: The American Culinary Federation (ACF) offers a three-year apprenticeship program. Whereas J. Sargeant Reynolds Community College does not administer the apprenticeship, it does provide the educational component of the program. Interested parties should contact the ACF Virginia Chefs Association at vachefs.org for further information.

COMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 159.

CURRICULUM SEQUENCE: The following curriculum sequence is one example of how courses may be completed. For complete information, please see reynolds.edu/get_started/programs/business/culinary_and_hospitality/sequence.aspx. Many students are academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science degree in an accelerated manner. A Fast-Track 15-month Schedule may be viewed at reynolds.edu/get_started/programs/business/culinary_and_hospitality/sequence.aspx. Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling.

CURRICULUM:

COURSE

TITLE

LEC.
HRS.

LAB.
HRS.

CRS.
CRE.

SDV 1001

College Success Skills

1

0

1

HRI 1062

Principles of Culinary Arts I

2

3

3

HRI 2192

Stock, Soup and Sauce Preparation

2

3

3

HRI 158

Sanitation and Safety

3

0

3

ENG 111

College Composition I

3

0

3

TOTAL

11

6

13

HRI 2182

Fruit, Vegetable and Starch Preparation

2

3

3

HRI 2202

Meat, Seafood and Poultry Preparation

2

3

3

HRI 134

Food and Beverage Service Management

3

0

3

HRI 119

Applied Nutrition for Food Service

3

0

3

MTH 120

Introduction to Mathematics

3

0

3

TOTAL

13

6

15

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 159

Introduction to Hospitality Industry Computer Systems

3

2

4

HLT 100

First Aid and Cardiopulmonary Resuscitation

3

0

3

TOTAL

9

2

10

HRI 1282

Principles of Baking

2

3

3

HRI 1452

Garde Manger

2

3

3

HRI 224

Recipe and Menu Management

3

0

3

TOTAL

7

6

9

HRI 2072

American Regional Cuisine

2

3

3

HRI 147

World Cuisines

3

0

3

HRI 2062

International Cuisine

2

3

3

___ ___3

Social/Behavioral Science Elective

3

0

3

TOTAL

10

6

12

HRI 190

Coordinated Internship

0

10

2

HRI 2992

Capstone Study in Culinary Arts

0

4

2

___ ___3

Humanities/Fine Arts Elective

3

0

3

TOTAL

3

14

7

Total Minimum Credits for AAS Degree in Culinary Arts 66

06.01.14

1 SDV 100 must be taken in the student’s first semester.

2 Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms. Students enrolled in HRI 106, 145, 206, 207, 218, 219, 220, and 299 will be allowed in laboratories only when possessing approved tool kits. Specifications may be obtained at reynolds.edu/hospitality/uniformsnew.htm or from program faculty.

3A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, and personal wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.