Programs A-Z

Culinary Arts

Associate of Applied Science

SPECIALIZATIONS: 
Culinary Arts
Culinary Management (Pending Approval September 2014)
Pastry Arts (Pending Approval September 2014)

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 specialization prepares graduates to enter kitchens as professional cooks in hotels, resorts, restaurants, catering operations, and a variety of retail businesses. The Culinary Management specialization prepares students to enter kitchens as entry-level supervisors and managers in hotels, resorts, restaurants, catering operations, and a variety of retail businesses. The Pastry Arts specialization prepares students to enter kitchens as professional pastry cooks in hotels, resorts, restaurants, catering operations, and a variety of businesses, while also preparing students interested in opening their own pastry facility or business.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Culinary Arts AAS degree 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: 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 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.

ACCREDITATION: The Culinary Arts Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Students who graduate from our Culinary Arts Associate of Applied Science degree in Culinary Arts and are American Culinary Federation (ACF) members at the time of graduation are eligible for free ACF certification as a Certified Culinarian® (CC®). Students who are not ACF members may still earn their Certified Culinarian® (CC®) credential for a fee set by the ACFEF. Graduates who use 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. Reynolds does not administer the apprenticeship, but 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 curriculum sequences illustrated below are examples of how courses may be completed. For complete information, visit  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. Students must meet with the program head and receive approval for entry into this track; college transfer credit and prior related work experience are required.

REQUIRED UNIFORMS AND TOOLKITS: Students enrolled in HRI courses must wear an approved uniform and possess an approved toolkit for HRI courses. Specifications may be obtained at http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/uniformsnew.aspx or from the program head.

CURRICULUM: Culinary 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 Managers Sanitation Certification

1

0

1

MTH 120

Introduction to Mathematics

3

0

3

SDV 1011

Orientation to Culinary and Pastry Arts

2

0

2

TOTAL

11

3

12

HRI 219

Stock, Soup, and Sauce Preparation

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI 128

Principles of Baking

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

2

1

TOTAL

8

11

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 220

Meat, Seafood, and Poultry Preparation

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 Service Management

3

0

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 2XX

Modern Trends and Contemporary Culinary Artistry

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

HRI 299

Supervised Study: Capstone Study 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 and Pastry Arts

2

0

2

HRI 115

Food Service Managers Sanitation 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 Starch Preparation

2

3

3

HRI 106

Principles of Culinary Arts I

3

0

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

3

1

TOTAL

8

12

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

___ ___2

Social/Behavioral Science Elective

3

0

3

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 2XX

Nutritional and Health-conscious Baking

2

3

3

HRI 284

Specialty, Spa, and Plated Desserts

2

3

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

10

6

12

HRI 134

Food and Beverage Service Management

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 2XX

Modern Trends and Contemporary Culinary Artistry

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

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 and Pastry Arts

2

0

2

HRI 115

Food Service Managers Sanitation 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 Sauce Preparation

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

3

1

ACC 117

Essentials of Accounting

3

0

3

TOTAL

9

9

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control 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 Service Management

2

3

3

HRI 235

Marketing of Hospitality Services

3

0

3

HRI 255

Human Resources Management and Training for Hospitality and Tourism

3

0

3

HRI 224

Recipe and Menu Management

3

0

3

TOTAL

11

3

12

HRI 190

Coordinated Internship

0

15

3

HRI 2XX

Modern Trends and Contemporary Culinary Artistry

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

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

08.6.14

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, and personal wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.