Culinary Arts AAS

Culinary Arts

Associate of Applied Science

Purpose: Virginia Employment Commission projections indicate that growth in hospitality careers will exceed the average growth of all occupations in the Commonwealth during the next decade. The curriculum provides technical education in culinary arts and is intended to lead to employment in the hospitality industry. The curriculum is competency-based and articulates with secondary school programs in the college’s service area.

Occupational Objectives: The Culinary Arts Associate of Applied Science degree prepares graduates to enter the following positions: Baker, Broiler Cook, Expediter, Fry/Sauté Cook, Pantry Cook, Pastry Cook, Soup and Sauce Cook, Sous Chef, and Vegetable Cook.

Admission Requirements: General college curricular admission

Program Notes: 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.

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 www.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 sequence illustrated below is one example of how courses may be completed. For complete information, visit http://www.jsr.vccs.edu/hospitality/culinarysequence.htm 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 also be viewed at http://www.jsr.vccs.edu/hospitality/culinarysequence.htm. Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling. By November 15, students must schedule and complete an entry interview with their faculty advisor. Once enrolled, students should meet with their advisor every semester to review status toward graduation and their scheduling strategy.

CURRICULUM
COURSE	TITLE	LEC. HRS.	LAB. HRS.	CRS. CRE.
SDV 100¹	College Success Skills	1	0	1
ENG 111	College Composition I	3	0	3
HRI 145²	Garde Manger	2	3	3
HRI 158	Sanitation and Safety	3	0	3
HRI 219²	Stock, Soup, and Sauce Preparation	2	3	3
MTH 120	Introduction to Mathematics	3	0	3
TOTAL		14	6	16
ENG 112	College Composition II	3	0	3
HLT 100	First Aid and Cardiopulmonary Resuscitation	3	0	3
HRI 134	Food and Beverage Service Management	3	0	3
HRI 218²	Fruit, Vegetable, and Starch Preparation	2	3	3
HRI 220²	Meat, Seafood, and Poultry Preparation	2	3	3
TOTAL		13	6	15
HRI 128²	Principles of Baking	2	3	3
HRI 159	Introduction to Hospitality Industry Computer Systems	3	2	4
TOTAL		5	5	7
ECO 201	Principles of Economics I – Macroeconomics	3	0	3
HRI 119	Applied Nutrition for Food Service	3	0	3
HRI 206²	International Cuisine	2	3	3
HRI 224	Recipe and Menu Management	3	0	3
HRI 251	Food and Beverage Cost Control I	3	0	3
TOTAL		14	3	15
HRI 154	Principles of Hospitality Management	3	0	3
HRI 207	American Regional Cuisine	2	3	3
HRI 228²	Food Production Operations	3	0	3
___ ___³	Humanities/Fine Arts Elective	3	0	3
HRI 190	Coordinated Internship	0	15	3
TOTAL		11	18	15
Total Minimum Credits for AAS Degree in Culinary Arts				68
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 the required uniforms. Uniform specifications may be obtained at www.reynolds.edu/hospitality/uniforms.htm or from program faculty. ³A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, and wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.