Culinary
Arts Associate of Applied Science Degree
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, foodservice 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: Students must demonstrate
college level proficiency in reading and writing. Proficiency may be demonstrated
by:
1. Submission of official college transcripts that record
completion of a college level composition course, or
2. Submission of SAT or ACT scores, taken within the past five years, at
the following levels
< ACT
Verbal 19
< SAT
taken on or after April 1, 1995 Verbal 480
< SAT
taken on or after March 1, 2005 Critical reading 480, or
3. Successful completion of the COMPASS English placement test for ENG 111,
with a satisfactory score on the reading test. Students with deficiencies
in reading or writing may require developmental studies to be commenced during
their first semester of enrollment, and completed sequentially every subsequent
semester until all developmental requirements are satisfied.
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.
The Culinary
Arts Associate of Applied Science Degree Program is accredited by the American
Culinary Federation Education 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 Commu
nity
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 this
page. Many students are academically prepared and disciplined enough to
earn the Culinary Arts Associate of Applied Science Degree in an accelerated
manner. These students choose a Fast
Track 15-month Schedule. Due to the accelerated pace and intensive
workload, students should carefully consider this scheduling option prior to
enrolling.
Faculty
provide one-on-one advising to enhance student success. Students pursuing
this degree must schedule and complete an entry interview with their faculty
advisor. Once enrolled, students must meet with their advisor every semester
to review their scheduling strategy and status toward graduation.
| CURRICULUM |
| COURSE |
TITLE |
LECTURE
HOURS |
LAB
HOURS |
COURSE
CREDITS |
| 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 |
| 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 |
| HRI
1282 |
Principles of Baking |
2 |
3 |
3 |
| HRI
159 |
Introduction to Hospitality Industry Computer Systems |
3 |
2 |
4 |
| ___ ___3 |
Social/Behavioral Science Elective |
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 |
| HRI
190 |
Coordinated Internship |
0 |
10 |
2 |
| HRI
2072 |
American Regional Cuisine |
2 |
3 |
3 |
| HRI
1062 |
Principles of Culinary Arts I |
2 |
3 |
3 |
| HRI
147 |
World Cuisines |
3 |
0 |
3 |
| HRI 2992 |
Capstone in Culinary Arts |
0 |
4 |
2 |
| ___ ___3 |
Humanities/Fine Arts Elective |
3 |
0 |
3 |
| Total Minimum Credits
for AAS Degree of Culinary Arts |
69 |
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 295 will be allowed in laboratories
only when possessing approved
tool kits. Specifications may be obtained at www.reynolds.edu/hospitality/uniforms.htm or
from program faculty.
3 A
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.
J. Sargeant Reynolds Community College
Center for Culinary Arts, Tourism & Hospitality
Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
phone: 804.523.5301 | fax: 804.786.5465 | hospitality@reynolds.edu |