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.

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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.

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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  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.