Culinary Arts Associate of Applied Science Degree

A unique opportunity exists, whereby new students and professionals alike can foster their success in the restaurant, commercial, and non-commercial food service industries. Our combination of expert faculty, modern facilities and equipment, and state-of-the-art technology enables students to gain a comprehensive understanding of food and beverages, as well as master the practical techniques requisite for continued excellence in the hospitality industries. This academic curriculum is a focused and intensive program, which awards an Associate of Applied Science Degree from the college.
 

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Our Culinary Arts Associate of Applied Science Degree Program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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.  For complete information on ACF education and certification opportunities visit this link.

Visit this link to see the Culinary Arts Associate of Applied Science Degree curriculum.  Innovative scheduling permits students to attend classes while balancing employment and personal responsibilities. Students are invited to attend classes at any of our campuses to enjoy the most numerous scheduling options. Most classes can be attended one day per week and several classes can be taken via distance learning. Visit this link to see the 2-year schedule.

Many students are academically prepared and disciplined to earn the Culinary Arts Associate of Applied Science Degree in an accelerated manner. Visit this link to see the Fast Track 15-month schedule.

Students enrolled in culinary arts 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, or 295 will be allowed in laboratories only when possessing approved tool kits. 

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Pastry Arts Career Studies Certificate

The Pastry Arts program is intended to develop knowledge and skills in modern and classical pastry and baking techniques and products.  The curriculum provides technical education in baking, pastry production, confections and artistic product presentation and leads to employment in a variety of culinary and retail career paths.

In addition to the general college curricular admission requirements, students must also meet one or more of the following criteria to enter this program: (1) completion of HRI 128 at a Virginia community college, (2) American Culinary Federation (ACF) Certification, (3) a minimum of three years work experience in a bakery or pastry kitchen or in a related field, (4) completion of a Culinary Arts certificate or degree program from an accredited college or university, (5) permission of the program head. Visit this link to see the Pastry Arts Career Studies Certificate curriculum. Visit this link to see the 2-semester sequence. Students enrolled in culinary arts classes involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms.

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American Culinary Federation
(ACF) Certification Program

American Culinary Federation (ACF) certification requires a combination of work experience and related instruction. Our academic courses provide necessary contact hours for initial certification. Practicing culinarians seeking initial certification may enroll in one or more of our classes to satisfy the ACF education requirements. Visit http://www.reynolds.edu/_schedules/ to view the current schedule for HRI 158 Sanitation and Safety, HRI 119 Applied Nutrition for Food Service and HRI 154 Principles of Hospitality anagement.

Once certified, culinarians must renew their knowledge and skills through continuing education. We offer short-duration instruction for these active professionals via distance education internet courses. Visit http://www.reynolds.edu/_schedules/ to view the current schedule for HRI 226 Nutritional Analysis of Menus, HRI 258 Quality Management for Culinarians and HRI 260 HACCP Applications for Culinarians.  

For complete information on ACF education and certification opportunities visit this link.

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Contract Training and Consulting

We provide complimentary needs assessments that can lead to custom solutions for your business's unique situation. We assure discretion and confidentiality and have access to a pool of diverse talent to augment your own team.