Culinary Arts

PURPOSE: The Culinary Arts programs provide a comprehensive occupational-technical education that prepares students with the skills needed for immediate industry employment opportunities as culinary and pastry artisans and managers within various culinary, food service, hospitality, pastry and retail career paths.

OCCUPATIONAL OBJECTIVES: The Culinary Arts degree prepares graduates for employment as professional cooks in hotels, resorts, restaurants, catering operations, and various retail settings. The Baking major prepares students to work as professional pastry cooks in similar environments and also supports those interested in opening their own pastry business. The Restaurant Management major prepares students for entry-level supervisory and management positions in food service operations, including hotels, resorts, restaurants, catering services and retail establishments.

STUDENT LEARNING OUTCOMES:

• Identify and engage in various management styles in a variety of roles and scenarios to assess and develop a managerial leadership style.
  
  
• Evaluate, organize and prepare a broad range of advanced baking and pastry products using taught methods and techniques that incorporate sensory analysis, multicultural interests, nutrition, taste formation and visual aesthetics related to classical French and modern plated dessert trends.
  
  
• Demonstrate and apply a comprehensive view of the hospitality industry through market research, menu design and product identification and preparation, nutrition standards, effective costing, and environmental responsibility at or above industry success rates. (CAPSTONE)
  
  
• Interpret and evaluate pastry and baking knowledge and conduct a skills self-assessment to identify individual weaknesses in order to create a complete repertoire of entry-level culinary arts skills. (CAPSTONE)
  
  
• Evaluate, organize and prepare a broad range of advanced cuisine and production techniques that incorporate sensory analysis, multicultural interests, nutrition, taste formation and visual aesthetics related to classical French and modern trends.
  
  
• Identify and apply benchmark industry standards for operating a safe sanitary food service operation that meets regional health code standards and as a moral and legal responsibility of management.
  
  
• Integrate culinary knowledge and demonstrate practical skills from across the curriculum in a real-world work setting to illustrate career readiness and employability. (INTERNSHIP)
  
  
• Interpret and evaluate culinary knowledge and conduct a skills self-assessment to identify individual weaknesses in order to create a complete repertoire of entry-level culinary arts skills. (CAPSTONE)
  
  
• Create, evaluate and strategize cost control methods for a successful business operation including cost management, menu engineering, standardization of recipes, variable and fixed costs and income statements through the use of manual and computerized support programs and spreadsheets.
  
  
• Memorize, interpret and demonstrate the ability to communicate with members of the Spanish-speaking community.

WORKFORCE ENTRY: The purpose of the Associate of Applied Science (AAS) degree curriculum is to prepare students for immediate employment upon graduation. Transfer opportunities to four-year colleges and universities for AAS degrees, when available, are typically very specific. Students may, however, substitute some courses in the AAS degree curriculum with courses that generally transfer to senior institutions. Students should consult the department chair early for guidance and are advised to obtain written assurances in advance from the institution to which they wish to transfer.

ADMISSION REQUIREMENTS: General college curricular admission.

PROGRAM NOTES: Faculty provide advising to enhance student success. All students wishing to enroll in a Culinary Arts program must attend an advising session. Once enrolled, students must meet with their advisor each semester to review their scheduling strategy and academic progress toward graduation prior to enrollment. Information about advising and enrolling in classes is available at https://www.reynolds.edu/CulinaryAdvising.

Students who earn a final grade below a C in any CUL, BAK, HRI or the Culinary SDV course must obtain permission from their advisor to continue in the program. Students will be required to repeat courses in their program when grades below a C are earned.

The competency-based nature of the curriculum allows students with previous educational studies, training or experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration must meet with the Department Chair to discuss eligibility for evaluation and possible advanced standing (also called Credit for Prior Learning/ABLE).

REQUIRED UNIFORMS AND TOOL KITS: Students enrolled in Culinary Arts AAS programs or career studies certificates must wear the approved uniform and possess an approved tool kit. Specifications may be obtained at https://www.reynolds.edu/uniforms-for-culinary or from their advisor. All required items are available through the Downtown Campus bookstore and financial aid may be used to assist with obtaining these items.

FINANCIAL REQUIREMENTS: In addition to the regular college tuition and fees, the Culinary Arts AAS programs and career studies certificates require the following:

These costs are approximate, are subject to change without notice, and do not cover transportation costs.

CURRICULUM SEQUENCE: The Flight Path is a curriculum sequence that displays the suggested order in which courses should be completed. Some students may be academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science degree in an accelerated manner. Please review the Credit for Prior Learning information and speak with the Department Chair if you believe you may be eligible.

COMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 226, HRI 251, CUL 221, BAK 299, or CUL 299.

DIETARY EXCEPTION POLICY: While enrolled and participating in all of the program’s laboratory and select lecture courses, students will come into contact with various ingredients, some of which are familiar to them and many that are not. The AAS is aligned with industry standards and expectations that require students to be industry-ready upon completion of the program. The industry expects taste development; therefore, a majority of the program revolves around “tasting as you go” as a standard of higher-level cooking, comprehension and assessment. Without directly participating in tasting, the chances of producing a successful dish — and the overall impact on a student’s grade — are highly compromised. The following areas address these potential concerns:

TASTING: Part of the educational portion of the program is exposure to new ingredients, products and flavor pairings. During required classes, students will participate in tasting activities of foods that include safe-to-eat raw and fresh ingredients, cooked ingredients and fresh, uncooked and cooked dishes. Students are expected to taste all items except those that are documented on file as food restrictions. The process of discerning tastes, flavors, seasonings and “dish needs” is included as part of the grading rubric. Students who do not participate in tasting activities will have their grade adjusted accordingly.

ALLERGIES: The college is committed to student safety. Students with allergy concerns must provide documentation of food allergies from their doctor to be registered and on file with the Office of Student Accommodations. Once documentation is approved, the student will be provided an official accommodations form which must be presented to every instructor for each related course each semester. Students must also provide written instructions outlining the process for assisting them if an issue arises. It is the student’s responsibility to ensure these documents are on file with the Office of Student Accommodations and shared with faculty prior to being needed. In the event that a student opts out of a tasting activity, the instructor will offer a relevant alternative written assignment for the student to complete as a graded substitute.

RELIGION AND RELIGIOUS PRACTICES: Reynolds accepts students of all faiths; however, certain programs contain learning activities that may not align with specific religions or religious practices. The Culinary Arts AAS and its specializations are examples of such programs. Students may choose not to participate in tasting activities if a specific item conflicts with their religious beliefs; however, all efforts should be made to participate when reasonably possible. In the event a student opts out of a tasting activity, the instructor will offer a relevant alternative written assignment for the student to complete as a graded alternative. A second option, referred to as the “Taste and Spit Method,” is also available. Tasting and subsequently spitting allows the student to experience the sensory attributes of the food without actually consuming it. This option satisfies the intended learning benefits of tasting and does not require completion of the alternative written assignment. During the first week of classes, students must inform faculty in writing of any religious restrictions.

RESTRICTIVE AND MEDICAL DIETS: Documented accommodations through the Office of Student Accommodations are intended to provide a safe environment for students. Only documented restrictions that still allow a reasonable ability to complete course and program objectives may be accommodated. Not all requested accommodations may be granted, as students may still be required to complete tasks, recipes or formulas that include the restricted item as part of comprehensive learning. For example, a student with celiac disease who opts out of a tasting activity will be offered a relevant alternative written assignment as a graded substitute.

LIFESTYLE AND ELECTIVE DIETS: While the choice to follow a lifestyle or elective diet is respected, such diets may not always be accommodated within this program. These include but are not limited to vegan, raw only, vegetarian, lacto-ovo, lacto, ovo, pollotarian, pescatarian and flexitarian. Students may choose not to participate in certain tasting activities; however, their grade will reflect these choices. Students may instead use the “Taste and Spit Method.” This allows the student to assess the food’s sensory characteristics without consuming it.

Students with specific concerns or questions should contact the Department Chair or the Office of Student Accommodations.

TECHNICAL STANDARDS: It is understood that any student who is otherwise qualified may be able to use accommodations in order to meet program standards necessary for employment in the culinary industry. Students with an identified disability should contact the Office of Student Accommodations to request reasonable accommodations. Students enrolled in the program must have the ability to perform sufficiently in the following locations and conditions: kitchens, internships, externships, dining rooms, market cafés, laboratories and classroom environments. A list of essential functions, educational and industry standards and related examples is provided at https://www.reynolds.edu/standards.

ACCREDITATION: The Culinary Arts Associate of Applied Science is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Students who graduate from our Culinary Arts Associate of Applied Science 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®.

Students who are not ACF members may still earn their Certified Culinarian® credential for a fee set by the ACFEFAC. Graduates who use this benefit have an advantage when seeking employment, because certification is representative of having the knowledge and skills to be successful.