Program Details
Program Details
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Associates of Applied Science
J Sargeant Reynolds Community College
Program Details
Associate of Applied Science in Culinary Arts
Associates of Applied ScienceAssociate of Applied Science in Culinary Arts
J Sargeant Reynolds Community College
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 a variety of culinary, food service, hospitality, pastry, and retail paths. The Culinary Arts degree prepares graduates to enter kitchens as professional cooks in hotels, resorts, restaurants, catering operations, and a variety of retail businesses.
Program Overview & Guidance
Delivery Mode
In-Person
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Delivery Mode
Online
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Delivery Mode
Hybrid
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| Program Guidance Element | What You Need to Know |
|---|---|
| Considerations for Selecting Degree | |
| Program Requirement Notes | Program Requirement 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 every semester to review their scheduling strategy and status toward graduation before enrollment can occur. Information about advising and enrolling in classes is available at https://www.reynolds.edu/CulinaryAdvising. Students who earn a final grade lower than “C” in any CUL, BAK, HRI, or the Culinary SDV course must obtain permission from their advisor to continue the major. Students will be required to repeat courses in their major when grades lower than “C” are earned. The competency-based nature of the curriculum allows students with previous educational studies, training, and/or experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with the department chair to discuss eligibility for evaluation and possible advanced standing; also called Credit for Prior Learning/ABLE. 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 AAS 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 the program head 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. |
| Considerations When Selecting Courses |
|
| Program Requirements Beyond Specific Courses | 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 every semester to review their scheduling strategy and status toward graduation before enrollment can occur. Information about advising and enrolling in classes is available at https://www.reynolds.edu/CulinaryAdvising. Students who earn a final grade lower than “C” in any CUL, BAK, HRI, or the Culinary SDV course must obtain permission from their advisor to continue the major. Students will be required to repeat courses in their major when grades lower than “C” are earned. The competency-based nature of the curriculum allows students with previous educational studies, training, and/or experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with the department chair to discuss eligibility for evaluation and possible advanced standing; also called Credit for Prior Learning/ABLE. 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 AAS 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 the program head 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. |
| Doing More With Your Degree | Professional cooks in hotels, resorts, restaurants, catering operations, and a variety of retail businesses. |
| Program Successes & Highlights |
Program Credit Requirements
Credit and Course Requirements for the Program are expected in a future release. Please look above to see if a Transfer Guide is available for this program. If you are a current Virginia Community College student or are planning to start at a Virginia Community College before transferring to this institution and program, please follow the Transfer Guide to plan your courses at the community college.
If you wish to see how your credits may apply, you can:
If you wish to see how your credits may apply, you can:
- Contact the institution where a staff member can help you map your credits to the requirements for this program.
- View the program requirements listed in the institution's catalog.
What If I Have An Associate Degree Or Credit For Prior Learning?
| Transfer Guidance Element | What You Need to Know |
|---|---|
| Associate Transfer Degree Completion | Not Required |
Completion of Associate Degree Concurrent with High School |
| Credit for Prior Learning | Prior learning is considered |
| Did You Know That... |
|
College Level Information
Number of Transfer Students
916
Percent of Accepted Transfer Students
100% of students who have earned an American high school diploma or completed a GED or equivalency.
| College Fit Guidance | What You Need to Know |
|---|---|
| Is This College Right For Me? | https://issuu.com/reynoldscommunitycollege/docs/digital_hs_recruitment_packet?fr=sZmMwOTQ3OTA5NA |
| Transfer Student Catalog Year | Catalog year determined by first semester of attendance |
| First Year Student Catalog Year | Catalog year determined by first semester of attendance |
| Applying for Guaranteed Admissions | Not Required |
Where Can This Degree Transfer
This section displays degrees most closely related to this program
and to which you may be able to transfer. So, you can use this list to find the
next degree you can complete in your major. Please click the degree name to
visit that program page.
| Institution | Title | Degree | Award Name | Award Level | Delivery Mode |
|---|---|---|---|---|---|
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Tidewater Community College | Associate of Applied Science - Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Online |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree Baking Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Bridgewater College | Business Administration Major - BA | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Randolph-Macon College | Business - Finance (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Randolph-Macon College | Business - Management (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Randolph-Macon College | Business - Marketing (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Tidewater Community College | Associate of Applied Science - Hospitality Management | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| Tidewater Community College | Associate of Applied Science - Hospitality Management (Food Service Management) | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| Roanoke College | Bachelor of Science in Sport Management | Bachelor | Bachelor of Science | 4-Year | In-Person |
| Piedmont Virginia Community College | Associate of Applied Science Degree in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Southwest Virginia Community College | Associate of Applied Science in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person |
| Tidewater Community College | Associate of Applied Science - Hospitality Management (Event Planning) | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| James Madison University | Bachelor of Science, Major in Hospitality Management | Bachelor | Bachelor of Science | 4-Year | In-Person |
| Richard Bland College | Associate of Science-Business Administration | Associate | Associate of Science | 2-Year | Online, In-Person |
| Averett University | Bachelor of Arts in Business Administration | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Averett University | Bachelor of Science in Business Administration | Bachelor | Bachelor of Science | 4-Year | In-Person, Online |
| Virginia Polytechnic Institute and State University | BSB in Hospitality and Tourism Management, Event & Experience Management | Bachelor | Bachelor of Science in Business in Hospitality and Tourism Management | 4-Year | In-Person |
| Virginia Polytechnic Institute and State University | BSB in Hospitality and Tourism Management | Bachelor | Bachelor of Science in Business in Hospitality and Tourism Management | 4-Year | In-Person |
| Virginia Western Community College | Associate of Applied Science in Management Degree Hospitality Management Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
Careers Where This Degree Applies
| O*Net Code | Name | Description | Parent |
|---|---|---|---|
| 35-1011.00 | Chefs and Head Cooks | Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. | Food Preparation and Serving Related Occupations |
| 11-9051.00 | Food Service Managers | Plan, direct, or coordinate activities of an organization or department that serves food and beverages. | Management Occupations |
| 35-1012.00 | First-Line Supervisors of Food Preparation and Serving Workers | Directly supervise and coordinate activities of workers engaged in preparing and serving food. | Food Preparation and Serving Related Occupations |
| 11-9081.00 | Lodging Managers | Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations. | Management Occupations |
| 35-2019.00 | Cooks, All Other | All cooks not listed separately. | Food Preparation and Serving Related Occupations |
| 35-2013.00 | Cooks, Private Household | Prepare meals in private homes. Includes personal chefs. | Food Preparation and Serving Related Occupations |
| 35-2014.00 | Cooks, Restaurant | Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. | Food Preparation and Serving Related Occupations |
| 51-3011.00 | Bakers | Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. | Production Occupations |
| 13-1161.00 | Market Research Analysts and Marketing Specialists | Research conditions in local, regional, national, or online markets. Gather information to determine potential sales of a product or service, or plan a marketing or advertising campaign. May gather information on competitors, prices, sales, and methods of marketing and distribution. May employ search marketing tactics, analyze web metrics, and develop recommendations to increase search engine ranking and visibility to target markets. | Business and Financial Operations Occupations |
| 11-2021.00 | Marketing Managers | Plan, direct, or coordinate marketing policies and programs, such as determining the demand for products and services offered by a firm and its competitors, and identify potential customers. Develop pricing strategies with the goal of maximizing the firm's profits or share of the market while ensuring the firm's customers are satisfied. Oversee product development or monitor trends that indicate the need for new products and services. | Management Occupations |
| 13-1161.01 | Search Marketing Strategists | Employ search marketing tactics to increase visibility and engagement with content, products, or services in Internet-enabled devices or interfaces. Examine search query behaviors on general or specialty search engines or other Internet-based content. Analyze research, data, or technology to understand user intent and measure outcomes for ongoing optimization. | Business and Financial Operations Occupations |
| 35-2012.00 | Cooks, Institution and Cafeteria | Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. | Food Preparation and Serving Related Occupations |
| 19-1012.00 | Food Scientists and Technologists | Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food. | Life, Physical, and Social Science Occupations |
| 25-1199.00 | Postsecondary Teachers, All Other | All postsecondary teachers not listed separately. | Educational Instruction and Library Occupations |
| 11-9072.00 | Entertainment and Recreation Managers, Except Gambling | Plan, direct, or coordinate entertainment and recreational activities and operations of a recreational facility, including cruise ships and parks. | Management Occupations |
| 11-9179.01 | Fitness and Wellness Coordinators | Manage or coordinate fitness and wellness programs and services. Manage and train staff of wellness specialists, health educators, or fitness instructors. | Management Occupations |
| 11-9179.00 | Personal Service Managers, All Other | All personal service managers not listed separately. | Management Occupations |
| 11-9179.02 | Spa Managers | Plan, direct, or coordinate activities of a spa facility. Coordinate programs, schedule and direct staff, and oversee financial activities. | Management Occupations |
| 13-1199.04 | Business Continuity Planners | Develop, maintain, or implement business continuity and disaster recovery strategies and solutions, including risk assessments, business impact analyses, strategy selection, and documentation of business continuity and disaster recovery procedures. Plan, conduct, and debrief regular mock-disaster exercises to test the adequacy of existing plans and strategies, updating procedures and plans regularly. Act as a coordinator for continuity efforts after a disruption event. | Business and Financial Operations Occupations |
| 13-1199.00 | Business Operations Specialists, All Other | All business operations specialists not listed separately. | Business and Financial Operations Occupations |
| 11-3013.00 | Facilities Managers | Plan, direct, or coordinate operations and functionalities of facilities and buildings. May include surrounding grounds or multiple facilities of an organization's campus. | Management Occupations |
| 13-1199.06 | Online Merchants | Conduct retail activities of businesses operating exclusively online. May perform duties such as preparing business strategies, buying merchandise, managing inventory, implementing marketing activities, fulfilling and shipping online orders, and balancing financial records. | Business and Financial Operations Occupations |
| 13-1199.07 | Security Management Specialists | Conduct security assessments for organizations, and design security systems and processes. May specialize in areas such as physical security or the safety of employees and facilities. | Business and Financial Operations Occupations |
| 11-3013.01 | Security Managers | Direct an organization's security functions, including physical security and safety of employees and facilities. | Management Occupations |
| 13-1199.05 | Sustainability Specialists | Address organizational sustainability issues, such as waste stream management, green building practices, and green procurement plans. | Business and Financial Operations Occupations |
Cost To Complete