Program Details

Associate of Applied Science in Culinary Arts- Restaurant Management

Associates of Applied Science

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 Restaurant Management major prepares students to enter foodservice businesses as entry-level supervisors and managers in hotels, resorts, restaurants, catering operations, and a variety of retail businesses.

Program Overview & Guidance

Program Web Page

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External Link

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	Create a schedule for all required courses, pay attention to prerequisites and when courses are offered, complete your first math and English courses in your first year Connect with an advisor at your community college and J Sargeant Reynolds Community College within your first year via College Connect
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	Entry-level supervisors and managers in hotels, restaurants, catering operations, and a variety of retail businesses.
Program Successes & Highlights

Program Credit Requirements

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...	Completing your Associate transfer degree post-high school satisfies all lower division general education requirements and increases the chance of completing your bachelor's degree? Exceeding 3 years or 90 credits at your community college means you may have exhausted your financial aid at that college and have limited your future financial aid at: J Sargeant Reynolds Community College

College Level Information

Transfer Center

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External Link

Transfer Admission Application

Transfer Students - Apply Here

External Link

Transfer Student Aid

Financial Aid for Transfer Students

External Link

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

This section provides you with a very high-level estimate of your costs and is purely intended as a guide. You should consult the institution via College Connect to get a more detailed estimate based on the totality of your circumstances. The selections below are based on information gathered from your Profile and the estimated costs are calculated based on the 67 credits remaining to be completed

Residence State

Delivery Mode

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Branch

GI Bill (for Spouses/Dependants)

Disability Discharge

Residence City

Hours to Complete Degree *

Minimum Term of Active Duty

Please select the "Cumulative Months of Service" that determine your Post 9/11 GI Bill benefits.

Estimated Cost for the Associate of Applied Science in Culinary Arts- Restaurant Management at J Sargeant Reynolds Community College These costs are based on an estimated 4 semesters or 2 years remaining to complete this degree (assuming a full-time load of 16 hours per semester)
Category	Cost	Basis	Cost (To You)	Estimated Benefits	Net Cost	Notes
Tuition	$181	Per Credit	$12,127	$0	$12,127
Fees
Additional Fees	$0	Per Semester	$0	0	$0	Additional fees per semester of $8.50 for In-State and $37.00 for Out-of-State students.

*Please note that the above estimated costs do not include all Federal, State or other financial aid, grants, scholarships, etc. for which you may qualify. All such aid could substantially reduce these costs.

Other Financial Aid to Pay for College:

You may be eligible for additional financial aid from Federal, State, and Local sources. Military education benefits are not considered in determining eligibility for federal financial aid. Everyone is therefore encouraged to apply for federal financial aid by submitting the Free Application for Federal Student Aid (FAFSA), because many will qualify for additional educational funds like Pell Grants, worth over $5,500/yr.