Preparing Food

Culinary Arts

Associate of Applied Science

SPECIALIZATIONS: 
Culinary Arts
Pastry Arts
Culinary Management

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, food service, and retail paths.

OCCUPATIONAL OBJECTIVES: The Culinary Arts specialization prepares graduates to enter kitchens as professional cooks in hotels, resorts, restaurants, catering operations, and a variety of retail businesses. The Culinary Management specialization prepares students to enter kitchens as entry-level supervisors and managers in hotels, resorts, restaurants, catering operations, and a variety of retail businesses. The Pastry Arts specialization prepares students to enter kitchens as professional pastry cooks in hotels, resorts, restaurants, catering operations, and a variety of businesses, while also preparing students interested in opening their own pastry facility or business.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Culinary Arts AAS degree requires that students have the following competencies: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.

Faculty provide advising to enhance student success. All students wishing to enroll in Culinary Arts must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available on the Culinary Arts Admissions page on Reynolds.edu. 

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 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.

ACCREDITATION: The Culinary Arts Associate of Applied Science degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Students who graduate from our Culinary Arts Associate of Applied Science degree 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® (CC®). Students who are not ACF members may still earn their Certified Culinarian® (CC®) 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.

CULINARY APPRENTICESHIP: The American Culinary Federation (ACF) offers a three-year apprenticeship program. Reynolds does not administer the apprenticeship, but does provide the educational component of the program. Interested parties should contact the ACF Virginia Chefs Association at 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 sequences illustrated below are examples of how courses may be completed. For complete information, visit  the ACF Apprentice Sequence page on Reynolds.edu.  Many students are academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science degree in an accelerated manner. A fast-track, 15-month schedule may be viewed on the  ACF Apprentice Sequence page at Reynolds.edu. Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling. Students must meet with the program head and receive approval for entry into this track; college transfer credit and prior related work experience are required.

REQUIRED UNIFORMS AND TOOLKITS: Students enrolled in HRI courses must wear an approved uniform and possess an approved toolkit for HRI courses. Specifications may be obtained on the Uniforms and Culinary Arts Labs page at Reynolds.edu or from the program head. 

Culinary Arts Specialization

COURSE

TITLE

LEC. 
HRS.

LAB.
HRS.

CRS.
CRE.

ENG 111

College Composition I

3

0

3

HRI 106

Principles of Culinary Arts I

2

3

3

HRI 115

Food Service Managers Sanitation Certification

1

0

1

MTH 120

Introduction to Mathematics

3

0

3

SDV 1011

Orientation to Culinary and Pastry Arts

2

0

2

TOTAL

11

3

12

HRI 219

Stock, Soup, and Sauce Preparation

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI 128

Principles of Baking

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

2

1

TOTAL

8

11

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 220

Meat, Seafood, and Poultry Preparation

2

3

3

HRI 145

Garde Manger

2

3

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

10

6

12

HRI 134

Food and Beverage Service Management

2

3

3

HRI 206

International Cuisine

2

3

3

HRI 207

American Regional Cuisine

2

3

3

HRI 224

Recipe and Menu Management

3

0

3

TOTAL

9

9

12

HRI 190

Coordinated Internship

0

15

3

HRI 287

Contemporary Culinary Artistry and Innovation

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

HRI 299

Supervised Study: Capstone Study in Culinary Arts

1

4

2

TOTAL

4

21

9

Total Minimum Credits for AAS Degree in Culinary Arts, Culinary Arts Specialization 67

 

CURRICULUM:
Pastry Arts Specialization

COURSE

TITLE

LEC.
HRS.

LAB.
HRS.

CRS.
CRE.

SDV 1011

Orientation to Culinary and Pastry Arts

2

0

2

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 128

Principles of Baking

2

3

3

MTH 120

Introduction to Mathematics

3

0

3

ENG 111

College Composition I

3

0

3

TOTAL

11

3

12

HRI 285

Chocolate and Sugar Arts

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI 106

Principles of Culinary Arts I

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

3

1

TOTAL

8

12

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

___ ___2

Social/Behavioral Science Elective

3

0

3

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 288

Health-conscious Baking

2

3

3

HRI 284

Specialty, Spa, and Plated Desserts

2

3

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

10

6

12

HRI 134

Food and Beverage Service Management

2

3

3

HRI 286

Wedding and Specialty Cakes

2

3

3

HRI 281

Artisan Breads

2

3

3

HRI 224

Recipe and Menu Management

2

3

3

TOTAL

9

9

12

HRI 190

Coordinated Internship

0

15

3

HRI 287

Contemporary Culinary Artistry and Innovation

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

HRI 299

Capstone Study in Culinary Arts

1

4

2

TOTAL

4

21

9

Total Minimum Credits for AAS Degree in Culinary Arts, Pastry Arts Specialization 67
 

 

CURRICULUM:
Culinary Management Specialization

SDV 1011

Orientation to Culinary and Pastry Arts

2

0

2

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 106

Principles of Culinary Arts I

2

3

3

MTH 120

Introduction to Mathematics

3

0

3

ENG 111

College Composition I

3

0

3

TOTAL

11

3

12

HRI 219

Stock, Soup, and Sauce Preparation

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 122

Applied Nutrition for Food Service Laboratory

0

3

1

ACC 117

Essentials of Accounting

3

0

3

TOTAL

9

9

12

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

2

0

2

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 257

Catering Management

3

0

3

HRI 275

Hospitality Law

3

0

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

12

0

12

HRI 134

Food and Beverage Service Management

2

3

3

HRI 235

Marketing of Hospitality Services

3

0

3

HRI 255

Human Resources Management and Training for Hospitality and Tourism

3

0

3

HRI 224

Recipe and Menu Management

3

0

3

TOTAL

11

3

12

HRI 190

Coordinated Internship

0

15

3

HRI 287

Contemporary Culinary Artistry and Innovation

1

2

2

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

HRI 299

Capstone Study in Culinary Arts

1

4

2

TOTAL

4

21

9

Total Minimum Credits for AAS Degree in Culinary Arts, Culinary Management Specialization 67

03.12.15

1 SDV 101 must be taken in the student’s first semester.

2 A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, and personal wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.

HOSPITALITY MANAGEMENT

HRI 106 Principles of Culinary Arts I 3 cr.

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.Prerequisites: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.Prerequisite or Co-requisite: HRI 158 or HRI 115.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week

HRI 115 Food Service Managers Sanitation Certification 1 cr.

Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association, and the student's name is entered in the Foundation Registry.Lecture 1 hour per week.

HRI 119 Applied Nutrition for Food Service 2 cr.

Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially-prepared meals.Co-requisite: HRI 122.Lecture 2 hours per week.

HRI 122 Applied Nutrition for Food Service Laboratory 1 cr.

Provides students an opportunity to apply the concepts and develop the skill sets taught in HRI 119. Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.Prerequisite: HRI 106 or HRI 128.Co-requisite: HRI 119.Laboratory 2 hours per week

HRI 128 Principles of Baking 3 cr.

Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections.Prerequisites: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.Prerequisites or Co-requisites: HRI 158 or HRI 115.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 134 Food and Beverage Service Management 3 cr.

Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservation management, and point-of-sale technology systems.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 145 Garde Manger 3 cr.

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.Prerequisite: HRI 218.Co-requisite: HRI 220.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 154 Principles of Hospitality Management 3 cr.

Presents basic understanding of the hospitality industry by tracing the industry's growth and development, reviewing the organization and management of lodging, food, and beverage operations; and focusing on industry opportunities and future trends.Lecture 3 hours per week.

HRI 159 Introduction to Hospitality Industry Computer Systems 3 cr.

Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity, and enhance customer service in the hospitality industry.Lecture 2 hours.Laboratory 2 hours.Total 4 hours per week.

HRI 190 Culinary Arts Coordinated Internship 3 cr.

Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college.Prerequisite: Program head approval is required for enrollment in this course.Laboratory 15 hours per week

HRI 206 International Cuisine 3 cr.

Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.Prerequisites: HRI 145 and HRI 220.Co-requisite: HRI 207.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 207 American Regional Cuisine 3 cr.

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods.Prerequisites: HRI 145 and HRI 220.Co-requisite: HRI 206.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 218 Fruit, Vegetable, and Starch Preparation 3 cr.

Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.Prerequisites: HRI 106 and HRI 158 (or HRI 115).Co-requisite: HRI 219.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 219 Stock, Soup, and Sauce Preparation 3 cr.

Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.Prerequisites: HRI 106 and HRI 158 (or HRI 115).Co-requisite: HRI 218.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 220 Meat, Seafood, and Poultry Preparation 3 cr.

Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge and skills required to select appropriate use of these foods as meal components. Students will produce various garnishes, accompaniments, sauces, and accessories to produce a plated dish.Prerequisites: HRI 219 and HRI 218.Co-requisite: HRI 145.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 224 Recipe and Menu Management 3 cr.

Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin.Prerequisites: HRI 159 (or equivalent) and HRI 251.Lecture 3 hour per week.

HRI 226 Leadership and Kitchen Management 2 cr.

Presents advanced principles of the food service industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.Lecture 2 hours per week.

HRI 235 Marketing of Hospitality Services 3 cr.

Studies principles and practices of marketing the services of the hotel and restaurant industry. Emphasizes the marketing concept with applications leading to customer satisfaction. Reviews methods of external and internal stimulation of sales. May include a practical sales/marketing exercise and computer applications.Lecture 3 hours per week.

HRI 237 Current Issues and Environmental Responsibilities in the Hospitality Industry 2 cr.

Studies novel aspects of the evolving hospitality industry, including the collective impact of environmental stewardship and sustainability, local sourcing of products and ingredients, greening of hospitality businesses, cost-benefit analyses of sustainability decisions, and ethical questions related to these topics. Environment Sustainability Designation: Course content related to the study of sustainable development.Lecture 2 hours per week.

HRI 241 Supervision in the Hospitality Industry 3 cr.

Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations.Lecture 3 hours per week.

HRI 242 Training and Development for the Hospitality Industry 3 cr.

Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.Lecture 3 hours per week.

HRI 251 Food and Beverage Cost Control I 3 cr.

Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales, and service, which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches.Prerequisite: MTH 120.Lecture 3 hours per week.

HRI 255 Human Resources Management and Training for Hospitality and Tourism 3 cr.

Prepares students for interviewing, training, and developing employees. Covers management skills (technical, human, and conceptual) and leadership. Covers the establishment and use of effective training and evaluative tools to improve productivity. Emphasizes staff and customer relations.Lecture 3 hours per week.

HRI 257 Catering Management 3 cr.

Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales, and supervision.Lecture 3 hours per week.

HRI 270 Strategic Lodging Management 3 cr.

Presents lodging management principles, focusing on strategic planning as the foundation for operational effectiveness. Synthesizes management practices, which can be used by entry-level, mid-level, and executive management.Prerequisites: HRI 154 and ACC 115 or equivalent.Lecture 3 hours per week.

HRI 275 Hospitality Law 3 cr.

Studies legal principles governing hospitality operations. Includes applications of common law and statutory decisions, discussion of legal theory, and regulations governing management of hospitality enterprises.Lecture 3 hours per week.

HRI 281 Artisan Breads 3 cr.

Provides an integrated study of both classical and modern bread baking methods. Focuses on craft baking, using simple ingredients to create superior products.Prerequisite: HRI 280.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 284 Specialty, Spa, and Plated Desserts 3 cr.

Provides an integrated study of specialty, spa, and plated desserts, which possess enhanced value through artistic presentation.Prerequisites: HRI 280 and HRI 282.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 285 Chocolate and Sugar Arts 3 cr.

Focuses on the study of chocolate and sugar as used by the pastry artist to create candies, confections, and showpieces.Prerequisite: HRI 280.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 286 Wedding and Specialty Cakes 3 cr.

Provides an integrated study of wedding and specialty cakes.Prerequisites: HRI 280 and HRI 285.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 287 Contemporary Culinary Artistry and Innovation 2 cr.

Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.Lecture 1 hour.Laboratory 2 hours.Total 3 hours per week.

HRI 288 Health-conscious Baking 3 cr.

Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

HRI 290 Coordinated Internship in Hospitality Management 3 cr.

Provides supervised on-the-job training in selected business, industrial, or service firms coordinated by the college.Laboratory 15 hours per week

HRI 298 Seminar and Project in Hospitality Management 3 cr.

Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field. Involves field research and observation, independent research, and development of a context for assimilating hospitality management principles.Prerequisites: HRI 154, HRI 224, HRI 235, and HRI 255.Lecture 3 hours per week.

HRI 299 Supervised Study: Capstone Study in Culinary Arts 2 cr.

Assigns problems for independent study incorporating previous instruction and supervised by the instructor. Provides the student and instructor an opportunity to work together to identify the critical areas of need in the student's repertoire. An individualized plan will be developed to address the student's weaknesses and to lead progressively to a group demonstration of critical skills. Individual assessment constitutes the majority of this course. Lab, lecture, research, and out-of-class projects will be utilized.Prerequisites: HRI 106, HRI 219, HRI 218, HRI 220, HRI 206, HRI 207, HRI 145, HRI 128, HRI 159, HRI 119, HRI 122, HRI 134, HRI 251, and HRI 224.Lecture 1 hour.Laboratory 4 hours.Total 5 hours per week.


Name Program Email Phone
Darren Rounds Culinary Arts AAS - Culinary Arts Specialization DRounds@reynolds.edu 804/523-5781
Jesse Miller Culinary Arts AAS - Culinary Management Specialization JMiller@reynolds.edu 804/523-5070
Jesse Miller Culinary Arts AAS - Pastry Arts Specialization JMiller@reynolds.edu 804/523-5070

 

Combined Food Preparation and Serving Workers, Including Fast Food

Bright Outlook

Common Job Titles1: Car Hop; Counter Attendant; Crew Member; Deli Clerk (Delicatessen Clerk); Deli Worker (Delicatessen Worker); Dietary Aide; Food Service Worker; Prep Cook (Preparation Cook); School Cafeteria Cook; Server


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 14,919

Current Wage Range (Entry - Experienced): $16,400 - $21,000


Food Preparation Workers

Bright Outlook

Common Job Titles1: Diet Aide; Dietary Aide; Dietary Assistant; Food Preparer; Food Service Aide; Food Service Worker; Nutrition Aide; Pantry Cook; Prep Cook (Preparation Cook); Slicer


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 4,115

Current Wage Range (Entry - Experienced): $16,900 - $24,800

First-Line Supervisors of Food Preparation and Serving Workers

Bright Outlook

Common Job Titles1: Assistant Manager; Cafeteria Manager; Dietary Manager; Dietary Supervisor; Executive Chef; Food Service Director; Food Service Manager; Food Service Supervisor; Kitchen Manager; Restaurant Manager


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 4,198

Current Wage Range (Entry - Experienced): $20,700 - $37,600

Chefs and Head Cooks

Common Job Titles1: Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 606

Current Wage Range (Entry - Experienced): $27,600 - $49,500


Common Job Titles1: Titles not available for this occupation.


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 103

Current Wage Range (Entry - Experienced): $20,400 - $23,700


Common Job Titles1: Cook; Cook (Dinner); Cook (Elementary School); Dietary Cook; Dinner Cook; First Cook; Food Service Specialist; Food and Nutrition Services Assistant; Lead Cook; School Cook


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 2,076

Current Wage Range (Entry - Experienced): $19,100 - $29,500


Common Job Titles1: Back Line Cook; Banquet Cook; Breakfast Cook; Cook; Fry Cook; Grill Cook; Line Cook; Pastry Baker; Prep Cook (Preparation Cook)


Labor Market Statistics (Richmond, MSA)

Projected number of jobs by 2026: 5,581

Current Wage Range (Entry - Experienced): $17,600 - $24,900


Bright Outlook Bright Outlook occupations are expected to have rapid growth over the next 10-years (employment increase of 14% or more over the period of 2016-2026), are expected to have a high demand (projected to have 500 or more job openings in the Richmond, MSA over the period of 2016-2026), or are new and emerging occupations in high growth industries.

1 This program may prepare you for one or more of the listed jobs; however, graduates may not be qualified for all of the jobs listed in this section.

Reynolds Community College makes every attempt to provide students with the best, most accuarate information possible. The data was sourced from external agencies (O*NET and JobsEQ) on February 08, 2017.