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 that prepares students with the skills needed for immediate industry employment opportunities as culinary artisans and managers within a variety of culinary, food service, hospitality, 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 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. 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.

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 at http://www.reynolds.edu/CulinaryAdvising.

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, training, or experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with the program head 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 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.

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.

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 http://www.reynolds.edu/ApprenticeSequence.  Many students are academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science in an accelerated manner. A fast-track, 15-month schedule may be viewed at http://www.reynolds.edu/ApprenticeSequence. 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 TOOL KITS: Students enrolled in HRI courses must wear an approved uniform and possess an approved tool kit for HRI courses. Specifications may be obtained at http://www.reynolds.edu/uniforms-for-culinary or from the program head.  All required items are available through the 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 degree and specializations require the following:

Approved uniform items:  chef jacket, chef pants, slip resistant black kitchen safety shoes, hat, apron

$160.00 +/-

Supplies:  medium black Sharpie marker, yellow highlighter, basic pocket calculator, pocket size notebook

$25.00 +/-

Textbooks, MyLab products, and other supplies

$2000.00 +/-

Approved tool kit

$325.00 +/-

Specialization - specific items

See program head

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

DIETARY EXCEPTION POLICY:  While enrolled and participating in the Culinary Arts program, especially laboratories, students will come into contact with various ingredients, some of which are familiar to them and many that are not.  The Culinary Arts AAS is aligned with industry standards and expectations, which 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 a successful dish and 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 will be 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 need to provide documentation of food allergies from their doctor to be registered and on file with the Office of Student Accommodations, at which time the student will be provided an accepted accommodations form for presentation to every instructor for each related course, each semester.  Students need to provide in written form the process for assisting them if an issue arises related to this.  It is the student’s responsibility to assure these documents are on file with the Office of Student Accommodations and that they are 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 alternative to the objectionable tasting activity. 

Religion and Religious Practices – Whereas Reynolds accepts students of all faiths, 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 these 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 within reason. 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 alternative to the objectionable tasting activity. A second option, referred to as the “Taste and Spit Method,” is also available. Tasting and subsequent spitting allow the student to experience the sensory attributes of the food without actually consuming the food.  This option satisfies the intended learning benefits of tasting and would not require the completion of the alternative written assignment. During the first week of classes, students need to inform faculty in written form of any religious restrictions. 

Restrictive and Medical Diets – Documented accommodations through the Office of Accommodations are intended to provide a safe environment for students.  Only documented restrictions that provide students a reasonable ability to complete the course and program objectives may be accommodated.  It is possible that not all requested accommodations will be granted through the Office of Student Accommodations, as those that are provided may still require students to complete tasks, recipes, and formulas that work with the product in question as part of comprehensive learning.  As an example, a student with Celiac’s Disease who opts out of a tasting activity will be offered a relevant alternative written assignment as a graded alternative to the objectionable tasting activity. 

Lifestyle and Elective Diets – Whereas the choice of following a lifestyle or elective diet is respected, there are instances where they may not be accommodated within this program. These diets 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 be reflective of these choices.  Students may choose an option referred to as the “Taste and Spit Method.”  Tasting and subsequent spitting allow the student to experience the sensory attributes of the food without actually consuming the food.  Students who choose to taste may spit out the product after assessing the characteristics related to the educational objectives. 

Students with a particular concern or question should reach out directly to the program head or the Office of Student Accommodations.

TECHNICAL STANDARDS: It is understood that any student who is otherwise qualified may be able to use reasonable accommodations in order to meet program standards that are necessary for employment in the culinary industry. Students with an identified disability should contact the Office of Student Accommodations in order to receive available, reasonable accommodations. Students in the Culinary Arts program must have the ability to perform sufficiently kitchen, internship, externship, dining room, market cafe, laboratory, and classroom activities and procedures.  A list of essential functions, educational and industry standards, and related examples is provided at http://www.reynolds.edu/standards.

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 130

Fundamentals of Reasoning

3

0

3

SDV 1011

Orientation to Culinary and Pastry Arts

1

0

1

HRI 195

Topics in Hospitality Management: Storeroom Operations and Inventory Management

0

5

1

SPA 195

or

HRI 190

Topics in Spanish: Spanish Communications for the Hospitality Industry or

Coordinated Internship in Culinary Arts

1

 

0

0

 

5

1

 

1

TOTAL

10-11

8-13

13

HRI ___3

Approved Culinary Arts Elective

2

3

3

HRI 218

Fruit, Vegetable, and Starch Preparation

2

3

3

HRI ___3

Approved Culinary Arts  Elective

2

3

3

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 195

Topics in Hospitality Management: Applied Nutrition for Food Service Laboratory

0

5

1

TOTAL

8

14

12

HRI 226

or

HRI 287

Leadership and Kitchen Management or

Contemporary Culinary Artistry and Innovation

2

 

1

0

 

2

2

 

2

HRI 295

Topics in Hospitality Management: Current Issues and Environmental Responsibilities in the Hospitality Industry

1

0

1

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

7-8

2-4

9

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 220

Meat, Seafood, and Poultry Preparation

2

3

3

HRI ___3

Approved Culinary Arts Elective

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

CST 100

Principles of Public Speaking

3

0

3

TOTAL

9

9

12

HRI 299

Supervised Study: Capstone Study in Culinary Arts

0

15

3

HRI 190

Coordinated Internship in Culinary Arts

0

15

3

HRI 290

Coordinated Internship in Culinary Arts

0

15

3

TOTAL

0

45

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

1

0

1

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI ___4

Approved Pastry Arts Elective

2

3

3

MTH 130

Fundamentals of Reasoning

3

0

3

ENG 111

College Composition I

3

0

3

HRI 195

Topics in Hospitality Management: Storeroom Operations and Inventory Management

0

5

1

SPA 195

or

HRI 190

Topics in Spanish: Spanish Communications for the Hospitality Industry or

Coordinated Internship in Pastry Arts

1

 

0

0

 

5

1

 

1

TOTAL

10-11

8-13

13

HRI ___4

Approved Pastry Arts Elective

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 195

Topics in Hospitality Management: Nutrition for Food Service Laboratory

0

5

1

TOTAL

8

14

12

HRI 226
or
HRI 287

Leadership and Kitchen Management or
Contemporary Culinary Artistry and Innovation

1

2

2

HRI 295

Topics in Hospitality Management: Current Issues and Environmental Responsibilities in the Hospitality Industry

1

0

1

___ ___2

Social/Behavioral Science Elective

3

0

3

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

TOTAL

7-8

2-4

9

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 288

Health-conscious Baking

2

3

3

HRI ___4

Approved Pastry Arts  Elective

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

CST 100

Principles of Public Speaking

3

0

3

TOTAL

9

9

12

HRI 299

Supervised Study: Capstone Study in Pastry Arts

0

15

3

HRI 190

Coordinated Internship in Pastry Arts

0

15

3

HRI 290

Coordinated Internship in Pastry Arts

0

15

3

TOTAL

0

45

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

1

0

1

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 106

Principles of Culinary Arts I

2

3

3

MTH 130

Fundamentals of Reasoning

3

0

3

ENG 111

College Composition I

3

0

3

HRI 195

Topics in Hospitality Management: Storeroom Operations and Inventory Management

0

5

1

SPA 195

Topics in Spanish: Spanish Communications for the Hospitality Industry

1

0

1

TOTAL

11

8

13

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

5

1

ACC 117

Essentials of Accounting

3

0

3

HRI 190

Coordinated Internship in Culinary Management

0

5

1

TOTAL

7

13

10

HRI 226

Leadership and Kitchen Management

2

0

2

HRI 237

Current Issues and Environmental Responsibilities in the Hospitality Industry

1

0

1

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

8

2

9

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 ___5

Approved Culinary Management Elective

3

0

3

HRI ___5

Approved Culinary Management Elective

3

0

3

HRI ___5

Approved Culinary Management Elective

3

0

3

TOTAL

11

3

12

HRI 287

Contemporary Culinary Artistry and Innovation

1

2

2

HRI 299

Supervised Study: Capstone Study in Culinary Management

0

15

3

HRI 190

Coordinated Internship in Culinary Management

0

15

3

HRI 290

Coordinated Internship in Culinary Management

0

15

3

TOTAL

1

47

11

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

67

03.08.18

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) is provided in the General Education section of the catalog under Curriculum Planning and Design.

3 Culinary Arts Specialization Approved Laboratory Electives

  • HRI 128 – Principles of Baking
  • HRI 219 – Stock, Soup, and Sauce Preparation
  • HRI 145 – Garde Manger

4 Pastry Arts Specialization Approved Laboratory Electives

  • HRI 128 – Principles of Baking
  • HRI 284 – Specialty Spa and Plated Desserts
  • HRI 285 – Chocolate and Sugar Arts

5 Culinary Management Specialization Approved Lecture Electives

  • HRI 235 – Marketing of Hospitality Services
  • HRI 255 – Human Resource Management and Training for Hospitality and Tourism
  • HRI 224 – Recipe and Menu Management

 

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 Coordinated Internship in Culinary Arts (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college. Prerequisite: program head approval. Laboratory 5 hours per week.

HRI 190 Coordinated Internship in Culinary Arts (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 190 Coordinated Internship in Culinary Management (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college. Prerequisite: program head approval. Laboratory 5 hours per week.

HRI 190 Coordinated Internship in Culinary Management (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 190 Coordinated Internship in Pastry Arts (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college. Prerequisite: program head approval. Laboratory 5 hours per week.

HRI 190 Coordinated Internship in Pastry Arts (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 195 Topics in Hospitality Management: 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. Laboratory 5 hours per week.

HRI 195 Topics in Hospitality Management: Storeroom Operations and Inventory Management (1 cr.)

Explores the flow of goods in a foodservice establishments through laboratory activities, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration. Co-requisite: HRI 115 or HRI 158. Laboratory 5 hours per week.

HRI 199 Supervised Study: 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 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 Culinary Arts (3 cr.)

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

HRI 290 Coordinated Internship in Culinary Management (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service firms coordinated by the college. Prerequisite: program head approval. Laboratory 15 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 290 Coordinated Internship in Pastry Arts (3 cr.)

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

HRI 295 Topics in Hosp Mgmt: Current Issues and Environ Resp In Hosp Indus (1 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. Environmental Sustainability Designation: Course content related to the study of sustainable development. Lecture 1 hour 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: 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 299 Supervised Study: Capstone Study in Culinary Arts (3 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 206, HRI 207, HRI 251. Laboratory 15 hours. Total 15 hours per week.

HRI 299 Supervised Study: Capstone Study in Culinary Management (3 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 275, HRI 235, HRI 251. Laboratory 15 hours. Total 15 hours per week.

HRI 299 Supervised Study: Capstone Study in Pastry Arts (3 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 288, HRI 286, HRI 251. Laboratory 15 hours. Total 15 hours per week.

HRI 299 Supervised Study: 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 299 Supervised Study: 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 299 Supervised Study: 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.


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

 

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 Employment (2028): 611

Current Wage Range (Entry - Experienced): $36,600 - $66,500


Common Job Titles1: Titles not available for this occupation.


Labor Market Statistics (Richmond, MSA)

Projected Employment (2028): 81

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


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 Employment (2028): 1,783

Current Wage Range (Entry - Experienced): $21,000 - $32,400


Common Job Titles1: Appetizer Preparer; Back Line Cook; Banquet Cook; Breakfast Cook; Broil Cook; Cook; Fry Cook; Grill Cook; Line Cook; Prep Cook (Preparation Cook)


Labor Market Statistics (Richmond, MSA)

Projected Employment (2028): 5,620

Current Wage Range (Entry - Experienced): $18,000 - $25,700


Bright Outlook Bright Outlook occupations are expected to have rapid growth over the next 10-years (employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028) or are expected to have a high demand (projected to have 750 or more job openings in the Richmond, MSA over the period of 2018-2028).

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 August 15, 2018.

Common Job Titles1: Cafeteria Manager; Dietary Supervisor; Food Production Supervisor; Food Service Director; Food Service Manager; Food Service Supervisor; Food and Nutrition Services Supervisor; Kitchen Manager; Kitchen Supervisor; Restaurant Manager


Labor Market Statistics (Richmond, MSA)

Projected Employment (2028): 4,529

Current Wage Range (Entry - Experienced): $22,000 - $41,000


Bright Outlook Bright Outlook occupations are expected to have rapid growth over the next 10-years (employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028) or are expected to have a high demand (projected to have 750 or more job openings in the Richmond, MSA over the period of 2018-2028).

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 August 15, 2018.

 

Common Job Titles1: Baker; Bakery Clerk; Bakery Manager; Cake Decorator; Dough Mixer; Machine Operator; Mixer; Pastry Chef; Processor; Scaler


Labor Market Statistics (Richmond, MSA)

Projected Employment (2028): 617

Current Wage Range (Entry - Experienced): $17,400 - $26,300


Bright Outlook Bright Outlook occupations are expected to have rapid growth over the next 10-years (employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028) or are expected to have a high demand (projected to have 750 or more job openings in the Richmond, MSA over the period of 2018-2028).

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 August 15, 2018.