Culinary - Foundations of Culinary Technique CSC
Preparing Food

Culinary - Foundations of Culinary Technique

Career Studies Certificate

PURPOSE: The Foundations of Culinary Technique program is intended to build upon existing skill sets by delving deeper into the skills necessary in the modern and classical kitchen. Related practice and exploration of intermediate techniques, products, and industry relation are further explored. The curriculum provides technical education in intermediate skill development in hands-on sanitation, the modern kitchen, cooking skill sets, advanced terminology, product identification, baking and pastry, food costing and menu design.  This credential leads to entry and mid-level employment in a variety of culinary and retail career paths. 

OCCUPATIONAL OBJECTIVES: The Foundations of Culinary Technique Career Studies Certificate prepares graduates to enter the following positions: Prep Cook, Station Cook, Catering, Line Cook, Baking and Pastry positions and other mid-level positions. 

ADMISSION REQUIREMENTS: The Foundations in Culinary Technique Career Studies Certificate requires that students have (1) placed into MTH 130 or higher, or completed MTH 130 or higher, or program head approval, (2) competencies in reading and writing as demonstrated by placement in ENG 111 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or Mathematics must complete those courses prior to beginning HRI courses in this CSC, (3) completion of Culinary Fundamentals Career Studies Certificate and/or completion of all pre- or co-requisite courses, or placement through ABLE with provided documentation submitted to the program head for review for potential placement and in written form. 

Faculty provide advising to enhance student success. All students wishing to enroll in the Foundations of Culinary Technique CSC 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 the following link:

www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/admission.aspx  

Students who earn a final grade lower than "C" in any HRI or major-related course, as identified by the program, must obtain permission from their advisor to continue the major in the Foundations of Culinary Technique CSC. Students will be required to repeat courses in their major when grades lower than "C" are earned. Exceptions must be reviewed and 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 called ABLE. Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility.  If the advisor determines this option may apply, the student must meet with the program head for full evaluation and possible advanced standing to gain access to the process and materials required for submission and evaluation. 

PROGRAM NOTES: The recommended sequence can be viewed at https://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/default.aspx

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 https://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

$800.00 +/-

Approved tool kit

$350.00 +/-

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 https://www.reynolds.edu/standards.

GAINFUL EMPLOYMENT DISCLOSURE INFORMATION: Please see https://www.reynolds.edu/curriculum/gainful-employment-html/ge_info_221-242-04.html to access gainful employment disclosure information for this program. 

Students must take courses in order of roadmap; sequence subject to scheduling and full enrollment. 

Order

Course

Title

Credits

1

HRI 122 Applied Nutrition for Food Service Laboratory 1

2

HRI 237 Current Issues and Environmental Responsibilities in Hospitality Industry 1

3

______1 Approved Specialization Elective 3

4

HRI 226 Leadership and Kitchen Management 2

5

______1 Approved Specialization Elective

3

6

______1 Approved Specialization Elective 3

7

MTH 130 Fundamentals of Reasoning 3

8

HRI 251 Food and Beverage Cost Control I 3

TOTAL

Foundations of Culinary Technique Career Studies Certificate 19

02.17.20

1 Approved specialization electives are determined from the list below based on the AAS major a student has declared.

            Culinary Arts Approved Specialization Elective

                    - HRI 219 – Stock, Soup and Sauce Preparation

                    - HRI 145 – Garde Manger

                    - HRI 220 – Meat, Seafood, and Poultry Preparation

             Pastry Arts Approved Specialization Elective

                    - HRI 281 – Artisan Breads

                    - HRI 288 – Health-conscious Baking

                    - HRI 285 – Chocolate and Sugar Arts

             Culinary Management Approved Specialization Elective

                    - HRI 235 – Marketing of Hospitality Services

                    - HRI 255 – Human Resource Management and Training for Hospitality and Tourism

                    - HRI 275 – Hospitality Law


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

 

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 (2029): 594

Current Wage Range (Entry - Experienced): $42,000 - $66,300


Common Job Titles1: Titles not available for this occupation.


Labor Market Statistics (Richmond, MSA)

Projected Employment (2029): 93

Current Wage Range (Entry - Experienced): $18,300 - $31,400


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 (2029): 1,639

Current Wage Range (Entry - Experienced): $21,800 - $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 (2029): 6,633

Current Wage Range (Entry - Experienced): $18,700 - $27,500


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 2019-2029) or are expected to have a high demand (projected to have 750 or more job openings in the Richmond, MSA over the period of 2019-2029).

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 accurate information possible. The data was sourced from external agencies (O*NET and JobsEQ) on January 29, 2020.