Students in class

Pastry Arts

Career Studies Certificate

PURPOSE: The Pastry Arts program is intended to develop knowledge and skills in modern and classical pastry and baking techniques and products. The curriculum provides technical education in baking, pastry production, confections, and artistic product presentation and leads to employment in a variety of culinary and retail career paths.

OCCUPATIONAL OBJECTIVES: The Pastry Arts Career Studies Certificate prepares graduates to enter the following positions: Baker, Pastry Sous Chef, and Pastry Chef.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Pastry Arts Career Studies Certificate 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 Pastry 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 the following link: http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/admission.aspx.

Students who earn a final grade lower than “C” in any HRI course must obtain permission from their advisor to continue the major in Pastry Arts. Students will normally 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 recommended 2-semester sequence can be viewed at 
http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/pastryartssequence.aspx.

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.

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

COURSE

TITLE

LEC.
HRS.

LAB.
HRS.

CRS.
CRE.

SDV 101

Orientation to Culinary and Pastry Arts

2

0

2

HRI 128

Principles of Baking

2

3

3

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 226

Leadership and Kitchen Management

2

0

2

FIRST SEMESTER TOTAL

7

3

8

HRI 106

Principles of Culinary Arts I

2

3

3

HRI 288

Health-Conscious Baking

2

3

3

HRI 2842

Specialty, Spa, and Plated Desserts

2

3

3

SECOND SEMESTER TOTAL

6

9

9

HRI 2862 Wedding and Specialty Cakes 2 3 3
HRI 2812 Artisan Breads 2 3 3
HRI 2852 Chocolate and Sugar Arts 2 3 3
THIRD SEMESTER TOTAL 6 9 9
Total Minimum Credits for Career Studies Certificate in Pastry Arts 26

07.02.15

1 Students must take HRI 115 during their first semester.

2 Students enrolled in HRI classes will be permitted into those classes only when wearing approved uniforms. Specifications may be obtained at http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/uniformsnew.aspx or from program faculty.

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
Jesse Miller Pastry Arts CSC jmiller@reynolds.edu 523-5070
Darren Rounds Pastry Arts CSC drounds@reynolds.edu 523-5781

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 number of jobs by 2026: 828

Current Wage Range (Entry - Experienced): $19,200 - $30,200


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.