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Purpose:
Virginia Employment Commission projections indicate
that growth in hospitality careers will exceed the average
growth of all occupations in the Commonwealth during
the next decade. The curriculum provides technical education
in culinary arts and is intended to lead to employment
in the hospitality industry. The curriculum is competency-based
and articulates with secondary school programs in the
college’s service area.
Occupational
Objectives: The Culinary Arts Associate of Applied
Science degree prepares graduates to enter kitchens
as professional cooks in hotels, resorts,
restaruants, catering operations and a variety of
retail businesses.
Admission
Requirements: General college curricular admission
Program
Notes: 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 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 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.
Culinary
Apprenticeship:
The American Culinary
Federation (ACF) offers a three year apprenticeship
program. Whereas J. Sargeant Reynolds Community
College does not administer the apprenticeship, it does
provide the educational component of the program.
Interested parties should contact the ACF Virginia Chefs
Association at
www.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
sequence illustrated below is one example of how courses
may be completed. For complete information, visit
http://www.jsr.vccs.edu/hospitality/culinarysequence.htm
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 also be viewed
at
http://www.jsr.vccs.edu/hospitality/culinarysequence.htm.
Due to the accelerated
pace and intensive workload, students should carefully
consider this scheduling option prior to enrolling.
By November 15, students must schedule
and complete an entry interview with their faculty advisor.
Once enrolled, students should meet with their advisor
every semester to review status toward graduation and
their scheduling strategy.
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