Culinary And Hospitality
Culinary Arts Education
Culinary Arts Associate of Applied Science Degree (AAS)
A unique opportunity exists, whereby new students and professionals alike can foster their success in the restaurant, commercial, and non-commercial food service industries. Our combination of expert faculty, modern facilities and equipment, and state-of-the-art technology enables students to gain a comprehensive understanding of food and beverages, as well as master the practical techniques requisite for continued excellence in the hospitality industries. This academic curriculum is a focused and intensive program, which awards an Associate of Applied Science Degree from Reynolds. >>View the Culinary Arts Associate of Applied Science Degree Curriculum
Two Year Schedule
Innovative scheduling permits students to attend classes while balancing employment and personal responsibilities. Students are invited to attend classes at any of our campuses to enjoy the most numerous scheduling options. Most classes can be attended in one to two days per week and several classes can be taken via distance learning. View the 2-year schedule.
Fast Track Schedule
Occasionally some students are academically prepared and disciplined to earn the Culinary Arts Associate of Applied Science Degree in an accelerated manner. These students are those that have attended college before and plan to have transfer credit AND have experience in a kitchen. Fast Track has only a summer start date AND must be qualified.
Students enrolled in culinary arts classes (any HRI prefixed course) including academic courses and those involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms. Students enrolled in HRI 106, 128, 145, 206, 207, 218, 219, 220, or 299 will be allowed in laboratories only when possessing approved tool kits.
Our Culinary Arts Associate of Applied Science Degree Program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Students who graduate from our Culinary Arts Associate of Applied Science Degree Program and are American Culinary Federation (ACF) members at time of graduation are eligible for free ACF certification as a Certified Culinarian (CC). Graduated students who utilize this benefit have an advantage when seeking employment, because certification is representative of having the knowledge and skills to be successful. View complete information about ACF education and certification opportunities.
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.
Students enrolled in culinary arts classes involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms. The Pastry Arts program is scheduled typically between Thursdays, Fridays and Saturdays. Start dates are May, August, or January. The program has a very limited number of seats each semester (16 students).
In addition to the general college curricular admission requirements, students must also meet one or more of the following criteria to enter this program:
- Completion of HRI 128 at a Virginia community college
- American Culinary Federation (ACF) Certification
- A minimum of three years work experience in a bakery or pastry kitchen or in a related field
- Completion of a Culinary Arts certificate or degree program from an accredited college or university
- Permission of the program head.
In addition, students must complete the VPT (Virginia Placement Tests) through the Testing Centers of the VCCS (Virginia Community College System) and score into college level English and Math courses. The Program's advisor will review with students and inform them of their pathway. Finally, the CSC program in Pastry Arts, does not qualify for financial aid support; as required by law, students must be enrolled in a degree program to receive aid for education.
American Culinary Federation (ACF) Certification Program
American Culinary Federation (ACF) certification requires a combination of work experience and related instruction. Our academic courses provide necessary contact hours for initial certification. Practicing culinarians seeking initial certification may enroll in one or more of our classes to satisfy the ACF education requirements. Check the Reynolds Community College Schedule of Classes for HRI 158 Sanitation and Safety, and HRI 119 Applied Nutrition for Food Service. View the ACF brochure for complete information on ACF education and certification opportunities.
Contract Training and Consulting
We provide complimentary needs assessments that can lead to custom solutions for your business's unique situation. We assure discretion and confidentiality and have access to a pool of diverse talent to augment your own team.