The Center for Culinary Arts, Tourism&Hospitality - J. Sargeant Reynolds Community College

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 essential 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: Students must demonstrate college level proficiency in reading and writing. Proficiency may be demonstrated by:

Submission of official college transcripts that record completion of a college level composition course, or
Submission of SAT or ACT scores, taken within the past five years, at the following levels
Successful completion of the COMPASS English placement test for ENG 111, with a satisfactory score on the reading test. Students with deficiencies in reading or writing may require developmental studies to be commenced during their first semester of enrollment, and completed sequentially every subsequent semester until all developmental requirements are satisfied.

In addition to the general college curricular admission requirements, students must also meet one or more of the following criteria to enter this program: (1) completion of HRI 128 at a Virginia community college, (2) American Culinary Federation (ACF) Certification, (3) a minimum of three years work experience in a bakery or pastry kitchen or in a related field, (4) completion of a Culinary Arts certificate or degree program from an accredited college or university, (5) permission of the program head.

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.

Visit the Pastry Arts 3 - semester sequence here.

Faculty provide group advising for students. These sessions are scheduled during registration and are grouped via 'New & First Semester Students' and 'Returning Students' to enhance student success. Students pursuing this degree must register and attend a group advising session with their faculty advisor. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation.

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.

CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
HRI 158¹	Safety and Sanitation	3	0	3
HRI 280¹	Principles of Advanced Baking and Pastry	2	3	3
HRI 281¹	Artisan Breads	2	3	3
HRI 282¹	European Tortes and Cakes	2	3	3
HRI 283¹	Custards and Crèmes	2	3	3
HRI 284¹	Specialty, Spa, and Plated Desserts	2	3	3
HRI 285¹	Chocolate and Sugar Arts	2	3	3
HRI 286¹	Wedding and Specialty Cakes	2	3	3
Total Credits				24

¹ Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing the required uniforms and possessing approved tool kits. Uniform specifications may be obtained at Approved Pastry Uniform or from program faculty.

J. Sargeant Reynolds Community College
Center for Culinary Arts, Tourism & Hospitality

Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
phone: 804.523.5301 | fax: 804.786.5465 | hospitality@reynolds.edu