Pastry Arts CSC - The School of Culinary Arts, Tourism & Hospitality

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: 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.

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.

Visit this link to see the 2-semester sequence.

Students enrolled in culinary arts classes involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms.

CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
___ ___¹	General Education Elective	3	0	3
HRI 280²	Principles of Advanced Baking and Pastry	2	3	3
HRI 281²	Artisan Breads	2	3	3
HRI 282²	European Tortes and Cakes	2	3	3
HRI 283²	Custards and Crèmes	2	3	3
HRI 284²	Specialty, Spa, and Plated Desserts	2	3	3
HRI 286²	Wedding and Specialty Cakes	2	3	3
HRI 285²	Chocolate and Sugar Arts	2	3	3
Total Credits				24

¹ A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, and wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design. Students may also take ENG 111 or a comparable written communication course or an oral communication course: SPD 100, 105, or 110.

² Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing the required uniforms. Uniform specifications may be obtained at www.reynolds.edu/hospitality/uniforms.htm or from program faculty.

J. Sargeant Reynolds Community College
School of Culinary Arts, Tourism & Hospitality
Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
voice: 804.523.5069 | facsimile: 804.786.5465 | hospitality@reynolds.edu