PURPOSE
The Culinary Arts programs provide a comprehensive occupational-technical education that prepares students with the skills needed for immediate industry employment opportunities as culinary and pastry artisans and managers within a variety of culinary, food service, hospitality, pastry, and retail paths.
OCCUPATIONAL OBJECTIVES
The Restaurant Management major prepares students to enter foodservice businesses as entry-level supervisors and managers in hotels, resorts, restaurants, catering operations, and a variety of retail businesses.
STUDENT LEARNING OUTCOMES
- Identify and engage in various management styles in a variety of roles and scenarios to assess and develop a managerial leadership style
- Identify and engage in various management styles in a variety of roles and scenarios to assess and develop a managerial leadership style
- Demonstrate and apply a comprehensive view of the hospitality industry through market research, menu design and product identification and preparation, nutrition standards, effective costing, and environmental responsibility at or above industry success rates (CAPSTONE)
- Evaluate, organize, and prepare a broad range of advanced cuisine and production techniques that incorporate: sensory analysis, multi-cultural interests, nutrition, taste formation and visual aesthetics related to classical French and modern trends
- Integrate culinary knowledge and demonstrate entry-level practical skills from across the curriculum in a real-world work setting to illustrate career readiness and employ-ability (Exploratory Internship)
- Identify and apply benchmark industry standards for operating a safe sanitary food service operation that meets regional health code standards and as a moral and legal responsibility of management
- Create and operate a virtual foodservice business from start up through five years, while using problem-solving tactics to address proposed issues, while achieving benchmarked profit standards. (CAPSTONE)
- Integrate culinary knowledge and demonstrate practical skills from across the curriculum in a real-world work setting to illustrate career readiness and employ-ability (INTERNSHIP)
- Interpret and evaluate culinary knowledge and conduct a skills self-assessment to identify individual weakness, to create a complete repertoire of entry level culinary arts skills (CAPSTONE)
- Create, evaluate and strategize cost control methods for a successful business operation including: cost management, menu engineering, standardization of recipes, variable and fixed costs and income statements through the use of manual and computerized support programs and spreadsheets
- Communicate effectively with associates of the Spanish-speaking community
ADMISSION REQUIREMENTS
General college curricular admission
PROGRAM NOTES
Faculty provide advising to enhance student success. All students wishing to enroll in Food and Beverage Operations CSC must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation.
► More at Reynolds.edu: advising and enrolling in culinary and hospitality classes
Students who earn a final grade lower than C in any major-related course must obtain permission from their advisor to continue the major. Students will be required to repeat courses in their major when grades lower than C are earned.
The competency-based nature of the curriculum allows students with previous educational studies, training, and/or experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with the department chair to discuss eligibility for evaluation and possible advanced standing, also called Credit for Prior Learning/ABLE.
The purpose of the AAS degree curriculum is to prepare students for immediate employment upon graduation. Four-year college and university transfer opportunities for AAS degrees, if existing, are usually specific in nature. Students may, however, substitute some curriculum courses with ones that generally transfer to senior institutions. Students should consult the department chair as soon as possible for further guidance and are advised to get written assurance from the institution to which they wish to transfer.
COMPUTER COMPETENCY REQUIREMENT
Successful completion of HRI 226 , HRI 251 , CUL 221 , BAK 299 , or CUL 299 will satisfy Reynolds’ computer competency requirement.
CURRICULUM SEQUENCE
Reynolds Flight Path illustrates the suggested order in which courses should be completed. Some students are academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science in an accelerated manner. Review the Credit for Prior Learning (CPL) Manual and speak with the department chair for more information.
REQUIRED UNIFORMS AND TOOL KITS
Students enrolled in Culinary Arts AAS programs and/or career studies certificates must wear the approved uniform and possess an approved tool kit. All required items are available through the Downtown campus bookstore, and financial aid may be used to assist with obtaining these items.
► More at Reynolds.edu: specifications for culinary student uniforms
FINANCIAL REQUIREMENTS
In addition to the regular college tuition and fees, the Culinary Arts AAS programs and career studies certificates require:
Culinary Arts: Additional Fees
| Approved uniform items: chef jacket, chef pants, slip-resistant black kitchen safety shoes, hat, apron |
$225 +/- |
| Supplies: medium black Sharpie marker, yellow highlighter, basic pocket calculator, pocket-sized notebook |
$20 +/- |
| Textbooks and other supplies |
$1500 +/- |
| Approved toolkit |
$450 +/- |
| Major-specific items |
See course syllabi |
Costs are approximate, subject to change without notice, and do not cover transportation costs.
DIETARY EXCEPTION POLICY
Students will encounter various ingredients (especially in laboratories) while enrolled in the Culinary Arts program. Some ingredients are familiar to them, and many are not. The Culinary Arts AAS is aligned with industry standards and expectations, which require students to be industry-ready upon completion of the program. The industry expects taste development; therefore, a majority of the program revolves around tasting as you go as a standard of higher-level cooking, comprehension, and assessment. Without directly participating in tasting, the chances of a successful dish and grade are highly compromised.
TASTING
Part of the educational portion of the program is exposure to new ingredients, products, and flavor pairings. During required classes, students will participate in tasting activities of foods that include safe to eat raw and fresh ingredients; cooked ingredients; and fresh, uncooked, and cooked dishes. Students will be expected to taste all items, except those that are documented on file as food restrictions. The process of discerning tastes, flavors, seasonings, and “dish needs” is included as part of the grading rubric. Students who do not participate in tasting activities will have their grade adjusted accordingly.
ALLERGIES
Reynolds is committed to student safety. Students with allergy concerns need to provide documentation of food allergies from their doctor to be registered and on file with the Office of Student Accessibility (OSA), at which time the student will be provided an accepted Student Accommodations form for presentation to every instructor for each related course, each semester. Students must provide, in writing, the process for assisting them if an issue arises related to this. It is the student’s responsibility to ensure these documents are on file with the OSA and that they are shared with faculty prior to being needed. If a student opts out of a tasting activity, the instructor will offer a relevant alternative written assignment for the student to complete as a graded alternative to the objectionable tasting activity.
RELIGION AND RELIGIOUS PRACTICES
Whereas Reynolds accepts students of all faiths, certain programs contain learning activities that may not align with specific religions or religious practices. The Culinary Arts AAS and its specializations are examples of these programs. Students may choose not to participate in tasting activities if a specific item conflicts with their religious beliefs; however, all efforts should be made to participate within reason. If the student opts out of a tasting activity, the instructor will offer a relevant alternative written assignment for the student to complete as a graded alternative to the objectionable tasting activity. A second option, referred to as the “Taste and Spit Method,” is also available. Tasting and subsequent spitting allow the student to experience the sensory attributes of the food without consuming the food. This option satisfies the intended learning benefits of tasting and would not require the completion of the alternative written assignment. During the first week of classes, students must inform faculty in written form of any religious restrictions.
RESTRICTIVE AND MEDICAL DIETS
Documented accommodations through the OSA are intended to provide a safe environment for students. Only documented restrictions that provide students with reasonable ability to complete the course and program objectives may be accommodated. It is possible that not all requested accommodation will be granted through the OSA, as those that are provided may still require students to complete tasks, recipes, and formulas that work with the product in question as part of comprehensive learning. Example: a student with Celiac’s Disease who opts out of a tasting activity will be offered a relevant alternative written assignment as a graded alternative to the objectionable tasting activity.
LIFESTYLE AND ELECTIVE DIETS
Whereas the choice of following a lifestyle or elective diet is respected, there are instances where they may not be accommodated within this program. These diets include, but are not limited to vegan, raw only, vegetarian, lacto-ovo, lacto, ovo, pollotarian, pescatarian, and flexitarian. Students may choose not to participate in certain tasting activities; however, their grade will be reflective of these choices. Students may choose an option referred to as the “Taste and Spit Method.” Tasting and subsequent spitting allow the student to experience the sensory attributes of the food without consuming the food. Students who choose to taste may spit out the product after assessing the characteristics related to the educational objectives.
Students with a particular concern or question should reach out directly to the chair of the Culinary Department or the OSA.
TECHNICAL STANDARDS
It is understood that any student who is otherwise qualified may be able to use reasonable accommodation to meet program standards necessary for employment in the culinary industry. Students with an identified disability should contact the OSA to receive available, reasonable accommodation. Students must have the ability to perform kitchen, internship, externship, dining room, market cafe, laboratory, and classroom activities and procedures sufficiently. A list of essential functions, educational and industry standards, and related examples is provided at reynolds.edu/standards.
