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
- Memorize, interpret, and demonstrate ability to communicate 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 a Culinary Arts program must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation before enrollment can occur. Information about advising and enrolling in classes is available at https://www.reynolds.edu/CulinaryAdvising.
Students who earn a final grade lower than “C” in any CUL, BAK, HRI, or the Culinary SDV 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 associate of applied science (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 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 the program head 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.
COMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 226, HRI 251, CUL 221, BAK 299, or CUL 299.
CURRICULUM SEQUENCE: The Flight Path is a curriculum sequence that displays 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. Please review the Credit for Prior Learning information and speak with the Department Chair if you feel you may be eligible.
REQUIRED UNIFORMS AND TOOL KITS: Students enrolled in a Culinary Arts AAS programs and/or career studies certificates must wear the approved uniform and possess an approved tool kit. Specifications may be obtained at https://www.reynolds.edu/uniforms-for-culinary or from their advisor. All required items are available through the Downtown campus bookstore, and financial aid may be used to assist with obtaining these items.
FINANCIAL REQUIREMENTS: In addition to the regular college tuition and fees, the Culinary Arts AAS programs and career studies certificates require the following:
| Approved uniform items: chef jacket, chef pants, slip-resistant black kitchen safety shoes, hat, apron |
$225.00 +/- |
| Supplies: medium black Sharpie marker, yellow highlighter, basic pocket calculator, pocket-size notebook |
$20.00 +/- |
| Textbooks and other supplies |
$1500.00 +/- |
| Approved tool kit |
$450.00+/- |
| Major-specific items |
See course syllabus |
These costs are approximate, are subject to change without notice, and do not cover transportation costs.
DIETARY EXCEPTION POLICY: While enrolled and participating in all of the program’s laboratory and select lecture courses, students will come into contact with various ingredients, some of which are familiar to them and many that are not. The 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 overall impact on grade are highly compromised. The following areas address these potential concerns:
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 - The College 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 Accommodations, at which time the student will be provided an accepted accommodations form for presentation to every instructor for each related course, each semester. Students need to provide in written form the process for assisting them if an issue arises related to this. It is the student’s responsibility to assure these documents are on file with the Office of Student Accommodations and that they are shared with faculty prior to being needed. In the event that 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. In the event that 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. 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 actually 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 need to inform faculty in written form of any religious restrictions.
Restrictive and Medical Diets - Documented accommodations through the Office of Accommodations are intended to provide a safe environment for students. Only documented restrictions that provide students a reasonable ability to complete the course and program objectives may be accommodated. It is possible that not all requested accommodations will be granted through the Office of Student Accommodations, 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. As an 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 actually 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 program head or the Office of Student Accommodations.
TECHNICAL STANDARDS: It is understood that any student who is otherwise qualified may be able to use in order to meet program standards that are necessary for employment in the culinary industry. Students with an identified disability should contact the Office of Student Accommodations in order to receive available, reasonable accommodations. Students enrolled in the program must have the ability to perform sufficiently within the following locations and conditions: kitchen, internships, externships, dining room, market cafe, laboratory, and classroom activities and procedures. A list of essential functions, educational and industry standards, and related examples is provided at https://www.reynolds.edu/standards.
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