Faculty provide advising to enhance student success. All students wishing to enroll in Culinary Arts must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available at the following link:  http://www.reynolds.edu/hospitality/Advising.htm.

Students who earn a final grade lower than "C" in any HRI course must obtain permission from their advisor to continue the major in Culinary 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.

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 associate of applied science 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 their advisor 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.

Second Degree or Certificate: The college may grant credit for all completed applicable courses which are requirements of the additional degree, diploma, certificate, or career studies certificate. However, the awards must differ from one another by at least 25% of the credits.

Accreditation:  The Culinary Arts Associate of Applied Science Degree Program is accredited by the American Culinary Federation Foundation, Inc.  Accrediting Commission.  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.

Culinary Apprenticeship: The American Culinary Federation (ACF) offers a three-year apprenticeship program.  Whereas J. Sargeant Reynolds Community College does not administer the apprenticeship, it does provide the educational component of the program.  Interested parties should contact the ACF Virginia Chefs Association at www.vachefs.org for further information.

Computer Competency Requirement: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 159.

Curriculum Sequence: The curriculum sequence illustrated below is one example of how courses may be completed.  For complete information, visit http://www.jsr.vccs.edu/hospitality/culinarysequence.htm.  Many students are academically prepared and disciplined enough to earn the Culinary Arts Associate of Applied Science Degree in an accelerated manner.  A Fast Track 15-month Schedule may be viewed at http://www.jsr.vccs.edu/hospitality/culinarysequence.htm.  Due to the accelerated pace and intensive workload, students should carefully consider this scheduling option prior to enrolling.