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REYNOLDS Community College
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Website
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www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/default.aspx
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Year Established
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1992
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Program Description
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67 cr-hr AAS degrees in: Culinary Arts, Pastry Arts, and Culinary Management. Culinary Arts AAS is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Hospitality Mgmt. AAS Degree leading to industry jobs
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Number of Programs/Year
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2 + (F/T vs P/T schedules)
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Program Length
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AAS programs 6 terms; CSC's 3 terms
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Group Size or S:T Ratio
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15:1 labs : 25:1 academics
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Program Focus
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Baking, Confectionery, Wine, Far East, French, Italian, Pastry
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Faculty
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10 - 15 instructors. Certified Exectutive Chefs, Certified Culinary Administrators, Certfied Culinary Educator, Registered Dietitians
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Costs
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Full degree program in-state: $10,910.95 tuition + plus books, uniform and knife kit , out-of-state: $24,150.15 tuition plus books, uniform and knife kit . Nearby apartment lodging ~$450-650/mo
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U.S. Locations
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Richmond, Virginia
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Months
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Year round
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Sponsor's Facebook Page
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www.facebook.com/groups/385336107574/
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Contact
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Jesse Miller, Chef
Program Head/Associate Professor, CEC, CCA, M. Ed.
REYNOLDS Community College
700 E. Jackson St. 641 DTC
Richmond, VA 23219
United States
Phone: 804-523-5070
E-Mail: hospitality@jsr.vccs.edu
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