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.