Program Details
Program Details
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Career Studies Certificate
Rappahannock Community College
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Program Details
Career Studies Certificate in Baking and Pastry Fundamentals
Career Studies CertificateCareer Studies Certificate in Baking and Pastry Fundamentals
Rappahannock Community College
To continue to build food production knowledge and increase the skills necessary to advance in the hospitality field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College¿s service region. The Baking and Pastry Fundamentals program will give students both service and technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready
Program Overview & Guidance
Delivery Mode
In-Person
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Delivery Mode
Online
Check Course Schedules
Delivery Mode
Hybrid
Check Course Schedules
| Program Guidance Element | What You Need to Know |
|---|---|
| Considerations for Selecting Degree | |
| Considerations When Selecting Courses |
Students must select a course for each course requirement from the applicable required course list.
|
| Program Requirements Beyond Specific Courses | |
| Doing More With Your Degree | |
| Program Successes & Highlights |
Program Credit Requirements
The table below provides the requirements to complete this program. If you have an account and have created a Portfolio, the table includes the "Applied Credits" column. This column shows how the credits you earned based on the experiences you entered may be applied to satisfy these requirements. You should consult an advisor or counselor to find courses you can take at your current institution that will transfer to this degree.
Please note that some courses may count towards more than one requirement such as meeting a general education requirement and a major specific requirement. The course will be listed under the first matching requirement. Please contact the institution with questions.
Please note that some courses may count towards more than one requirement such as meeting a general education requirement and a major specific requirement. The course will be listed under the first matching requirement. Please contact the institution with questions.
The program map provided below is an estimate based on courses identified as a result of reviewing your portfolio
and the requirements for the selected program.
A formal determination of credits awarded for your prior learning and their applicability to the degree requirements can only be made by the institution. The formal determination and resulting map may reflect higher or lower number of credits to be completed to achieve this program.
A formal determination of credits awarded for your prior learning and their applicability to the degree requirements can only be made by the institution. The formal determination and resulting map may reflect higher or lower number of credits to be completed to achieve this program.
Requirements
Required Credits
Career Studies Certificate in Baking and Pastry Fundamentals
16
Requirement Notes
Requirement Notes:
A minimum GPA of 2.0 in the program is required for graduation.
Career Studies Certificate in Baking and Pastry Fundamentals
16
Requirement Notes
Requirement Notes:
A minimum GPA of 2.0 in the program is required for graduation.
Residency requirement
16
Transfer credits will be evaluated, and as applicable, up to 12 credits may be applied to this program.
Course requirements
16
HRI 115-Food Serv Mgrs San Cer
1
Earn 1 credits by completing courses from the following Course:
HRI 106-Princ Culinary Arts I
3
Earn 3 credits by completing courses from the following Course:
HRI 128-Principles of Baking
3
Earn 3 credits by completing courses from the following Course:
HRI 283-Custard and Cremes
3
Earn 3 credits by completing courses from the following Course:
HRI 282-European Tortes and Cakes
3
Earn 3 credits by completing courses from the following Course:
HRI 281-Artisan Breads
3
Earn 3 credits by completing courses from the following Course:
What If I Have An Associate Degree Or Credit For Prior Learning?
| Transfer Guidance Element | What You Need to Know |
|---|---|
| Associate Transfer Degree Completion | Courses are evaluated and transferred as applicable to your degree. To discuss how your previous degree will work in your new goals, please meet with an advisor or college navigator. Courses are evaluated and transferred as applicable to your program of study. To discuss how your previous degree will work in your new goals, please meet with an advisor or college navigator. |
Completion of Associate Degree Concurrent with High School | Courses are evaluated and transferred as applicable to your program of study. To discuss how your previous degree will work in your new goals, please meet with an advisor or college navigator. |
| Credit for Prior Learning | Y |
| Did You Know That... |
|
College Level Information
Number of Transfer Students
156
| College Fit Guidance | What You Need to Know |
|---|---|
| Is This College Right For Me? | https://www.schev.edu/students/making-decisions-about-college |
| Transfer Student Catalog Year | Catalog year determined by the first semester of attendance |
| First Year Student Catalog Year | Catalog year determined by the first semester of attendance. |
| Applying for Guaranteed Admissions |
Where Can This Degree Transfer
This section displays VCCS degrees most closely related to this
program and to which you may be able to most efficiently transfer your
current course work. So, you can use this list to find a degree you can
complete in your major. Please click the degree name to visit that program
page.
If you are interested in transferring to a four-year degree view this degree on the Transfer Virginia site to explore degrees aligned with this program at Virginia's 4-year institutions.
If you are interested in transferring to a four-year degree view this degree on the Transfer Virginia site to explore degrees aligned with this program at Virginia's 4-year institutions.
| Institution | Title | Degree | Award Name | Award Level | Delivery Mode |
|---|---|---|---|---|---|
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts | Associate | Associates of Applied Science | 2-Year | In-Person, Online, Hybrid |
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts - Baking Major | Associate | Associates of Applied Science | 2-Year | In-Person |
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts- Restaurant Management | Associate | Associates of Applied Science | 2-Year | In-Person |
| Piedmont Virginia Community College | Associate of Applied Science Degree in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Southwest Virginia Community College | Associate of Applied Science in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree Baking Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
Careers Where This Degree Applies
| O*Net Code | Name | Description | Parent |
|---|---|---|---|
| 35-1011.00 | Chefs and Head Cooks | Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. | Food Preparation and Serving Related Occupations |
| 35-2019.00 | Cooks, All Other | All cooks not listed separately. | Food Preparation and Serving Related Occupations |
| 35-2012.00 | Cooks, Institution and Cafeteria | Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. | Food Preparation and Serving Related Occupations |
| 35-2014.00 | Cooks, Restaurant | Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. | Food Preparation and Serving Related Occupations |
| 35-1012.00 | First-Line Supervisors of Food Preparation and Serving Workers | Directly supervise and coordinate activities of workers engaged in preparing and serving food. | Food Preparation and Serving Related Occupations |
Cost To Complete