Reynolds Community College offers a Culinary Arts associate degree with a Baking Major in Richmond, Virginia. The in-person program combines pastry labs with food safety, management, and work-based learning. Students who want a full degree in professional baking can compare its five-semester path with the shorter certificates offered elsewhere in Virginia.
Quick Facts
| Category | Details |
|---|---|
| School | Reynolds Community College |
| Location | Richmond, Virginia; culinary training at The Kitchens at Reynolds |
| Credential | Associate of Applied Science in Culinary Arts, Baking Major |
| Length | About two years; five full-time semesters |
| Credits | 67 |
| Format | In-person |
| 2026–27 tuition and fees | $187.60 per credit in-state; $433.20 per credit out-of-state |
Baking Major Overview
The Baking Major is an Associate of Applied Science (AAS) within Reynolds’ Culinary Arts program. The college describes the degree as preparation for pastry work in bakeries, hotels, resorts, restaurants, and catering operations. It also includes skills relevant to students who may eventually open a pastry business.
Reynolds lists 67 credits and estimates two years, or five full-time semesters. The program is in person. Culinary instruction takes place at The Kitchens at Reynolds in Richmond; students should confirm where their general education classes meet when planning a schedule.
What Students Study
The curriculum moves beyond introductory baking. Reynolds highlights specialized courses in chocolate and sugar arts, health-conscious baking, and plated desserts. Its published baking course list also includes artisan breads, European tortes and cakes, custards and crèmes, wedding and specialty cakes, an internship, and a pastry capstone.
- BAK 281, Artisan Breads, covers classical and modern bread methods.
- BAK 282 and BAK 283 address European tortes and cakes, custards, and crèmes.
- BAK 284 and BAK 285 cover plated desserts, chocolate, and sugar arts.
- BAK 288 explores breads and desserts for health-conscious or special dietary needs.
- Work-based learning and a capstone connect technical work with career planning.
Students also study sanitation, food cost control, menu decisions, and management. See the college’s course descriptions and current program roadmap for the exact sequence and prerequisites. Courses and term availability may change.
Tuition and Additional Costs
For fall 2026 through summer 2027, Reynolds lists $187.60 per credit for in-state students and $433.20 per credit for out-of-state students, including its published tuition and standard fees. Multiplying those rates by 67 credits gives an estimated $12,569.20 in-state or $29,024.40 out-of-state for tuition and standard fees across the degree. These are full-program calculations, not annual prices.
The college separately estimates about $225 for an approved uniform, $450 for a tool kit, $1,500 for textbooks and other supplies, and $20 for small supplies. That is about $2,195 in listed additional items, before major-specific course supplies and transportation. Rates and requirements can change, so check the current tuition schedule and ask an advisor for a complete estimate.
Admissions and Financial Aid
Applicants must meet Reynolds’ general curricular admission requirements. Every student entering a Culinary Arts program must complete an advising session and meet with an advisor each semester. Students who earn below a C in specified culinary, baking, hospitality, or orientation courses need advisor permission to continue and must repeat those courses.
The program page identifies G3 tuition assistance as available for eligible students. Aid depends on individual eligibility and enrollment. Reynolds also requires approved uniforms and a tool kit for culinary labs; students can discuss financial aid for those items with the college.
Career Preparation and Transfer
The AAS is designed for entry into the workforce. Reynolds describes pastry cook roles in hotels, resorts, restaurants, catering, and related businesses. Its program outcomes include advanced baking and pastry production, safe kitchen practice, cost control, and an internship.
An AAS is not automatically a transfer degree. Students who plan to continue at a four-year college should ask that institution how specific Reynolds courses would transfer before enrolling.
Questions to Ask Before Applying
- Which baking labs and general education courses are offered in each of my planned semesters?
- Where will each course meet, and what are the weekly lab hours?
- Which tools, textbooks, uniforms, and course supplies will I need beyond tuition?
- How are internships arranged, and what schedules do host businesses require?
- Am I eligible for G3 or other aid for this specific major?
Program details and prices can change. Confirm the current roadmap, costs, and aid options with Reynolds before applying.