School and Ranking Info
Most of the schools in the Arlington, VA, area that offer formal training for aspiring pastry chefs are private, for-profit schools or have little coursework in baking. However, there is one public college located in the extended area that offers a career studies certificate program in pastry arts.
- Winner: J Sargeant Reynolds Community College is located approximately 90 miles away from Arlington in the large suburb of Richmond. Its pastry arts program is part of the college's Culinary Arts, Tourism and Hospitality Division, which aims to provide students with the vocational training necessary to gain jobs in the hospitality industry in and around the Richmond area.
School Info Chart
|Category||J Sargeant Reynolds Community College|
|School Type||2-year; public|
|Tuition & Fees (2013-2014)||Undergraduate: $4,248 (in-state);
|Culinary and Pastry Awards Offered||Certificate|
|Culinary and Pastry Certificates Awarded (all levels) in 2013||8*|
|Undergraduate Graduation Rate (in 150% of normal degree time) for 2010 entering class||13%*|
|Noteworthy||The Culinary Arts, Tourism and Hospitality division partners with the American Culinary Federation, National Restaurant Association Educational Foundation and Virginia Chefs Association|
Source: *NCES College Navigator
J Sargeant Reynolds Community College
- Certificate program offers specialized coursework in special occasion and wedding cakes
- Financial aid and scholarships available to culinary students
J Sargeant Reynolds Community College is a suburban school that serves the academic and career needs of nearly 12,500 students a year and has a student-faculty ratio of 17:1. In 2013, the college awarded almost 900 certificates, including some in the pastry arts. Students should be aware in advance that kitchen laboratories require the purchase of approved equipment and uniforms.
The Pastry Arts Career Studies Certificate program is only open to students who have already completed a basic baking course at a Virginia college or earned a certificate or degree from a culinary institution. Applicants who are certified by the American Culinary Federation, have three years of professional baking experience or permission from the head of the program can also qualify. This 24-credit-hour program includes training in introductory and advanced baking and pastry production, safety and sanitation and artisan breads. Students also learn how to make European cakes and tortes, as well as plated and specialty desserts.