Deb Burch, Chair
Phone : 607-587-3119
Secretary phone : 607-587-3170
Email : firstname.lastname@example.org
The food industry offers a wide range of career opportunities on many levels, including
food production and service, food production management, supervisor of food production
employees, and employee training programs. This department includes two programs:
culinary arts, a more generalized degree, and baking, production and management, where
the curriculum focuses on retail baking production. The department also offers a three-year
dual degree program. Students in these programs learn culinary arts by cooking approximately
750 meals a day for real customers in our student dining hall and in our a la carte
lunch and fine dining kitchens. Selected banquet activities and special events are
scheduled so that students may learn to plan and prepare for catered events. Through
production at "real-world" levels, they develop professionalism, quality, and efficiency.
Courses are designed to instruct and train each student to the utmost of their abilities
in the principles of the food service industry. The goal is to prepare men and women
for supervisory trainee positions, food production positions, or culinary arts positions that
require special skills and knowledge of food, baking, business, and human relations.
By learning the fundamental principles basic to the food service industry and employing
the techniques of food planning, preparation, and supervision in the lab classes,
the student develops skills, confidence, and judgment.
Applicants to the Culinary Arts Department programs must be able to meet the following
- Perform lab functions while standing on their feet for up to five hours daily.
- Be proficient in reading (for guest checks, recipes, and instructional manuals) and
mathematics (for recipe conversion, cost control, and calculations associated with
food production and service).
- Write with sufficient clarity for communication with faculty, kitchen personnel, and
- Lift 40 pounds from floor to eye level.
- Orally communicate with people six to 10 feet away.
- Visually identify degree of product doneness.
- Walk on a slippery floor while carrying 40 pounds with caution and safety.
- Handle kitchen equipment, including knives, with dexterity and safety.
Please refer to the most current required tool list on the Alfred State website at
- Production lab - This lab gives students the opportunity to learn quantity food production and service
through the preparation and service of 750 institutional meals for real customers
- Restaurant lab - A well-equipped dining room and a la carte kitchen, this lab has virtually all
the equipment used in commercial restaurants. Students prepare and serve meals to
order for approximately 40 luncheon patrons daily. It is also used for our evening
fine dining lab, where up to 16 patrons are treated to gourmet delights in our evening
meal training program.
- Bakery lab - This is reputed to be the best-equipped training facility of its kind in the state.
The student has access to many types of baking equipment used commercially to produce
baked goods presented for consumption in the Wellsville campus student dining hall,
a la carte dining room, and fine dining lab. Students produce baked goods in freshman
and senior labs, which are sold and served in two outlets on the Alfred campus. In
addition, the preparation and presentation of elaborate creations, common in upscale
restaurants, offers creative students the opportunity to develop their talents.
- Resource-demonstration room - An amphitheater-style classroom, this space is equipped with computers, video taping
capabilities, and an extensive library of cookbooks and videotapes.
Culinary Arts (AOS)
Culinary Arts: Baking, Production & Management (AOS)