Debra Burch, Department Chair and Program Coordinator
Email address: email@example.com
There’s never been greater demand for skilled bakers. Our program will prepare you for this exciting field with 1,350 hours of hands-on production experience, of which approximately 80 percent is concentrated in bakery training. The major includes detailed instruction in methods, ingredients, measurements, controls, equipment, and merchandising. And the production for breakfast, lunch, and dinner requirements is built into one daily schedule.
Alfred State culinary arts: baking, production and management graduates may enter directly into the technology management BBA degree program. Graduates who have credit for freshman composition, statistics, literature, history, and speech may complete the BBA program in two additional years; others may complete the BBA program in two-and-one-half years.
Employment and continuing education rate of 78 percent – 44 percent are employed; 34 percent continued their education.
In addition to the regular college expenses, the student must purchase decorating tips, a probe thermometer, calculator, uniform package, and uniform laundry service from the Alfred State Campus Store. Uniforms may cost approximately $360 to $460. The uniform laundry service is approximately $60 per semester. It is mandatory that all culinary arts: baking, production and management students have at least a 5-meal, meal plan. First-semester textbooks cost approximately $500, and approximately $100 each succeeding semester.
A list of required tools, equipment, PPE, etc. for the program mentioned above can be found at http://www.alfredstate.edu/admissions/accepted-students/required-tools-supplies.
Recommended: Knowledge of basic math, reading, and writing skills.
Applicants in the culinary arts: baking, production and management program must meet the following curriculum requirements:
A student must successfully complete all courses in the prescribed four-semester program and earn a minimum cululative index of 2.0, which is equivalent to a "C" average.
TYPICAL FOUR-SEMESTER PROGRAM
|CULN||1083||Food Safety & Service Training||3|
|CULN||1373||Purchasing & Cost Control||3|
|CULN||2043||Fundamentals of Nutrition||3|
|CULN||2273||Baking Techniques & Prep||3|
|CULN||3253||Beverage & Fermentation||3|
|CULN||3293||Intl Baking & Cooking Fundamen||3|
|CULN||3489||Advanced Pastry Preparation||9|
|CULN||4033||Intro to Food Science & Techno||3|