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Culinary Arts: Baking, Production & Management

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AOS Degree – Code #0423

Debra Burch, Department Chair and Program Coordinator
Email address: burchda@alfredstate.edu

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.

Advantages

  • Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
  • The department requires that all students obtain an approved job in the baking industry for a minimum of 320 hours of employment during the summer between the first and second years of the program. This is to enhance skill development and improve career advancement after graduation.
  • Graduates have the option of applying for readmission into a dual-degree program whereby they may obtain a second degree in culinary arts in one additional year.

Program Student Learning Outcomes

  • Interpret and comply with prevailing food safety regulations.
  • Create products from complex formulas.
  • Successfully vie for employment or continuing education in the food service industry.
  • Competently utilize typical bakery equipment.
  • Establish product and plate cost for bakery menu items.
  • Demonstrate the relationship among menu, equipment, layout, and design.

Direct Entry Into Baccalaureate Degree Program

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.

Occupational Opportunities

  • Baker
  • Caterer
  • Pastry chef
  • Sales representative
  • Commercial baker and management
  • Management
  • Product developer
  • Entrepreneur

Employment Statistics

Employment and continuing education rate of 100 percent – 61 percent are employed; 39 percent continued their education.

Expenses

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 $80 per semester. All culinary arts: baking, production & management students must pay for one meal each day they are in lab, using a meal swipe or paying with cash. If not, they will not be allowed in lab and will receive a zero for that session. It is recommended commuter students purchase a meal plan; however, they may pay in cash for one meal each day, if they prefer. First semester textbooks cost approximately $500, and approximately $100 each succeeding semester.

Related Programs

Entrance Requirements/recommendations

Recommended: Knowledge of basic math, reading, and writing skills.

Technical Standards

Applicants in the culinary arts: baking, production and management program must meet the following physical requirements:

  • Perform lab functions while standing on their feet for extended periods of time (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 clarity for communication with faculty, kitchen personnel, and guests.
  • Lift 50 pounds from floor.
  • Orally communicate with people six to 10 feet away.
  • Visually identify degree of product doneness.
  • Handle kitchen equipment, including knives, with dexterity and safety.

Culinary Arts: Baking, Production & Management - AOS Degree

TYPICAL FOUR-SEMESTER PROGRAM

First

CULN 1083 Food Safety & Service Training 3
CULN 1153 Baking Foundations 3
CULN 1373 Purchasing & Cost Control 3
CULN 1579 Baking Fundamentals 9
      18

Second

CULN 2043 Fundamentals of Nutrition 3
CULN 2183 Menu Planning 3
CULN 2273 Baking Techniques & Prep 3
CULN 2489 Baking Preparations 9
      18

Third

CULN 3162 Hospitality Accounting 2
CULN 3293 Intl Baking & Cooking Fundamen 3
CULN 3353 Hospitality Supervision 3
CULN 3489 Advanced Pastry Preparation 9
CULN 3251 Beverages 1
      18

Fourth

CULN 4043 Advanced Pastry 3
CULN 4253 Hospitality Management 3
CULN 4489 Pastry Capstone 9
CULN 4033 Intro to Food Science & Techno 3
      18