Debra Burch, Department Chair and Program Coordinator
Email address: firstname.lastname@example.org
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 100 percent – 61 percent are employed; 39 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 $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.
Recommended: Knowledge of basic math, reading, and writing skills.
Applicants in the culinary arts: baking, production and management program must meet the following physical requirements:
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||3293||Intl Baking & Cooking Fundamen||3|
|CULN||3489||Advanced Pastry Preparation||9|
|CULN||4033||Intro to Food Science & Techno||3|