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Culinary Arts

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AOS Degree – Code #0578

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

The courses train students in the principles applied to culinary arts. 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, business, and human relations. By learning the fundamental culinary principles basic to the food service industry and employing the techniques of food planning, preparation, and supervision in the lab classes, the students develop skills, confidence, and judgment.

During the second year, students put into practice techniques of personnel management and supervision. These courses help the students to understand themselves and their fellow students and to develop attitudes necessary for success in the field.

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 food 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 baking, production and management in one additional year.

Program Student Learning Outcomes

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

Work Experience Requirements

The department requires that all students obtain an approved job in the food 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.

Direct Entry Into Baccalaureate Degree Program

Alfred State culinary arts 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

  • Caterer
  • Entrepreneur
  • Line cook
  • Garde manger
  • Restaurant cook
  • Broiler cook
  • Hospital dietary
  • Food service steward
  • Short order cook
  • Chef
  • Food sales rep
  • Assistant food management trainee
  • Health care food supervisor
  • Assistant food manager
  • Cafeteria supervisor
  • Dining room manager
  • Institutional food cook
  • Food marketing rep

Employment Statistics

Employment and continuing education rate of 100 percent – 65 percent are employed; 35 percent continued their education.

Expenses

In addition to regular college expenses, the student must purchase a probe thermometer, calculator, uniform package, and uniform laundry service from the Alfred State Campus Store. Uniforms may cost approximately $360-460, depending on the size ordered. The uniform laundry service is approximately $80 per semester. All culinary arts 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: In-depth knowledge of basic math, reading, and writing skills.

Technical Standards

Applicants in the culinary arts 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 sufficient clarity for communication with faculty, kitchen personnel, and guests.
  • 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.

Certification Or Licensure

Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.

Culinary Arts - AOS Degree 

 

TYPICAL FOUR-SEMESTER PROGRAM

First

FDSR 1084 Sanitation & Food Safety 4
FDSR 1143 Menu Planning 3
FDSR 1373 Foods, Ingredients & Products 3
FDSR 1478 Quantity Food Lab Unit 1 8
      18

Second

FDSR 2043 Fundamentals of Nutrition 3
FDSR 2183 Food Purchasing Techniques 3
FDSR 2253 Hospitality Cost Control 3
FDSR 2479 Quantity Food Lab Unit II 9
      18

Third

FDSR 3163 Furnishing and Equipment 3
FDSR 3253 Beverages 3
FDSR 3353 Hospitality Pers Relations I 3
FDSR 3479 Quantity Food Lab Unit III 9
      18

Fourth

FDSR 4032 Facilities Planning & Design 2
FDSR 4163 Advanced Cuisine 3
FDSR 4255 Hospitality Personnel Relat II 5
FDSR 4478 Quantity Food Lab IV 8
      18

GRADUATION REQUIREMENTS

A student must successfully complete all courses in the prescribed four-semester program and earn a minimum cumulative index of 2.0, which is equivalent to a "C" average.

Note: students must pass 1478 before taking 2479, pass 2479 before taking 3479, and pass 3479 before taking 4478.