Debra Burch, Department Chair
Email address: firstname.lastname@example.org
The courses train students in the principles applied to culinary arts. The goal is to prepare men and women for supervisory positions, and culinary positions that require special skills and knowledge of food and business. By learning fundamental and advanced culinary principles in the food service industry and employing the techniques of menu planning, preparation, and supervision in the lab classes, the students develop skills, confidence, and critical thinking.
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.
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.
Employment and continuing education rate of 100 percent – 65 percent are employed; 35 percent continued their education.
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. 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.
Recommended: knowledge of basic math, reading, and writing skills.
Applicants in the culinary arts program must meet the following physical requirements:
Students may earn manager sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
TYPICAL FOUR-SEMESTER PROGRAM
|FDSR||1084||Sanitation & Food Safety||4|
|FDSR||1373||Foods, Ingredients & Products||3|
|FDSR||1478||Quantity Food Lab Unit 1||8|
|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|
|FDSR||3163||Furnishing and Equipment||3|
|FDSR||3353||Hospitality Pers Relations I||3|
|FDSR||3479||Quantity Food Lab Unit III||9|
|FDSR||4032||Facilities Planning & Design||2|
|FDSR||4255||Hospitality Personnel Relat II||5|
|FDSR||4478||Quantity Food Lab IV||8|
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.