Culinary Arts: Baking, Production & Management

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 the manager servsafe certification from the Educational Foundation of the National Restaurant Association as part of the program.
• 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

Occupational Opportunities

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

Employment Statistics

Expenses

Related Programs

Entrance Requirements/recommendations

Technical Standards

It is essential that students in this degree program can participate fully and safely, with or without reasonable accommodation, in all classroom and laboratory settings required for completion of the program.  Students in this degree program should be able to:

• Function in a safe manner, not placing themselves, faculty, staff, or other students in jeopardy.
• Appropriately and safely use standard laboratory equipment, materials, and instrumentation to include possession of fine motor skills and mobility.
• Make sensory visual and auditory observations during, and interpret data from, all required laboratory assignments.
• Communicate effectively, both orally and in writing.
• Capability to lift 50 pounds of kitchen product or equipment to industry standard counter height
• Ability to professionally manage and cope with work in a high paced and crowded lab environment for several hours a day.

GRADUATION REQUIREMENT

A student must successfully complete all courses in the prescribed four-semester program and earn a minimum cumulative grade point average of 2.0 in major courses. 

Office of Accessibility Services

Students who believe they need a reasonable accommodation to properly participate in this program may contact Melanie Ryan in the Office of Accessibility Services. This office may be contacted by email at oas@alfredstate.edu  or by phone at 607-587-4506. Please keep in mind that some accommodations may take time to implement, so students seeking accommodations are encouraged to contact OAS as early as possible.

Culinary Arts: Baking, Production and Management - AOS Degree