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Culinary Arts: Baking, Production & Management

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AOS Degree – Code #0423

Debra Burch, Department Chair and Program Coordinator
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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.


  • Students may earn sanitation 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

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 – 57 percent are employed; 43 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 $60 per semester. It is mandatory that all culinary arts: baking, production and management students have at least a five-meal, meal plan. First-semester textbooks cost approximately $500, and approximately $100 each succeeding semester.

Related Programs

Culinary Arts

Required Tools/Equipment

A list of required tools, equipment, PPE, etc. for the program mentioned above can be found at

A tier 1 laptop computer is required for students entering this degree program. Laptop specifications are available at

Entrance Requirements/recommendations

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

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  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.

Technical Standards

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

  • Perform all lab functions.
  • Work in a high-pace and crowded lab environment for several hours a day.
  • Capability to lift 50 pounds.
  • Identify degree of product doneness.
  • Operate all kitchen equipment, including knives.


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.

Culinary Arts: Baking, Production and Management - AOS Degree



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


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


CULN 3253 Beverage & Fermentation 3
CULN 3293 Intl Baking & Cooking Fundamen 3
CULN 3353 Hospitality Supervision 3
CULN 3489 Advanced Pastry Preparation 9


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