Debra Burch, Department Chair and Program Coordinator
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 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.
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 – 25 percent are employed; 75 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 to $460. The uniform laundry service is approximately $60 per semester. It is mandatory for all culinary arts students to have at least a five-meal, meal plan. First-semester textbooks cost approximately $500, and approximately $100 each succeeding semester.
Culinary Arts: Baking, Production and Management
A list of required tools, equipment, PPE, etc. for the program mentioned above can be found at http://www.alfredstate.edu/tool-lists.
A tier 1 laptop computer is required for students entering this degree program. Laptop specifications are available at www.alfredstate.edu/required-laptops.
Recommended: Knowledge of basic math, reading, and writing skills.
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:
Students may earn the manager servsafe certification from the Educational Foundation of the National Restaurant Association as part of the program.
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.
TYPICAL FOUR-SEMESTER PROGRAM
First
| CULN | 1083 | Food Safety & Service Training | 3 |
| CULN | 1143 | Culinary Foundations | 3 |
| CULN | 1373 | Purchasing & Cost Control | 3 |
| CULN | 1479 | Kitchen Fundamentals | 9 |
| 18 |
Second
| CULN | 2043 | Fundamentals of Nutrition | 3 |
| CULN | 2183 | Menu Planning | 3 |
| CULN | 2263 | Cooking Techniques & Preps | 3 |
| CULN | 2479 | Culinary Preparations | 9 |
| 18 |
Third
| CULN | 3253 | Beverage & Fermentation | 3 |
| CULN | 3353 | Hospitality Supervision | 3 |
| CULN | 3479 | Advanced Culinary Preparation | 9 |
| CULN | 3173 | Intl Cook, Garde Manger & Baki | 3 |
| 18 |
Fourth
| CULN | 4033 | Intro to Food Science & Techno | 3 |
| CULN | 4163 | Advanced Cuisine | 3 |
| CULN | 4253 | Hospitality Management | 3 |
| CULN | 4479 | Culinary Capstone | 9 |
| 18 |
GRADUATION REQUIREMENTS
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.
