Alfred State College
SUNY College of Technology
FDSR - Food Services and Culinary Arts
Alfred State courses are grouped into the following sections:
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An introductory course related to the basic aspects of culinary arts sanitation with emphasis on: hygiene aspects of various types of food service operations, correct santitation procedures, rules and regulations pertaining to the safe use and maintenance of small tools and heavy equipment, the correct methods of customer service, and personal hygiene as related to foods and food service. Students may earn certification from the Education Foundation of the National Restaurant Association as part of the program.
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This is an introductory course that will teach proper service protocol, dining room etiquette, ordering and use of the cash register. As the semester progresses, other topics will include: basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items. development of college and life skills.
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This is an introductory course in baking. The student will be introduced to the basic baking ingredients, how they are used and how they affect final product outcome; emphasis on quality of products; weights, measurements, equipment and importance of accuracy; basic procedure common to bakery formulas. One-third of this course focuses on the development of college and life skills. Formulas.
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Emphasis on definitions and explanations of cooking and baking terms and selection of ingredients and products. The principles of food preparation through a study of the chemical and physical properties of food, and nature of reactions caused by environmental conditions during preparation, cooking or baking, and the effect of materials added during some phase of preparation or cooking.
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Introduction to tools and equipment used in quantity food preparation, developing the fundamental skills involved in the preparation of foods in quantities and learning the necessary related information pertaining to the functions, manipulation, and process of various combinations of ingredients. The student will learn to use recipes, ingredients, equipment and time as he or she practices the basic procedures at an assigned rotating lab station.
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Intoduction to tools and equipment used in quantity bakery product preparation, developing the fundamental skills involved in the preparation of baked goods in quantities and learning the necessary related information pertaining to the functions, chemistry and processing of various combinations of ingredients. The student is instructed in the use of recipes, ingredients, equipment and time as he practices the basic procedures at his assigned rotating lab station. Fifteen weeks of this lab will be assigned to the bakery.
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Topics include: functions of nutrients in the body; daily needs, important food sources and effects of nutrient deficiencies, nutritional adequacy for maintaining the normal individual; application of knowledge of nutrition to the daily food pattern.
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The student will attain knowledge of the ethics, procedures, skills and evaluation involved in food service purchasing and storage; grading specifications; storeroom operations including function of storeroom inventory procedures, classification of products, procedures used in receiving, storing and using of food and sundry items with heavy emphasis on product identification, packaging. The student will demonstrate the development of these skills from evaluations including the following. The completion of purchase order for planned production; placing an order with a vendor in person, by phone or with computer; completing a storeroom inventory; receiving, pricing and properly storing a delivery.
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Topics include: principles of food cost controls: daily and monthly report forms, food check preparation, recipe conversion and standardization procedures, cashier's report procedures, use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisions of similiar operations.
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The study and practice of the principles, standards and procedures involved in quality food preparation. The rotation of duties involve all areas of planning, preparation, service, and sanitation within the bake shop, a la carte dining area, and cafeteria as set up in the module system. Emphasis is on improving the basic skills and procedures involved in practical cooking and baking for quantity food production.
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The study and practice of the principles, standards and procedures involved in quality bakery product production. Duties involve all areas of planning, practice and preparation, and sanitation within the bakery lab. Students will rotate through stations including donuts and pastries, fancy desserts, cookies, cakes and pies, yeast products, breads and rolls. Emphasis is on improving the basic skills and procedures involved in practical baking for quantity food production. Students are assigned thirteen weeks to this lab.
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The study of food service equipment and furnishings with emphasis on specifications, definition and justification of equipment need, the selection of furnishings, the cost factors, and the proper procedures involved in effective maintenance.
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Problems peculiar to alcoholic beverage industry; history, classification, methods of production, and characteristics of wine, spirits and beers, mixology and lounge service, systems of beverage controls, laws controlling beverage sales.
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This course will reveal to students the proper procedures and mixing methods used in retail bakeries with emphasis on intricate techniques used to produce quality baked goods.
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The study of various supervisory skill techniques with emphasis on the responsibilities of management and personnel; elements of control, profit motivation, employee productivity, and the development of personal communication skills.
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The student will develop skills of quality food preparation and service with emphasis on short order, broiler, and prepared-to-order foods; the student will acquire a greater insight into supervisory and managerial aspects of food industry including planning and execution of the menu, purchasing, employee schedules, food costing and evaluation of financial statements within the cafeteria, a la carte dining area, and the bake shop.
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In this lab the student is involved in quantity bakery production, supervision, and management. Emphasized at this time is the development of supervisory skills along with the technical ability needed for the daily production of breads, rolls, quick breads, pies, cookies, cakes and assorted institutional desserts. The student also produces extraordinary desserts for the "fine dining" activity.
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The utilization of previous courses of study to layout and design a food facility. Emphasis is placed on authenticity and proper planning of equipment placement and selection, as well as flow patterns relative to the menu, type, and volume of business. Consideration is given for possible factors necessary for energy conservation methods.
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The student will be introduced to specialized techniquest in baking and expand on the techniques that have already been introduced. This course will introduce the student to chocolate, sculptures, sugar work (blowing, pulling, casting), and these add to the development of the student's skill set.
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This course will introduce specialized techniques in baking and pastry skill development covering a wide-range of topics not included in the intermediate baking course including petit fours, candy making, fillings; decorative sugar, pretzels, bagels, specialty breads and through assigned special projects.
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This course deals with the advanced cooking and cuisine techniques and is expressed in one-to-one faculty to student training as well as faculty to the entire class. The students are shown several techniques and are then given the task of duplicating those techniques. Much of the activity is directly tied to the lab functions and outlets. This relation justifies the efforts put forth by the students and provides immediate feedback by the customer.
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Course deals with the scope of the hotel, restaurant and institutional industry; role of labor and management in relation to the production and service of food with emphasis on the employees legal rights, unions, federal and state laws, basic principles involved in supervision, including organizational patterns and line of authority; job descriptions and analysis, work improvement and employee training methods.
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Topics include: principles of planning, production, service, and sales procedures for the on-the-premise and off-the-premise catering; emphasis on menu planning and cost analysis of weddings, cocktail parties, gourmet meals, and smorgasbords. The demonstration of individual abilities to prepare, set up and serve all types of catered functions; emphasis is placed on control.
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In this lab the student is instructed in the skills related to producing advanced pastries. French and Danish pastries along with Napoleans, puff pastries, decorated cakes, tortes and tarts, petit fours and candies are emphasized in this lab. The focus of this instruction is to provide the student experience in the production of the types of finer desserts offered in quality restaurants and clubs.
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An approved work experience with in-depth practice and supervision in the student’s particular field of interest within the food service industry with work study program agreements between the Food Service Department instructional staff, the student, and the cooperating employer; satisfactory completion of the work experience required for a passing grade.
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Continuation of the independent work study program with greater emphasis on advancement within the food service structure and structured rotation of training.
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A student who has successfully completed three semesters of Food Service courses may arrange for three, five, or nine credit hours of directed study to provide an opportunity to continue study in a subject area of special interest. Directed study may be conducted by a student only through an arrangement with the Food Service Instructional Staff who are to direct such a study. The student will submit a plan acceptable to the instructional staff and will confer regularly regarding his or her progress.
Alfred State College, 10 Upper College Drive, Alfred, NY 14802 | 1-800-4-ALFRED (425-3733)
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