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Culinary Arts

Application Code: 
0578
Degree Received: 
Associate in Occupational Studies (AOS)
Academic Department: 
Culinary Arts
Description: 

The courses train each student in the principles applied to culinary arts. The goal is to prepare men and women for supervisory trainee positions, food production positions or culinary arts positions which require special skills and knowledge of food, business, and human relations. By learning the fundamental culinary principles basic to the food service industry and employing the techniques of food planning, preparation, and supervision in the lab classes, the students develop skills, confidence, and judgment.

During the second year, the student puts into practice techniques of personnel management and supervision. These courses help the students to understand themselves and their fellow students, and to develop attitudes necessary for success in the field.

Work Experience Requirements

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 year of the program. This is to enhance skill development and improve career advancement after graduation.

Entrance Requirements & Recommendations: 

Recommended: In-depth knowledge of basic math, reading, and writing skills.

Technical Standards:

  1. Perform lab functions while standing on their feet for extended periods of time (up to five hours) daily.
  2. Be proficient in reading (for guest checks, recipes, and instructional manuals) and mathematics (for recipe conversion, cost control, and calculations associated with food production and service).
  3. Write with sufficient clarity for communication with faculty, kitchen personnel, and guests.
  4. Lift 40 pounds from floor to eye level.
  5. Orally communicate with people six to 10 feet away.
  6. Visually identify degree of product doneness.
  7. Walk on a slippery floor while carrying 40 pounds with caution and safety.
  8. Handle kitchen equipment, including knives, with dexterity and safety.

Expenses

In addition to regular college expenses, the student must purchase a uniform package from the Alfred State College Campus Bookstore. Uniforms may cost approximately $125-145, depending on the size ordered. All culinary arts students are required to purchase a meal plan. First semester textbooks cost approximately $500 and approximately $100 each succeeding semester. Learn about our culinary arts scholarships.

Accreditation/Certification: 

Member of the American Culinary Federation, the NYS Restaurant Association, the National Restaurant Association, and the National Association of College and University Services (NACUFS).

Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.

Features & Facilities: 
  • Experience in daily production of high volume a la carte and institutional meals from a broad menu
  • Fine dining meal production and service training provided in evening a la carte restaurant lab open to public
  • Substantial catering experience available
  • Fully equipped kitchens
Articulation Agreements: 

Alfred State College will grant credit for the Sanitation & Food Safety Course, FS 1084, (4 credit hours) if during the  junior or senior year, high school students enroll in the NRA Managerial ServSafe Certification course; pass the  Managerial ServSafe NRA Certification Exam and course with a minimum of 80%; have a valid certification card and certificate; and provide documentation prior to the beginning of fall semester classes.  The student's school must have an active articulation agreement with Alfred State College's Culinary Arts Program.

Graduation Requirements: 

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.

Career Opportunities: 
  • Caterer
  • Entrepreneur
  • Line Cook
  • Restaurant Cook
  • Broiler Cook
  • Hospital Dietary
  • Short Order Cook
  • Chef
  • Food Sales Rep
  • Assistant Food Management Trainee
  • Health Care Food Supervisor
  • Assistant Food Manager
  • Cafeteria Supervisor
  • Dining Room Manager
  • Institutional Food Cook
  • Food Marketing Rep
Transfer Opportunities: 

Those students continuing their education may receive one to two years of transfer credit toward hotel/restaurant management or food mangement programs.

Typical Semester Layout: 

Lab begins promptly at 8 a.m. with preparation of the day's luncheon menus. Classes run from 1-3 p.m. Students on the evening lab rotation arrive by campus bus at 12:45 p.m. The evening lab runs from 3-9 p.m., Monday through Thursday.

First Semester credits
FDSR 1084 Sanitation & Food Safety 4
FDSR 1143 Menu Planning 3
FDSR 1373 Foods, Ingredients, and Products 3
FDSR 1478 Quantity Food Lab Unit I 8
      18
Second Semester credits
FDSR 2043 Fund of Nutrition 3
FDSR 2183 Purchasing Techniques 3
FDSR 2253 Hospitality Cost Control 3
FDSR 2479 Quantity Food Lab Unit II 9
      18
Third Semester credits
FDSR 3163 Furnishing & Equipment 3
FDSR 3253 Beverages 3
FDSR 3353 Hospitality Personnel Relations I 3
FDSR 3479 Quantity Food Lab Unit III 9
      18
Fourth Semester credits
FDSR 4032 Facilities Planning & Energy Conservation 2
FDSR 4163 Stewarding 3
FDSR 4255 Hospitality Personnel Relations II 5
FDSR 4478 Catering 8
      18
Employment and Transfer Report
Employment and Transfer Rate: 
100%
Employment and Transfer Survey Details: 
Survey Details 2006 2007 2008
Receiving Degrees 5 15
 14
Responding to Survey 5 (100%) 12 (80%)
12 (86%)
Employed 3 (60%) 9 (75%)
8 (67%)
Employed in Field 2 (67%)
9 (100%) 8 (100%)
Transfered 2 (40%)
3 (25%) 4 (33%)
Unemployed & Seeking Employment -- -- --
Unemployed & Not Seeking Employment -- -- --
Alfred State College,  10 Upper College Drive,  Alfred, NY 14802   |   1-800-4-ALFRED (425-3733)