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' 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.
Recommended: In-depth knowledge of basic math, reading, and writing skills.
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 $400 and approximately $100 each succeeding semester. The lab fee covers food ingredients used for entries for the Culinary Exposition. In addition, senior culinary students will have an additional charge to cover the cost of the centerpiece entry for the exposition.
Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
The School of Applied Technology at Alfred State College will grant four hours of credit for the sanitation and food safety course (FS 1084) to students who take and pass the course in their junior or senior year of high school, providing that course leads to NRA ServSafe management level certification, and providing the student passes that course with a minimum grade of 80 percent.
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 1084 and 1478 before taking 2479, pass 2479 before taking 3479, and pass 3479 before taking 4478.
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. All students attend from 8 a.m. - 3 p.m. on Friday.
| 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 | |||