Culinary Arts-Baking, Production & Management
Printer-friendly versionTo meet the demand for skilled bakers, the program incorporates 1,350 hours of hands-on production experience, of which approximately 80 percent is concentrated in bakery training. The classroom includes detailed instruction in methods, ingredients, measurements, controls, equipment, and merchandising. The production for breakfast, lunch, and dinner requirements are built into one daily schedule.
Recommended: In-depth knowledge of basic math, reading, and writing skills.
Technical Standards:
Applicants in the culinary arts: baking, production and management program must meet the following physical requirements:
- Perform lab functions while standing on their feet for extended periods of time (up to five hours) daily.
- 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).
- Write with sufficient clarity for communication with faculty, kitchen personnel, and guests.
- Lift 40 pounds from floor to eye level.
- Orally communicate with people six to 10 feet away.
- Visually identify degree of product doneness.
- Walk on a slippery floor while carrying 40 pounds with caution and safety.
- Handle kitchen equipment, including knives, with dexterity and safety.
Work Experience Requirements
The department requires that all students obtain an approved job in the baking 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.
Expenses
In addition to the regular college expenses, the student must purchase decorating tips, a probe thermometer, calculator, and a uniform package from the Alfred State College Campus Bookstore. Uniforms may cost approximately $125-145, depending on the size ordered. All culinary arts: baking production & management 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.
Member of the American Culinary Federation, the NYS Restaurant Association, the National Restaurant Association, and the National Association of College and University Food Services (NACUFS).
Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
- Emphasizes high volume, hands-on daily production of standard bakery products
- Special occasion, holiday, and specialty baking using high quality ingredients
- Elegant desserts, flambés
- Highly experienced faculty
- High volume retail-wholesale baking for public and institutions
- State-of-the-art equipment
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.
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 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.
- Baker
- Caterer
- Pastry Chef
- Grocery Store Baker
- Commercial Baker & Mangement
Upon successful completion of this program, students may continue in Alfred State's BBA program in technology management.
Those students continuing their education may receive one to two years of transfer credit toward hotel/restaurant management or food mangement programs.
Bakery students begin lab at 7:30 and 8 a.m. depending on their designated duties for the day. Students plan, create and serve baked goods for several areas including fine dining, institutional, and a la carte. Our students also fill orders from customers in the community. The lab ends at 1 p.m. and classes begin. Students attend two lecture classes from 1-3 p.m.
| First Semester | credits | ||
|---|---|---|---|
| FDSR | 1084 | Sanitation & Food Safety | 4 |
| FDSR | 1153 | Intro to Baking | 3 |
| FDSR | 1373 | Foods, Ingredients & Products | 3 |
| FDSR | 1578 | Quantity Food & Baking 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 | 2489 | Quantity Food & Baking Lab Unit II | 9 |
| 18 | |||
| Third Semester | credits | ||
|---|---|---|---|
| FDSR | 3163 | Furnishing & Equip | 3 |
| FDSR | 3293 | Intermediate Baking | 3 |
| FDSR | 3353 | Hospitality Personnel Relations I | 3 |
| FDSR | 3489 | Baking Lab Unit III | 9 |
| 18 | |||
| Fourth Semester | credits | ||
|---|---|---|---|
| FDSR | 4043 | Advanced Baking | 3 |
| FDSR | 4255 | Hospitality Personnel Relations II | 5 |
| FDSR | 4488 | Baking Lab Unit IV | 8 |
| FDSR | 4032 | Facilities Planning & Energy Conservation | 2 |
| 18 | |||
