Culinary Arts: Baking, Production & Management

AOS Degree – Code #0423

Brian Decker, Program Coordinator

Email address: deckerbj@alfredstate.edu

To 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 is built into one daily schedule.

PROGRAM STUDENT LEARNING OUTCOMES

Interpret and comply with prevailing food safety regulations.

Create products from complex formulas.

Successfully vie for employment or continuing education in the food service industry.

Competently utilize typical bakery equipment.

Establish product and plate cost for bakery menu items.

Employ fundamentals in the layout and design of a bakery operation.

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

DIRECT ENTRY INTO BACCALAUREATE DEGREE PROGRAM

Alfred State culinary arts: baking, production and management graduates may enter directly into the technology management BBA degree program.

OCCUPATIONAL OPPORTUNITIES

Baker

Caterer

Pastry chef

Grocery store baker

Commercial baker and management

EMPLOYMENT STATISTICS

Employment and transfer rate of 100 percent – 63 percent are employed; 37 percent transferred to continue their education.

EXPENSES

In addition to the regular college expenses, the student must purchase decorating tips, a probe thermometer, calculator, uniform package, and uniform laundry service from the Alfred State Campus Store. Uniforms may cost approximately $360-460, depending on the size ordered. The uniform laundry service is approximately $80 per semester. All culinary arts: baking, production & management students must pay for one meal each day they are in lab; using a meal swipe or paying with cash. If not, they will not be allowed in lab and will receive a zero for that session.It is recommended commuter students purchase a meal plan; however, they may pay in cash for one meal each day, if they prefer. First semester textbooks cost approximately $500 and approximately $100 each succeeding semester.

RELATED PROGRAMS

Culinary Arts

ENTRANCE REQUIREMENTS/RECOMMENDATIONS

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.

CERTIFICATION OR LICENSURE

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

Culinary Arts: Baking, Production & Management - AOS Degree

TYPICAL FOUR-SEMESTER PROGRAM

First

FDSR

1084

Sanitation & Food Safety

4

FDSR

1153

Intro. to Baking

3

FDSR

1373

Foods, Ingredients & Products

3

FDSR

1578

Quantity Baking Lab Unit I

8

18

Second

FDSR

2043

Fund. of Nutrition

3

FDSR

2183

Purchasing Techniques

3

FDSR

2253

Hospitality Cost Control

3

FDSR

2489

Quantity Baking Lab Unit II

9

18

Third

FDSR

3163

Furnishing & Equip.

3

FDSR

3293

Intermediate Baking

3

FDSR

3353

Hospitality Personnel Relations I

3

FDSR

3489

Quantity Baking Lab Unit III

9

18

Fourth

FDSR

4043

Advanced Baking

3

FDSR

4255

Hospitality Personnel Relations II

5

FDSR

4488

Quantity Baking Lab Unit IV

8

FDSR

4032

Facilities Planning & Energy Conservation

2

18

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 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.