Culinary Arts Department
John M. Santora, Chair
Phone: 607-587-3170; Email: email@example.com
The food industry offers a wide range of career opportunities on many levels, including food production and service, food production management, supervisor of food production employees, and employee training programs. This department includes two programs: culinary arts, a more generalized degree, and baking, production and management, where the curriculum focuses on retail baking production. The department also offers a three-year dual degree program. Students in these programs learn culinary arts by cooking approximately 750 meals a day for real customers in our student dining hall and in our a la carte lunch and fine dining kitchens. Selected banquet activities and special events are scheduled so that students may learn to plan and prepare for catered events. Through production at 'real-world' levels, they develop professionalism, quality, and efficiency.
Courses are designed to instruct and train each student to the utmost of their abilities in the principles of the food service industry. 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, baking, business, and human relations. By learning the fundamental principles basic to the food service industry and employing the techniques of food planning, preparation, and supervision in the lab classes, the student develops skills, confidence, and judgment.
Applicants to the Culinary Arts Department programs must be able to meet the following physical requirements:
- Perform lab functions while standing on their feet for 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.
Please refer to the most current required tool list on the Alfred State website at www.alfredstate.edu/tool-lists.
- Production lab - This lab gives students the opportunity to learn quantity food production and service through the preparation and service of 750 institutional meals for real customers daily.
- Restaurant lab - A well-equipped dining room and a la carte kitchen, this lab has virtually all the equipment used in commercial restaurants. Students prepare and serve meals to order for approximately 40 luncheon patrons daily. It is also used for our evening fine dining lab, where up to 16 patrons are treated to gourmet delights in our evening meal training program.
- Bakery lab - This is reputed to be the best-equipped training facility of its kind in the state. The student has access to many types of baking equipment used commercially to produce baked goods presented for consumption in the Wellsville campus student dining hall, a la carte dining room, and fine dining lab. Students produce baked goods in freshman and senior labs, which are sold and served in two outlets on the Alfred campus. In addition, the preparation and presentation of elaborate creations, common in upscale restaurants, offers creative students the opportunity to develop their talents.
- Resource-demonstration room - An amphitheater-style classroom, this space is equipped with computers, video taping capabilities, and an extensive library of cookbooks and videotapes.
Culinary Arts (AOS)
Culinary Arts: Baking, Production & Management (AOS)