Culinary Arts

AOS Degree – Code #0578

The courses train students 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, students put 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.

PROGRAM STUDENT LEARNING OUTCOMES

• Interpret and comply with prevailing food safety regulations as demonstrated by successful certification.
• Create products from complex recipes.
• Successfully vie for employment in the food service industry.
• Productively utilize typical culinary equipment.
• Establish product and plate cost for menu items.
• Demonstrate the relationship between menu, equipment, layout and design.

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 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 graduates may enter directly into the technology management BBA degree program.

OCCUPATIONAL OPPORTUNITIES

• Caterer
• Entrepreneur
• Line Cook
• Garde Mange
• Restaurant Cook
• Broiler Cook
• Hospital Dietary
• Food Service Steward
• 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

EMPLOYMENT STATISTICS

Employment and transfer rate of 100 percent – 90 percent are employed; 10 percent transferred to continue their education.

EXPENSES

In addition to regular college expenses, the student must purchase a probe thermometer, calculator, and uniform package from the Alfred State 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.

RELATED PROGRAMS

Culinary Arts: Baking, Production and Management

ENTRANCE REQUIREMENTS/RECOMMENDATIONS

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

TECHNICAL STANDARDS

Applicants in the culinary arts 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.