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.
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.
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 $500 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. 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 Services (NACUFS).
Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
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 1084 and 1478 before taking 2479, pass 2479 before taking 3479, and pass 3479 before taking 4478.
Those students continuing their education may receive one to two years of transfer credit toward hotel/restaurant management or food mangement programs.
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.
| 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 | |||