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.
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 year of the program. This is to enhance skill development and improve career advancement after graduation.
- 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.
Recommended: In-depth knowledge of basic math, reading, and writing skills.
In addition to regular college expenses, the student must purchase a probe thermometer, calculator, uniform package, and uniform laundry service from the Alfred State Campus Bookstore. Uniforms may cost approximately $360 - $460 depending on the size ordered. The uniform laundry service is $80 per semester. All culinary arts 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 can pay in cash for one meal each day, if they prefer. First semester textbooks cost approximately $500 and approximately $100 each succeeding semester.
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.
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.
- Experience in daily production of high volume a la carte and institutional meals from a broad menu
- Fine dining meal production and service training provided in evening a la carte restaurant lab open to public
- Substantial catering experience available
- Fully equipped kitchens
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 1478 before taking 2479, pass 2479 before taking 3479, and pass 3479 before taking 4478.
- Line Cook
- Garde Mange
- Restaurant Cook
- Broiler Cook
- Hospital Dietary
- Food Service Steward
- Short Order Cook
- 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
Upon successful completion of this program, students may continue in Alfred State's BBA program in technology management .
Alfred State culinary arts graduates may enter directly into the technology management BBA degree program.
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.
|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|
|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|
|FDSR ||3163 ||Furnishing & Equipment||3|
|FDSR ||3253 ||Beverages||3|
|FDSR ||3353 ||Hospitality Personnel Relations I||3|
|FDSR ||3479 ||Quantity Food Lab Unit III||9|
|FDSR ||4032 ||Facilities Planning & Energy Conservation||2|
|FDSR ||4163 ||Stewarding||3|
|FDSR ||4255 ||Hospitality Personnel Relations II||5|
|FDSR ||4478 ||Catering||8|
|Responding to Survey||12 (71%)||18 (86%)||10 (83%)|
|Employed||10 (84%)||10 (56%)||4 (40%)|
|Employed in Field||10 (100%)||10 (100%)||4 (100%)|
|Transferred||1 (8%)||8 (44%)||5 (50%)|
|Unemployed & Seeking Employment||1 (8%)||--||1 (10%)|
|Unemployed & Not Seeking Employment||--||--||--|
Prefer not to disclose (4)