Rise to the top with baking, production, & management.

At Alfred State, you’ll turn your passion for baking into a career in New York’s #1-ranked program and the #10 program in the nation (U.S. News & World Report, 2024). With rising demand for skilled bakers, you’ll learn baking methods, ingredients, equipment, and merchandising. You’ll also earn your Manager ServSafe certification and have the option to pursue a second degree in Culinary Arts with just one additional year of study.

2 Years Associate in Occupational Studies

Pioneer Quotes:

"Everything from breads, decorating cakes, plated desserts... no employer ever asked me to do something I had not experienced in the program." -Chelsea Garrison Gore, '07

"The chefs at Alfred State have a true passion for teaching. They give everything to ensure the students know exactly what is expected when a graduate starts their career." -Jessica Baier, '15

Program Details

Courses You May Take

CULN3293: Intl Baking & Cooking Fundamen

Credits: 3

This course will teach students the proper baking procedures and mixing methods used to produce advanced baked goods. The course will cover specialty items such as mousses, puddings, and cream desserts, as well as meringues, advanced gateaux and tortes. Students will learn about advanced bakery techniques using gingerbread, marzipan, and specialty sauces. Ethnic desserts and baked goods will be a focus of the course. Baking students will also become familiar with fundamental culinary skills.

CULN3489: Advanced Pastry Preparation

Credits: 9

This lab section will develop advanced techniques and disciplines for fine dining and high volume baking operations. In weekly rotations in the lab, students will gain hands-on experience producing wedding cakes, specialized pastries and cookies, layer and ethnic cakes, tortes, seasonal baked goods, and specialty doughs. Management of a bakery operation will also be addressed.

CULN4043: Advanced Pastry

Credits: 3

This course will introduce the student to specialized techniques in baking and pastry. Skill development covering petit fours, candy making, decorative sugar, wedding cakes, various ethnic ingredients, desserts, and baked goods will be the focus. Bakery packaging and merchandising will also be covered.

See All Required Courses
Entrance Requirements

Recommended

  • Knowledge of basic math, reading, and writing skills.

MEET OUR FACULTY

Debra A Burch
Deb Burch Associate Professor and Department Chair
Rebecca W Milliner
Rebecca Milliner Associate Professor

TAKE THE NEXT STEP

You've seen our wide variety of majors at Alfred State, our great faculty who help you build your skills, and that you can do it at an incredible low cost. Now's the time to become an Alfred State Pioneer.