Working daily with both traditional and innovative bakery products preparing graduates to be effective and productive as soon as they enter the workforce. Intense work mentored by full-time faculty is the biggest part of the education model.
In addition, there are several scholarship opportunities available to students entering the culinary arts: baking production & management program. Details are available on our program-specific scholarship web page.
Culinary Arts: Baking, Production & Management program has a Tool/Supplies Lending program
The beginning of the semester can bring with it a lot of expenses. There is a program that may be able to help.
The Tools/Supplies lending program is an initiative to ensure the academic success of our students. The purpose of the loan program is to temporarily lend items.
Funded through a Title III Department of Education Strengthening Institutions Grant, this program provides tools/supplies for students who are not able to afford to immediately purchase them. If a non-disposable item, these need to be returned at the end of the semester.
Students interested in utilizing the program must complete an application. The program is open to eligible students who are in need, although priority is given to first-year students.
Tools/supplies are lent on a first-come, first-served basis for the entire semester to eligible students. There is no cost for the student to participate in this program.
Approved students are given a contract detailing the tools/supplies they have been loaned and when these are due to be returned.
This program has the following items that can be borrowed:
- Textbooks: Foundations in Cost Control and Professional Baking
- Digital Thermometer
- Cake Decorating Tube Set
- Laptop
Predicted 5% job growth per year with a median starting salary of $13.32 per hour. Career options include baker, cake decorator, pastry chef, executive pastry chef, baking products sales as well as owning a bakery business.
"Part of the reason why I loved the program so much was how caring our chefs are." -Amanda McCalister Pender, '11
"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
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