Culinary Arts

PROGRAM STUDENT LEARNING OUTCOMES

Interpret and comply with prevailing food safety regulations.

Create products from complex recipes.

Successfully vie for employment or continuing education 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, 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 approximately $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 may pay in cash for one meal each day, if they prefer. 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.

Culinary Arts - AOS Degree

TYPICAL FOUR-SEMESTER PROGRAM

First

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

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

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

FDSR

4032

Facilities Planning & Energy Conservation

2

FDSR

4163

Advanced Cuisine

3

FDSR

4255

Hospitality Personnel Relations II

5

FDSR

4478

Quantity Food Lab Unit IV

8

18

GRADUATION REQUIREMENTS

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.