AOS Degree – Code #0578
Brian Decker, Program Coordinator
Email address: email@example.com
The courses train students 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, students put 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.
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.
Food service steward
Short order cook
Food sales rep
Assistant food management trainee
Health care food supervisor
Assistant food manager
Dining room manager
Institutional food cook
Food marketing rep
Employment and transfer rate of 100 percent – 90 percent are employed; 10 percent transferred to continue their education.
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.
Culinary Arts: Baking, Production and Management
Recommended: In-depth knowledge of basic math, reading, and writing skills.
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
Sanitation & Food Safety
Foods, Ingredients, and Products
Quantity Food Lab Unit I
Fund. of Nutrition
Hospitality Cost Control
Quantity Food Lab Unit II
Furnishing & Equipment
Hospitality Personnel Relations I
Quantity Food Lab Unit III
Facilities Planning & Energy Conservation
Hospitality Personnel Relations II
Quantity Food Lab Unit IV
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.