Culinary Arts-Baking, Production & Management (AOS)

Application Code: 
0423
Degree Received: 
Associate in Occupational Studies (AOS)
Academic Department Info: 
Description: 

To meet the demand for skilled bakers, the program incorporates 1,350 hours of hands-on production experience, of which approximately 80 percent is concentrated in bakery training. The classroom includes detailed instruction in methods, ingredients, measurements, controls, equipment, and merchandising. The production for breakfast, lunch, and dinner requirements are built into one daily schedule.

Student Learning Outcomes: 
  • Interpret and comply with prevailing food safety regulations as demonstrated by successful certification.
  • Create products from complex formulas.
  • Successfully vie for employment in the food service industry.
  • Competently utilize typical bakery equipment.
  • Establish product and plate cost for bakery menu items.
  • Employ fundamentals in the layout and design of a bakery operation.
Entrance Requirements & Recommendations: 

Recommended: In-depth knowledge of basic math, reading, and writing skills.

Work Experience Requirements

The department requires that all students obtain an approved job in the baking 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.

Expenses

In addition to regular college expenses, the student must purchase decorating tips, 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: baking, production & management 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.

Learn about our culinary arts scholarships.

Technical Standards: 

Applicants in the culinary arts: baking, production and management 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.
Accreditation/Certification: 

Member of the American Culinary Federation, the NYS Restaurant Association, the National Restaurant Association, and the National Association of College and University Food Services (NACUFS).

Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.

Features & Facilities: 
  • Emphasizes high volume, hands-on daily production of standard bakery products
  • Special occasion, holiday, and specialty baking using high quality ingredients
  • Elegant desserts, flambés
  • Highly experienced faculty
  • High volume retail-wholesale baking for public and institutions
  • State-of-the-art equipment
Articulation Agreements: 

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.

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 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.

Career Opportunities: 
  • Baker
  • Caterer
  • Pastry Chef
  • Grocery Store Baker
  • Commercial Baker & Mangement

Upon successful completion of this program, students may continue in Alfred State's BBA program in technology management.

Direct Entry Into Baccalaureate Degree Program: 

Alfred State culinary arts: baking, production and management graduates may enter directly into the technology management BBA degree program.

Transfer Opportunities: 

Those students continuing their education may receive one to two years of transfer credit toward hotel/restaurant management or food mangement programs.

Typical Semester Layout: 

Bakery students begin lab at 7:30 and 8 a.m. depending on their designated duties for the day. Students plan, create and serve baked goods for several areas including fine dining, institutional, and a la carte. Our students also fill orders from customers in the community. The lab ends at 1 p.m. and classes begin. Students attend two lecture classes from 1-3 p.m.

First Semestercredits
FDSR1084Sanitation & Food Safety4
FDSR1153Intro to Baking3
FDSR1373Foods, Ingredients & Products3
FDSR1578Quantity Food & Baking Lab Unit I8
   18
Second Semestercredits
FDSR2043Fund of Nutrition3
FDSR2183Purchasing Techniques3
FDSR2253Hospitality Cost Control3
FDSR2489Quantity Food & Baking Lab Unit II9
   18
Third Semestercredits
FDSR3163Furnishing & Equip3
FDSR3293Intermediate Baking3
FDSR3353Hospitality Personnel Relations I3
FDSR3489Baking Lab Unit III9
   18
Fourth Semestercredits
FDSR4043Advanced Baking3
FDSR4255Hospitality Personnel Relations II5
FDSR4488Baking Lab Unit IV8
FDSR4032Facilities Planning & Energy Conservation2
   18
Employment and Transfer Rate: 
100%
Employment and Transfer Survey Details: 
Survey Details201020112012
Receiving Degrees101310
Responding to Survey10 (100%)10 (77%)9 (90%)
Employed4 (40%)7 (70%)7 (78%)
Employed in Field4 (100%)7 (100%)6 (86%)
Transferred6 (60%)3 (30%)2 (22%)
Unemployed & Seeking Employment------
Unemployed & Not Seeking Employment------
Employment and Transfer Salary Information: 

$20,000 - $29,999 (2)
Prefer not to disclose (5)