930 - Culinary Arts (AOS)

Download as PDF

College/School

School of Applied Technology

Program Description

The courses train students in the principles applied to culinary arts. The goal is to prepare men and women for supervisory positions, and culinary positions that require special skills and knowledge of food and business. By learning fundamental and advanced culinary principles in the food service industry and employing the techniques of menu planning, preparation, and supervision in the lab classes, the students develop skills, confidence, and critical thinking.

Program Advantages

Students may earn the manager servsafe certification from the Educational Foundation of the National Restaurant Association as part of the program.
Graduates have the option of applying for readmission into a dual-degree program, whereby they may obtain a second degree in baking, production and management in one additional year.

Professional Outlook

Employment and continuing education rate of 100 percent – 25 percent are employed; 75 percent continued their education.

OCCUPATIONAL OPPORTUNITIES

Chef Manager
Cook
Sous Chef
Chef
Production Manager
Health Care
Food Service Manager
School Servicer
Caterer
Food Sales Representative
Food Marketing
Dining Room Manager
Entrepreneur

Certification and Licensure

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

Office of Accessibility Services

Students who believe they need a reasonable accommodation to properly participate in this program may contact the Office of Accessibility Services by email at oas@alfredstate.edu or by phone at 607-587-4506. Please keep in mind that some accommodations may take time to implement, so students seeking accommodations are encouraged to contact OAS as early as possible.

Program Contacts

Title

Department Chair & Program Coordinator

Name

Debra Burch

Email

burchda@alfredstate.edu