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. Breakfast, lunch, and dinner labs are scheduled.
Recommended: In-depth knowledge of basic math, reading, and writing skills.
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 year of the program. This is to enhance skill development and improve career advancement after graduation.
In addition to the regular college expenses, the student must purchase the appropriate tools and uniforms of the profession. The tools represent an initial investment of approximately $25 and the uniforms may cost another $140. There may be additional small purchases each succeeding semester, as tools and uniforms become misplaced, worn out, or lost. All food service students are required to purchase a meal plan. First semester textbooks cost about $325; after that they average $100 a semester.
Students may earn sanitation certification from the Educational Foundation of the National Restaurant Association as part of the program.
The School of Applied Technology at Alfred State College will grant four hours of credit for the sanitation and food safety course (FS 1084) to students who take and pass the course in their junior or senior year of high school, providing that course leads to NRA ServSafe management-level certification, and providing the student passes that course with a minimum grade of 80 percent.
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 1084 and 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.
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 Semester | credits | ||
|---|---|---|---|
| FDSR | 1084 | Sanitation & Food Safety | 4 |
| FDSR | 1153 | Intro to Baking | 3 |
| FDSR | 1373 | Foods, Ingredients & Products | 3 |
| FDSR | 1578 | Quantity Food & Baking Lab Unit I | 8 |
| 18 | |||
| Second Semester | credits | ||
|---|---|---|---|
| FDSR | 2043 | Fund of Nutrition | 3 |
| FDSR | 2183 | Purchasing Techniques | 3 |
| FDSR | 2253 | Hospitality Cost Control | 3 |
| FDSR | 2489 | Quantity Food & Baking Lab Unit II | 9 |
| 18 | |||
| Third Semester | credits | ||
|---|---|---|---|
| FDSR | 3163 | Furnishing & Equip | 3 |
| FDSR | 3293 | Intermediate Baking | 3 |
| FDSR | 3353 | Hospitality Personnel Relations I | 3 |
| FDSR | 3489 | Baking Lab Unit III | 9 |
| 18 | |||
| Fourth Semester | credits | ||
|---|---|---|---|
| FDSR | 4042 | Advanced Baking | 2 |
| FDSR | 4255 | Hospitality Personnel Relations II | 5 |
| FDSR | 4488 | Baking Lab Unit IV | 8 |
| FDSR | 4032 | Facilities Planning & Energy Conservation | 2 |
| 17 | |||