HEGIS Code: 5404
SUNY Code: 0010
Major Code: CULS
According to the Occupational Handbook there are three million jobs available in the hospitality field. In the past, people obtained these through on-the-job training but in the 21st century, education is imperative. People now need post-high school education. The new rules on sanitation, the use of computers, nutrition and the use of new modern equipment require formal education. This certificate at Niagara County Community College is a good place to start.
The NCCC Approach
Classes are taught in state-of-the-art kitchen facilities at the Niagara Falls Culinary Institute. The program will combine both classroom learning as well as laboratories. Classes are held away from the food service facilities so learning can be accomplished without interference with often hectic food preparation activities. Two classes will be taught by qualified business faculty to provide students with a well-rounded exposure to the college environment.
In laboratory courses lessons will be taught using rudimentary food preparation methods which will give students the ability to produce food in every situation possible from ‘scratch’ cooking to using more modern sophisticated food preparation ingredients.
To round out the students’ education in food production, classes allow students the opportunity to assist in preparing food for upward of 2,000 people a day with exposure to both front and back of its house banquet production.
The faculty have years of experience in the field with extensive education. There is also a registered dietitian that teaches and is available for consultation. The faculty are active in the American Culinary Federation of Western New York.
The program is designed to allow students to apply coursework in the certificate program to obtain an Associate in Applied Science degree in Culinary Arts.
The Culinary Skills program is accredited by the American Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (800) 624-9458.
Students admitted in September and January.
Program Goals and Objectives
Train students for immediate entry-level employment within the food service industry
Student Learning Outcomes
Upon completion of this program, the student will:
- Demonstrate an understanding of kitchen etiquette and professionalism
- Apply proper sanitation and safety techniques while demonstrating proper knife handling and care for equipment
- Apply basic food preparation skills
- Apply basic baking preparation skills