2015-2016 Student Catalog 
    May 26, 2024  
2015-2016 Student Catalog [ARCHIVED CATALOG]

Culinary Arts, A.A.S.

Contact Information

Program Requirements

Typical Program

Degree/Certificate:   Associate in Applied Science
HEGIS Code:           5404
SUNY Code:            0578
Major Code:            CULN

The Career

The food industry is one of the largest employers in the U.S. today. There has been a steady growth pattern in the hospitality industry throughout the United States and an increasing number of opportunities for women.

NCCC’s Culinary Arts program provides students with hands-on as well as the theoretical aspects of food service. Graduates enter the job market with above entry-level skills and a background which enhances their chances for upward mobility. Students are taught in modern labs and gain experience working in the college’s student-run dining room, at college-sponsored events and through externships in local restaurants, hotels, country clubs and casinos.

NCCC graduates are or have been employed as chefs, line cooks and supervisors/managers in such renowned establishments as the Saturn Club, Transit Valley Country Club, Hyatt Regency, Buffalo Marriott and Seneca Niagara Casino. Others have gone on to study food systems management, tourism hotel management, nutrition and dietetics at four-year institutions, as well as at the master’s level.

The Culinary Arts program is accredited by the American Culinary Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (800) 624-9458.


Students admitted in fall, spring and summer.

Because of the sequencing of courses, it may take more than four semesters of full-time study if a student begins this program in a spring semester.

Dual Admissions

SUNY College at Buffalo

Articulation Agreement

SUNY College at Buffalo

Program Goals and Objectives

  • To provide students with the basic knowledge of culinary techniques that will prepare them for employment
  • To assist students in completing four to five general education areas

Student Learning Outcomes

At the completion of this program, students 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 purchasing principles to the operation of a food service operation
  • Demonstrate new trends and classical principles in the production of quality plated entrées
  • Demonstrate an understanding of culinary foundations
  • Differentiate between the many types of classical saucier

Program Requirements (CULN)

  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus students enrolled at NFCI must take at least one course on the Sanborn campus or opt for an online offering of at least one course required in the program.
  3. Food Service: A minimum of 42-credit hours to include:
  4. Business  Elective: A minimum of 1-credit hour to be selected through advisement.
  5. Communications: A minimum of 3-credit hours to include:
  6. Basic Communication - Written: A minimum of 6-credit hours to include:
  7. Liberal Arts  Elective: A minimum of 6-credit hours selected through advisement.
  8. Mathematics  Elective: A minimum of 3-credit hours selected through advisement.*
  9. Social Sciences  Elective: A minimum of 3-credit hours selected through advisement.
  10. At least a C grade in all Food Service Laboratory courses.


Typical Program

Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus students enrolled at NFCI must take at least one course on the Sanborn campus or opt for an online offering of at least one course required in the program.

Total Credit Hours: 16

Total Credit Hours: 16

Third Semester

Total Credit Hours: 16

Fourth Semester

Total Credit Hours: 16


* Dependent upon the fulfillment of Academic Foundations requirements.

**A “C” grade in CUL 120, 121, 122, 123, 124, 133, 142, 200, 205, 210, 215 is required to take CUL  220 and for graduation.

This program is open to all students, but students with two or more required Academic Foundations courses should seriously consider starting a food service career at the certificate level.

Additional Costs

Students must purchase a chef’s uniform, a specific set of knives (available at the bookstore) and additional utensils to be specified by the instructor. Detailed information can be obtained by contacting the division office at 614-6460 or the college bookstore at 614-6840.

Scholarship Opportunities

There are several scholarships available to NCCC students.  Scholarship deadline dates vary each semester.  For more information, please visit the scholarship webpage at www.niagaracc.suny.edu/scholarships . The NCCC Scholarship Office is located within the Financial Aid Complex, A-114 or by phone (716) 614-6205.