Degree/Certificate: Associate in Applied Science
HEGIS Code: 5404
SUNY Code: 0578
Major Code: CULN
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 internships 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 Buffalo Marriott, Hyatt Regency, Oak Hill Country Club, Saturn Club, Seneca Niagara Casino, The Buffalo Club, The Greenbrier, and Wynn Hotel and 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.
SUNY College at Buffalo
Empire State College
New England Culinary Institute
Paul Smith’s College
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
Program 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