Sep 21, 2019  
2019 - 2020 Student Catalog 
    
2019 - 2020 Student Catalog

Baking and Pastry Arts, A.A.S.


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Contact Information

Program Requirements

Typical Program

Degree/Certificate:   Associate in Applied Science
HEGIS Code:           5404
SUNY Code:            2066
Major Code:            BPA

The Career

New York State and the U.S. Department of Labor project the need for qualified bakers will double in the next five to 10 years. Locally, research indicates that 75 percent of the chefs in Western New York would employ graduates of a program such as NCCC’s Baking and Pastry Arts program.

Upon completion of the two-year associate in applied science degree program, the graduate will be qualified for employment in above entry-level positions or higher as a baker, assistant baker or assistant pastry chef. Employment can be found in private clubs, hotels, restaurants and casinos.

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.

The students gain valuable industry experience through various laboratory classes which run the school’s pastry shop, La Patisserie. They also gain experience working in the student driven restaurant, “Savor,” preparing desserts and items for bread service.

The faculty at NFCI are certified by the American Culinary Federation and have worked in various facilities such as the Hyatt, Hilton and Radisson hotels as well as various private clubs in Western New York. They are graduates of such institutions as Johnson and Wales, State University of New York at Buffalo and the Culinary Institute of America.  NCCC believes in employing instructors with the highest degree of education as well as work experience to enhance the student’s learning experience.

NCCC provides both academic and personal support to students at the Niagara Falls Culinary Institute comparable to those available at the Main Campus. In addition to the basic skills courses, students are able to improve their skills by receiving assistance in the library resource area, which can be configured as a site to accommodate alternative testing arrangements for individual students as needed.  Academic counseling is available from the student’s faculty member and student services staff who can help students clarify their personal and academic goals, identify behavioral and social obstacles, and explore available resources for achieving their goals.

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

Admission

Students are admitted in fall, spring and summer.

It is important that students check with Financial Aid before enrolling in a 16-month accelerated program if they plan on using financial aid to cover their educational costs.  Financial Aid such as Excelsior, student loans and TAP will be limited for 16-month accelerated programs.

Dual Admissions

SUNY College at Buffalo

Articulation Agreements

Colleges and Universities

Empire State College
New England Culinary Institute
Paul Smith’s College
SUNY College at Buffalo

High Schools

Erie One BOCES
Monroe II BOCES
 

Program Goals and Objectives

  • To provide students with the basic knowledge of baking and pastry 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 bakery, and/or pastry shop
  • Demonstrate baking theory and principles in the production of quality desserts
  • Demonstrate an understanding of baking and pastry foundations
  • Differentiate between the many types of classical confections

Program Requirements (BPA)


  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. At least a C grade in all pastry arts/culinary arts laboratory and internship courses.
  3. 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 that is required in the program.
  4. Baking and Pastry Arts: A minimum of 43-credit hours to include:
      
    CUL 131 - Food Supervisory Management  
      
      
      
      
       
      
    PAS 110 - Baking Foundations  
    PAS 142 - Baking Nutrition and Special Diets  
      
      
      
    PAS 205 - Bakery Experience I  
    PAS 207 - Bakery Experience II  
    HOS 212 - Industry Experience  
  5. Basic Communication - Written General Education: A minimum of 6-credit hours to include:
      
      
  6. Basic Communication - Oral General Education: A minimum of 3-credit hours to include:
    BUS 229 - Business Communications  OR
      
  7. Liberal Arts/General Education: A minimum of 9-credit hours (must also meet the General Education Requirement for Mathematics (M), Arts (AR), Humanities (H), Foreign Language (FL), Natural Science (NS), Other World Civilization (OW), Social Science (SS), American History (AH), or Western Civilization (WC):
    ___  ___   Liberal Arts /General Education  elective
    ___  ___   Liberal Arts /General Education  elective
    ___  ___   Liberal Arts /General Education  elective
  8. Mathematics Elective - A minimum of 3-credits to include:
    MAT  ___  Mathematics/Liberal Arts elective (by advisement)

 

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 that is required in the program.

Total Credit Hours: 17


Total Credit Hours: 16


Total Credit Hours: 16


Fourth Semester


Total Credit Hours: 15


Typical Program 16-Month Curriculum (Fall Start)


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 that is required in the program.

It is important that students check with Financial Aid before enrolling in a 16-month accelerated program if they plan to use financial aid to cover their educational costs.  Financial Aid such as Excelsior, student loans and TAP will be limited for 16-month accelerated programs.

Total Credit Hours: 17


Winter Intersession


Total Credit Hours: 3


Total Credit Hours: 16


Third Semester (Summer)


Total Credit Hours: 12


Fourth Semester (Fall)


Total Credit Hours: 16


Note:


* Dependent upon the fulfillment of Academic Foundations requirements.

** A “C” grade in PAS 101, 102, 103, 106, 110, 142, 201, 202, 203, 205, 207 and HOS 212 is required for graduation.

Additional Costs


Students must purchase NFCI Uniform and Pastry Kit. Detailed information can be obtained by contacting the division office at (716) 210-2540.

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.

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