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.
Student instruction is provided in our state-of-the-art teaching kitchens fully equipped with modern industry and technological equipment. The students gain valuable industry experience by spending time in courses directly connected with our NFCI’s restaurant “Savor.” The students will rotate through the restaurant, experiencing all of the aspects of running a hospitality driven business. In addition to this applied learning experience provided in our establishment, the students will also be placed on one appropriate industry-related internship off campus.
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.
Admission
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 Agreements
Colleges and Universities
Empire State College
New England Culinary Institute
Paul Smith’s College
SUNY College at Buffalo
High Schools, BOCES and ProStart
Cattaraugus-Allegany BOCES
Emerson High School
Erie One BOCES
Genesee Valley Educational Partnership
Monroe II
Orleans Niagara BOCES
YWCA of Niagara Frontier
Participating New York State and Vermont ProStart Culinary Programs
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
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