2020-2021 Student Catalog 
    Jul 12, 2024  
2020-2021 Student Catalog [ARCHIVED CATALOG]

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Culinary 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:            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.


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

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 that is required in the program.
  3. Food Service: A minimum of 43-credit hours to include:
    CUL 223 - Restaurant Experience I  
    CUL 224 - Restaurant Experience II  
    CUL 226 - Beverage Management  
    HOS 143 - Front of the House Experience  
    HOS 212 - Industry Experience   
  4. Communications: A minimum of 3-credit hours to include:
    BUS 229 - Business Communications  OR
  5. Humanities: A minimum of 6-credit hours to include:
  6. Liberal Arts/General Education electives: A minimum of 9-credit hours from three different General Education areas selected through advisement.+
    ____  ____  General Education  electives
  7. Mathematics Elective: A minimum of 3-credit hours selected through advisement.*
    MAT _____  Liberal Arts Math elective
  8. 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 that is required in the program.

Total Credit Hours: 15

Total Credit Hours: 17

Total Credit Hours: 16

Fourth Semester

Total Credit Hours: 16

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.

The 16-month curriculum was designed to give students the option to attend courses straight through the winter intersession as well as the summer to expedite the completion of 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: 16

Winter Intersession

  • General Education elective 3 Cr.+

Total Credit Hours: 3

Total Credit Hours: 17

Total Credit Hours: 12

Fourth Semester (Fall)

Total Credit Hours: 16


* Dependent upon the fulfillment of Academic Foundations requirements.

**A “C” grade in CUL 120, 121, 122, 133, 142, 200, 205, 210,  215, 223, 224 and HOS 143 is required for graduation.

+ General Education electives, selected through advisement, must be from three different General Education categories.

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 (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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