Culinary Skills, Certificate

Contact Information

Program Requirements

Typical Program

Degree/Certificate:     Certificate
HEGIS Code:             5404
SUNY Code:              2380
Major Code:              CULS

The Career

According to the Occupational Handbook there are three million jobs available in the hospitality field. In the past, people obtained these through on-the-job training but in the 21st century, education is imperative. People now need post-high school education. Sanitation certification, the importance of nutrition, supervisory management and the use of modern equipment require formal education and training. This certificate at Niagara County Community College is a good place to start.

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.

In laboratory courses, lessons will be taught using rudimentary food preparation methods which will give students the ability to produce food in every situation possible from ‘scratch’ cooking to using more modern sophisticated food preparation ingredients.

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, the students will get to experience the main campus of NCCC when they take a business management or accounting course to complete the certificate program.

The faculty have years of experience in the field with extensive education and are active in the American Culinary Federation of Western New York.

The program is designed to allow students to apply coursework in the certificate program to obtain an Associate in Applied Science degree in Culinary Arts.

The Culinary Skills 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.

Program Goals and Objectives

Train students for immediate entry-level employment within the food service industry

Program Learning Outcomes

Upon completion of this program, the student 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 basic food preparation skills
• Apply basic baking preparation skills