Contact Information
Program Requirements
Typical Program
Degree/Certificate: Associate in Applied Science
HEGIS Code: 5404
SUNY Code: 10492
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
NYSRAEF - ProStart New York
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 general education classes that provide critical thinking and communication skills
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
