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  Sep 23, 2017
 
 
    
2011-12 Student Catalog [ARCHIVED CATALOG]

Baking and Pastry Arts, Certificate


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Contact Information

Degree/Certificate

Certificate

HEGIS Code

5404

SUNY Code

1415

Major Code

BAKE

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-semester program, the graduate will be qualified for employment in entry-level positions or higher as baker, assistant baker or assistant pastry chef.

The NCCC Approach

Classes are taught in state-of-the-art kitchen facilities on the Sanborn campus.

The faculty at NCCC are all 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, Penn State, State University of New York at Buffalo and the renowned International School of Confectionary Arts. NCCC believes in employing instructors with the highest degree of education as well as work experience in order to enhance the student’s learning experience.

Students wishing to attain an associate degree may do so by continuing study in the Associate in Applied Science Culinary Arts program or the Associate in Applied Science Individual Studies program.

NCCC provides both academic and personal support to students. In addition to the basic skills courses, students are able to improve their skills by receiving assistance in the Math Center, Learning Skills Center and the Writing Center. Academic Counseling is available in Student Development (A131) and from the student’s academic advisor.

Admission

Students admitted in September.

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.

Student 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.

Minimum Degree Requirements (BAKE)


  1. A total of at least 27 credit hours with a minimum curriculum gradepoint average of 2.0. Academic Foundations courses do not count toward the certificate.
  2. Baking and Pastry Arts: A minimum of 24 credit hours to include:
    1.  
    2.  
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    9.  
  3. Computer Technology: 3 credit hours selected through advisement from courses prefixed by CIS, CPS or OFT.
  4.  At least a C grade in all Pastry Arts/Culinary Arts laboratory and internship courses.

Typical Program


Note:


Part-time students can complete the certificate program by taking course offerings at a lighter load over an extended period.

Scholarship Opportunities


All matriculated students in this curriculum are eligible for scholarships. See scholarship  area of this catalog for specific information and criteria, including the following:

Nicholas A. DiCamillo Memorial Scholarship 
NYS Federation of Home Bureau Scholarship in Honor of Donna Belling 
Statler Foundation Scholarship 

Additional Costs


Students must purchase profession-specific equipment. Detailed information can be obtained by contacting the Business Education Division at 614-6460.

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