2011-12 Student Catalog 
    May 23, 2024  
2011-12 Student Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS

Contact Information


Associate in Applied Science





Major Code


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. Students are taught in modern labs and gain experience working in the College’s student-run dining room, at College-sponsored events and through externships in local restaurants, hotels, country clubs and casinos.

NCCC graduates are or have been employed as chefs, line cooks and supervisors/managers in such renowned establishments as the Saturn Club, Transit Valley Country Club, Hyatt Regency, Buffalo Marriott and Seneca Niagara 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.


Students admitted in September and January.

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 Agreement

SUNY College at Buffalo

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.

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 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.

Minimum Degree Requirements (CULN)

  1. A total of at least 67 credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Food Service: A minimum of 42 credit hours to include:
  3. Business Elective: A minimum of 3 credit hours selected through advisement.
  4. Communications: A minimum of 3 credit hours to include:
    1.   or
  5. Health/Physical Education Elective: A minimum of 2 credit hours selected through advisement.
  6. Humanities: A minimum of 6 credit hours to include:
    1.   *
  7. Liberal Arts Elective: A minimum of 5 credit hours selected through advisement.
  8. Mathematics Elective: A minimum of 3 credit hours selected through advisement*.
  9. Social Sciences Elective: A minimum of 3 credit hours selected through advisement.
  10. At least a C grade in all Food Service Laboratory courses.

Typical Program

Total Credit Hours: 18

Second Semester

Total Credit Hours: 17

Third Semester

Total Credit Hours: 17

Fourth Semester

Total Credit Hours: 15


* Dependent upon the fulfillment of Academic Foundations requirements.

**A “C” grade in CUL 120, 121, 122, 123, 124, 200, 205, 210, 215 is required to take CUL 220 and for graduation.

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.

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 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 Culinary Department at 614-6456 or the College Bookstore at 614-6840.