HEGIS Code: 5404
SUNY Code: 1415
Major Code: BAKE
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.
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.
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.