Program Requirements
Typical Program
Degree/Certificate: Associate in Applied Science
HEGIS Code: 5404
SUNY Code: 0578
Major Code: CULN
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. Each student will be required to complete 400 hours of work experience at the Niagara Falls Culinary Institute and one college-approved site.
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.
Admission
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.
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