2012-2013 Student Catalog 
    
    Nov 30, 2022  
2012-2013 Student Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS


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Contact Information

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.

Program 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:
      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:
      *
     
  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


Note:


* Dependent upon the fulfillment of Academic Foundations requirements.

**A “C” grade in CUL 120, 121, 122, 123, 124, 130, 131, 141, 142, 200, 205, 210, 215 is required to take CUL 221 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 Division Office at 614-6460 or the College Bookstore at 614-6840.

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