2012-2013 Student Catalog 
    
    Nov 27, 2022  
2012-2013 Student Catalog [ARCHIVED CATALOG]

Culinary Skills, Certificate (formerly Food Service)


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Contact Information

Program Requirements

Typical Program

Degree/Certificate:     Certificate
HEGIS Code:             5404
SUNY Code:              0010
Major Code:              CULS

The Career

According to the Occupational Handbook there are three million jobs available in the hospitality field. In the past, people obtained these through on-the-job training but in the 21st century, education is imperative. People now need post-high school education. The new rules on sanitation, the use of computers, nutrition and the use of new modern equipment require formal education. This certificate at Niagara County Community College is a good place to start.

The NCCC Approach

The classes will be taught in state-of-the-art kitchen facilities on the Sanborn campus. The program will combine both classroom learning as well as laboratories. Classes are held away from the food service facilities so learning can be accomplished without interference with often hectic food preparation activities. Two classes will be taught by qualified business faculty to provide students with a well-rounded exposure to the college environment.

In laboratory courses lessons will be taught using rudimentary food preparation methods which will give students the ability to produce food in every situation possible from ‘scratch’ cooking to using more modern sophisticated food preparation ingredients.

To round out the students’ education food production, classes allow students the opportunity to assist in preparing food for upward of 2,000 people a day with exposure to both front and back of its house banquet production.

The faculty have years of experience in the field with extensive education. There is also a registered dietitian that teaches and is available for consultation. The faculty are active in the American Culinary Federation of Western New York.

The program is designed to allow students to apply coursework in the certificate program to obtain an Associate in Applied Science degree in Culinary Arts.

Admission

Students admitted in September and January.

Program Goals and Objectives

Train students for immediate entry-level employment within the food service industry.

Student Learning Outcomes

Upon completion of this program, the student 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 basic food preparation skills.
  • Apply basic baking preparation skills.

Program Requirements (CULS)


  1. A total of at least 25 credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the certificate.
  2. Culinary: A minimum of 19 credit hours to include:  
     
     
     
     
     
        
     
  3. Business Education: A minimum of 6 credit hours to include:
      or 3 credit hours of BUS or ACC by advisement.
    ___  ___   OFT/CIS 3 credit hours depending on student’s computer knowledge established by advisement.

Courses that may be transferable to the Culinary Arts, AAS, degree are: 

  , CUL 122 , CUL 123 , CUL 124 , CUL 130 , CUL 131  , BUS and OFT courses.

Typical Program


Scholarship Opportunities


All matriculated students in this curriculum are eligible for scholarships. See scholarship  area of this catalog or contact the NCCC Scholarship Office located in the Administration complex, Room A-114, (716) 614-6205, for specific information and criteria.

Additional Costs


Students must purchase a chef’s uniform, a specific set of knives (available at the College Bookstore) and additional utensils to be specified by the instructor. Detailed information can be obtained by contacting the Division Office at 614-6460.

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