About the Division
The Hospitality, Baking & Culinary Arts Division is home to our $25 million Niagara Falls Culinary Institute (NFCI) in Niagara Falls, New York. The state-of-the-art facility houses all the hospitality-related programs and offers a mix of traditional lectures, hands-on labs, and experiential learning all from experienced chef educators and industry leaders.
Our staff has a vast range of industry experiences from hotels, country clubs, restaurants, and wineries, along with Master’s Degrees in Education. All of our faculty are certified chefs from the American Culinary Federation and our Baking & Pastry program, along with Culinary Arts, are accredited by the American Culinary Federation.
If you are completing any of these degree programs and wish to transfer to a four-year institution we offer articulation agreements and dual admission options with colleges such as; SUNY College at Buffalo, Niagara University, Empire State College, Paul Smith’s College, and New England Culinary Institute.
We encourage you to continue exploring our website to learn about what we have to offer and are confident you will see that Niagara County Community College is the Smart Place to Start.
Visit our Niagara Falls Culinary Institute.
Cathleen Barron, CEPC
Benjamin Loomis, CEC
Scott Steiner, CCE, AAC
Josh Blumberg MS Ed.
Assistant Vice President of Academic Affairs: BC