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Baking and Pastry Arts, A.A.S.


Classes are taught in state-of-the-art kitchen facilities at the Niagara Falls Culinary Institute. The degree program will combine both classroom learning as well as laboratories.

The students gain valuable industry experience through various laboratory classes that run the school’s pastry shop, La Patisserie. They also gain experience working in the student-driven restaurant, “Savor,” preparing desserts and items for bread service.

The faculty at NFCI is certified by the American Culinary Federation and has 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, State University of New York at Buffalo, and the Culinary Institute of America. NCCC believes in employing instructors with the highest degree of education as well as work experience to enhance the student’s learning experience.

Program Goals and Objectives
  • 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.

Additional Program Costs

Required Uniform & Required NFCI Kits:

  • Locker Rental:
  • NFCI / NCCC Parking:
    • At NFCI see Public Safety with the parking ramp ticket that was used to open the ramp gate when entering the NFCI ramp.  Public Safety can scan and validate that ticket for the semester.  There is no additional upfront cost for parking validation for students.  Parking is covered under student fees.
    • At NCCC see Public Safety for a student parking Hang Tag (NCCC).  There is no additional upfront cost for parking validation for students.  Parking is covered under student fees.

Uniform Policy

  • Hair
    • Students who have long hair must tie hair back/ up and place it under their skull cap, or wear a tight braid in back only.
    • Facial Hair must be kept trimmed & neatly groomed.

It will be to the discretion of the instructor if the student must wear a beard guard.

  • Piercings
    • Piercings other than single studded earing placed in the ears are not permitted and must not be visible while in uniform / lab.  No facial piercings of any kind.
    • Facial piercings that can be covered by a face mask may be worn as long as the student wears an appropriate face covering at all times.
  • Permitted Jewelry
    • Wedding Band……..Watch…….Single Studded Earrings (in Ears only)
  • Fingernails
    • Fingernails should not exceed 1/8th of an inch past the fingertip and should be free of nail polish and or nail art etc….

Student Ratio/Faculty Ratio

  • 30 to 1 ratio for sole lecture-based classes
  • 16 to 1 ratio for standard Culinary / Pastry Lab Classes
  • 10 to 1 ratio for Savor Restaurant Based Culinary Lab Classes
  • 6 to 1 Ratio for Savor Dining Room Service Lab Classes
  • 10 to 1 Ratio for La Patisserie Based Pastry Lab Class
  • 8 to 1 Ratio for Savor Pastry Based Lab Class

Acceptance Policy/Open Enrollment

Applying to The Niagara Falls Culinary Institute / Niagara County Community College is the first step toward achieving the goal of a high-quality education. NCCC has an “open enrollment” admission policy to admit applicants who have graduated from an accredited high school or have a high school equivalency diploma. Students who have not completed high school will meet with an admissions advisor to discuss completing the high school equivalency at NCCC as well as other options.


Information available at –

Scholarships unique to the programs’ students are as follows:

  • ACF of Greater Buffalo Scholarship – $750.00 Spring Semester
    • Available to Baking & Pastry and Culinary Arts Students who are members of the American Culinary Federation
  • ACF Monte Dolce Memorial Scholarship $750.00 Fall Semester
    • Available to Baking & Pastry and Culinary Arts Students who are members of the American Culinary Federation
  • ACF William Metzgar Memorial Scholarship $500.00 Fall Semester
    • Available to Baking & Pastry and Culinary Arts Students who are members of the American Culinary Federation

The Statler Foundation Scholarship is available for those students in Culinary Arts, Hospitality Management, Hospitality Operations or Baking & Pastry Arts who are enrolled full-time at NCCC. Funds for this scholarship are generously made available from the Statler Foundation and are based upon availability each semester. NCCC reserves the right to increase/decrease the actual dollar amount granted based upon the available funds from the Statler Foundation. The maximum award for one academic year is $2,000 per student.

Nicholas A. DiCamillo Memorial Scholarship bestowed by the DiCamillo Bakery in the amount of $250 per semester; $500 total to students enrolled in the Culinary Arts or Pastry and Baking Arts curriculum attending either full or part-time. Scholarship award is based on financial need and academic performance. Applicants must have and maintain a 2.5 GPA.

The NCCC Culinary Skills Scholarship was established in 1998 to financially assist students pursuing a degree in the Food Service/Professional Chef curriculum at NCCC. Today, it has been made available for students pursuing a degree or certificate in Culinary Skills, Hospitality, Restaurant Management, Culinary Arts or Baking & Pastry Arts. The award is $100.  Applicants must have and maintain a 2.5 GPA.

NYS Federation of Home Bureau (Donna Belling) Scholarship is available to Baking & Pastry Arts or Culinary Arts students.  The local chapter of this statewide organization raises scholarship money through memorials and anniversary gifts to the group. The award is$500.  An applicant must be enrolled full time in either Baking & Pastry Arts or the Culinary Arts curriculum for at least 1 year (either at NCCC or transferred from elsewhere carrying a minimum of 9 credits in addition to work/study or internship).  Scholarship award is based on academic achievement.  Applicants must have and maintain a 2.85 GPA and must be a Niagara County resident.

Red Coach Inn Scholarship is sponsored by Thomas Reese who owns the Red Coach Inn in Niagara Falls, NY. He has established the Red Coach Inn Scholarship to help students achieve their goals in pursuing a degree in Culinary Curriculums.  The scholarship is available Fall and Spring semesters in the amount of $250 per semester; $500 total.  Applicants must have and maintain a 2.5 GPA and must be enrolled full time in the Culinary Arts program.

Information available at –

Alumni Spotlight

Stephanie Haak ’16

“I loved how hands-on the labs were in the Baking & Pastry Arts program. Walking out of class and you would see tables of food that the culinary kids just made that you could go sample. Even the sit-down classes were super interesting because you learned the information and logic behind the actions you would be performing daily in labs! It all just coincided very well together and felt like home. Choosing Niagara Falls Culinary Institute (NFCI) was a very last-minute change as I originally planned on going to Vermont for school. My uncle arranged for me to take a tour of NFCI, and I fell in love. It was so cool having a school just of pastry and culinary students. Also, the reasonable tuition helped a lot as I was paying for school myself! It was cool to stay close to home as well! After graduating from NFCI, I worked in local bakeries and then later started my own business at the end of 2017. I opened my first storefront in Hamburg, NY!”

Accredited, 16 Month Curriculum

Complete your associate degree within a year and a half! Students will have an opportunity to complete courses in Baking Foundations, Baking Theory and Principles, Breads, Rolls, Breakfast Pastries, Cakes & Tortes, Candies & Confections, Classical Pastry, Industry Experience, Plated Desserts, Showpieces, Specialty Cakes.

16 Month Curriculum Overview

Program Contact

Cathleen Barron, CEPC
Program Coordinator
Phone: 716-210-2557
Location: NFCI-152
Division Office: 716-614-6456

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