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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.

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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