Classes are taught in state-of-the-art kitchen facilities at the Niagara Falls Culinary Institute. The program will combine both classroom learning as well as laboratories.
The faculty at NCCC are all certified by the American Culinary Federation and have 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 in order 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.
Erin Rogers ’20
“This program is made for bakers at any level. I was intimidated at first because I was surrounded by seasoned bakers who have competed in the past and practiced all of this in high school while I was just an at-home baker. All the chefs were so welcoming and helpful, and that eased my nerves completely. I chose the Niagara Falls Culinary Institute (NFCI) because I have only heard great things about it. I knew this would be the best choice and that I would learn so much from the staff. After this, I will continue to bake for friends and family and work in the bakery on Buffalo State’s campus. I hope to save up enough money to open my own bakery. I plan to work hard at achieving this goal because it is what I know I want to do for the rest of my life. Baking is my passion and I am so glad that NFCI has helped me in working towards that.”