NCCC’s Culinary Arts degree program provides students with hands-on as well as theoretical aspects of foodservice. Graduates enter the job market with above entry-level skills and a background which enhances their chances for upward mobility.
Student instruction is provided in our state-of-the-art teaching kitchens fully equipped with modern industry and technological equipment. The students gain valuable industry experience by spending time in courses directly connected with our NFCI’s restaurant “Savor.” The students will rotate through the restaurant, experiencing all of the aspects of running a hospitality-driven business. In addition to this applied learning experience provided in our establishment, the students will also be placed on one appropriate industry-related internship off-campus.
Program Goals and Objectives
- To provide students with the basic knowledge of culinary techniques that will prepare them for employment.
- To assist students in completing four to five general education areas.
- 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 foodservice operation.
- Demonstrate new trends and classical principles in the production of quality plated entrées.
- Demonstrate an understanding of culinary foundations.
- Differentiate between the many types of classical saucier.
Scott Steiner, CCE, AAC
Chef Scott Steiner, Assistant Professor and Culinary Arts Program Coordinator at the Niagara Falls Culinary Institute (NFCI) has been a faculty member at NFCI since the building opened in August 2012, and was instrumental in getting the culinary arts program accredited by the ACF. Having a passion for working with food at an early age, Chef Steiner knew that culinary arts were a perfect career option for him. In August 2019, Chef Steiner was awarded the American Culinary Federation (ACF) National Chef Educator of the Year Award at the ACF Conference in Orlando.
Complete your associate degree within a year and a half! Students will have an opportunity to complete courses in American Cuisine, Beverage Management, Breakfast & Lunch, Culinary Foundations, Front of the House Experience, Garde Manger, Industry Experience, International Cuisine, Meat and Seafood Fabrication, Nutrition, Principles of Baking, Restaurant Experience 1 & 2, and Saucier.