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Culinary Skills, Certificate


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

In laboratory courses, lessons will be taught using rudimentary food preparation methods which will give students the ability to produce food in every situation possible from ‘scratch’ cooking to using more modern sophisticated food preparation ingredients.

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, the students will get to experience the main campus of NCCC when they take a business management or accounting course to complete the certificate program.

Program Goals and Objectives
  • Train students for immediate entry-level employment within the food service industry.
  • Demonstrate an understanding of kitchen etiquette and professionalism.
  • Apply proper sanitation and safety techniques while demonstrating proper knife handling and care for equipment.
  • Apply basic food preparation skills.
  • Apply basic baking preparation skills.

Alumni Spotlight

Arnita Blum ’19

“Starting school later in life can be challenging, but the faculty and staff made it easy to feel welcome. They really help you to succeed and reach your full potential. If you are looking for the best culinary school in Western New York, Niagara Falls Culinary Institute (NFCI) is where you want to be. From the chefs knowledge of different cuisines to the gingerbread house project, you couldn’t ask for a better start to your culinary journey. Since graduation, I obtained employment with Delaware North at the New Era Field Stadium for the Buffalo Bills. I enjoy cooking and am thankful that I chose NFCI.”

Program Contact

Scott Steiner, CCE, AAC
Program Coordinator
Phone: 716-210-2558
Location: NFCI-157
Division Office: 716-614-6456

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