SUNY Niagara’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.
Additional Program Costs
In addition to the standard SUNY Niagara tuition and fees, Students in a Hospitality, Baking, & Pastry Art program may be required to purchase uniforms and kits.
Accredited, 16 Month Curriculum
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.