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. SUNY Niagara 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.
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 Baking Foundations, Baking Theory and Principles, Breads, Rolls, Breakfast Pastries, Cakes & Tortes, Candies & Confections, Classical Pastry, Industry Experience, Plated Desserts, Showpieces, Specialty Cakes.