Program Overview

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 SUNY Niagara 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. SUNY Niagara 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.

Catalog Information

Curriculum Overview

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.

Baking and Pastry Arts, Certificate

Program Overview

Program Goals and Objectives

Additional Program Costs

Accreditation Data