A.A.S. In Baking and Pastry Arts

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 bread service items.

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 and 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. NCCC believes in employing instructors with the highest degree of education and work experience to enhance the student’s learning experience.