Learn to use local produce and fresh ingredients to create a dinner that will tantalize the taste buds of the most selective of diners.
- 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 food service 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.
For students who seek careers in the hospitality industry, the College offers both a Certificate in Culinary Skills and an AAS in Culinary Arts. Our graduates are or have been employed as chefs, line cooks and supervisors/managers in establishments in Manhattan, Chicago, and Orlando, to name a few.
Gainful Employment Outlook and Costs for Certificate Program
Find out what the job outlook is in a particular field after completion of a certificate program. Determine the costs associated for NFCI certificate programs. Cost information is available on tuition/fees, books and on-campus housing.
View information for Culinary Skills.
In Culinary Arts,
Every Course Matters.
- Garde Manger
- Principles of Baking
- American Cuisine
- International Cuisine
- Culinary Foundations
- Production Experience Lab I
- Production Experience Lab II
- Culinary Internship
- Food Supervisory Management
- Meat Marketing
- Facilities Design
- Purchasing and Costing
* For full degree and certificate requirements, please visit the course catalog.