Create Tomorrow’s Flavors Today: Since its creation in 1993, NCC’s Culinary Arts program has earned a reputation as one of the finest of its kind. Great chefs and culinary experts start by becoming proficient in the fundamentals, and at NCC students have the opportunity to receive practical training in a modern kitchen and fully operational restaurant. Students should expect to progress from entry-level skills to advanced techniques and to learn table prep and dining presentation. NCC continues to raise the bar in culinary excellence by combining hands-on experiences with quality instruction; culinary students have the opportunity to prepare dishes for campus events and learn from experts in their field at Chef-in-Residence presentations held during the fall and spring semesters.
Characteristics of a Culinary professional: As ‘celebrity chefs’ and cooking shows continue to become engrained in popular culture, would-be students who have an interest in the culinary arts may wonder if they have the characteristics of a culinary professional. A culinary career can be just as demanding as any other, perhaps even more so. Chefs, bakers and caterers spend long hours on the job and require stamina, organization, flexibility, creativity, focus and desire to learn. Whether the setting is a restaurant, hotel, club, corporate food service or catered event, culinary arts is an occupation that is also built around teamwork. A culinary career can be rewarding and satisfying, but it takes a dedicated individual who also enjoys working with others who have a passion for the job.
Program requirements & outcome: There are two opportunities during the year to enter the program. The preferred application deadline for fall enrollment is February 1; the preferred spring deadline is October 1. Students will take the English placement test and place into English 101 or its equivalent prior to acceptance. Graduates of the program will not only know how to produce good food, but they will also be able to translate a good culinary experience into a good dining experience. Those who complete the program may expect to find work as chefs, line chefs, banquet chefs, executive chefs, bakers, pastry chefs or caterers.