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Baking & Pastry Arts

Do desserts leave you in awe? Do you want to learn to make delectable cakes, pies and tortes? Are chocolate centerpieces something you aspire to create?

Enrolled students will:

  • 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.

The College offers both a Certificate and an AAS Degree option in Baking & Pastry Arts. Students in these programs are prepared for employment in entry-level positions or higher as a baker, assistant baker or assistant pastry chef.

View our Accelerated Program.

Every Course Matters.

  • Baking Theory and Principles
  • Breads, Rolls & Breakfast
  • Classical Pastries
  • Cakes and Tortes
  • Bakery Experience I
  • Plated Desserts
  • Baking Foundations
  • Bakery Experience II
  • Baking Nutrition and Special Diets
  • Candies and Confections
  • Specialty Cakes
  • Showpieces
  • Sanitation and Safety
  • Facilities Design
  • Purchasing and Costing

Alumni Spotlight

Stephanie Haak ‘16

I loved how hands-on the labs were in the Baking & Pastry Arts program. Walking out of class and you would see tables of food that the culinary kids just made that you could go sample. Even the sit-down classes were super interesting because you learned the information and logic behind the actions you would be preforming daily in labs! It all just coincided very well together and felt like home. Choosing Niagara Falls Culinary Institute (NFCI) was a very last-minute change as I originally planned on going to Vermont for school. My uncle arranged for me to take a tour of NFCI, and I fell in love. It was so cool having a school just of pastry and culinary students. Also, the reasonable tuition helped a lot as I was paying for school myself! It was cool to stay close to home as well! After graduating from NFCI, I worked in local bakeries and then later started my own business at the end of 2017. I just opened my first storefront in Hamburg, NY!

Stephanie Haak
Cathy Barron

Program Contact

Cathy Barron
Program Coordinator
Phone: 716-210-2557
Location: NFCI-152
Division Office: 716-210-6456

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28 Old Falls Street
Niagara Falls, NY 14303

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