Culinary Arts Program Overview
Our immersive approach entails students and instructors promoting an exclusive approach to theory, practice, and real-world implementation needed to master advanced culinary techniques and skills.
NCI’s program is designed to give students a focus on specialized preparation, cooking techniques, presentation skills, and culinary knowledge required to succeed in a vast range of foodservice venues. These may include five-star restaurants, resorts, cruise lines, private catering, bakeries, and food trucks.

Course Overview
Food Preparation and Line Cooking
Kitchen operation requires structure, teamwork, and planning to produce high-quality food. In this section of the training, students will learn:
- The basic brigade system
- How to work on a line at various stations
- Skills in speed, portion-control, timing, and teamwork
- Techniques for perfect plating and presentation
Baking
Baking is an essential skill for most chefs. In this course, students will:
- Learn the basic principles of baking—this includes ingredient functions, such as yeast dough production, quick bread, rubbed, and laminated dough
- Understand and practice creating dessert sauces and cake preparations
- Explore the different mixing methods used in a commercial bakery
Banquet and Dining Room Service
A solid knowledge base in banquets and dining room services are important elements to most foodservice operations. In this section of the training, students will learn about:
- Banquet preparation with an emphasis on guest needs
- How to interpret and write Banquet Event Orders (BEO)
- Forecast food needs for various events
- American, French, and Russian styles of service
- Table settings and service styles
Beverage Management
As part of our comprehensive culinary education, students will survey all facets on the beverage side of the culinary industry including:
- Basic working knowledge of the structure of wines/spirits and their relationship to dining
- Understanding and incorporating the various wines from different regions of the world
Culinary Math
All culinary professionals need an understanding of mathematics. In this section of the course, students will:
- Learn and apply the mathematical equations used in foodservice
- Build skills in management, food forecasting, and cost control
- Learn to build par sheets and understand the inventory process
Ethics and Responsibility
Students will consider many of the ethical issues that restaurant managers are facing in today’s ever-changing world. In this section, we will study:
- How our decisions affect others
- Strategic planning and ethical decision making
Garde-Manger
Garde-Manger is a French term meaning “keeper of the food” and refers to the part of the kitchen where the cold or cool foods are prepared. In this section, students will:
- Learn how to prepare basic house salads, entrée salads, pâtés, galantines, hors d’oeuvres, canapés, and terrines
- Develop knife skills for a variety of vegetable and fruit presentations
International and Regional Cuisines
A goal of this course is to broaden the student’s knowledge of the various cuisines available both locally and globally. In this section of the course, students will:
- Develop an awareness of many different types of cuisines
- Learn about the different flavors, ingredients, and presentations of different cuisines
- Experience how different regions use spices, herbs, meats and vegetables that make a cuisine unique
Kitchen Management
Foodservice operations are typically divided into the “Front of the House” which includes the public-facing areas and the “Back of the House,” referring to the kitchen and food preparation areas. This section of the training will help students to:
- Explore facets of “Back of the House” operations
- Discuss factors that determine kitchen equipment and staffing needs for any food production operation
- Learn the concept of the “flow of food” through a kitchen
- Develop the vocabulary and skills to order products
- Learn about the legal implications of purchasing non-regulated foods and about how to evaluate, choose, or change a purveyor
Menu Development
Menus are more than just a list of available items; they are the main sales piece of the foodservice establishment. In this section of the course, students will:
- Learn the basics of menu design
- Study a wide range of menu styles and designs
- Discover how a menu can be a valuable sales tool
- Create menus for a variety of events
- Apply knowledge of math and forecasting to price menus for profit
Sanitation
Cleanliness and sanitation are vital elements to a successful food establishment and the people who work there. In this section, students will:
- Study proper sanitation as prescribed by law, harmful bacteria, and proper storage of potentially hazardous foods
- Learn proper equipment-cleaning procedures
- Identify and use Material Safety Data Sheets
- Learn about foodborne illness, effective sanitation techniques, and sanitary work conditions
Kitchen Equipment and Tools
The modern kitchen is filled with different types of equipment. In this portion of the course, students will:
- Learn how to operate various types of professional kitchen equipment
- Develop and practice knife safety and skills