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 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 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


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

Classes STARTING Soon!