CHEF JOHN FOLSE CULINARY INSTITUTE
| Mission | Degrees Awarded | General Information | |||
| Bachelor of Science Degree in Culinary Arts | Associate of Science Degree in Culinary Arts | ||||
| TBA | |
| Dean of Chef John Folse Culinary Institute | |
| Office: | 107 Gouaux Hall |
| Phone: | 449-7100 |
| Assistant Professors: | Kaslow, Parr. |
| Lecturer: | Cheramie |
| Visiting Lecturer: | Kozar, Thibodeaux |
Mission
The Chef John Folse Culinary Institute at Nicholls State University is dedicated to the preservation and advancement of the rich culinary heritage of Louisiana. It provides a focal point for the study of classical culinary arts, Louisiana's culinary heritage, and the discovery of regional and global perspectives. The Institute will establish and maintain world-class culinary instructional and research faculty and facilities. The Institute will encourage scholarly and proprietary culinary research, and preserve our unique culture through the establishment of an archives and research center. The Institute will encourage and promote the understanding of history and diversity through culinary education to the academic community and the general public, both nationally and internationally.
Degrees Awarded
- Bachelor of Science
- Culinary Arts
- Associate of Science
- Culinary Arts
Minimum Requirements for the Bachelor of Science Degree in Culinary Arts
In addition to meeting the University's general baccalaureate degree requirements which include a minimum of 45 semester hours of credit in courses numbered 300 or above, the candidate shall:
Complete the baccalaureate curricula offered by the Chef John Folse Culinary Institute
Earn a grade of C or better in each required culinary course.
Earn a grade of C or better in MATH 214.
Earn a C or better in CMPS 101 or test out of the course.
Complete a Sophomore and Senior externship, each consisting of 360 clock hours at an approved site.
Minimum Requirements for the Associate of Science Degree in Culinary Arts
In addition to meeting the University's general associate degree requirements which include having a grade point average of 2.0 in all courses, the candidate shall:
Complete the associate curricula offered by the Chef John Folse Culinary Institute.
Earn a grade of C or better in each required culinary course.
Earn a grade of C or better in MATH 214.
Earn a grade of C or better in CMPS 101 or test out of the course.
Complete a Freshman externship of 360 clock hours at an approved site.
General Information
The culinary arts program is a Bachelor of Science Degree (four-year) program that will provide foundation and specialized study in the culinary field through academic, laboratory, and field externship experiences. The program is designed as a two-plus-two. The freshman and sophomore studies required for the Culinary Arts Associate of Science Degree provide the knowledge and skills necessary for the individual to ensure efficient and quality product preparation and service in the food-service setting. Additionally, in the freshman and sophomore studies, through instruction in related areas of financial management, personnel, ethics, and law in a service setting, preparation of the individual for increasing supervisory responsibility will occur. The junior and senior studies encourage in-depth study in the area of culinary operations and opportunity for specialization in three focal areas in the culinary field: operations, product development, and education and training. The theoretical, laboratory, and freshman and senior field externship experience components of the curriculum will be sufficient in scope to prepare students for employment in a variety of culinary positions in the growing food service field.
Minimum Entrance Requirements for Chef John Folse Culinary Institute Bachelor of Science and Associate of Science Degree Majors
Individuals entering the Bachelor and Associate of Science Degree in culinary arts program must have a minimum composite ACT score of 20 or a high school GPA of 2.5, complete an application for the program, submit official high school and college transcripts, and be interviewed by a faculty committee. Space is limited and will be filled on a competitive basis.
Professional Career Standards
In all culinary laboratory classes students will remove all pierced jewelry from visible body parts. The only acceptable jewelry in a laboratory kitchen is a non-jeweled wedding band.
Controlled facial hair growth in all foodservice lab classes must be neatly trimmed as determined by the instructor. Students should otherwise be clean-shaven and may not begin any new controlled growth over the length of each semester.
All students will appear in work-ready uniforms complete with tools, for all culinary laboratory classes.
Special Fees
The curriculum of the Bachelor of Science and Associate of Science Degree in Culinary Arts includes a number of laboratory classes in which a variety of food items are utilized. To ensure that the students of the Institute have appropriate and sufficient products with which to work, it is necessary to charge a fee for each laboratory class. Students majoring in Culinary Arts are required to purchase the approved Institute uniform and knife set.
| CLR – Computer Literacy Requirement | GER – General Education Requirement |
| OCR – Oral Communication Requirement | UR – University Requirement |
Bachelor of Science Degree in Culinary Arts
Suggested Course Sequence:
| FRESHMAN YEAR | Sem. Hrs. | SOPHOMORE YEAR | Sem. Hrs. |
| CHEM 101 (GER) | 3 | BIOL 105 or 203 (GER) | 3 |
| CMPS 101 (CLR) | 3 | CHEM 102 or 208 (GER) | 3 |
| CULA 101, 111, 219, 221, 222 | 12 | CULA 223, 225, 230, 231, 241, 250, 279 | 17 |
| ENGL 101, 102 (GER) | 6 | ENGL Literature (GER) | 3 |
| Freshman Seminar Course (UR) | 1 | DIET 200 | 3 |
| HIST 101, 102 (GER) | 6 | Math 214 | 3 |
| MATH 101 (GER) | 3 | Social Science Elective** (200 or above) (GER) | 3 |
| 34 | 34 | ||
| JUNIOR YEAR | Sem. Hrs. | SENIOR YEAR | Sem. Hrs. |
| ACCT 205 | 3 | CULA 351, 382, 442, 495 | 12 |
| CULA 338 | 3 | CULA Electives* | 6 |
| CULA Electives* | 6 | CULA 429 (required) | 3 |
| ENGL 368 (GER) | 3 | Social Science Elective** (300 or above) (GER) | 3 |
| DIET 264 or CULA 485 | 3 | 24 | |
| Fine Arts Elective (300 or above) (GER) | 3 | ||
| MNGT 301 or 367 | 3 | ||
| MKTG 300 | 3 | ||
| SPCH 101 or FACS 262 (OCR) | 3 | ||
| 30 |
Total Hours Required for Degree: 123
* Courses numbered 300 or above.
**Must be from two separate disciplines.
| CLR – Computer Literacy Requirement | GER – General Education Requirement |
| OCR – Oral Communication Requirement | UR – University Requirement |
Associate of Science Degree in Culinary Arts
Suggested Course Sequence:
| FIRST YEAR | Sem. Hrs. | SECOND YEAR | Sem. Hrs. |
| CHEM 101 (GER) | 3 | ACCT 205 | 3 |
| CULA 101, 111, 219, 221, 222, 230, 231, 241, 250 | 22 | BIOL 105 or 203 (GER) | 3 |
| ENGL 101, 102 (GER) | 6 | CMPS 101 (CLR) | 3 |
| Freshman Seminar Course (UR) | 1 | CULA 223, 225, 279 | 7 |
| MATH 101, 214 (GER) | 6 | DIET 200, 264 | 6 |
| 38 | Fine Arts Elective (GER) | 3 | |
| Humanities Elective (GER) | 3 | ||
| Social Science Elective (200 or above) (GER) | 3 | ||
| SPCH 101 or FACS 262 (OCR) | 3 | ||
| 34 |
Total Hours Required for Degree: 72