Academic Catalog

George Kaslow, MS

Interim Dean of Chef John Folse Culinary Institute

Office:

107 Gouaux Hall

Phone: 

449‑7100

Assistant Professors: 

Kaslow, Parr (Assistant Dean), Thibodeaux

Instructors: 

Cheramie, Kozar

Visiting Lecturer: 

Kasten

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.

CHEF JOHN FOLSE CULINARY INSTITUTE DEGREES AWARDED AT A GLANCE
*Minor available

        BACHELOR OF SCIENCE

            Culinary Arts*

        ASSOCIATE OF SCIENCE

            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:

Eighteen hours of course work, with a minimum grade of "C" in each course, is required for a minor in Culinary Arts. A student must complete CULA 101, CULA 111, CULA 221, and DIET 200, plus seven additional credit hours selected from the Culinary Arts curriculum.

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:

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:

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.

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

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
ENGL 101, 102 (GER)

12

6

CULA 223, 225, 230, 231, 250, 279

 14

Freshman Seminar Course (UR)

1

ENGL Literature (GER)

3

HIST 101, 102 (GER)

6

DIET 200

3

MATH 101 (GER)

3

Math 214

3

34

Social Science Elective** (200 or above)(GER)

3

32

SUMMER SESSION

Sem.Hrs.

JUNIOR YEAR

Sem.Hrs.

CULA 241

3

ACCT 205

3

3

CULA 338

3

CULA Electives*

6

ENGL 368 (GER)

3

DIET 264 or CULA 485

3

Fine Arts Elective (300 or above) (GER)

3

MNGT 301 or 367

3

MKTG 300

3

SPCH 101 or FACS 262 (OCR)

3

30

SENIOR YEAR

Sem.Hrs.

SUMMER SESSION

Sem.Hrs.

CULA 351, 382, 442

9

CULA 495

3

CULA Electives*

6

3

CULA 429

3

Social Science Elective** (300 or above) (GER)

3

21

Total Hours Required for Degree: 

123

CLR ? Computer Literacy Requirement

GER ? General Education Requirement

OCR ? Oral Communication Requirement

UR ? University Requirement

 FIRST YEAR

 Sem.Hrs.

 SECOND YEAR

 Sem.Hrs.

 BIOL 105 or 203 (GER)

 3

 ACCT 205

 3

 CHEM 101 (GER)

 3

 CMPS 101 (CLR)

 3

 CULA 101,111,219,221
 222,230,231,250

 19

 CULA 223, 225, 279
 DIET 200, 264

 7
 6

 ENGL 101, 102 (GER)

 6

 Fine Arts Elective (GER)

 3

 Freshman Seminar Course (UR)

 1

 Humanities Elective (GER)

 3

 MATH 101, 214 (GER)

 6

 38

 Social Science Elective (200 or above)(GER)

 3

 SPCH 101 or FACS 262 (OCR)

 3

 31

 SUMMER SESSION

 Sem.Hrs.

 CULA 241

 3

 3

 Total Hours Required for Degree: 

 72