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JOHN FOLSE CULINARY INSTITUTE

Office: 107 Gouaux Hall
Phone: 985-449-7100
Executive Director: Cheramie
Associate Professor: Kaslow
Assistant Professors: Kozar (Coordinator of Curriculum and Instruction),  Thibodeaux
Instructors: Benoit, Bienvenu, Cheramie, Daigle, Kasten, Larousse

Mission

The  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

The university awards two degrees in Culinary Arts: the Bachelor of Science Degree and the Associate of Science Degree.   A minor in Culinary Arts is also available.

Minor

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 105, CULA 111, CULA 221, and DIET 200, plus  six additional credit hours selected from the Culinary Arts curriculum.

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 management, ethics, and law in a service setting, preparation of the individual for increasing supervisory responsibility will occur. The junior and senior studies encourage specialization in the areas of service, baking and pastries, product development, restaurant management, regional and international cuisines, and beverage operations. The theoretical, laboratory, and 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  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/or college transcripts.

Space is limited and will be filled on a competitive basis.

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.

Bachelor of Science Degree in Culinary Arts

  • Service Concentration (CASV)

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 curriculum offered by the  John Folse Culinary Institute.
  • Earn a grade of C or better in each required culinary course.
  • Complete sophomore and senior externships, each consisting of 360 clock hours at an approved site.
  • CLR – Computer Literacy Requirement
  • GER – General Education Requirement
  • OCR – Oral Communication Requirement
  • UR – University Requirement
FRESHMAN YEAR Sem.Hrs. SOPHOMORE YEAR Sem.Hrs.
CULA 101, 105, 111, 221 9 ACCT 205 3
DIET 111 or 200
3 CULA 219, 222, 230, 231, 250 11
ENGL 101, 102 (GER) 6 CMPS  108, 208  (CLR) 2
Freshman Seminar Course (UR) 1 Humanities Elective (GER) 3
HIST Elective (GER) 3 MATH Elective (GER) 3
MATH 100, 101, or 117 (GER) 3 Natural Science Elective (GER) 3
Natural Science Electives (GER) 6 SPCH 101 or FCED 262 (OCR) 3
  31
  28
       
SUMMER SESSION Sem.Hrs.    
CULA 241 3    
       
JUNIOR YEAR Sem.Hrs. SENIOR YEAR Sem.Hrs.
Concentration Electives 6 Concentration Electives 15
CULA 279, 320, 321 7 CULA Electives*** 3
CULA Electives** 6 Literature Elective (GER) 3
ENGL 368 (GER) 3 Social Science Elective (GER) 3
Fine Arts Elective (GER) 3   24
MKTG 300 3    
Social Science Elective (GER) 3    
  31    
SUMMER SESSION Sem.Hrs.    
CULA 495 3    

Total Hours Required for Degree: 120

Culinary Arts (CABS) – 21 hours
CULA 338 (3)
CULA 351   or 353 (3)
CULA 382  (3)
CULA 429 (3)
CULA 442 (3)
CULA 475 (3)
CULA 485 (3)

Culinary Arts – Service Concentration (CASV) – 21 hours
CULA 305 (3)
CULA 351 (3)
CULA 353 (3)
CULA 371 (3)
CULA 435 (3)
MNGT 367 (3)
SPCH elective** (3)

 

**Courses numbered 300 or above.
***Courses numbered 400.

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Associate of Science Degree in Culinary Arts

In addition to meeting the university’s general associate degree requirements which include having an overall grade point average of 2.0 in all courses, the candidate shall:

  • Complete the associate curriculum offered by the  John Folse Culinary Institute.
  • Earn a grade of C or better in each required culinary course.
  • Complete a sophomore externship of 360 clock hours at an approved site.
FIRST YEAR Sem.Hrs. SECOND YEAR Sem.Hrs.
BIOL 105 or  155 (GER)* 3-4 Math  Elective (GER) 3
CHEM 101 or 105 (GER)* 3 CMPS 108,  208 (CLR) 2
CULA 101, 105, 111, 219, 221, 222 13 CULA 230, 231, 250 7
ENGL 101 (GER) 3 DIET 111 or 200 3
Freshman Seminar Course (UR) 1 Social Science Elective (GER) 3
MATH 100 or 101 or 117 (GER) 3 ENGL 102 (GER) 3
ACCT 205 3 Fine Arts Elective (GER) 3
  29-30 Humanities Elective (GER) 3
    SPCH 101 or FCED 262 (OCR) 3
      30
SUMMER SESSION Sem.Hrs.    
CULA 241 3    

Total Hours Required for Degree: 62-63

*-Students wishing to pursue a Food Science bachelor degree at LSU will be required to take BIOL 155 and 203, CHEM 105 and ECON 255. Total hours for CAAS degree will be 66.

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