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CHEF JOHN FOLSE CULINARY INSTITUTE

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

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

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  seven 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 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/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

  • Culinary Operations Concentration (CACO)
  • Service Concentration (CASV)
  • Pâtisserie Concentration (CAPC)
  • Research and Development Concentration (CARD)
  • Professional Concentration (CAPR)

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  Chef 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
YEAR* COURSE NAME COURSE NUMBER REQUIREMENT CREDIT HRS
1 Freshman Seminar Course   UR 1
1 MATH 100, or 101 or 117 GER 3
1 ENGL 101 GER 3
1 ENGL 102 GER 3
1 Natural Sciences Elective   GER 3
1 CULA 101 GER 3
1 CULA 105   1
1 CULA 111   2
1 CULA 221   2
1 HIST Elective   GER 3
1 Social Sciences Elective   GER 3
2 Natural Sciences Elective   GER 3
2 SPCH
FCED
101 or
262
OCR 3
2 CULA 219   2
2 CULA 222   2
2 CULA 230   2
2 CULA 231   3
2 CULA 250   2
2 MATH Elective   GER 3
2 Fine Arts Elective   GER 3
2 CMPS 108 CLR 1
2 CMPS 208 CLR 1
2 Literature Elective   GER 3
2 Social Sciences Elective 200-level or above GER 3
SU CULA 241   2
3 Concentration Elective See below   3
3 Concentration Elective See below   3
3 CULA 279   3
3 CULA 320   3
3 CULA 321   3
3 CULA Elective 300-level or above   3
3 CULA Elective 300-level or above   3
3 ENGL 368 GER 3
3 ACCT
BSAD
205 or
221
  3
3 MKTG 300   3
3 DIET 111 or 200   3
4 Concentration Elective See below   3
4 Concentration Elective See below   3
4 Concentration Elective See below   3
4 Concentration Elective See below   3
4 Concentration Elective See below   3
4 CULA Elective 400-level   3
4 Natural Sciences Elective   GER 3
4  Free Elective 300-level or above   3
SU CULA 495   3
  TOTAL HOURS     120

Culinary Arts – Culinary Operations Concentration (CACO) – 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)

Culinary Arts – Pâtisserie Concentration (CAPC) – 21 hours
CULA 350 (3)
CULA 352 (3)
CULA 355 (3)
CULA 490 (3)
and 9 hours from: CULA 371, CULA 475, CULA 492, CULA 499, ART Elective (300-level or above)

Culinary Arts – Research and Development Concentration (CARD) – 21 hours
CULA 401 (3)
CULA 409 (3)
CULA 431 (3)
CULA 435 (3)
CULA 485 (3)
CULA 499 (3)
Approved Research Elective (3)

Culinary Arts – Professional Concentration (CAPR) – 21 hours
3 to 6 hours CULA 350, 352, 355
3 to 6 hours CULA 371, 475
3 to 6 hours CULA 338, 382, 442
3 to 6 hours CULA 490, 492, 499
3 to 6 hours CULA 351, 353, 435

 

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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  Chef 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.

SPCH FCED

YEAR* COURSE NAME COURSE NUMBER REQUIREMENT CREDIT HRS
1 Freshman Seminar Course   UR 1
1 MATH 100 or 101 or 117 GER 3
1 ENGL 101 GER 3
1 ENGL 102 GER 3
1 Natural Sciences Elective   GER 3
1 CULA 101   3
1 CULA 105   1
1 CULA 111   2
1 CULA 221   2
1 HIST Elective   GER 3
1 Social Sciences Elective   GER 3
2 Natural Sciences Elective   GER 3
2 SPCH
FCED
101 or
262
OCR 3
2 CULA 219   2
2 CULA 222   2
2 CULA 230   2
2 CULA 231   3
2 CULA 250   2
2 MATH Elective   GER 3
2 Fine Arts Elective   GER 3
2 CMPS 108 CLR 1
2 CMPS 208 CLR 1
2 Literature Elective     3
2 Social Sciences Elective 200-level or above   3
SU CULA 241   2
  TOTAL HOURS     60

*Recommend complete as Freshman (1), Sophomore (2), Junior (3), Senior (4), Summer (SU)

 

 

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