A recipe for success!
- Hands-on learning
- Exciting externship opportunities
- Challenging career options
- Small classes
- Individualized instruction
- Charming university campus
- Acclaimed chef-instructors
- High quality culinary education with modest tuition cost
- Endless possibilities
- …and you get to eat your homework!
Cuisine classique
Proud Member of the Institut Paul Bocuse Worldwide Alliance
The John Folse Culinary Institute is proud to be the sole American partner in The Institut Paul Bocuse Worldwide Alliance.
See how our alumni are succeeding!
Top Ten Reasons to Attend the John Folse Culinary Institute
A Message from the Dean:
I have the high honor of welcoming all of you who plan to get a degree in culinary arts from the John Folse Culinary Institute (JFCI), one of the fastest growing programs at Nicholls State University. I am the dean of an academic unit called University College. Besides the JFCI, University College is the home of the Department of Interdisciplinary Studies, the Honors Program, and such academic support units like the Academic Advising Center, Retention and Student Engagement, and the Tutoring and Academic Enhancement Center. I’m sure you’ll agree that’s a splendid academic gumbo. What that academic mix means to you is this: The faculty and staff of the John Folse Culinary Institute know how to get things done and understand that they are here to serve students.
JFCI now has a student enrollment of 300 and, on average, graduates 33 students per year. However, recent enrollments will dramatically affect the future number of graduates. To date JFCI has issued over 230 Bachelor of Science degrees and over 90 Associate of Science degrees. Seventy-one percent of these graduates are part of the Louisiana workforce. The current JFCI enrollment is comprised of students from 11 states and two countries. Though we serve the region and the state, the effect of the Institute is global.
The John Folse Culinary Institute offers extensive job placement assistance. JFCI graduates pursue diverse career paths in food and beverage management, single-unit restaurants, chain restaurants, off-shore catering, culinary research, teaching, culinary nutrition, hotel and casino foodservice operations, and many more. With such a record of success, it’s rather amazing that the JFCI is one of the best bargains in culinary education in the country. A four-year JFCI Bachelor of Science degree would average under $20,000 as compared to $60,000 to $80,000 in the private sector.
Don’t you think it’s time for a tour? All of us —faculty, staff, and students —in University College and the John Folse Culinary Institute stand ready to greet you and show you what hospitality really means.
Albert Davis, Ph. D.
Dean, University College
Alceé Fortier Distinguished Professor
