Objectives
The objectives of the John Folse Culinary Institute academic program are to provide:
- an in-depth background in the traditional art and science of culinary preparation, including in-depth instruction in the preparation of food in a safe, sanitary and nutritious manner;
- opportunities for the study of the culinary heritage, indigenous foods and traditional culinary preparations of Louisiana;
- an in-depth background in the principles of culinary operations;
- advanced instruction and opportunities for the application of the principles of product preparation and service;
- opportunity for research in the area of culinary operations;
- opportunity for study, application and research in the area of product development;
- opportunity for study, application and research in the area of regional cuisines of the United States and the world;
- opportunity for study, application and research in the area of culinary education and training; and
- opportunity for familiarization with the food service industry.