| Culinary students spend their freshman and sophomore years at the institute learning the knowledge and skills necessary for quality food preparation and service. Courses combine lecture and laboratory experiences to provide a full understanding of the ins and outs of today’s food service industry.Students begin by learning the basics of kitchen equipment, sanitation and safety, culinary terminology, recipe writing and menu development. |  |
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Then comes the cooking. Students learn to prepare everything from meat, seafood and poultry dishes to cakes and pastries to soups, stocks and sauces.The two-year program includes an externship, a 360-clock-hour field experience under the supervision of a chef or manager. |
Students also get to think critically and creatively while running a restaurant on campus, Bistro, as part of their course requirements.
The John Folse Culinary Institute degree programs are designed as a two-plus-two system. After earning an associate degree, students are prepared to enter the culinary work force or continue in the program for two more years to earn a bachelor’s degree.
