Courses
Classes in the culinary arts program prepare students for all aspects of food service. Students learn not only how to prepare food but also how to manage restaurants and control finances.
Attending the institute allows students to study through academic, laboratory and field experiences.
View our course descriptions.
Early on, students learn the foundations of culinary arts, such as basic food preparation, menu development and sanitation techniques. Upper-level courses allow students to gain specialized knowledge in regional cuisine, baking, restaurant operations, food styling and more.
If you are balancing work and family life, try one of our online courses such as Food and Culture of the American South; Food, Beverage and Labor Cost Control; or Culinary History and Development.
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Learn about our signature Cajun and Creole Cuisine course taught by Chef John Folse. Meals for the institute’s annual Bite of the Arts and Lafcadio Hearn Award Dinner are prepared by culinary students as part of course requirements.Culinary students also prepare the meal — and everything else — for Bistro, a student-managed restaurant. |