In support of the overall mission of Nicholls, we have developed an innovative and challenging culinary curriculum that provides students an opportunity to broaden their learning, express creativity and develop professional skills through research, practice and community involvement.
- Bachelor of Science in Culinary Arts
- Culinary Operations Concentration (CACO)
- Pâtisserie Concentration (CAPC)
- Professional Concentration (CAPR)
- Research and Development Concentration (CARD)
- Service Concentration (CASV)
- Business Administration (CABA)
- Associate of Science in Culinary Arts
- Minor in Culinary Arts
At CJFCI, students can select from a variety of hands-on courses such as Baking and Pastries, Italian Cuisine, Product Development, Food and Wine Pairing, Classical French Cuisine or Garde Manger. In the lab (kitchen) setting, we have a 16:1 student-teacher ratio to ensure our students still have quality one-on-one instruction time with the teacher in the lab.
For the fourth block of lab classes, our culinary students run an entire restaurant at the Carmel Inn. LeBistro is a culmination of the prior foundation block classes where the culinary students create and execute a menu, greet and serve customers, and perfect skills in a restaurant setting. The students are exposed to all facets of a restaurant: the front of the house with setting and serving tables, interacting with customers and providing an atmosphere for a memorable meal. In the back of the house, students will serve in a variety of positions, anywhere from dishwasher to executive chef. The goal in this class and in this restaurant setting is to provide numerous experiences for our students to succeed in the real world. For more details regarding LeBistro menus and reservations, please refer to our LeBistro page.
Our students complete externships at some of the country’s finest restaurants. One externship is conducted at the end of the sophomore year and the second externship is conducted during the senior year. The most notable externship we have is with the Institut Paul Bocuse in Lyon, France and this experience provides some of our students with the best hands-on training in French cuisine possible.