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.

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 under the supervision of a chef or a manager.  CJFCI degree programs are designed as a two-plus-two system.  After earning an associate degree, students are prepared to enter the culinary workforce or continue in the program for two more years to earn a bachelor’s degree.
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Associate of Science Degree in Culinary Arts

In addition to meeting the university’s general associate degree requirements which include having an overall grade point average of 2.0 in all courses, the candidate shall:

• Complete the associate curriculum offered by the Chef John Folse Culinary Institute.
• Earn a grade of C or better in each required culinary course.
• Complete a sophomore externship of 360 clock hours at an approved site.
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General Education Requirements are listed as:
CLR – Computer Literacy Requirement
GER – General Education Requirement
OCR – Oral Communication Requirement
UR – University Requirement