Go To ↓ Navigation & Information Other Information

Organizational Leadership

Nicholls image_bannerFINALwtext

organizational Leadership


The purpose of the Bachelor of Arts in Organizational Leadership with a concentration in Foodservice Operations is to increase Louisiana’s workforce in the areas of Foodservice Management (restaurants, long-term care, and other institutional foodservice arenas).  Nutrition principles are part of the curriculum and will help the graduates apply healthy menu planning and food preparation techniques in the food service industry or just in their personal lives.  Culinary Arts and Dietetics courses will provide students with an understanding of foodservice principles and management.  Individuals will learn how to eat more well-balanced diets as well as ways to increase their physical fitness and overall health for themselves and their families.  Some of the electives also teach about the cuisine of the Cajun culture which adds to the continuation of the knowledge of our unique regional cuisine and heritage.

Students admitted to the program will already have completed all general education requirements.  They must have accumulated at least 60 semester credit hours prior to admission to this program.  The remaining 60 credit hours (essentially Years 3 and 4 of a four-year 120 credit hour curriculum) will consist of 30 semester credit hours in required Core courses in Organizational Leadership, 21 credit hours in the concentration area, and the remaining 9 credit hours in electives.

The program courses will be organized for an accelerated delivery via five 8-week instructional terms (2 spring, 1 summer, 2 fall), thus allowing a student to accumulate 30 credit hours in an academic year.  Students may take 6 CH within an 8-week term.  The core courses will be offered each term in a “carousel” rotation by the participating institutions.

Required Courses (3 hours each)
DIET 111   Food and Nutrition
DIET 200   Applied Nutrition
CULA 231   Food/Beverage/Labor Cost Control
CULA 338   Food Service Inventory Selection, Procurement and Control
CULA 442   Menu Design and Integration and Promotion
CULA 492   Special Topics in Culinary Operations – Focus Capstone Course
AHSC 425   Special Topic: Institutional Planning/Purchasing
Recommended Courses (3 hours each; Choose 2)
CULA 401   Culinary History of the South
FACS 477   Community Health and Wellness
MNGT 301   Management
MNGT 305   Entrepreneurship
Any 300-400 Level DIET or CULA Course

Online applications and information for Nicholls State University are available at:

For questions about admissions requirements and financial aid, contact:
Erica Callais, Distance Education

For questions about curriculum, contact:
Dr. Robert Allen Alexander, Chair, Department of Interdisciplinary Studies

Visit the Organizational Leadership home page to get additional information about the overall program, including cost, age/credit requirements, and length of term.

Go To ↑ Top