John Kozar
| Chef John Kozar: Instructor Joined the John Folse Culinary Institute Faculty: 2002 |
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| Baker’s percentages? Water content? Leavening agents? Ah, you’ve just walked into Chef John Kozar’s baking and pastry lab. Here you will learn why soufflés puff and sugars caramelize. From brioche to zabaglione, students are introduced to basic baking and pastry techniques early in the culinary arts curriculum. Chef Kozar also offers advanced courses for students who wish to learn the techniques of handling chocolate and decor work. |  “My own experience as Assistant Pastry Chef, first at a private club and then a casino resort, was almost entirely limited to the production facet of back of the house operations. Front of the house operations preoccupied me initially because of the lack of control I experienced once my product left the kitchen. What happened to my desserts after their departure? Were they being handled properly? And most important, what was the guest’s reaction to seeing and tasting these labors of love?… It was at Beau Rivage in Biloxi, Mississippi that I began to see a bigger picture..” |
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| Classes Taught CULA 101 — Culinary History and Development CULA 230 — Garde Manger CULA 231 — Food, Beverage and Labor Cost Control CULA 250 — Baking I CULA 352 — International Pastry CULA 355 — Baking and Pastries of the South CULA 499 — Independent Study in Culinary ArtsBaking and Pastry Professional Student Scholarship Coordinator SUSTA Budget Coordinator Master Advisor Contact Chef Kozar: john.kozar@nicholls.edu |
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