Top 10 Reasons to Attend the John Folse Culinary Institute
Students at the John Folse Culinary Institute are here for more than just a college degree. See what could be in store for your future:
 |
10. Feel at home and eat well too. Nicholls is known for its welcoming atmosphere and friendly faculty. The John Folse Culinary Institute is no different. It is a family. Faculty members work with you from day one, advising about what classes to schedule and helping you choose impressive externship sites. Many days you won’t even have to visit the cafeteria for lunch … you’ll be full before you leave class. |
 |
9. Become an expert in Cajun and Creole cuisine. The John Folse Culinary Institute is the first culinary institute in America to specialize in regional cooking. From pralines and king cake to jambalaya and etouffee, you’ll not only learn how to cook some of the most requested dishes around the country but you’ll also be immersed in the culture — which is just as spicy and unique as the cuisine. |
 |
8. Earn a culinary degree without breaking the bank. College can be expensive, especially if you’re a culinary student who needs books, knife sets and uniforms. The culinary institute at Nicholls is very affordable, especially when compared to the costs of private culinary institutes. Most students qualify for financial aid and/or scholarships. Out-of-state students often qualify for fee waivers and pay in-state tuition prices. |
 |
7. Add an international flair to your culinary education. The John Folse Culinary Institute is home to guest chefs from across the globe. As part of the SUSTA training program, chefs from as far as India, Russia, Thailand and Croatia visit the campus to learn about Southern food products and share their culture and cuisine. The institute is also the only U.S. school in alliance with the Institut Paul Bocuse in Lyon, France. |
 |
6. Experience all aspects of restaurant operations. Sous chef, pastry chef, maitre d’, host, executive chef, server. You may only play one of these roles in your future culinary career but you’ll have experience in all thanks to Bistro, a student-managed restaurant on campus. From the menu selection to the place setting down to the beverage options, students are responsible for it all. |
 |
5. Study and live in the beautiful Bayou Region of Louisiana. Deep in the heart of Cajun Country lies the John Folse Culinary Institute. Thibodaux is a city filled with plantations, cathedrals, cypress swamps and a strong love for food. Nicholls is only 50 miles southwest of New Orleans and 65 miles southeast of Baton Rouge. You’ll never be bored in this area known for Mardi Gras, fairs and festivals, diverse music and Southern hospitality. |
 |
4. Serve up your best culinary creations at institute events. Nicholls culinary students’ dishes often get “taste tested.” The culinary institute hosts several fund-raising galas each year, which are incorporated into course requirements. From A Bite of the Arts to Flavors of the Bayou Wine Dinner to The Lafcadio Hearn Dinner, your food will be savored by others. |
 |
3. Learn from culinary experts and renowned chefs. Culinary institute faculty members are accomplished chefs and educators. But they aren’t the only teachers. Chef John Folse himself teaches the Cajun and Creole Cuisine course. Each spring, a Distinguished Visiting Chef visits the campus and works with students to create the meal served for the Lafcadio Hearn Awards Dinner. |
 |
2. Intern at the best restaurants in the country. Nicholls culinary students don’t have to wait long to get experience. Sophomore and senior externships are required for all students. Former students have landed experiences at world-class restaurants such as the Westchester Country Club in New York City and the French Laundry in the Napa Valley. |
 |
1. Gain a competitive edge. A bachelor’s degree from the John Folse Culinary Institute means you not only have food knowledge but also culinary experience. The diverse selection of courses allows you to become proficient in everything from food-and-wine pairing to restaurant management to product development. Your experience here will lead you to a great food career! |