John Folse Culinary Institute
The John Folse Culinary Institute has been identified
as an Area of Excellence at Nicholls State University.
Reasons for this distinction include:
- Offers one of only four bachelor degree programs
in culinary in the United States and the only
one in the state of Louisiana
- Bachelor degree in culinary arts was the first
offered in a public university in the United
States
- Bachelor program attracts students from across
the United States
- Average ACT score for culinary students exceed
the average for all students entering the University
|
|
|
|
- Only culinary program in the country that
provides classical culinary education, regional
cuisine focus and in-depth business and science
knowledge in a university setting
- Established an exchange program with the Lyceé Hôtelier
Rochelle, France and is in the process of establishing
exchanges with the Lyceé Hôtelier Le Touquet,
France and the University of La Rochelle, France
- High levels of diversity in student population
|
- Offers the only product development course,
development of products for manufacturing, in
an advanced culinary arts program in the country
- High levels of state, regional and national
exposure for the University
- Faculty's dedication to student activity has
garnered the Institute national, regional and
state awards in competition and brought major
national recognition to the Institute and the
University
|
|
- Distinguished Visiting Chef's program brings chefs
of national and international acclaim to the Institute
- Lafcadio Hearn Award program provides industry exposure
at the national level
- Degree program, continuing education potential and
faculty expertise provide excellent opportunity for
community outreach and showcasing of the Institute
and the University
- Unique degree programs and faculty expertise have
positioned the Institute as a leader in culinary education
in the country
- Raised in excess of $500,000 in outside funding
in the past three years
For more information on the Institute's
programs visit the John Folse Culinary Institute pages.
