CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

FOLLOW THE PATH TO YOUR DREAM CAREER

In support of the overall mission of Nicholls, we have developed an innovative and challenging culinary curriculum that provides students an opportunity to broaden their learning, express creativity and develop professional skills through research, practice and community involvement. In the lab (kitchen) setting, we have a 16:1 student-teacher ratio to ensure our students still have quality one-on-one instruction time with the teacher in the lab.

Bachelor's of Science in Culinary Arts

Professional Concentration (CAPR)

Professional Concentration

Career Path: Professional kitchen operations and culinary leadership

The Culinary Professional Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students seeking a hands-on approach to culinary operations, production, and leadership development. In addition to a robust culinary foundation, the concentration allows students to personalize their curriculum through preference-driven course selections that support individual career interests and professional goals within the culinary industry.

Service Management Concentration (CASM)

Service Management Concentration

Career Paths: Dining room management, beverage operations, catering and event management, hospitality leadership, front-of-house operations, and guest relations

The Culinary Service Management Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University prepares students for leadership roles in dining room management, beverage operations, catered events, hospitality leadership, and front-of-house operations. The concentration emphasizes advanced service techniques, event operations, beverage education, guest relations, and personnel development within hospitality environments.

Pâtisserie Concentration (CAPC)

Patisserie Concentration

Career Paths: Baking and pastry operations in restaurants, hotels, retail bakeries, and entrepreneurial pastry businesses

The Culinary Pâtisserie Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University
prepares students for professional competency in regional and international baking and pastry techniques. The concentration emphasizes artisan breads, plated desserts, chocolate work, classical pastry production, southern pastries, retail baking operations, and artistic presentation design related to pastry and baking environments

Business Administration Concentration (CABA)

Career Paths: Restaurant and foodservice management, hospitality business administration, entrepreneurship, marketing, financial management, and organizational leadership

The Culinary Business Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University prepares students for leadership roles in restaurant, hospitality, and foodservice business operations at both entrepreneurial and corporate levels. In addition to a robust culinary foundation, the concentration emphasizes business administration, financial literacy, organizational leadership, restaurant development, menu integration, procurement systems, and strategic hospitality operations.

Mass Communications Concentration (CAMC)

Mass Communications Concentration

Career Paths: Culinary media and communications, food journalism, marketing and promotion, public relations, digital content creation, and brand development

The Mass Communications Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University prepares students for careers in culinary media, hospitality marketing, public relations, digital storytelling, and brand development. In addition to a strong culinary foundation, students develop competency in communication strategies, multimedia storytelling, social media, publication design, television production, and professional communication practices within the hospitality industry.

Degree Plan / Courses

Minimum Requirements for the Bachelor of Science Degree in Culinary Arts:

In addition to meeting the university’s general baccalaureate degree requirements which include a minimum of 45 semester hours of credit in courses numbered 300 or above, the candidate shall:

Complete the baccalaureate curriculum offered by the Chef John Folse Culinary Institute.
Earn a grade of C or better in each required culinary course.
Complete sophomore internship of 280 clock hours and senior internship of 360 clock hours, each at an approved site.

CLR – Computer Literacy Requirement
GER – General Education Requirement
OCR – Oral Communication Requirement
UR – University Requirement

Suggested Course Sequence:

YEAR*	COURSE NAME	COURSE NUMBER	REQUIREMENT	CREDIT HRS
1	Freshman Seminar Course		UR	1
1	Concentration Elective	See below	GER	3
1	ENGL	101	GER	3
1	ENGL	102	GER	3
1	Natural Sciences Elective		GER	3
1	CULA	101	GER	3
1	CULA	105		1
1	CULA	111		2
1	CULA	221		2
1	HIST Elective		GER	3
1	Social Sciences Elective		GER	3
2	Natural Sciences Elective		GER	3
2	SPCH FCED	101 or 262	OCR	3
2	CULA	222		2
2	CULA	250		2
2	CULA	219		2
2	CULA	231		3
2	CULA	230		2
2	Concentration Elective	See below	GER	3
2	Fine Arts Elective		GER	3
2	Computer Literacy Elective		UR	2
2	Literature Elective		GER	3
2	Concentration Elective	See below	GER	3
SU	CULA	241		2
3	Concentration Elective	See below		3
3	Concentration Elective	See below		3
3	CULA	314		4
3	CULA	315		5
3	CULA	319		3
3	CULA Elective	300-level or above		3
3	CULA Elective	300-level or above		3
3	ENGL	368	GER	3
3	Concentration Elective	See below		3
3	MKTG	300		3
3	DIET	111 or 200		3
4	Concentration Elective	See below		3
4	Concentration Elective	See below		3
4	Concentration Elective	See below		3
4	Concentration Elective	See below		3
4	Concentration Elective	See below		3
4	CULA Elective	400-level		3
4	Natural Sciences Elective		GER	3
SU	CULA	495		3
	TOTAL HOURS			120

*Recommend complete as Freshman (1), Sophomore (2), Junior (3), Senior (4), Summer (SU)

Culinary Arts – Culinary Operations Concentration (CACO) – 33 hours
Social Sciences Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
CULA 338 (3)
CULA 351 or 353 (3)
CULA 382 (3)
CULA 429 (3)
CULA 442 (3)
CULA 371, 402, or 475 (3)
CULA 409 or 499 (3)

Culinary Arts – Service Management Concentration (CASM) – 33 hours
Social Sciences Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
CULA 305 (3)
CULA 351 (3)
CULA 353 (3)
CULA 371 (3)
CULA 422 (3)
CULA 435 (3)
MNGT 301 or 367 (3)

Culinary Arts – Pâtisserie Concentration (CAPC) – 33 hours
Social Sciences Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
ART 330 (3)
CULA 350 (3)
CULA 352 (3)
CULA 355 (3)
CULA 450 (3)
CULA 351 or 353 (3)
CULA 371 or 475 (3)

Culinary Arts – Professional Concentration (CAPR) – 33 hours
Social Sciences Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
CULA 350, 352, or 355 (3)
CULA 371 or 402 (3)
CULA 475 (3)
CULA 338, 382 (6)
CULA 351 or 353 (3)
CULA 305, 422, or 435 (3)

Culinary Arts – Business Administration Concentration (CABA) – 33 hours
ECON 211 or 255 (GER) (3)
MATH 101 and Elective (GER) (6)
BSAD 221 (3)
ACCT 205 (3)
ACCT 206 (3)
MNGT 301 (3)
CULA 338 (3)
CULA 382 (3)
CULA 429 or 442 (3)
CULA 371 or 475 (3)

Culinary Arts – Business Entrepreneurial (CABE) – 33 hours
ECON 211 or 255 (GER (3)
MATH 101, 106 (GER) (6)
ACCT 205 (3)
ACCT 306 (3)
BSAD 221 (3)
MNGT 301 (3)
QBA 282 (3)
9 hours from: MNGT 305, 370, MKTG 320, 350, 360, 450

Culinary Arts – Business Strategic Concentration (CABU) – 33 hours
ECON 211 or 255 (GER) (3)
MATH 101, 106 (GER) (6)
ACCT 205 (3)
ACCT 306 (3)
BSAD 221 (3)
MNGT 301 (3)
QBA 282 (3)
9 hours from: QBA 283, MNGT 367, 368, CIS 410

Culinary Arts – Education Concentration (CAED) – 33 hours
PSYC 210 (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
CULA 338 (3)
CULA 371 or 475 (3)
CULA 409 (3)
CULA 431 (3)
EDUC 312 (3)
EDUC 321 (3)
EDUC 368 (3)

Culinary Arts – Mass Communications Journalism Concentration (CAMJ) – 33 hours
Social Science Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
MACO 101, 251, 252, 326, 362, 370, 451 (21)

Culinary Arts – Mass Communications Production Concentration (CAMP) – 33 hours
Social Science Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
MACO 101, 251, 321, 322, 361, 362, 370 (21)

Culinary Arts – Mass Communications Public Relations Concentration (CAMR) – 33 hours
Social Science Elective (GER) (3)
MATH Electives (GER) (6)
ACCT 205 or BSAD 221 (3)
MACO 101, 230, 251, 321, 322, 330, 370 (21)

Minor

Eighteen hours of course work, with a minimum grade of “C” in each course, is required for a minor in Culinary Arts. A student must complete CULA 101, CULA 105, CULA 111, CULA 221, and DIET 200, plus seven additional credit hours selected from the Culinary Arts curriculum.

COURSE DESCRIPTIONS

CULINARY ARTS (CULA-12.05)

CULA 101. Culinary History and Development. 3-3-0. History and progression of world cuisines, including influences of geography, politics, religion, and cultural characteristics. Emphasis on international and regional American foodways. Current trends and career opportunities in the foodservice industry. (12.0503)

CULA 105. Sanitation and Food Safety. 1-1-0. Application of Hazard Analysis Critical Control Point (HACCP) principles to the handling of foods. Course qualifies student to earn sanitation certification. (12.0503)

CULA 111. Culinary Foundations. 2-1-3. Prerequisites: C or better in CULA 101 and CULA 105. General and classical knife skills; professionalism; operation of large and small commercial kitchen equipment; mise en place; beginning cooking methods and techniques; plate presentation; recipe measurements and conversions; culinary terminology. Course designed for freshman culinary arts majors. (12.0503)

CULA 219. Meat Identification and Fabrication. 2-1-3. Prerequisite: C or better in CULA 222. Identification and fabrication of meat, seafood, and poultry. Selection, procurement, and preparation of products in commercial food service. (12.0503)

CULA 221. Fruits, Vegetables, and Farinaceous products. 2-1-3. Prerequisites: C or better in CULA 101 and 105. Characteristics of fats, oils, and egg and dairy products. Principles of preparation of vegetables, fruits, farinaceous products, and other food products will be studied and applied in the laboratory kitchen. (12.0503)

CULA 222. Stocks, Sauces, and Soups. 2-1-3. Prerequisites: C or better in CULA 111 and 221. Principles of preparation of stocks, soups, sauces, and various types of meat, poultry and seafood dishes, and their application. (12.0503)

CULA 230. Garde Manger. 2-1-3. Prerequisite: C or better in CULA 222. Principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation. (12.0503)

CULA 231. Food, Beverage and Labor Cost Control. 3-3-0. Prerequisite: C or better in 3 hours of non-developmental MATH. Principles of menu development; menu writing; recipe costing, usage, and conversion; yield percentage; production control; and food selection and procurement. (12.0503)

CULA 241. Culinary Arts Internship. 2-0-28. Prerequisites: C or better in CULA 230 and 250. Field work consisting of 280 clock hours in an approved foodservice operation under supervision of chef and/or manager. (12.0503)

CULA 250. Baking. 2-1-3. Prerequisites: C or better in CULA 111 and 221. Basic principles of preparation and presentation of various traditional yeast and quick breads, pies, cakes, and other desserts, and their applications. Chemical and physical factors in baking. (12.0503)

CULA 305. Professional Dining Room Operations. 3-1-5. Prerequisite: C or better in CULA 314. Guest service with emphasis on employee motivation and advanced table service techniques. Special focus on dining room management. (12.0503)

CULA 314. Principles of Food and Beverage Service. 4-0-12. Prerequisites: C or better in CULA 230 and CULA 241. Guest service with emphasis in a laboratory on proper service techniques. Selection and service of wine and spirits. (12.0503)

CULA 315. A La Carte I. 5-0-15. Prerequisites: C or better in CULA 230 and CULA 241. Experiential course involving all facets of food preparation and operations in a culinary enterprise. (12.0503)

CULA 319. Cajun and Creole Cuisine. 3-2-4. Prerequisites: C or better in CULA 230 and 231. History and principles of preparation of Cajun and Creole cuisine, and their applications. (12.0503)

CULA 325. A La Carte II. 2-0-6. Prerequisite: C or better in CULA 315. Advanced experiential course involving all facets in regional foods preparation and in operations of culinary enterprises. (12.0503)

CULA 336. Food Presentation Techniques. 3-2-2. Prerequisite: C or better in CULA 315. Concepts, skills, and techniques of artistic food presentation and specialty work. (12.0503)

CULA 338. Foodservice Inventory Selection, Procurement, and Control. 3-3-0. Prerequisite: C or better in CULA 231. Selection and procurement of food and non-food products. Inventory control principles and applications. (12.0503)

CULA 350. Professional Baking and Pastries. 3-2-2. Prerequisite: C or better in CULA 250. Preparation of various yeast and quickbreads, tortes, mousses, and other pastries to be presented on buffets or as plated desserts. Chocolate decor work to be included. Emphasis will be superior taste, flavor and texture combinations and visual appeal. (12.0503)

CULA 351. Beverage Operations. 3-3-0. Prerequisite: C or better in CULA 231. Must be at least 21 years of age to enroll. Principles and legal aspects of managing the selection, procurement, storage, and sales of alcoholic and non-alcoholic beverages. Product characteristics and legal aspects of handling and service. (12.0504)

CULA 352. International Pastry. 3-2-2. Prerequisite: C or better in CULA 250. Study and application of principles of classical pastry production. (12.0501)

CULA 353. Introduction to Wine. 3-3-0. Prerequisite: C or better in CULA 231. Must be at least 21 years of age to enroll. Introduction to wine including history, basics of wine making, regional characteristics, varietal identification, and aspects of handling and service. (12.0504)

CULA 355. Baking and Pastries of the South. 3-2-2. Prerequisite: C or better in CULA 250. Study and application of principles of preparation and presentation of traditional southern pastries and breads. (12.0501)

CULA 371. Classical French Cuisine. 3-2-2. Prerequisite: C or better in CULA 315. History and development of French cuisine. Principles of preparation and presentation of Classical French cuisine. (12.0503)

CULA 382. Foodservice Facility Layout and Design. 3-3-0. Prerequisite: C or better in CULA 231. Principles and applications of Foodservice facility layout and design including site selection, structural characteristics, access issues, equipment selection and specifications, and legal aspects. (12.0504)

CULA 401. Culinary History of the South. 3-3-0. Study of the diverse cultural influences on the celebration of food in the American South. Open to non-culinary majors. (12.0503)

CULA 402. Louisiana Seafood. 3-2-2. Prerequisite: C or better in CULA 315. History and development of Louisiana seafood production and sustainability. Principles and preparation of classic Cajun and Creole seafood items. (12.0503)

CULA 405. Mobile Food Operations. 3-1-5. Prerequisites: C or better in CULA 314 and 315. Experiential course involving all facets of food preparation and operations of mobile food service. Emphasis on business and menu planning, permits, and management of mobile food service. (12.0503)

CULA 409. Seminar in Culinary Operations. 3-3-0. Prerequisite: C or better in CULA 338 or 382. In-depth study of culinary operations and entrepreneurial strategies through selected cases related to culinary development and operations. (12.0504)

CULA 422. Catering Management and Event Sales. 3-2-4. Prerequisites: C or better in CULA 314 and 315. Catering management with emphasis on event sales, event design and catering staff supervision (12.0503)

CULA 423. Contract Foodservice. 3-2-2. Prerequisite: C or better in CULA 315. Principles of operations and product preparation in contract foodservice settings. (12.0503)

CULA 429. Seminar in Restaurant Operations. 3-3-0. Prerequisites: C or better in CULA 338 or 382, and Senior standing. In-depth study of current trends in restaurant management and development. Case approach involving the integration of current managerial concepts in the restaurant industry. (12.0503)

CULA 431. Culinary Training Materials Development and Design. 3-3-0. Prerequisite: C or better in CULA 315. Development, design, and application of training materials for culinary arts operations. (12.0503)

CULA 435. Food and Wine Pairing. 3-1-5. Prerequisites: C or better in CULA 353 and Senior standing. Application of methods of training, instruction, and evaluation for culinary arts and operations. (12.0503)

CULA 437. Advanced Decorative Work and Showpieces. 3-2-2. Prerequisite: C or better in CULA 315. Presentation of decorative mediums and techniques. Creation of original works in a minimum of two mediums. (12.0503)

CULA 438. Culinary Demonstration and Food Styling. 3-2-2. Prerequisite: C or better in CULA 315. Techniques of showmanship, coordination and planning of live and video culinary demonstrations. Principles and techniques of food styling for a variety of media. (12.0503)

CULA 442. Menu Design, Integration, and Promotion. 3-3-0. Prerequisites: C or better in CULA 338 or 382. Menu development, layout, and media selection. Integration of the menu in the operation with respect to market, facility, and personnel. (12.0503)

CULA 450. Cake Decorating and Candy Making. 3-2-2. Prerequisites: C or better in CULA 250 and CULA 315. for CAPC majors only. Study and application of principles of cake decoration and candy making. (12.0503)

CULA 452. Retail Baking. 3-1-6. Prerequisite: C or better in CULA 250. Theory and application of the preparation and presentation principles of various traditional baking techniques with a focus on starting and operating a professional bakery. (12.0503)

CULA 475. Regional Cuisine. 3-2-2. Prerequisite: C or better in CULA 315. In-depth study of the cuisine of one or more regions. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. Open to culinary majors only(12.0503)

CULA 480. Crisis Management in Culinary Arts. 3-3-0. Prerequisite: C or better in CULA 314. Strategic and holistic approaches to identify deficiencies, challenges, and opportunities in crisis management, disaster recovery, and organizational continuity before, during, and after a crisis occurrence. Includes chaos and change strategy in modern hospitality management. (12.0503)

CULA 485. Product Development and Evaluation. 3-1-4. Prerequisites: C or better in CULA 315. Development of products for commercial/retail food manufacture and foodservice operations from concept through sensory, production, and market evaluation. Development and evaluation of an original product. (12.0503)

CULA 490. Special Topics in Culinary Arts. 3-2-3. Prerequisite: C or better in CULA 315. Selected topics in Culinary Arts. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 492. Special Topics in Culinary Operations. 3-3-0. Prerequisite: Permission of department head. Selected topics in culinary operations. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 495. Culinary Senior Internship. 3-0-36. Prerequisite: Successful completion of all other degree requirements. Field work in an approved foodservice operation or culinary education facility under supervision of chef, chef-instructor, or manager. (12.0503)

CULA 499. Independent Study in Culinary Arts or Operations. 3-0-6. Prerequisite: C or better in CULA 315. Directed research, readings, or experiential learning in culinary preparation, operations, training or product development under faculty supervision. Not more than six semester hours can be applied toward degree requirements. (12.0503)

*Course offerings vary by semester and are subject to change.