| Office: | 107 Gouaux Hall |
| Phone: | 985-449-7100 |
| Associate Professor: | W. Thibodeaux. |
| Assistant Professors: | Kasten, Kozar (Head), Larousse, Zeringue. |
| Instructors: | Bienvenu, Cheramie, J. Daigle. |
Mission
The Chef John Folse Culinary Institute at Nicholls State University is dedicated to the preservation and advancement of the rich culinary heritage of Louisiana. It provides a focal point for the study of classical culinary arts, Louisiana’s culinary heritage, and the discovery of regional and global perspectives. The Institute will establish and maintain world-class culinary instructional and research faculty and facilities. The Institute will encourage scholarly and proprietary culinary research, and preserve our unique culture through the establishment of an archives and research center. The Institute will encourage and promote the understanding of history and diversity through culinary education to the academic community and the general public, both nationally and internationally.
Degrees Awarded
The university awards two degrees in Culinary Arts: the Bachelor of Science Degree and the Associate of Science Degree. A minor in Culinary Arts is also available.
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.
General Information
The Culinary Arts program is a Bachelor of Science Degree (four-year) program that will provide foundation and specialized study in the culinary field through academic, laboratory, and field externship experiences. The program is designed as a two-plus-two. The freshman and sophomore studies required for the Culinary Arts Associate of Science Degree provide the knowledge and skills necessary for the individual to ensure efficient and quality product preparation and service in the food-service setting. Additionally, in the freshman and sophomore studies, through instruction in related areas of financial management, personnel management, ethics, and law in a service setting, preparation of the individual for increasing supervisory responsibility will occur. The junior and senior studies encourage specialization in the areas of service, baking and pastries, product development, restaurant management, regional and international cuisines, and beverage operations. The theoretical, laboratory, and field externship experience components of the curriculum will be sufficient in scope to prepare students for employment in a variety of culinary positions in the growing food service field.
Minimum Entrance Requirements for Chef John Folse Culinary Institute Bachelor of Science and Associate of Science Degree Majors
Individuals entering the Bachelor and Associate of Science Degree in culinary arts program must:
- have a minimum composite ACT score of 20 or a high school GPA of 2.5.
- complete an application for the program.
- submit official high school and/or college transcripts.
Space is limited and will be filled on a competitive basis.
Special Fees
The curriculum of the Bachelor of Science and Associate of Science Degree in Culinary Arts includes a number of laboratory classes in which a variety of food items are utilized. To ensure that the students of the Institute have appropriate and sufficient products with which to work, it is necessary to charge a fee for each laboratory class. Students majoring in Culinary Arts are required to purchase the approved Institute uniform and knife set.
Culinary Arts Program Fee – The University will assess a program fee to all students enrolled in any Culinary Arts program. The fee shall not exceed $250 per semester or session. The fee will also be assessed to all Culinary Arts program students in Nicholls Online.
Bachelor of Science Degree in Culinary Arts
- Culinary Operations Concentration (CACO)
- Service Concentration (CASV)
- Pâtisserie Concentration (CAPC)
- Research and Development Concentration (CARD)
- Professional Concentration (CAPR)
- Business Administration Concentration (CABA)
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 externship of 280 clock hours and senior externship 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 | MATH | 100, or 101 or 117 | 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 | 219 | 2 | |
| 2 | CULA | 222 | 2 | |
| 2 | CULA | 230 | 2 | |
| 2 | CULA | 231 | 3 | |
| 2 | CULA | 250 | 2 | |
| 2 | MATH Elective | GER | 3 | |
| 2 | Fine Arts Elective | GER | 3 | |
| 2 | Computer Literacy Elective | UR | 2 | |
| 2 | Literature Elective | GER | 3 | |
| 2 | Concentration Elective | See below | 3 | |
| SU | CULA | 241 | 2 | |
| 3 | Concentration Elective | See below | 3 | |
| 3 | Concentration Elective | See below | 3 | |
| 3 | CULA | 319 | 3 | |
| 3 | CULA | 320 | 3 | |
| 3 | CULA | 321 | 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 | 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 | |
| 4 | Free Elective | 300-level or above | 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) – 27 hours
Social Sciences Elective (GER) (3)
ACCT 205 or BSAD 221 (3)
CULA 338 (3)
CULA 351 or 353 (3)
CULA 382 (3)
CULA 429 (3)
CULA 442 (3)
CULA 475 (3)
CULA 485 (3)
Culinary Arts – Service Concentration (CASV) – 27 hours
Social Sciences Elective (GER) (3)
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 367 (3)
Culinary Arts – Pâtisserie Concentration (CAPC) – 27 hours
Social Sciences Elective (GER) (3)
ACCT 205 or BSAD 221 (3)
CULA 350 (3)
CULA 352 (3)
CULA 355 (3)
CULA 490 (3)
and 9 hours from: CULA 371, CULA 475, CULA 492, CULA 499, ART Elective (300-level or above)
Culinary Arts – Research and Development Concentration (CARD) – 27 hours
Social Sciences Elective (GER) (3)
ACCT 205 or BSAD 221 (3)
CULA 401 (3)
CULA 409 (3)
CULA 431 (3)
CULA 435 (3)
CULA 485 (3)
CULA 499 (3)
Approved Research Elective (3)
Culinary Arts – Professional Concentration (CAPR) – 27 hours
Social Sciences Elective (GER) (3)
ACCT 205 or BSAD 221 (3)
CULA 350, 352, 355 (3 to 6 hours)
CULA 371, 475 (3 to 6 hours)
CULA 338, 382, 442 (3 to 6 hours)
CULA 490, 492, 499 (3 to 6 hours)
CULA 351, 353, 435 (3 to 6 hours)
Culinary Arts – Business Administration Concentration (CABA) – 27 hours
ECON 255 (GER) (3)
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)
Associate of Science Degree in Culinary Arts
In addition to meeting the university’s general associate degree requirements which include having an overall grade point average of 2.0 in all courses, the candidate shall:
- Complete the associate curriculum offered by the Chef John Folse Culinary Institute.
- Earn a grade of C or better in each required culinary course.
- Complete a sophomore externship of 280 clock hours 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 | MATH | 100 or 101 or 117 | GER | 3 |
| 1 | ENGL | 101 | GER | 3 |
| 1 | ENGL | 102 | GER | 3 |
| 1 | Natural Sciences Elective | GER | 3 | |
| 1 | CULA | 101 | 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 | 219 | 2 | |
| 2 | CULA | 222 | 2 | |
| 2 | CULA | 230 | 2 | |
| 2 | CULA | 231 | 3 | |
| 2 | CULA | 250 | 2 | |
| 2 | MATH Elective | GER | 3 | |
| 2 | Fine Arts Elective | GER | 3 | |
| 2 | Computer Literacy Elective | UR | 2 | |
| 2 | Literature Elective | GER | 3 | |
| 2 | Social Sciences Elective | GER | 3 | |
| SU | CULA | 241 | 2 | |
| TOTAL HOURS | 60 |
*Recommend complete as Freshman (1), Sophomore (2), Junior (3), Senior (4), Summer (SU)
