{"id":168,"date":"2007-04-30T10:39:27","date_gmt":"2007-04-30T15:39:27","guid":{"rendered":"https:\/\/www.nicholls.edu\/catalog\/2019-2020\/html\/chef-john-folse-culinary-institute\/"},"modified":"2022-08-08T15:46:56","modified_gmt":"2022-08-08T20:46:56","slug":"culinary-institute","status":"publish","type":"page","link":"https:\/\/www.nicholls.edu\/catalog-2022-2023\/culinary-institute\/","title":{"rendered":"CHEF JOHN FOLSE CULINARY INSTITUTE"},"content":{"rendered":"\n\n\n\n\n\n\n
Office:<\/td>\n117 Ledet Hall<\/td>\n<\/tr>\n
Phone:<\/td>\n985-493-2700<\/td>\n<\/tr>\n
Associate Professor:<\/td>\nW. Thibodeaux (Head).<\/td>\n<\/tr>\n
Assistant Professors:<\/td>\nKasten, Kozar (Director), Zeringue.<\/td>\n<\/tr>\n
Instructors:<\/td>\nBilliot, Cheramie, J. Daigle, Ray, Rink.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Mission<\/h4>\n

We deliver an affordable four-year college experience, with a full-spectrum culinary foundation plus specializations leading to careers in culinary management immersed in the Louisiana culinary culture.<\/p>\n

<\/a>Culinary Arts Programs<\/h4>\n

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.<\/p>\n

Minor<\/h4>\n

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\u00a0\u00a0seven additional credit hours selected from the Culinary Arts curriculum.<\/p>\n

General Information<\/h4>\n

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 internship 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, business, education, mass communications and beverage operations. The theoretical, laboratory, and field internship 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.<\/p>\n

Minimum Entrance Requirements for Chef John Folse Culinary Institute Bachelor of Science and Associate of Science Degree Majors<\/h4>\n

Individuals entering the Bachelor and Associate of Science Degree in culinary arts program must:<\/p>\n