Organizational Leadership Program

 Bachelor of Arts Degree in Organizational Leadership

The Bachelor of Arts in Organizational Leadership is ideally suited for non-traditional adult learners who have previously acquired significant college credit or for those adults who have graduated from community college with an associate degree. The program is designed to:

(1) facilitate life-long learning goals of adult learners;

(2) provide an opportunity for adult learners to develop additional knowledge in the areas of leadership, organizational change, workplace development and performance;

(3) provide an opportunity for adult learners to develop further knowledge in a specific area of specialization;

(4) provide an avenue of higher education that meets the needs of adult learners for personal enrichment and/or professional advancement;

(5) provide adult learners with educational mobility options in a world where career changes are increasing;

(6) provide a relevant, flexible curriculum designed for working adult students that offers the potential to apply prior learning through course credit and work/life experiences to the degree plan; and

(7) contribute to the economic development goals of the state of Louisiana through providing a relevant degree option for working adults to earn a baccalaureate degree.

The Focus Area offered through Nicholls State University is Food Service Strategies and Operations. The purpose of the BA in Organizational Leadership with a concentration in Foodservice Operations is to increase Louisiana’s workforce in the areas of Foodservice Management (restaurants, long-term care, and other institutional foodservice arenas). Nutrition principles are part of the curriculum and will help the graduates apply healthy menu planning and food preparation techniques in the food service industry or just in their personal lives. Culinary Arts and Dietetics courses will provide students with an understanding of foodservice principles and management. Individuals will learn how to eat more well-balanced diets as well as ways to increase their physical fitness and overall health for themselves and their families. Some of the electives also teach about the cuisine of the Cajun culture which adds to the continuation of the knowledge of our unique regional cuisine and heritage.

Students admitted to the program will already have completed all general education requirements. They must have accumulated at least 60 semester credit hours prior to admission to this program. The remaining 60 credit hours (essentially Years 3 and 4 of a four-year 120 credit hour curriculum) will consist of 30 semester credit hours in required Core courses in Organizational Leadership, 21 credit hours in the concentration area, and the remaining 9 credit hours in electives.

The program courses will be organized for an accelerated delivery via 5 8-week instructional terms (2 spring, 1 summer, 2 fall), thus allowing a student to accumulate 30 credit hours in an academic year. Students may take 6 credit hours within an 8-week term.

Bachelor of Arts in Organizational Leadership 

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

Suggested Course Sequence:

FRESHMAN YEAR Sem. Hrs.
MATH (GER) 3
ENGL 101 English Composition I (GER) 3
Oral Communication Elective (OCR) 3
Natural Science Elective (GER) 3
University Studies (GER) 1
ENGL 102 English Composition II (GER) 3
MATH (GER) 3
Social Science Elective (GER) 3
Natural Science Elective (GER) 3
Computer Literacy Elective (CLR) 1
Computer Literacy Elective (CLR) 1
Elective 3
Total hours for freshman year 30
SOPHOMORE YEAR   Sem. Hrs.
ENGL Literature (GER) 3
History Elective (GER) 3
Natural Science Elective (GER) 3
Humanities Elective  (GER) 3
Fine Arts Elective (GER) 3
Social Science Elective (GER) 3
Elective 3
Elective 3
Elective 3
Elective 3
Total hours for sophomore year 30
JUNIOR YEAR   Sem. Hrs.
ORGL 300 Intro to Organizational Leadership Concepts and Principles 3
ORGL 311 Professional Writing (GER) 3
ORGL 314 Diversity and Intercultural Understanding in a Global Context 3
DIET 111 Food and Nutrition 3
ORGL 317 Concepts and Technologies of Organizational Communication 3
ORGL 321 Principles of Team Leadership in Project Management 3
ORGL 324 Quantitative and Qualitative Analysis 3
DIET 200 Applied Nutrition 3
ORGL 327 Laws and Ethics Applied to Organizations 3
ORGL 334 Critical Thinking & Decision Making/Data Mining and Analytics 3
Total hours for junior year 30
SENIOR YEAR   Sem. Hrs.
ORGL 335 Contemporary Business Issues 3
CULA 231 Food/Beverage/Labor Cost Control 3
ORGL 337 Strategic Planning Within Organizational Cultures 3
Elective Course* 3
CULA 338 Food Service Inventory Selection, Procurement and Control 3
Elective Course* 3
Elective Course* 3
CULA 442 MENU DESIGN AND INTEGRATION AND PROMOTION 3
CULA 492 SPECIAL TOPICS IN CULINARY OPERATIONS – FOCUS CAPSTONE COURSE 3
AHSC 425 Special Topic:  INSTITUTIONAL PLANNING/PURCHASING 3
Total hours for senior year 30
         Total Hours Required for Degree 120

*NOTE: 9 hours (3 courses) of electives must be completed.   Six hours (2 courses) will be selected from among four recommended courses.   The remaining 3 hours are free electives but must be chosen from 300 and 400 level DIET or CULA classes.

Course Prefix and Number Course Title Semester Credit Hours Required,  Recommended or Free
CULA 401 CULINARY HISTORY OF THE SOUTH 3 hours Recommended – Student must choose 2 of 4 recommended courses.
FACS 477 COMMUNITY HEALTH AND WELLNESS 3 hours Recommended – Student must choose 2 of 4 recommended courses.
MNGT 301 MANAGEMENT 3 hours Recommended – Student must choose 2 of 4 recommended courses.
MNGT 305 ENTREPRENEURSHIP 3 hours Recommended – Student must choose 2 of 4 recommended courses.
Any 300-400 level DIET OR CULA course 3 hours

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