CHEF JOHN FOLSE CULINARY INSTITUTE

Office: 107 Gouaux Hall
Phone: 985-449-7100
Associate Professor: W. Thibodeaux.
Assistant Professors: Kasten, Kozar (Head), Larousse, Zeringue.
Instructors: Bienvenu, Cheramie, J. Daigle, Welsh.

Mission

We deliver an affordable four-year college experience, with a full-spectrum culinary foundation plus specializations leading to careers in culinary management, service, pastry, and food science R&D and immersed in the Louisiana culinary culture.

Culinary Arts Programs

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 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, 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.

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.
  • submit official high school and/or college transcripts.

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 Management Concentration (CASM)
  • Pâtisserie Concentration (CAPC)
  • Professional Concentration (CAPR)
  • Business Administration Concentration (CABA)
  • Business Entrepreneurial Concentration (CABE)
  • Business Strategic Concentration (CABU)
  • Education Concentration (CAED)
  • Mass Communications Journalism Concentration (CAMJ)
  • Mass Communications Production Concentration (CAMP)
  • Mass Communications Public Relations Concentration (CAMR)

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)

 

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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 internship 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 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 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)

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