Welcome to the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University, your gateway to an exciting career in professional food service.
If you’re interested in discovering your place in the world of fine food and wine, this is the place to be. The CJFCI offers a unique culinary educational experience where students may pursue an associate or bachelor’s degree in six concentrations on a university campus rich in athletics, social clubs, the arts, intramural sports, local culture and great food. A big part of the institute’s mission is teaching, researching and upholding rich Louisiana culinary traditions. That not only means eating wonderfully prepared local food during your time with us, but also learning why we eat the way we do in this culturally rich part of the country.
The CJFCI enrolls students from more than a dozen different states and countries. Our new 33,000-square-foot culinary facility will allow us to teach and mentor 600 students in state-of-the-art kitchens, with classes overseen by experienced faculty.
Although we serve the region and the state of Louisiana, the effects of the institute are felt much further. CJFCI graduates pursue diverse career paths around the globe in food and beverage management, single-unit restaurants, chain restaurants, offshore catering, culinary research, teaching, culinary nutrition, hotel and casino food service operations, food writing and photography, and more.
At the CJFCI, you will learn about cooking techniques, the high standards of excellence in fine dining and catering, dining room service and the business of food service. You will be pushed and encouraged to set high goals for yourself and your career.
If you have the drive, ambition and love for all things relating to great food, you can be a part of this dynamic institution for a fraction of what private schools charge. A four-year CJFCI bachelor’s degree costs only $30,000, as compared to about $60,000 for a two-year degree from a private institution. That’s what makes us the best bargain in formal culinary education in the country.
Don’t you think it’s time for a tour? All of us — the faculty, staff and students of the Chef John Folse Culinary Institute stand ready to greet you and show you what hospitality really means.
Chef Randy Cheramie, CFSE
The Chef John Folse Culinary Institute