Degree Programs & Concentrations

CHEF JOHN FOLSE
CULINARY INSTITUTE
AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

DEPARTMENT MENU

FOLLOW THE PATH TO YOUR DREAM CAREER

In support of the overall mission of Nicholls, we have developed an innovative and challenging culinary curriculum that provides students an opportunity to broaden their learning, express creativity and develop professional skills through research, practice and community involvement. In the lab (kitchen) setting, we have a 16:1 student-teacher ratio to ensure our students still have quality one-on-one instruction time with the teacher in the lab.

Bachelor's of Science in Culinary Arts

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Culinary Operations Concentration

Career Paths: Professional kitchen operations and management

The Culinary Operations Concentration of the CJFCI B. S. degree in Culinary Arts at Nicholls State University is designed for students who would prefer to accomplish educational goals from a more “scholarly” approach to preparation for operations management and other leadership roles in culinary arts.

 

Patisserie Concentration

Career Paths: Baking and pastry operations in Restaurants, Hotels, or personal operations

The Patisserie Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University prepares graduates for professional competency in regional to international baking and pastry elements. The concentration delves deeply into areas such as the preparation of yeast and quick breads, tortes, mousses, and other pastries to be presented on buffets or as plated desserts; chocolate decor work; the study and application of classical pastry production; preparation and presentation of traditional southern pastries and breads; and even ceramic arts specifically focused on the creation of unique presentation vessels and elements of design central to this facet of culinary arts.

Professional Concentration

Career Path: Professional kitchen operations

The Professional Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer a more “hands on” approach to preparation for operations and leadership roles in culinary arts. In addition to a robust culinary foundation, achieve additional personalization through ‘preference-driven’ course selection at various stages of the concentration to achieve ‘your’ well-rounded culinary education.

Service Management Concentration

Career Paths: restaurant & hotel dining room service, and hospitality service systems

The Service Management Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University prepares individuals for leadership positions in areas such as dining room management and operations, beverage operations, catered events, and service system design, implementation, and personnel education.

Career Paths: Personal or corporate business growth, operations management, marketing & promotion, and media strategy

The Business Strategic Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most vital areas of the hospitality field – improving and growing a personal or corporate culinary operation. In addition to a robust culinary foundation, this concentration is designed to achieve competency in course content centered on the following broad themes designed to best prepare students for rewarding careers in industry.

Business Entrepreneurial Concentration

Career Paths: Entrepreneurship, marketing & promotion, business and product growth and analysis, media participation.

The Business Entrepreneurial Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most exciting and vibrant areas of the hospitality field – personal or corporate product and concept creation. In addition to a robust culinary foundation, this concentration is designed to to best prepare students to develop new culinary themes and product ideas and bring them to the marketplace.

Business Strategic Concentration

Career Paths: Personal or corporate business growth, operations management, marketing & promotion, and media strategy

The Business Strategic Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most vital areas of the hospitality field – improving and growing a personal or corporate culinary operation. In addition to a robust culinary foundation, this concentration is designed to achieve competency in course content centered on the following broad themes designed to best prepare students for rewarding careers in industry.

Education Concentration

Career Paths: Secondary education certification, corporate training and content creation, industry, post-graduate education.

The Education Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is associated with The Teacher Certification-Only Program, an innovative initiative at Nicholls State University to provide an alternative route for outstanding graduates to become culinary teachers in high schools that need them the most. In addition to a robust culinary foundation, this concentration is designed to provide an efficient pathway into both high school culinary education, requiring only the B.S. degree in Culinary Arts, and full Secondary School certification through the completion of 12 credit hours of post-graduate education coursework and an internship normally within the graduate’s high school workplace. As such, this program allows students to enter the education workplace upon graduation, complete the 12 hours of study for certification while earning income, and complete the internship requirement within their own education-workplace environment. Upon completion, the graduate will have: earned a B.S. degree in Culinary Arts; become more attractive to high schools through their concentration; and be perfectly positioned to quickly achieve Secondary Teacher Certification through coursework recognized through the National Council on the Accreditation of Teacher Education, and National Association of School Psychologists.

Mass Communications Journalism Concentration

Career Paths: Culinary food journalism, marketing & promotion, corporate business growth, media participation.

The Mass Communications Journalism Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most vital and vibrant areas of the hospitality field – writing and promotion. In addition to a robust culinary foundation, this concentration is designed to achieve competency in course content centered on the following broad themes: print, broadcast, advertising and public relations; researching and writing news, with emphasis on accuracy, brevity, clarity; electronic newsgathering and production techniques; legal and ethical concerns affecting publishing, advertising, broadcasting and public relations; and writing feature and special articles for newspapers and magazines.

Mass Communications Production Concentration

Career Paths: Culinary marketing & promotion, corporate business growth, media participation, food journalism.

The Culinary Mass Communications Production Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most vital and vibrant areas of the hospitality field – marketing and promotion production. In addition to a robust culinary foundation, this concentration is designed to achieve competency in course content centered on the following broad themes: print, broadcast, advertising and public relations; researching and writing news; information gathering and production technologies; software technologies including social media, desktop publishing, photojournalism, web development and video production and their application in mass communication strategies; procedures for coordinating cameras, microphones, sets, lights and videotapes; and practical experience in electronic newsgathering and production techniques.

Mass Communications Public Relations Concentration

Career Paths: Culinary marketing & promotion, corporate business growth, media participation, food journalism.

The Mass Communications Public Relations Concentration of the CJFCI Bachelor of Science degree in Culinary Arts at Nicholls State University is designed for students who would prefer to enter one of the most vital and vibrant areas of the hospitality field – marketing and promotion. In addition to a robust culinary foundation, this concentration is designed to achieve competency in course content centered on the following broad themes: print, broadcast, advertising and public relations; conveying meaning through the use of images and in conjunction with text; researching and writing news; information gathering and production technologies including software technologies including social media, desktop publishing, photojournalism, web development and video production and their application in mass communication strategies; and promotion, publicity, advertising, research techniques for internal and external publications and the news media.

(Each of the Mass Communications and Business concentrations will allow the student to graduate with a Bachelors of Science in Culinary Arts as well as a minor in Mass Communications or Business Administration.)

 

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 NAMECOURSE NUMBERREQUIREMENTCREDIT HRS
1Freshman Seminar Course UR1
1MATH100 or 101 or 117GER3
1ENGL101GER3
1ENGL102GER3
1Natural Sciences Elective GER3
1CULA101GER3
1CULA105 1
1CULA111 2
1CULA221 2
1HIST Elective GER3
1Social Sciences Elective GER3
2Natural Sciences Elective GER3
2
SPCH
FCED
101 or
262
OCR3
2CULA222 2
2CULA250 2
2CULA219 2
2CULA231 3
2CULA230 2
2MATH Elective GER3
2Fine Arts Elective GER3
2Computer Literacy Elective UR2
2Literature Elective GER3
2Social Sciences Elective GER3
SUCULA241 2
 TOTAL HOURS  60

*Recommend complete as Freshman (1), Sophomore (2), Junior (3), Senior (4), Summer (SU)

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 NAMECOURSE NUMBERREQUIREMENTCREDIT HRS
1Freshman Seminar Course UR1
1Concentration ElectiveSee belowGER3
1ENGL101GER3
1ENGL102GER3
1Natural Sciences Elective GER3
1CULA101GER3
1CULA105 1
1CULA111 2
1CULA221 2
1HIST Elective GER3
1Social Sciences Elective GER3
2Natural Sciences Elective GER3
2SPCH
FCED
101 or
262
OCR3
2CULA222 2
2CULA250 2
2CULA219 2
2CULA231 3
2CULA230 2
2Concentration Elective See belowGER3
2Fine Arts Elective GER3
2Computer Literacy Elective UR2
2Literature Elective GER3
2Concentration ElectiveSee belowGER3
SUCULA241 2
3Concentration ElectiveSee below 3
3Concentration ElectiveSee below 3
3CULA314 4
3CULA315 5
3CULA319 3
3CULA Elective300-level or above 3
3CULA Elective300-level or above 3
3ENGL368GER3
3Concentration ElectiveSee below 3
3MKTG300 3
3DIET111 or 200 3
4Concentration ElectiveSee below 3
4Concentration ElectiveSee below 3
4Concentration ElectiveSee below 3
4Concentration ElectiveSee below 3
4Concentration ElectiveSee below 3
4CULA Elective400-level 3
4Natural Sciences Elective GER3
SUCULA495 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)

 

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.

COURSE DESCRIPTIONS

CULINARY ARTS (CULA-12.05)

CULA 101. Culinary History and Development. 3-3-0. History and progression of world cuisines, including influences of geography, politics, religion, and cultural characteristics.   Emphasis on international and regional American foodways.   Current trends and career opportunities in the foodservice industry.    (12.0503)

CULA 105.   Sanitation and Food Safety. 1-1-0.   Application of Hazard Analysis Critical Control Point (HACCP) principles to the handling of foods.   Course qualifies student to earn sanitation certification.   (12.0503)

CULA 111. Culinary Foundations. 2-1-3. Prerequisites: C or better in CULA 101 and CULA 105  and non-developmental placement.  General and classical knife skills; professionalism; operation of large and small commercial kitchen equipment; mise en place; beginning cooking methods and techniques; plate presentation; recipe measurements and conversions; culinary terminology. Course designed for freshman culinary arts majors.   (12.0503)

CULA 219. Meat Identification and Fabrication. 2-1-3. Prerequisites: C or better in CULA 111 and 221. Identification and fabrication of meat, seafood, and poultry. Selection, procurement, and preparation of products in commercial food service. (12.0503)

CULA 221. Fruits, Vegetables, and Farinaceous products. 2-1-3. Prerequisites: C or better in CULA 101 and 105. Characteristics of fats, oils, and egg and dairy products. Principles of preparation of vegetables, fruits, farinaceous products, and other food products will be studied and applied in the laboratory kitchen. (12.0503)

CULA 222. Stocks, Sauces, and Soups. 2-1-3. Prerequisites: C or better in CULA 111 and 221. Principles of preparation of stocks, soups, sauces, and various types of meat, poultry and seafood dishes, and their application. (12.0503)

CULA 230. Garde Manger. 2-1-3. Prerequisites: MATH 101 or 117 and C or better in CULA 219 and 222. Principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation. (12.0503)

CULA 231. Food, Beverage and Labor Cost Control. 3-3-0. Prerequisites: MATH 101 or 117. Principles of menu development; menu writing; recipe costing, usage, and conversion; yield percentage; production control; and food selection and procurement.  (12.0503)

CULA 241. Culinary Arts Internship. 2-0-28. Prerequisites: C or better in CULA 230 and 250. Field work consisting of 280 clock hours in an approved foodservice operation under supervision of chef and/or manager. (12.0503)

CULA 250. Baking. 2-1-3. Prerequisite:   MATH 101 or 117. Basic principles of preparation and presentation of various traditional yeast and quick breads, pies, cakes, and other desserts, and their applications. Chemical and physical factors in baking. (12.0503)

CULA 305. Professional Dining Room Operations. 3-2-2. Prerequisite: C or better in CULA 314. Guest service with emphasis on employee motivation and advanced table service techniques.   Special focus on dining room management.  (12.0503)

CULA 314. Principles of Food and Beverage Service. 4-1-9. Prerequisites: C or better in CULA 230 and 231. Guest service with emphasis in a laboratory on proper service techniques. Selection and service of wine and spirits. (12.0503)

CULA 315. A La Carte I. 5-1-12. Prerequisites: C or better in CULA 230 and 231. Experiential course involving all facets of food preparation and operations in a culinary enterprise. (12.0503)

CULA 319. Cajun and Creole Cuisine. 3-2-4. Prerequisites: C or better in CULA 230 and 231. History and principles of preparation of Cajun and Creole cuisine, and their applications. (12.0503)

CULA 325. A La Carte II. 2-0-6. Prerequisite: C or better in CULA 315. Advanced experiential course involving all facets in regional foods preparation and in operations of culinary enterprises. (12.0503)

CULA 336. Food Presentation Techniques. 3-2-2.   Prerequisite: C or better in CULA 315.   Concepts, skills, and techniques of artistic food presentation and specialty work.     (12.0503)

CULA 338. Foodservice Inventory Selection, Procurement, and Control. 3-3-0. Prerequisite: C or better in CULA 231. Selection and procurement of food and non-food products. Inventory control principles and applications.  (12.0503)

CULA 350. Professional Baking and Pastries. 3-2-2. Prerequisite: C or better in CULA 250. Preparation of various yeast and quickbreads, tortes, mousses, and other pastries to be presented on buffets or as plated desserts. Chocolate decor work to be included. Emphasis will be superior taste, flavor and texture combinations and visual appeal. (12.0503)

CULA 351. Beverage Operations. 3-3-0. Prerequisite: C or better in CULA 231.   Must be at least 21 years of age to enroll.   Principles and legal aspects of managing the selection, procurement, storage, and sales of alcoholic and non-alcoholic beverages.   Product characteristics and legal aspects of handling and service. (12.0504)

CULA 352.   International Pastry. 3-2-2. Prerequisite: C or better in CULA 250. Study and application of principles of classical pastry production. (12.0501)

CULA 353. Introduction to Wine. 3-2-2. Prerequisite: C or better in CULA 231. Must be at least 21 years of age to enroll.   Introduction to wine including history, basics of wine making, regional characteristics, varietal identification, and aspects of handling and service.  (12.0504)

CULA 355. Baking and Pastries of the South. 3-2-2. Prerequisite: C or better in CULA 250. Study and application of principles of preparation and presentation of traditional southern pastries and breads. (12.0501)

 CULA 371. Classical French Cuisine. 3-2-2. Prerequisite: C or better in CULA 315. History and development of French cuisine. Principles of preparation and presentation of Classical French cuisine. (12.0503)

CULA 382. Foodservice Facility Layout and Design. 3-3-0. Prerequisite: C or better in CULA 231. Principles and applications of Foodservice facility layout and design including site selection, structural characteristics, access issues, equipment selection and specifications, and legal aspects. (12.0504)

CULA 401. Culinary History of the South. 3-3-0. Study of the diverse cultural influences on the celebration of food in the American South. Open to non-culinary majors. (12.0503)

CULA 402 –Louisiana Seafood. 3-2-3. Prerequisite: C or better in CULA 315. History and development of Louisiana seafood production and sustainability. Principles and preparation of classic Cajun and Creole seafood items. (12.0503)

CULA 409. Seminar in Culinary Operations. 3-3-0. Prerequisite: C or better in CULA 338 or 382. In-depth study of culinary operations and entrepreneurial strategies through selected cases related to culinary development and operations. (12.0504)

CULA 422. Catering Management and Event Sales. 3-2-4. Prerequisites: C or better in CULA 314 and 315. Catering management with emphasis on event sales, event design and catering staff supervision (12.0503)

CULA 423. Contract Foodservice. 3-2-2. Prerequisite: C or better in CULA  315. Principles of operations and product preparation in contract foodservice settings. (12.0503)

CULA 429. Seminar in Restaurant Operations. 3-3-0. Prerequisites: C or better in CULA 338 or 382, and Senior standing. In-depth study of current trends in restaurant management and development. Case approach involving the integration of current managerial concepts in the restaurant industry. (12.0503)

CULA 431. Culinary Training Materials Development and Design. 3-3-0. Prerequisite: C or better in CULA 315. Development, design, and application of training materials for culinary arts operations. (12.0503)

CULA 435. Advanced Principles of Culinary Training. 3-1-4. Prerequisites: C or better in CULA 353 and Senior standing. Application of methods of training, instruction, and evaluation for culinary arts and operations. (12.0503)

CULA 437. Advanced Decorative Work and Showpieces. 3-2-2. Prerequisite: C or better in CULA 315. Presentation of decorative mediums and techniques. Creation of original works in a minimum of two mediums. (12.0503)

CULA 438. Culinary Demonstration and Food Styling. 3-2-2. Prerequisite: C or better in CULA 315. Techniques of showmanship, coordination and planning of live and video culinary demonstrations. Principles and techniques of food styling for a variety of media. (12.0503)

CULA 442. Menu Design, Integration, and Promotion. 3-3-0. Prerequisites: C or better in CULA 338 or 382. Menu development, layout, and media selection. Integration of the menu in the operation with respect to market, facility, and personnel. (12.0503)

CULA 450. Cake Decorating and Candy Making. 3-2-3. Prerequisites: C or better in CULA 250 and CULA 315. Study and application of principles of cake decoration and candy making. (12.0503)

CULA 475. Regional Cuisine. 3-2-2. Prerequisite: C or better in CULA 315. In-depth study of the cuisine of one or more regions. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. Open to culinary majors only(12.0503)

CULA 485. Product Development and Evaluation. 3-1-4. Prerequisites: C or better in CULA  315. Development of products for commercial/retail food manufacture and foodservice operations from concept through sensory, production, and market evaluation. Development and evaluation of an original product. (12.0503)

CULA 490. Special Topics in Culinary Arts. 3-2-3. Prerequisite: C or better in CULA  315. Selected topics in Culinary Arts. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 492. Special Topics in Culinary Operations. 3-3-0. Prerequisite: Permission of department head. Selected topics in culinary operations. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 495. Culinary Senior Internship. 3-0-36. Prerequisite: Successful completion of all other degree requirements. Field work in an approved foodservice operation or culinary education facility under supervision of chef, chef-instructor, or manager. (12.0503)

CULA 499. Independent Study in Culinary Arts or Operations. 3-0-6. Prerequisite: C or better in CULA 315. Directed research, readings, or experiential learning in culinary preparation, operations, training or product development under faculty supervision. Not more than six semester hours can be applied toward degree requirements. (12.0503)

CONTACT INFO

  • 914 E. 1st Street, Thibodaux, LA 70301
  • PO BOX 2099, Thibodaux, LA 70310
  • CULINARY@NICHOLLS.EDU
  • (985) 493-2700

LOCATION