CHEF JOHN FOLSE
CULINARY INSTITUTE
AT NICHOLLS STATE UNIVERSITY

THIBODAUX - LOUISIANA

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

Associate of Science in Culinary Arts

Minor in Culinary Arts

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