Frequently Asked Questions



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Q. How much cooking experience should I have before entering the program?
A. Some students come to CJFCI to sharpen their cooking skills, while others enter school with little or no cooking experience. What’s most important is creativity and a passion for food.

Q. Do culinary students wear uniforms for class?
A. Yes, students wear uniforms and hats whenever they are working with food. The wearing of chef whites is a centuries old tradition and an expression of culinary professionalism. The work uniform includes a double-breasted jacket, check pants, neckerchief, and apron. Uniforms are purchased during the second semester of the freshman year.

Q. How much does it cost?
A. Students enrolled at CJFCI pay regular Nicholls tuition plus any fees associated with lab classes. Uniforms and knives are purchased during the second semester of the freshman year. The approximate cost is $525.

Q. I am thinking of changing careers. Does the culinary program welcome nontraditional students?
Our program is designed to accommodate nontraditional students as well as students entering college right out of high school.  We offer evening classes, online classes, and opportunities for independent study.   Transfer students with most of their general education requirements may earn an associate degree in culinary arts in just 12 months!

Q. Is there extra time to hang out with friends?
Culinary arts is a challenging curriculum; however, we believe it is important for our students to make friends on campus. We stress effective time management in our classes.

Q. When was the Chef John Folse Culinary Institute established?
The culinary institute opened its doors in 1996. Maintaining the highest of educational standards and offering specialized gourmet instruction that puts theory into practice, CJFCI has been identified as an area of excellence at Nicholls. Read more about our history.

Q. Is the Chef John Folse Culinary Institute accredited?
CJFCI is part of Nicholls State University, which is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award degrees at the associate, baccalaureate, master and specialist levels.