Imagine spending six weeks, or even an entire summer, studying culinary techniques in France while earning credit at Nicholls State University.

The Institut Paul Bocuse Worldwide Alliance brings together seventeen of the world’s finest universities sharing strong educational values and a common commitment to promote the profession of culinary arts. These universities hail from the United States, Canada, Mexico, Colombia, Ecuador, Peru, Chile, Finland, France, Greece, Lebanon, South Africa, South Korea, Japan, Taiwan, Malaysia, and Singapore.  Each university selects its best students to follow a four-month intensive training at the Institut Paul Bocuse in subjects such as: French Regional Cuisine, the arts de la table, wine selection, cheeses, French cooking terminology and pastry techniques.

With the support of sponsors such as the New Orleans Wine and Food Experience (NOWFE), CJFCI sends at least three students each summer to participate in this world-class program.  Nicholls students study at the Institut Paul Bocuse Worldwide Alliance in Lyon, France during the summer months.