{"id":168,"date":"2007-04-30T10:39:27","date_gmt":"2007-04-30T15:39:27","guid":{"rendered":"https:\/\/www.nicholls.edu\/catalog\/2015-2016\/html\/chef-john-folse-culinary-institute\/"},"modified":"2007-04-30T10:39:27","modified_gmt":"2007-04-30T15:39:27","slug":"culinary-institute","status":"publish","type":"page","link":"https:\/\/www.nicholls.edu\/catalog-2015-2016\/college_of_nursing_and_allied_health\/culinary-institute\/","title":{"rendered":"CHEF JOHN FOLSE CULINARY INSTITUTE"},"content":{"rendered":"\n\n\n\n\n\n\n\n
Office:<\/td>\n107 Gouaux Hall<\/td>\n<\/tr>\n
Phone:<\/td>\n985-449-7100<\/td>\n<\/tr>\n
Executive Director:<\/td>\nRandolph Cheramie.<\/td>\n<\/tr>\n
Associate Professor:<\/td>\nThibodeaux.<\/td>\n<\/tr>\n
Assistant Professors:<\/td>\nKasten, Kozar (Head), Larousse, Zeringue.<\/td>\n<\/tr>\n
Instructors:<\/td>\nBienvenu, Cheramie, Daigle, Hunt.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Mission<\/h4>\n

The \u00a0Chef John Folse Culinary Institute at ÐÓ°É´«Ã½ is dedicated to the preservation and advancement of the rich culinary heritage of Louisiana. It provides a focal point for the study of classical culinary arts, Louisiana’s culinary heritage, and the discovery of regional and global perspectives. The Institute will establish and maintain world-class culinary instructional and research faculty and facilities. The Institute will encourage scholarly and proprietary culinary research, and preserve our unique culture through the establishment of an archives and research center. The Institute will encourage and promote the understanding of history and diversity through culinary education to the academic community and the general public, both nationally and internationally.<\/p>\n

<\/a>Degrees Awarded<\/h4>\n

The university awards two degrees in Culinary Arts: the Bachelor of Science Degree and the Associate of Science Degree. \u00a0 A minor in Culinary Arts is also available.<\/p>\n

Minor<\/h4>\n

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\u00a0\u00a0seven additional credit hours selected from the Culinary Arts curriculum.<\/p>\n

General Information<\/h4>\n

The Culinary Arts program is a Bachelor of Science Degree (four-year) program that will provide foundation and specialized study in the culinary field through academic, laboratory, and field externship experiences. The program is designed as a two-plus-two. The freshman and sophomore studies required for the Culinary Arts Associate of Science Degree provide the knowledge and skills necessary for the individual to ensure efficient and quality product preparation and service in the food-service setting. Additionally, in the freshman and sophomore studies, through instruction in related areas of financial management, personnel management, ethics, and law in a service setting, preparation of the individual for increasing supervisory responsibility will occur. The junior and senior studies encourage specialization in the areas of service, baking and pastries, product development, restaurant management, regional and international cuisines, and beverage operations. The theoretical, laboratory, and field externship experience components of the curriculum will be sufficient in scope to prepare students for employment in a variety of culinary positions in the growing food service field.<\/p>\n

Minimum Entrance Requirements for Chef John Folse Culinary Institute Bachelor of Science and Associate of Science Degree Majors<\/h4>\n

Individuals entering the Bachelor and Associate of Science Degree in culinary arts program must:<\/p>\n