“One of my favorite things about culinary school is the relationships I’ve developed with the chefs and staff. They are very eager to help you get to where you want to be.”
Get in touch
555-555-5555
mymail@mailservice.com
ACADEMIC & COURSE INFORMATION
Our goal is to provide high quality training and a conceptual understanding of Culinary Arts , Baking & Pastry, or Hospitality and Culinary Management; to prepare students for entry into mid to upper-mid level positions in the food service industry; and to equip students with the skills necessary for advancement and new enterprise during a culinary arts or management career, including business communications skills and the essentials of food service business management skills.
The Louisiana Culinary Institute’s Programs are based on a Clock Hour / Semester Credit Hour System. Semester Credit Hours are granted upon successful completion of each course. Clock Hour / Semester Credit Hour conversions are listed in the Louisiana Culinary Institute Program Outline. Our Associate in Occupational Studies in Culinary Arts Degree Program is 1335 Clock Hours / 67 Semester Credit Hours in length and takes 4 Semesters or 64 weeks or 16 months including holidays and semester breaks to complete in normal time. Our Associate in Occupational Studies in Hospitality and Culinary Management Degree Program is 1545 Clock Hours / 80 Semester Hours in length and takes 4 Semesters or 64 weeks or 16 months including holidays and semester breaks to complete in normal time.
HEAR FROM OUR STUDENTS
“You can still push the boundaries. There is always something new to explore and learn. I get bored easily, and there is never a shortage of what you can do or learn; there is always room for growth.”
Zackary Stubbs
“It’s all about seeing empty plates, satisfied stomachs, and smiles on faces. When I can enjoy something that I’ve crafted, it brings me right back to being five years old, cooking with my Mom.”
Neil Bond
“I’m not used to working with every part of the restaurant, so I’ve learned a lot about what each side needs.”
LaJohnda Offord
“I’ve gained a lot of insight on how to operate in the industry. I really enjoy the business aspects that are being taught along with the ‘culinary style math.”