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Louisiana Culinary Institute

877.533.3198

Advanced Culinary Arts

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Advanced Culinary Arts

Associate in Occupational Studies in Culinary Arts
Concentration:  Advanced Culinary Arts

Course Description
Programs

64 Weeks / 16 Months / 4 Semesters

1st Semester White Level Clock Hours / Semester Hours
Days 1-6 ServSafe® Food Safety & Sanitation CA111, SS 30 / 2
Days 7-15 Professional Cooking I CA101, PC I 45 / 3
Days 16-21 Restaurant Production & Service I CA 121, KL I 30 / 1
Days 22-24 Introduction to Art ART 101, ART 15 / 1
Days 25-36 Professional Cooking II CA 102, PC II 60 / 4
Days 37-48 Professional Cooking IV CA 104, PC IV 60 / 4
Days 49-60 Professional Cooking III CA 103, PC III 60 / 2
OR Professional Cooking VIII CA 108, PC VIII 60 / 2
Every M/T/W Essentials of Math MAT 101, MATH 45 / 3
2nd Semester Blue Level Clock Hours / Semester Credits
Days 1-12 Professional Cooking VIII CA 108, PC VIII 60 / 2
OR Professional Cooking III CA 103, PC III 60 / 2
Days 13-18 Restaurant Production II CA 122, KL II 30 / 1
Days 19 – 24 Restaurant Service II CA 132, KL II-S 30 / 1
Days 25-30 Catering & Volume Food Service CA 112, CVFS 30 / 2
Days 31-36 Intro to Hospitality and Restaurant Management CA 211, HRM 30 / 2
Days 37-42 Restaurant Production III CA 123, KL III 30 / 1
Days 43-48 Restaurant Service III CA 133, KL III-S 30 / 1
Days 49-54 Professional Cooking V CA 105, PC V 30 / 2
Days 55-60 Professional Cooking VI CA 106, PC VI 30 / 2
Every M/T/W English Composition ENG 101, ENGL 45 / 3
3rd Semester Red Level Clock Hours / Semester Credits
Days 1-12 Professional Cooking VII CA 107, PC VII 60 / 3
Days 13-24 International Cuisine CA 330, IC 60 / 2
Days 25-30 Restaurant Production IV CA 221, KL IV 30 / 1
Days 31 – 36 Restaurant Service IV CA 231, KL IV-S 30 / 1
Days 37-48 Nutrition NUT 201, NUTR 60 / 4
Days 49-57 Wine Fundamentals CA 311, WF 45 / 3
Days 58-60 Contemporary Cuisine CA 312, CONT 15 / 1
Every M/T/W Psychology for Leadership PSY 201, PSY 45 / 3
4th Semester Green Level Clock Hours /  Semester Credits
Days 1-6 Restaurant Production V CA 222, KL V 30 / 1
Days 7 -12 Restaurant Service V CA 232, KL V-S 30 / 1
Days 13-15 Industry Seminar CA 212, IS 15 / 1
Days 16-24 Controlling Costs MAT 102, CFC 45 / 3
Days 25-36 American Regional Cuisine CA 331, ARC 60 / 2
Days 37-48 Cajun and Creole Cuisine CA 332, CC 60 / 2
Days 49-54 Restaurant Production VI CA 223, KL VI 30 / 1
Days 55 – 60 Restaurant Service VI CA 232, KL VI-S 30 / 1
AOS Graduation 1335 / 67

See Required Program Disclosures