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Course Descriptions for Advanced Culinary Arts Concentration

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Course Descriptions for Advanced Culinary Arts Concentration

Advance Culinary

1st Semester – White Level

Culinary Arts 111 – ServSafe® Food Safety and Sanitation
30 Lecture Clock Hours / 2 Semester Credit Hours

This course is designed to instruct the student in the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen. Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification which is valid for five years.

Culinary Arts 101 – Professional Cooking I (Introduction to Professional Cooking)
45 Lecture Clock Hours / 3 Semester Credit Hours

This course introduces the history of French Classic Haute Cuisine and teaches the fundamentals of professional cooking techniques using moist and dry methods in a commercial food service facility. Students are introduced to basic nutrition and are taught how to incorporate proper nutrition into their dishes. Students are also introduced to the fundamentals of recipe writing and interpretation, as well as the different types of menus used in commercial food service. The student learns how to properly utilize commercial food equipment in a safe and sanitary manner. Pre-preparation techniques are covered with emphasis on the proper use and handling of kitchen knives.

Culinary Arts 121 – Restaurant Production and Service I
30 Lab Clock Hours / 1 Semester Credit Hour

Students are introduced to the commercial kitchen and shown how to use and work with the equipment to practice their pre-preparation techniques in learning mise en place. This kitchen laboratory emphasizes proper pre-preparation methods and mise en place. Students are taught how to prep food items for proper cooking and are shown the proper techniques for using all commercial kitchen equipment safely. Proper use of knives is demonstrated with ample time allowed for the students to practice knife cutting techniques.

Art 101-Introduction to Art (Humanities)
15 Lecture Clock Hours / 1 Semester Credit Hour

This course will introduce students to the artistic concepts of design and color. Students will learn to organize the visual elements of design according to established principles.

Culinary Arts 102 – Professional Cooking II (Stocks, Sauces and Soups)
60 Lecture Clock Hours / 4 Semester Credit Hours

Students are introduced to the use and production of stocks, sauces and soups. The fundamentals of stock making are taught and the students are shown specific stock-making techniques. Students are then shown how to produce the five lead sauces using the stocks produced as well the fundamentals of making clear, thick and National soups.

Culinary Arts 104 – Professional Cooking Chapters IV (Vegetable, Potato, Legume, Grain, Pasta, Other Starch Cookery and Vegetarian Diets)
60 Lecture Clock Hours / 4 Semester Credit Hours

Students learn the basics of vegetable and starch cookery as well as the understanding of vegetarian diets. The students learn to identify, handle, process and cook commonly used vegetables, starches, legumes, grains and pasta as well as how to control texture, flavor and color changes and nutrient losses. Students also learn the dynamics of vegetarian diets and how to plan nutritious vegetarian menus.

Culinary Arts 103 – Professional Cooking Chapters III (Meat, Poultry and Seafood Cookery)
60 Lab Clock Hours / 2 Semester Credit Hours

Students learn the basics of meat, poultry and seafood cookery. The students learn to identify the primal cuts of beef, lamb, veal and pork and list the fabricated cuts from each of them. The composition and structure of meat is described in terms of the relationship of the proper cooking techniques used in its cooking. Students are taught the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with emphasis of the correct procedure used for the “slow-roasting” of large birds.

OR

Culinary Arts 108 – Professional Cooking Chapters VIII (Principles of the Bakeshop)
60 Lab Clock Hours / 2 Semester Credit Hours

This course covers the fundamentals of the commercial kitchen bakeshop. Students are taught the fundamentals of bakeshop principles in relationship to how they are applied in bread making, cakes, pastries and pie production in a commercial bakery. Students are shown the techniques used in bakeshop production and taught to make sweet sauces and fillings for pastries and pies.

Math 101 – Essentials of Math (Mathematics)
45 Lecture Clock Hours / 3 Semester Credit Hours

This course encompasses the basics of practical math. This course offers a comprehensive introduction to the concepts and applications of mathematics utilizing skill building modules which prepare the student with the skills and competencies that they will need to enter the workforce.
2nd Semester – Blue Level

Culinary Arts 103 – Professional Cooking Chapters III (Meat, Poultry and Seafood Cookery)
60 Lab Clock Hours / 2 Semester Credit Hours

Students learn the basics of meat, poultry and seafood cookery. The students learn to identify the primal cuts of beef, lamb, veal and pork and list the fabricated cuts from each of them. The composition and structure of meat is described in terms of the relationship of the proper cooking techniques used in its cooking. Students are taught the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with emphasis of the correct procedure used for the “slow-roasting” of large birds.

OR

Culinary Arts 108 – Professional Cooking Chapters VIII (Principles of the Bakeshop)
60 Lab Clock Hours / 2 Semester Credit Hours

This course covers the fundamentals of the commercial kitchen bakeshop. Students are taught the fundamentals of bakeshop principles in relationship to how they are applied in bread making, cakes, pastries and pie production in a commercial bakery. Students are shown the techniques used in bakeshop production and taught to make sweet sauces and fillings for pastries and pies.

Culinary Arts 122 – Restaurant Production II
30 Lab Clock Hours / 1 Semester Credit Hour

The laboratory class is designed for students to practice proper cooking techniques in commercial food service. Students are given an extensive review of cooking techniques and procedures, measurements, knife skills and mise en place and are required to prepare and serve examples of each technique and procedure on meats, poultry, seafood, vegetables and starches for the faculty/staff/student meal service.

Culinary Arts 132 – Restaurant Service II
30 Lab Clock Hours / 1 Semester Credit Hour

The laboratory class is designed for students to practice proper serving techniques in commercial food service. Students learn proper serving techniques and wait staff service management. At the end of this course, students take the National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst certification test for front of the house service management.

Culinary Arts 112 – Catering and Volume Food Service
30 Lecture Clock Hours / 2 Semester Credit Hours

This is an introductory course on catering for food service and hospitality managers which utilizes sound guidelines and a practical approach to operating and managing a catering business. The course includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use service equipment, conduct special events and kosher catering along with wine and bar service, menu making and food presentation.

Culinary Arts 211 – Introduction to Hospitality and Restaurant Management
30 Lecture Hours / 2 Semester Credit Hours

This course is designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As a National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst Program Core Credential course, students are eligible to take an NRAEF certification test at the end of this course.

Culinary Arts 123 – Restaurant Production III
30 Lab Clock Hours / 1 Semester Credit Hour

Students practice their cooking techniques in preparing menu courses for the faculty/staff/student meal service. The emphasis in this kitchen laboratory is for students to hone their cooking skills in preparing meats, poultry, seafood, vegetables and starches utilizing both moist and dry heat cooking methods appropriately.

Culinary Arts 133 – Restaurant Service III
30 Lab Clock Hours / 1 Semester Credit Hour

Students practice their techniques in serving food menu courses for the faculty/staff/student meal service. Students cultivate their front of the house service and management techniques, including training on the MICROS system.

Culinary Arts 105 – Professional Cooking Chapters V (Salads, Sandwiches, Hors D’Oeuvres and Food Presentation)
30 Lecture Clock Hours / 2 Semester Credit Hours

Students learn the basics of salads, sandwiches, and hors d’oeuvres cookery, as well as the basics of hot and cold food presentation and garnish. Students are introduced to the types of salads produced in food service and their preparation techniques. Techniques for the production of different types of sandwiches are demonstrated as well as the preparation and proper production of hors d’oeuvres. The students are also taught the importance of presenting food attractively and are shown techniques in the use of the balance of color, shape and texture to do so. Students are also taught how to make and use garnishes for use in presenting food more attractively.

Culinary Arts 106 – Professional Cooking VI (Breakfast Preparation, Dairy Products and Breakfast Beverages)
30 Lecture Clock Hours / 2 Semester Credit Hours

Students learn the basics of breakfast cookery, dairy products and breakfast beverages. Students learn breakfast cookery with a focus on the many types of egg production, breakfast breads and breakfast meats. Students also learn the various types and production of dairy products including a good overall introduction to cheeses. Proper coffee and tea service is also taught in this course.

English 101 – English Composition (Humanities)
45 Lecture Clock Hours / 3 Semester Credit Hours

This is a basic course on English Composition, which offers students a simple, clear approach to the instruction of writing with an emphasis on teaching the writing process in three parts: prewriting, writing, and rewriting. This course focuses on technology and internet-based writing assignments.

3rd Semester – Red Level

Culinary Arts 107 – Professional Cooking VII (Chacuterie, Classic Cold Foods, Food Presentation and Garnish)
30 Lecture Clock Hours and 30 Lab Clock Hours / 3 Semester Credit Hours

The student learns the fundamentals of chacuterie and classic cold food production. Students learn to prepare dry-cured and brine-cured foods; how to properly cold and hot smoke foods; and prepare fresh, cured and smoked sausages. An introduction to the techniques used in making classic chaud-froid and mayonnaise chaud-froid is given and the students learn how to make and use aspic for the production of pates, terrines and forcemeats. Students learn to prepare galantines and ballotines and the proper ways to handle and cook foie gras.

Culinary Arts 330 – International Cuisine
60 Lab Clock Hours / 2 Semester Credit Hours

This is a comprehensive course on International Cookery. This course provides the student with an explanation of the development of cuisines, as well as a historical background and recipes from the cookery of Europe, Africa, the Middle East, Asia, Australia, and Latin America.

Culinary Arts 221 – Restaurant Production IV
30 Lab Clock Hours / 1 Semester Credit Hour

Students continue to use their cooking techniques in preparing menu items for the faculty/staff/student meal serviceThis kitchen production laboratory is designed for the student to continue practicing the proper cooking methods in preparing quality food menu items with special emphasis on the more advanced recipes.

Culinary Arts 231 – Restaurant Service IV
30 Lab Clock Hours / 1 Semester Credit Hour

Students continue to use their learned techniques in serving food and beverage menu items for the faculty/staff/student meal service. Additionally, students demonstrate proficiency in front of the house service.

Nutrition 201 – Nutrition (Natural Science)
60 Lecture Clock Hours / 4 Semester Credit Hours

This course is a thorough overview of basic nutrition. This course offers the student a thorough and up-to-date overview of information on nutrition and diet and includes topics such as the latest Dietary Guidelines for Americans, My Pyramid, balanced menu options, basic principles of food presentation, meeting special dietary needs, and weight management.

Culinary Arts 311 – Wine Fundamentals
45 Lecture Hours / 3 Semester Credit Hours

This is a thorough introductory course on wine which presents culinary arts and hospitality students with the practical and detailed knowledge necessary to manage wine and wine sales. The course encompasses the basics of wine, the wine regions of the world, types of wine and the business of wine.

Culinary Arts 312 – Contemporary Cuisine
15 Lecture Hours / 1 Semester Credit Hour

This course will focus on contemporary methods of cuisine preparation. Students will learn how classical methods have evolved into what is currently being presented in internationally recognized restaurants and hotel properties. Current trends in food and beverage are explored.

Psychology 201 – Psychology for Leadership (Behavioral Science)
45 Lecture Clock Hours / 3 Semester Credit Hours

This course is a study of the psychology used by leaders and managers in the business world. This course covers the many aspects of psychology needed by leaders and managers in today’s businesses in order to manage personnel more effectively. The course subjects include psychology for successful leading, forging a common direction, working together, making use of problems and barriers, and becoming leaders.

4th Semester – Green Level

Culinary Arts 222 – Restaurant Production V
30 Lab Clock Hours / 1 Semester Credit Hour

Students learn “A La Carte” production techniques and procedures used in full service restaurants while cooking food menu courses for the faculty/staff/student meal service.

Culinary Arts 232 – Restaurant V
30 Lab Clock Hours / 1 Semester Credit Hour

Students continue to demonstrate proficiency in front of the house service techniques, as well as focusing on front of the house management techniques. Students begin to learn table-side service and higher service standards.

Culinary Arts 212 – Industry Seminar
15 Lecture Hours / 1 Semester Credit Hour

In this course, students will be exposed to various professionals, both traditional and non-traditional, within the culinary arts field. Students will learn how a culinary arts education can be applied to various industries. Writing assignments will be required.

Math 102 – Controlling Costs (Mathematics)
45 Lecture Clock Hours / 3 Semester Credit Hours

This course focuses on the mathematics and decision-making required to control the costs within the foodservice industry. Topics include accounting and profitability, as well as other necessary components needed to effectively and successfully manage a restaurant. Upon completion, students are eligible to take a National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification test.

Culinary Arts 331 – American Regional Cuisine
60 Lab Clock Hours / 2 Semester Credit Hours

This is a comprehensive course on American Regional Cuisine, focusing on the diversity, distinction and essence of the eleven regional culinary traditions of the United States. This course includes history and the differing techniques and procedures used within each region. Recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

Culinary Arts 332 – Cajun and Creole Cuisine
60 Lab Clock Hours / 2 Semester Credit Hours

This is an intense course on Cajun and Creole Cuisine. This course encompasses the centuries of history and unique blending of the nations and cultures that make up the cuisine of Louisiana. The history and culture are accompanied by a thorough instruction on the various techniques and procedures used in this cuisine as well as specific recipes and food products from Louisiana.

Culinary Arts 223 – Restaurant Production VI
30 Lab Clock Hours / 1 Semester Credit Hour

Students continue to hone their A La Carte production techniques while focusing on managing the kitchen to produce the faculty/staff/student meal.

Culinary Arts 233 – Restaurant Service VI
30 Lab Clock Hours / 1 Semester Credit Hour

Students continue to hone their serving techniques while focusing on managing the front of the house in a fine-dining establishment.