Louisiana Culinary Institute

Baton Rouge, USA
  Go to School's Website

 

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School Introduction

LCI's mission is to educate students in the field of Professional Cooking and Culinary Arts. We will provide you with all of the appropriate tools to build a foundation for your culinary future.

Background Data

• Total Enrollment: 15 per class
• Degrees/Certificates: Upon completion of required classes, students will recieve a Diploma in Professional Cooking and Culinary Arts, and be eligible for certification with the American Culinary Federation and the National Restaurant Association's Pro-Management Program in the following areas: Sanitation for Food Service, Presenting Services and Nutrition for Food Service. When LCI becomes accredited (by June 2005), students will be given the option to attend additional courses to obtain an Associate's Degree in Culinary Arts and Restaurant Management.
• Accreditation: We offer a Diploma Program until we become accredited in June 2005.

Schedule & Fees

The LCI Program, Professional Cooking and Culinary Arts, is based on a Clock Hour System. Classes are held Monday through Friday for five hours each day. Our program consists of a 48 week curriculum including 1200 hours of class time and career training. A new program will begin every two months.

Facilities

LCI provides over 7100 square feet of educational space including a demo lab and classrooms. The Institute is a well-lighted facility with up-to-date classrooms, library, a full service restaurant, kitchen, bakery and dining room.

Admission Requirements

- 18 years of age or older
- High School Diploma/Transcripts,
GED, College Transcripts or Form DD- 214
- Three (3) Character Reference
Letters (other than relatives), one
(1)reference being from someone in
the Food Industry
- Short Essay stating why you would
like to pursue a career in the
Culinary Arts.

Special Courses & Features

• Baking
• Buffet Catering
• Confectionary
• Convenience Cookery
• Desserts
• Dining Room Service
• Facilities Management
• Food & Beverage Management
• Food Preparation
• Food Purchasing
• Food Safety
• Food Service
• Food Styling
• Hospitality Management
• Kosher Cooking
• Macrobiotic
• Meats
• Menu Planning
• Nutrition
• Pastry
• Patisserie
• Pizza Making
• Poultry
• Salads
• Sanitation
• Seafood
• Sushi
• Vegetarian
• Wine & Spirits

Regional Culinary Styles

• Cajun and Creole Cuisine
• Caribbean Cuisine
• Chinese Cuisine
• European Cuisine
• French Cuisine
• German Cuisine
• Greek Cuisine
• Hungarian Cuisine
• Indian Cuisine
• Irish Cuisine
• Italian Cuisine
• Japanese Cuisine
• Korean Cuisine
• Mexican Cuisine
• Portuguese Cuisine
• Russian Cuisine
• Spanish Cuisine
• Thai Cuisine
• Turkish Cuisine
• Vietnamese Cuisine

Contact Info

Louisiana Culinary Institute
Louisiana Culinary Institute
Admissions Officer
5837 Essen Lane
Baton Rouge, La. 70808
USA

Tel 1-877-769-8820
Fax 1-225-769-8792

http://www.louisianaculinary.com