Louisiana Culinary Institute

Professional Cooking & Culinary Arts
Baton Rouge, United States of America

School Introduction

The Louisiana Culinary Institute's purpose is to educate its students to become highly trained professionals in food service operations. Its intent is to provide its students with the appropriate knowledge and skills in professional cooking techniques, sanitation, nutrition and day-to-day business operations to successfully operate and manage a food service facility. By doing so the Institute's goal is to fulfill the ever-growing need for culinary professionals in the food service industry.

Background Data

Total Enrollment: 40-60
Acceptance Rate: 70%
Degrees/Certificates: Certifications: Sanitation, Presenting Service, Professional Cooking, Nutrition Diploma: Professional Cooking & Culinary Arts
Accreditation: The Louisiana Culinary Institute is a candidate for accreditation with the Council on Occupational Education. The Institute is licensed by the state of Louisiana's Department of Education Board of Regents.

Schedule & Fees

Classes enroll quarterly. The Summary of School Charges are listed below:

Registration Fee $ 100.00
Tuition (4 quarters of tuition + meal plan) $15,000.00
Two Uniforms (Jacket and Pants), a Starter Knife Set, a Bi-Metallic Thermometer, all textbooks, a daily student meal, and perishable supplies for Labs are provided.

Dorm housing is available. The Institute does not provide transportation, uniform shoes, or non-required equipment.

Facilities

1 teaching kitchen, 1 bake shop, 1 demonstration kitchen, 2 classrooms, public café & coffee shop, large herb garden, dining hall, offices

Admission Requirements

Admission Requirements and Procedures

Upon successful completion of the following procedures, potential students can proceed with the enrollment process:

A high school diploma or GED, completion of an application, paid registration fee (registration fee is refunded if application is not accepted), completion of the Wonderlic Basic Skills Test (WBST) or submission of college transcripts, three references (preferably from persons in the food service industry), a short essay as to why they wish to pursue a career in the food service industry, and successful completion of the interview series: one each with the Admissions Officer, the Dean of Education, and the Director

Faculty

Chef Ross Headlee, FMP
Chef Edward Rhinehart, CCP, FMP, CRFC
Chef Jill Huber
Chef John Brogdon
Chef Mike Dunn

Interships & Externships

Externship (stage) at Commander's Palace

Special Courses & Features

Contact Info

Professional Cooking & Culinary Arts
Louisiana Culinary Institute
5837 Essen Lane
Baton Rouge, LA 70810

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

http://www.louisianaculinary.com