Louisiana Culinary Institute, LLC Professional Cooking and Culinary Arts Baton Rouge, Louisiana
General Information
Private, coeducational, culinary institute. Urban campus. Founded in 2002.
Program Information
Offered since 2002. Accredited by Council on Occupational Education. Program calendar is divided into quarters. 18-month associate degree in professional cooking and culinary arts.
Program Affiliation
American Culinary Federation; International Association of Culinary Professionals; National Restaurant Association; National Restaurant Association Educational Foundation.
Areas of Study
Baking; beverage management; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities
Bake shop; cafeteria; 3 classrooms; coffee shop; 4 computer laboratories; 2 demonstration laboratories; food production kitchen; garden; gourmet dining room; learning resource center; lecture room; library; student lounge; teaching kitchen.
Student Profile
90 full-time. 40 are under 25 years old; 40 are between 25 and 44 years old; 10 are over 44 years old.
Faculty
7 total: 5 full-time; 2 part-time. 1 is an industry professional; 6 are culinary-certified teachers. Prominent faculty: Ross Headlee, FMP, CCP. Faculty-student ratio: 1:13.
Special Programs
Two-day “stage” at Commander’s Palace or Mausur’s on the Boulevarde, Home Plate Classic and Chefs’ Bowl culinary competitions, tours of McIlhenny’s Tabasco plant, Tony Chechere’s spice plant, and many others.
Typical Expenses
Tuition: $22,500 per year. Program-related fee includes $100 for registration (refundable).
Financial Aid
In 2005, 19 scholarships were awarded (average award was $1000); 4 loans were granted (average loan was $14,750). Program-specific awards include sponsored professional education program ($2500), pro-start scholarship, Foundation for Culinary Excellence Scholarships. Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Coed housing available. Average on-campus housing cost per month: $300. Average off-campus housing cost per month: $320.
Application Information
Students may begin participation in February, May, August, and November. Application deadline for spring is March 5. Application deadline for summer is June 11. Application deadline for fall is September 10. Application deadline for winter is December 10. In 2005, 180 applied; 60 were accepted. Applicants must interview; submit a formal application, letters of reference, an essay, high school diploma or GED; state required skills test (if no college transcripts).
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Contact
Jordan Lewis
Public Affairs
Professional Cooking and Culinary Arts
5837 Essen Lane
Baton Rouge, LA 70810
Telephone: 877-769-8820
Fax: 225-769-8792
E-mail: admissions@louisianaculinary.com
World Wide Web: http://www.louisianaculinary.com.
Public Affairs
Professional Cooking and Culinary Arts
5837 Essen Lane
Baton Rouge, LA 70810
Telephone: 877-769-8820
Fax: 225-769-8792
E-mail: admissions@louisianaculinary.com
World Wide Web: http://www.louisianaculinary.com.
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