Bachelor and Associate degrees in Culinary Arts
A good chef feels right at home in the kitchen. For students at Nicholls State University’s Chef John Folse Culinary Institute, the kitchen is both the classroom and home away from home on campus.
Nestled in the heart of Louisiana’s Bayou Region, CJFCI invites aspiring chefs with an adventurous palate and an insatiable desire to work in the food and service industries to pursue a Bachelor of Science or Associate of Science degree in culinary arts at Nicholls, currently the only post-secondary institution in Louisiana offering a four-year culinary degree.
CJFCI graduates are consistently recognized as industry leaders and gain valuable work experience through curriculum-based programs like Le Bistro and externships offered at leading restaurants and food and beverage service providers.
The Chef John Folse Culinary Institute at Nicholls State University is dedicated to the preservation and advancement of the rich culinary heritage of Louisiana. It provides a focal point for the study of classical culinary arts, Louisiana's culinary heritage, and the discovery of regional and global perspectives. The Institute will establish and maintain world-class culinary instructional and research faculty and facilities. The Institute will encourage scholarly and proprietary culinary research, and preserve our unique culture through the establishment of an archives and research center. The Institute will encourage and promote the understanding of history and diversity through culinary education to the academic community and the general public, both nationally and internationally.
