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Associate in Occupational Studies in Culinary Arts
Concentration:  Advanced Culinary Arts

64 Weeks / 16 Months / 4 Semesters

1st Semester
White Level
  Clock Hours / Semester Hours

Days 1-6

ServSafe® Food Safety & Sanitation
CA111, SS
30 / 2
Days 7-15
Professional Cooking I CA101, PC I 45 / 3
Days 16-21
Restaurant Production & Service I CA 121, KL I 30 / 1
Days 22-24
Introduction to Art
ART 101, ART
15 / 1
Days 25-36
Professional Cooking II
CA 102, PC II
60 / 4
Days 37-48
Professional Cooking IV
CA 104, PC IV
60 / 4
Days 49-60
Professional Cooking III
CA 103, PC III
60 / 2
  OR Professional Cooking VIII
CA 108, PC VIII
60 / 2
Every M/T/W
Essentials of Math
MAT 101, MATH 45 / 3
       

2nd Semester

Blue Level
  Clock Hours / Semester Credits
Days 1-12
Professional Cooking VIII
CA 108, PC VIII 60 / 2
  OR Professional Cooking III
CA 103, PC III

60 / 2

Days 13-18
Restaurant Production II  CA 122, KL II 30 / 1
Days 19 - 24
Restaurant Service II  CA 132, KL II-S 30 / 1
Days 25-30
Catering & Volume Food Service  CA 112, CVFS
30 / 2
Days 31-36
Intro to Hospitality and Restaurant Management  CA 211, HRM 30 / 2
Days 37-42
Restaurant Production III  CA 123, KL III 30 / 1
Days 43-48
Restaurant Service III  CA 133, KL III-S 30 / 1
Days 49-54
Professional Cooking V  CA 105, PC V 30 / 2
Days 55-60
Professional Cooking VI CA 106, PC VI 30 / 2
Every M/T/W English Composition ENG 101, ENGL 45 / 3
       

3rd Semester

Red Level
  Clock Hours / Semester Credits
Days 1-12  Professional Cooking VII
CA 107, PC VII 60 / 3
Days 13-24 International Cuisine
CA 330, IC 60 / 2
Days 25-30
Restaurant Production IV CA 221, KL IV

30 / 1

Days 31 - 36 Restaurant Service IV
CA 231, KL IV-S 30 / 1
Days 37-48  Nutrition
NUT 201, NUTR 60 / 4
Days 49-57  Wine Fundamentals
CA 311, WF 45 / 3
Days 58-60 Contemporary Cuisine
CA 312, CONT 15 / 1
Every M/T/W
Psychology for Leadership 
PSY 201, PSY
45 / 3
       
4th Semester
Green Level
  Clock Hours /  Semester Credits
Days 1-6 Restaurant Production V CA 222, KL V 30 / 1
Days 7 -12 Restaurant Service V
CA 232, KL V-S 30 / 1
Days 13-15
Industry Seminar CA 212, IS 

15 / 1

Days 16-24  Controlling Costs
MAT 102, CFC 45 / 3
Days 25-36 American Regional Cuisine
CA 331, ARC 
60 / 2
Days 37-48
Cajun and Creole Cuisine  CA 332, CC

60 / 2

Days 49-54
Restaurant Production VI
CA 223, KL VI 
30 / 1
Days 55 - 60
Restaurant Service VI CA 232, KL VI-S 30 / 1
    
AOS Graduation     1335 / 67




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Fax: 225.769.8792

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