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Earn your Associate in Occupational Studies Degree in Culinary Arts or Hospitality and Culinary Management

 

Our goal is to provide high quality training and a conceptual understanding of Professional Cooking and Culinary Arts or Hospitality and Culinary Management; to prepare students for entry into mid to upper-mid level positions in the food service industry; and to equip students with the skills necessary for advancement and new enterprise during a culinary arts or management career, including business communications skills and the essentials of food service business management skills.

How long will it take to get my Associate Degree?

The Louisiana Culinary Institute's Programs are based on a Clock Hour / Semester Credit Hour System. Semester Credit Hours are granted upon successful completion of each course. Clock Hour / Semester Credit Hour conversions are listed in the Louisiana Culinary Institute Program Outline.

Our Associate in Occupational Studies in Culinary Arts Degree Program is 1335 Clock Hours / 67 Semester Credit Hours in length and takes 4 Semesters or 64 weeks or 16 months including holidays and semester breaks to complete in normal time.  

Our Associate in Occupational Studies in Hospitality and Culinary Management Degree Program is 1545 Clock Hours / 80 Semester Hours in length and takes 4 Semesters or 64 weeks or 16 months including holidays and semester breaks to complete in normal time.

Two Concentrations to Choose From in culinary arts

Advanced Culinary Arts (Savory) Concentration

Classes are held Monday through Thursday, from 8:00 am to 1:45 pm. This is 5 hours per day, 4 days per week for a weekly total of 20 hours (minus 45 minutes per day for lunch). Additionally, students who do not have transfer credits for appropriate General Education classes will have class every Monday, Tuesday and Wednesday from 2:00 pm to 2:50 pm (for the first 3 semesters). This will bring those students' weekly total to 23 hours (minus 45 minutes per day for lunch).

Advanced Baking and Pastry Concentration

Classes are held Monday through Thursday, from 3:00 pm - 8:00 pm. This is 5 hours per day, 4 days per week for a weekly total of 20 hours. Additionally, students who do not have transfer credits for appropriate General Education classes will have class every Monday, Tuesday and Wednesday from 2:00 pm to 2:50 pm (for the first 3 semesters). This will bring those students' weekly total to 23 hours.

Hospitality and Culinary Management

Classes are held Monday through Thursday, from 3:00 pm - 8:00 pm during the first 2 semesters.  This is 5 hours per day, 4 days per week for a weekly total of 20 hours.  During the third and fourth semesters, classes are held Monday through Wednesday from 3:00 pm - 8:00 pm, allowing students time to work in the industry and earn Internship credit hours.  This is 5 hours per day, 3 days per week for a weekly total of 15 hours.  Additionally, students who do not have transfer credits for appropriate General Education classes will have class every Monday, Tuesday and Wednesday from 2:00 pm to 2:50 pm (for the first 3 semesters).  This will bring those students' weekly totals to 23 hours for the first 2 semesters and 18 hours for the 3rd semester.

 

See required program disclosures

Louisiana Culinary Institute
10550 Airline Highway
Baton Rouge, LA 70816
Toll Free: 877.533.3198
Fax: 225.769.8792

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