Louisiana Culinary Institute Program Outline (Degree)


Associate in Occupational Studies in Culinary Arts

(64 weeks/16 months/4 semesters)

 

 

1st Semester (White Level)                                                          Clock Hours/Semester Credits

Days 1 - 6            ServSafe® Food Sefety and Sanitation          CA 111, SS                30/2 
Days 7 - 15Professional Cooking ICA 101, PC I 45/3
Days 16 - 21Restaurant Production and Service ICA 121, KL I 30/1
Days 22 - 24Introduction to ArtART 101, ART  15/1
Days 25 - 36Professional Cooking IICA 102, PC II  60/4
Days 37 - 48Professional Cooking IVCA 104, PC IV 60/4
Days 49 - 60 Professional Cooking IIICA 103, PC III  60/4
     or Professional Cooking VIIICA 108, PC VIII  60/4
Every MondayEssentials of Math MAT 101, MATH 45/3

 

 

2nd Semester (Blue Level)                                                          Clock Hours/Semester Credits

Days 1 - 12          Professional Cooking III                               CA 103, PC III            60/4 
     or Professional Cooking VIIICA 108, PC VIII 60/4
Days 13 - 24Restaurant Production and Service IICA 122, KL II 60/2
Days 25 - 30Catering and Volume FoodserviceCA 112, CVFS 30/2
Days 31 - 36Hospitality and Restaurant ManagementCA 211, HRM 30/2
Days 37 - 48Restaurant Production and Service IIICA 123, KL III 60/2
Days 49 - 54Professional Cooking VCA 105, PC V 30/2
Days 55 - 60Professional Cooking VICA 106, PC VI 30/2
Every MondayEnglish CompositionENG 101, ENGL 45/3

 

3rd Semester (Red Level)                                                          Clock Hours/Semester Credits

Days 1 - 12          Professional Cooking VII                             CA 107, PC VII           60/4 
Days 13 24Intermediate Baking and PastryCA 340, IBP 60/2
     or International CuisineCA 330, IC 60/2
Days 25 - 36Restaurant Production and Service IVCA 221, KL IV 60/2
Days 37 - 48NutritionNUT 201, NUTR 60/4
Days 49 - 54Wine FundamentalsCA 311, WF 30/2
Days 55 - 60Contemporary CuisineCA 312, CONT 30/2
Every MondayPsychology for LeadersPSY 201, PSY 45/3

 

4th Semester (Green Level)                                                          Clock Hours/Semester Credits

Days 1 - 12           Restaurant Production and Service V             CA 222, KL V             60/2 
Days 13 - 15Industry SeminarCA 212, IS 15/1
Days 16 - 24Controlling CostsMAT 102, CFC 45/3
Days 25 - 36Advanced Baking and PastryCA 341, ABP 60/2
    or American Regional CuisineCA 331, ARC 60/2
Days 37 - 48Specialty Baking and PastryCA 342, SBP 60/2
     or Cajun Creole CuisineCA 332, CC 60/2
Days 49 - 60Restaurant Production and Service VICA 223, KL VI 60/2

 

AOS GRADUATION                                                                                            1335 / 72
 
 
 

Contact LCI

Let us hear from you!


Louisiana Culinary Institute
10550 Airline Highway | Map
Baton Rouge, LA 70816
Office: 225.769.8820
Toll Free: 877.769.8820
Fax: 225.769.8792
Contact Us


myspacefacebooktwitter youtube