1st Semester: White Level

Culinary Arts 111-ServSafe® Food Safety and Sanitation (30 Lecture Clock Hours/ 2 Semester Credit Hours) - This course is designed to instruct the student in the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen.  Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene.  This is the National Restaurant Association Educational Foundation's (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program.  Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification which is valid for five years. 

Culinary Arts 101-Professional Cooking I (Introduction to Professional Cooking) (45 Lecture Clock Hours/ 3 Semester Credit Hours) - This course introduces the history of French Classic Haute Cuisine and teaches the fundamentals of professional cooking techniques using moist and dry methods in a commercial food service facility.  Students are introduced to basic nutrition and are taught how to incorporate proper nutrition into their dishes.  Students are also introduced to the fundamentals of recipe writing and interpretation, as well as the different types of menus used in commercial food service.  The student learns how to properly utilize commercial food equipment in a safe and sanitary manner.  Pre-preparation techniques are covered with emphasis on the proper use and handling of kitchen knives.

Culinary Arts 121-Restaurant Production and Service I (30 Lab Clock Hours/ 1 Semester Credit Hour) - Students are introduced to the commercial kitchen and shown how to use and work with the equipment to practice their pre-preparation techniques in learning mise en place.  This kitchen laboratory emphasizes proper pre-preparation methods and mise en place.  Students are taught how to prep food items for proper cooking and are shown the proper techniques for using all commercial kitchen equipment safely.  Proper use of knives is demonstrated with ample time allowed for the students to practice knife cutting techniques. 

Art 101-Introduction to Art (Humanities) (15 Lecture Clock Hours/ 1 Semester Credit Hour) - This course will introduce students to the artistic concepts of design and color.  Students will learn to organize the visual elements of design according to established principles.

Culinary Arts 102-Professional Cooking II (Stocks, Sauces and Soups) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - Students are introduced to the use and production of stocks, sauces and soups.  The fundamentals of stock making are taught and the students are shown specific stock-making techniques.  Students are then shown how to produce the five lead sauces using the stocks produced as well the fundamentals of making clear, thick and National soups.

Culinary Arts 104-Professional Cooking Chapters IV (Vegetable, Potato, Legume, Grain, Pasta, Other Starch Cookery and Vegetarian Diets) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - Students learn the basics of vegetable and starch cookery as well as the understanding of vegetarian diets.  The students learn to identify, handle, process and cook commonly used vegetables, starches, legumes, grains and pasta as well as how to control texture, flavor and color changes and nutrient losses.  Students also learn the dynamics of vegetarian diets and how to plan nutritious vegetarian menus.

Culinary Arts 103-Professional Cooking Chapters III (Meat, Poultry and Seafood Cookery) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - Students learn the basics of meat, poultry and seafood cookery.  The students learn to identify the primal cuts of beef, lamb, veal and pork and list the fabricated cuts from each of them.  The composition and structure of meat is described in terms of the relationship of the proper cooking techniques used in its cooking.  Students are taught the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with emphasis of the correct procedure used for the "slow-roasting" of large birds. 

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Culinary Arts 108-Professional Cooking Chapters VIII (Principles of the Bakeshop) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - This course covers the fundamentals of the commercial kitchen bakeshop.  Students are taught the fundamentals of bakeshop principles in relationship to how they are applied in bread making, cakes, pastries and pie production in a commercial bakery.  Students are shown the techniques used in bakeshop production and taught to make sweet sauces and fillings for pastries and pies.

Math 101-Essentials of Math (Mathematics) (45 Lecture Clock Hours/ 3 Semester Credit Hours) - This course encompasses the basics of practical math.  This course offers a comprehensive introduction to the concepts and applications of mathematics utilizing skill building modules which prepare the student with the skills and competencies that they will need to enter the workforce.

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