2nd Semester: Blue Level

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.

Culinary Arts 122-Restaurant Production and Service II (60 Lab Clock Hours/ 2 Semester Credit Hours) - The laboratory class is designed for students to practice proper cooking and serving techniques in commercial food service.  Students are given an extensive review of cooking techniques and procedures, measurements, knife skills and mise en place and are required to prepare and serve examples of each technique and procedure on meats, poultry, seafood, vegetables and starches for the faculty/staff/student meal service.  Additionally, students learn proper serving techniques and wait staff service management.  At the end of this course, students take the National Restaurant Association Educational Foundation's (NRAEF) ManageFirst certification test for front of the house service management. 

Culinary Arts 112-Catering and Volume Food Service (30 Lecture Clock Hours/ 2 Semester Credit Hours) - This is an introductory course on catering for food service and hospitality managers which utilizes sound guidelines and a practical approach to operating and managing a catering business.  The course includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use service equipment, conduct special events and kosher catering along with wine and bar service, menu making and food presentation.

Culinary Arts 211-Introduction to Hospitality and Restaurant Management (30 Lecture Hours/ 2 Semester Credit Hours) - This course is designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques.   As a National Restaurant Association Educational Foundation's (NRAEF) ManageFirst Program Core Credential course, students are eligible to take an NRAEF certification test at the end of this course. 

Culinary Arts 123-Restaurant Production and Service III (60 Lab Clock Hours/ 2 Semester Credit Hours) - Students practice their cooking techniques in preparing and serving food menu courses for the faculty/staff/student meal service, as well as cultivating their front of the house service techniques.   The emphasis in this kitchen laboratory is for students to hone their cooking skills in preparing meats, poultry, seafood, vegetables and starches utilizing both moist and dry heat cooking methods appropriately.

Culinary Arts 105-Professional Cooking Chapters V (Salads, Sandwiches, Hors D'Oeuvres and Food Presentation) (30 Lecture Clock Hours/ 2 Semester Credit Hours) - Students learn the basics of salads, sandwiches, and hors d'oeuvres cookery, as well as the basics of hot and cold food presentation and garnish.  Students are introduced to the types of salads produced in food service and their preparation techniques.  Techniques for the production of different types of sandwiches are demonstrated as well as the preparation and proper production of hors d'oeuvres.   The students are also taught the importance of presenting food attractively and are shown techniques in the use of the balance of color, shape and texture to do so.  Students are also taught how to make and use garnishes for use in presenting food more attractively.

Culinary Arts 106-Professional Cooking VI (Breakfast Preparation, Dairy Products and Breakfast Beverages) (30 Lecture Clock Hours/ 2 Semester Credit Hours) - Students learn the basics of breakfast cookery, dairy products and breakfast beverages.  Students learn breakfast cookery with a focus on the many types of egg production, breakfast breads and breakfast meats.  Students also learn the various types and production of dairy products including a good overall introduction to cheeses.  Proper coffee and tea service is also taught in this course.

English 101-English Composition (Humanities) (45 Lecture Clock Hours/ 3 Semester Credit Hours) - This is a basic course on English Composition, which offers students a simple, clear approach to the instruction of writing with an emphasis on teaching the writing process in three parts:  prewriting, writing, and rewriting.  This course focuses on technology and internet-based writing assignments.

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Louisiana Culinary Institute
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Baton Rouge, LA 70816
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