3rd Semester: Red Level

Culinary Arts 107-Professional Cooking VII (Chacuterie, Classic Cold Foods, Food Presentation and Garnish) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - The student learns the fundamentals of chacuterie and classic cold food production.  Students learn to prepare dry-cured and brine-cured foods; how to properly cold and hot smoke foods; and prepare fresh, cured and smoked sausages.  An introduction to the techniques used in making classic chaud-froid and mayonnaise chaud-froid is given and the students learn how to make and use aspic for the production of pates, terrines and forcemeats.  Students learn to prepare galantines and ballotines and the proper ways to handle and cook foie gras.

Culinary Arts 340-Intermediate Baking and Pastry (60 Lab Clock Hours/ 2 Semester Credit Hours) - This course builds upon previously learned baking and pastry principles.  Specifically, this course covers bread formulas, the baking process, advanced flour technology, Viennoiserie, cookies, quick breads, pastry dough, pies, and tarts.

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Culinary Arts 330-International Cuisine (60 Lab Clock Hours/ 2 Semester Credit Hours) - This is a comprehensive course on International Cookery.  This course provides the student with an explanation of the development of cuisines, as well as a historical background and recipes from the cookery of Europe, Africa, the Middle East, Asia, Australia, and Latin America.

Culinary Arts 221-Restaurant Production and Service IV (60 Lab Clock Hours/ 2 Semester Credit Hours) - Students continue to use their cooking techniques in preparing and serving food menu items for the faculty/staff/student meal service, as well as demonstrating proficiency in front of the house service.  This kitchen production laboratory is designed for the student to continue practicing the proper cooking methods in preparing quality food menu items with special emphasis on the more advanced recipes.

Nutrition 201-Nutrition (Natural Science) (60 Lecture Clock Hours/ 4 Semester Credit Hours) - This course is thorough overview of basic nutrition.  This course offers the student a thorough and up-to-date overview of information on nutrition and diet and includes topics such as the latest Dietary Guidelines for Americans, My Pyramid, balanced menu options, basic principles of food presentation, meeting special dietary needs, and weight management.

Culinary Arts 311-Wine Fundamentals (30 Lecture Hours / 2 Semester Credit Hours) - This is a thorough introductory course on wine which presents culinary arts and hospitality students with the practical and detailed knowledge necessary to manage wine and wine sales.  The course encompasses the basics of wine, the wine regions of the world, types of wine and the business of wine.

Culinary Arts 312-Contemporary Cuisine (30 Lecture Hours / 2 Semester Credit Hours) - This course will focus on contemporary methods of cuisine preparation.  Students will learn how classical methods have evolved into what is currently being presented in internationally recognized restaurants and hotel properties.  Current trends in food and beverage are explored.

Psychology 201-Psychology for Leaders (Behavioral Science) (45 Lecture Clock Hours/ 3 Semester Credit Hours) - This course is a study of the psychology used by leaders and managers in the business world.  This course covers the many aspects of psychology needed by leaders and managers in today's businesses in order to manage personnel more effectively.  The course subjects include psychology for successful leading, forging a common direction, working together, making use of problems and barriers, and becoming leaders.

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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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