4th Semester: Green Level

Culinary Arts 222-Restaurant Production and Service V (60 Lab Clock Hours/ 2 Semester Credit Hours) - Students learn "A La Carte" production techniques and procedures used in full service restaurants while cooking food menu courses for the faculty/staff/student meal service, as well as focusing on front of the house management techniques.

Culinary Arts 212-Industry Seminar (15 Lecture Hours/ 1 Semester Credit Hour) - In this course, students will be exposed to various professionals, both traditional and non-traditional, within the culinary arts field.  Students will learn how a culinary arts education can be applied to various industries.  Writing assignments will be required. 

Math 102-Controlling Costs (Mathematics) (45 Lecture Clock Hours/ 3 Semester Credit Hours) - This course focuses on the mathematics and decision-making required to control the costs within the foodservice industry.  Topics include accounting and profitability, as well as other necessary components needed to effectively and successfully manage a restaurant.  Upon completion, students are eligible to take a National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification test.

Culinary Arts 341-Advanced Baking and Pastry (60 Lab Clock Hours/ 2 Semester Credit Hours) - This course builds upon previously learned baking and pastry principles learned in the Intermediate Baking and Pastry course and covers a variety of classic pastries, cakes, terrines, and frozen dessert items at the advanced skill level as well as advanced decorating techniques.

OR

Culinary Arts 331-American Regional Cuisine (60 Lab Clock Hours/ 2 Semester Credit Hours) - This is a comprehensive course on American Regional Cuisine, focusing on the diversity, distinction and essence of the eleven regional culinary traditions of the United States.  This course includes history and the differing techniques and procedures used within each region.  Recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

Culinary Arts 342-Specialty Baking and Pastry (60 Lab Clock Hours/ 2 Semester Credit Hours) - This course builds upon previously learned baking and pastry principles learned in the Advanced Baking and Pastry course and covers specialty decorating techniques to include handmade chocolates, 2-tiered decorated cakes, gingerbread houses and displays, as well as works in the mediums of fondant, gum paste, marzipan, sugar and chocolate.

OR

Culinary Arts 332-Cajun and Creole Cuisine (60 Lab Clock Hours/2 Semester Credit Hours) - This is an intense course on Cajun and Creole Cuisine.  This course encompasses the centuries of history and unique blending of the nations and cultures that make up the cuisine of Louisiana.  The history and culture are accompanied by a thorough instruction on the various techniques and procedures used in this cuisine as well as specific recipes and food products from Louisiana.

Culinary Arts 223-Restaurant Production and Service VI (60 Lab Clock Hours/ 2 Semester Credit Hours) - Students continue to hone their A La Carte production techniques while focusing on managing the kitchen to produce the faculty/staff/student meal.  Additionally, students will focus on managing the front of the house in a fine-dining establishment. 

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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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