Louisiana Culinary Institute - A Culinary School for the Louisiana Chef

The Louisiana Culinary Institute Program

Associate in Occupational Studies Degree in Culinary Arts

Educational Objective: To provide high quality training and a conceptual understanding of Professional Cooking and Culinary Arts; to prepare students for entry into mid to upper-mid level positions in the food service industry; to equip students with the skills necessary for advancement and new enterprise during a culinary arts career, to include business communications skills and the essentials of food service business management skills.
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Louisiana Culinary Institute Program Length

The Louisiana Culinary Institute's Program is based on a Clock Hour / Semester Credit Hour System. Semester Credit Hours are granted upon successful completion of each course. Clock Hour / Semester Credit Hour conversions are listed in the Louisiana Culinary Institute Program Outline.

Classes are held Monday thru Thursday, from 8 am to 1:45 pm. This is 5 hours per day, 4 days per week for a weekly total of 20 hours (minus 45 minutes per day for lunch). Additionally, students who do not have transfer credits for appropriate General Eduation classes will have class every Monday from 2:00 pm to 5:00 pm (for the first 3 semesters). This will bring those students' weekly total to 23 hours (minus 45 minutes per day for lunch).

Our Associate in Occupational Studies Degree Program is 1335 Clock Hours / 72 Semester Credit Hours in length and takes 4 Semesters or 64 weeks or 16 months excluding holidays and semester breaks to complete.

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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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The Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents, is accredited by the Council on Occupational Education (COE), is a member of the International Association of Culinary Professionals (IACP), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association (NRA). Graduates are awarded a diploma in Professional Cooking and Culinary Arts or an Associate of Occupational Studies Degree in Culinary Arts and are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety and Sanitation, Customer Service, and Controlling Foodservice Costs. Financing and Student Aid are available to students who qualify.