Chef John Folse Culinary Institute

In Chef John Folse's Cajun and Creole Cuisine class, students research and prepare Louisiana's regional dishes, such as Duck-Andouille-and-Oyster Gumbo, Crawfish Bisque, Sweet Potato Pecan Pie, and Louisiana Fig Ice Cream. Guest chefs have included the legendary Chef Leah Chase of Dooky Chase Restaurant in New Orleans, and Certified Master Chef Fritz Sonnenschmidt. The John Folse Culinary Institute offers a two-year Associate of Science Degree, as well as a four-year Bachelor of Science Degree. Students study the traditional classic art of cooking, while learning about Louisiana regional cuisine. Students are encouraged to choose elective courses that will help them achieve their career goals. Some electives include Food and Culture of the American South Food and Wine Pairing International Pastries Product Development Regional French Cuisine Italian Cuisine Contemporary Cajun and Acadian Cuisine The culinary arts program is currently housed in Gouaux Hall on the Nicholls State University campus, while students and faculty are looking forward to construction of a new state-of-the-art facility overlooking scenic Bayou Lafourche.