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Louisiana Cooking and Culinary Schools
Degree Programs: Culinary Management, Culinary Arts, Baking, Pastry, Restaurant Management, Catering Management, Food & Beverage Management...
Largest Cities: Alexandria, Baton Rouge, Bossier City, Chalmette, Kenner, Lafayette, Lake Charles, Laplace, Metairie, Monroe, New Iberia, New Orleans, Shreveport, Slidell, Sulphur...
Louisiana is a gold mine for those interested in the culinary and hospitality arts. Southern cooking meets Cajun, French, Caribbean, and South American cooking styles here. Regional favorites include shrimp, ocean fish, and fried vegetables. New Orleans is a haven for chefs, especially chefs who love good music and a relaxed (but never boring!) general atmosphere.
Featured Schools: The following schools are accepting students from across the country.
Chef John Folse Culinary Institute/Nicholls State University
Thibodaux, LA US
About: Whether you're experienced in culinary arts or an enthusiastic novice, you will find courses to suit your needs. Nestled in the heart of Bayou Country in South Louisiana, the Chef John Folse Culinary Institute at Nicholls State University offers a wide range of educational opportunities. Since the fall of 1997, the Chef John Folse Culinary Institute has offered a Bachelor of Science Degree in Culinary Arts. The Institute continues to offer an Associate of Science Degree in Culinary Arts. The flexibility that is offered by our degree programs offers students the ability to tailor their culinary education to their own needs and goals.
Chef Patrick Mould's Louisiana School of Cooking & Cajun Store
St. Martinville, LA US
About: When Americans were first exposed to dishes like crawfish etouffee, bread pudding and gumbo they became infatuated with Louisiana¿s unique regional cuisine and over the years it has become part of their culinary conscious. Noted Louisiana chef, Patrick Mould, has opened the Louisiana School of Cooking & Cajun Store in St. Martinville, Louisiana. The Louisiana School of Cooking offers a wide variety of cooking classes. The main goal of the Louisiana School of Cooking is to continue to educate the masses about this area¿s great Cajun & Creole Cooking. Chef Patrick Mould is an award-winning chef, cookbook author, television personality and a leading authority on Cajun and Creole cuisine and now he will share with you some of his culinary secrets at his Louisiana School of Cooking. It is located on Main St. in the picturesque town of St Martinville, the birthplace of the Cajun Nation.
Baton Rouge, LA US
About: Any artist can cook, but only a chef creates a masterpiece. That's why at Louisiana Culinary Institute, we dedicate ourselves to upholding the reputation of excellence Louisiana has in the food industry. Our world-class faculty and staff educate our students to become highly trained professionals in the nation's most acclaimed culinary operations. We believe it is paramount that our students become well-versed in professional cooking, sanitation, nutrition, and day-to-day business operations so that they may successfully operate and manage quality food service institutions. Those who are accepted at The Institute join in our mission: to fulfill the ever-growing need for culinary professionals, in the United States and around the world. Louisiana Culinary Institute: World-Class.