Syllabus written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Marshall Welsh for CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Amelie Benoit Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Marshall Welsh for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.

The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.

Syllabus written by Chef Tammy Rink for CULA 250: Introduction to Baking and Pastries at the Chef John Folse Culinary Institute at Nicholls State University.

This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage. 

Culinary customer service and resiliency training prepares students to identify, address, and respond to demands of working in the culinary arts field including customer service and emergency situations.

Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.

This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others.

-sandwich station duties
-breakfast station duties
-salad bar station duties
-fry station duties
-grill station d\uties

Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."

This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.

Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.

Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.