Louisiana Culinary Institute
From Wikipedia, the free encyclopedia
Company Name: Louisiana Culinary Institute, LLC.
Address: 5837 Essen Lane, Baton Rouge, LA 70820
Website: www.louisianaculinary.com
Contents |
[edit] History
The Louisiana Culinary Institute is a culinary arts institute currently operating in Baton Rouge. The school was founded in June, 2003 by E. Keith Rush and several former faculty from the defunct Culinary Arts Institute of Louisiana (CAILA). The institute was accredited by the Council on Occupational Education in 2006.
[edit] Programs
Currently, the Louisiana Culinary Institute offers a 48-week Diploma in Professional Cooking and Culinary Arts. The institute is adding an Associate of Occupational Studies degree in Professional Cooking and Culinary Arts. The curriculum is majority National Restaurant Association Education Foundation (NRAEF) curriculum. Students have the opportunity to become certified in Professional Cooking, Nutrition, Presenting Service, Sanitation, and ManageFirst.
[edit] Tuition and Fees
Tuition and fees includes tuition, meal plan, lab fees, books, knives, uniforms, and other supplies. Tuition and fees does not account for living expenses. Tuition and fees for the Diploma in Culinary Arts program were $15,100 in 2006. Expected total tuition and fees for the Associate of Occupational Studies are $22,600.
[edit] Student Body
In 2006 the student body consisted of 51 full-time enrollees. 28% of the student body matriculated from out of state, 39% from the state of Louisiana but not from the Baton Rouge area, and 33% from the Baton Rouge Area. About 20% of students live in the designated school dormitory, which is one mile away.
Students participate in an iron-chef style competition called the "Home Plate Classic" twice a year. This competition is judged by local celebrities and members of the Louisiana Food Service industry. Graduation ceremonies are held twice a year. Notable past speakers include television celebrity Chef Paul Prudhomme (2005), famous New Orleans' chef Susan Spicer (2004), Steve Woodruff of Commander's Palace (2005), and Dudley Passman of Zatarian's (2006.
[edit] Faculty & Staff
In 2007, there were five chef instructors employed by the Louisiana Culinary Institute. These included:
Chef Ross Headlee, CCP, FMP (Dean of Education)
Chef John Brogdon (Director)
Chef Mike Dunn
Chef Michael Johnson
Chef David Tiner
Staff Members include:
E. Keith Rush (CEO)
Jordan M. Lewis (CFO)
Erin Perdue (Admissions Officer)
Mary Gugich (FAA)
