Culinary Arts

Program Description

With the continued growth of the culinary and hospitality industry, it is even more essential to have the training and skills to make yourself stand out and rise to the top.

The Culinary Arts program prepares students to work in service, production, fast foods, and baking areas of the food service industry. Program content includes American Culinary Federation information and guidelines for approved chef training, accreditation, and National Restaurant Association Pro Management Certification. Students also learn the business side of Culinary Arts such as managing a budget and more.

Upon successful completion of the program, students receive an Associate of Applied Science Degree in Culinary Arts.

Learn more about our fully online Associate of Applied Science in Culinary Arts.

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Concentrations

Curriculum

Culinary Arts-120503-AAS
Course No. Course Title Lecture Lab Total Credit Hrs
Semester 1
CULN 1103 Basic Skills Development 3 0 3
CULN 1172 Essentials of Dining Room Service 1 2 3
CULN 1133 Sanitation and Safety 3 0 3
CULN 1506 Introduction to Culinary Principles 2 4 6
15
Semester 2
CULN 1223 Nutrition 3 0 3
Concentration Course 3
Concentration Course 3
Concentration Course 3
General Education Course 3 0 3
15
Semester 3
Concentration Course 3
Concentration Course 3
Concentration Course 3
General Education Course 3 0 3
General Education Course 3 0 3
15
Semester 4
Concentration Course (Externship) 0 9 9
General Education Course 3 0 3
General Education Course 3 0 3
AAS – Culinary Arts (60 Credit hours) 15
Total Clock Hours 1440
Culinary Arts Concentration
Course No. Course Title Lecture Lab Total Credit Hrs
CULN 1603 Culinary Productions Principles for Dining Facilities 0 3 3
CULN 2413 Regional Cuisine 1 2 3
CULN 1323 À La Carte 0 3 3
CULN 1233 Garde Manger 1 2 3
CULN 1953 Introduction to Baking and Pastry 1 2 3
CULN 2433 Food & Beverage Operations 3 0 3
CULN 2110 Culinary Productions Internship 0 9 9
Baking and Pastry Arts Concentration
Course No. Course Title Lecture Lab Total Credit Hrs
CULN 1953 Introduction to Baking and Pastry 1 2 3
CULN 1013 Cake Decorating and Candy Making 1 2 3
CULN 1023 Baking and Pastries of the South 1 2 3
CULN 1033 Professional Baking and Pastries 1 2 3
CULN 1043 International Pastry 1 2 3
CULN 2013 Artisan Theory & Advanced Bread Techniques 1 2 3
CULN 2039 Baking and Pastries Internship 0 9 9
Culinary Arts-120503-Diploma-Certificate-Option
Course No. Course Title Lecture Lab Total Credit Hrs
CULN 1103 Basic Skills Development 3 0 3
CULN 1172 Essentials of Dining Room Service 1 2 3
CULN 1133 Sanitation and Safety 3 0 3
CULN 1506 Introduction to Culinary Principles 2 4 6
CTC – Entry Level Cook (15) 15
CULN 1223 Nutrition 3 0 3
CTS – Entry Level Prep Cook (18) 3
CULN 1603 Culinary Productions Principles for Dining Facilities 0 3 3
CULN 2413 Regional Cuisine 1 2 3
CULN 1323 A` La Carte 0 3 3
CULN 1233 Garde Manger 1 2 3
CULN 1953 Introduction to Baking and Pastry 1 2 3
CTS – Production Cook (33)     15
CULN 2433 Food and Beverage Operation 3 0 3
CULN 2110 Culinary Productions internship 0 9 9
TD – Culinary Arts (45)     12
CULN 1953 Introduction to Baking & Pastry 1 2 3
CULN 1013 Cake Decorating and Candy Making 1 2 3
CULN 1023 Baking and Pastries of the South 1 2 3
CULN 1033 Professional Baking and Pastries 1 2 3
CULN 1043 International Pastry 1 2 3
CTS – Production Baker (33) 15
CULN 2013 Artisan Theory & Advanced Bread Techniques 1 2 3
CULN 2039 Baking and Pastries Internship 0 9 9
TD – Baking and Pastry Arts (45) 12
Total Clock Hours 1215

Contact Information

Jerry Sonnier

Program Coordinator

jerry.sonnier@sowela.edu

(337) 421-6989

Read about SOWELA's Transfer Agreements with other colleges and universities.

3820 Senator J. Bennett Johnston Avenue
Lake Charles, Louisiana 70615
(337) 421-6565
(800) 256-0483
info@sowela.edu

Mon-Thu: 7:45 AM to 4:15 PM
Friday: 7:45 AM to 12:00 PM
(337) 421-6550

SOWELA Technical Community College does not discriminate on the basis of race, color, national origin, gender, disability, or age in its programs and activities. The following person(s) have been designated to handle inquiries regarding non-discrimination policies:

Title IX Officer

Candy Parker

candy.parker@sowela.edu

(337) 421-6510 or (800) 256-0483

3820 Sen. J. Bennett Johnston Ave. Lake Charles, LA 70615

ADA Officer

Maegan Lewis

maegan.lewis@sowela.edu

(337) 421-6952 or (800) 256-0483

3850 Sen. J. Bennett Johnston Ave. Lake Charles, LA 70615

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