SOWELA Technical Community College's on-ground Culinary Arts degree maintains accreditation through the American Culinary Federation and the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). 
The same curriculum offered on-grounds is now available online for working adults and students who cannot attend during normal class hours. Our online Culinary Arts degree is recognized as an ACFEF-approved program for delivering high standards in culinary arts education by the American Culinary Federation Education Foundation. It is the first online Culinary Arts program to achieve Quality Program status through ACFEF. Browse through our website to learn why SOWELA's online Culinary Arts program is a great fit for many students.
| 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 |
| CULN 1223 | Nutrition | 3 | 0 | 3 |
| 18 | ||||
| Semester 2 | ||||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| 18 | ||||
| Semester 3 | ||||
| Concentration Course | 3 | |||
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| 9 | ||||
| Semester 4 | ||||
| Concentration Course (Externship) | 0 | 9 | 9 | |
| General Education Course | 3 | 0 | 3 | |
| General Education Course | 3 | 0 | 3 | |
| AAS – Culinary Arts (60) | 15 | |||
| Total Clock Hours | 1440 | |||
| 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 Externship | 0 | 9 | 9 |
| 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 2433 | Artisan Theory & Advanced Bread Techniques | 1 | 2 | 3 |
| CULN 2039 | Baking and Pastries Externship | 0 | 9 | 9 |
Jerry Sonnier
Program Coordinator
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
(337) 421-6510 or (800) 256-0483
3820 Sen. J. Bennett Johnston Ave. Lake Charles, LA 70615
ADA Officer
Maegan Lewis
(337) 421-6952 or (800) 256-0483
3850 Sen. J. Bennett Johnston Ave. Lake Charles, LA 70615