Culinary Arts Program Estimated Cost for Books, Supplies, Tuition and Fees

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Required Items Course Books, Uniforms and Other Supplies ISBN/Publisher Estimated Cost
CULN 1103 Culinary Math Principles and Applications W/Cd, 2th Edition
http://www.atplearning.com/product/963/culinary-math-principles-and-applications
978-0-8269-4237-1 57.80
CULN 1103 Kitchen Calculator (Pro/Master Chef Hand Held Model # 8300)
http://www.atplearning.com/product/1010/pocket-kitchencalc
978-0-8269-9091-4 30.00
CULN 1172 Presenting Service, 2nd Edition 978-0-471-47578-1 111.15
CULN 1172 Louisiana Responsible Vendor Training Certification (Optional for this course)
Seller Server Classes – https://louisiana.sellerserverclasses.com/courses.aspx
9.95
CULN 1133 ServSafe Coursebook with the Certification Exam Answer Sheet, 7th Edition
ServSafe Certification
978-0-134-76421-4 113.09
CULN 1133 Allergen Awareness Certification
https://www.tapseries.com/courses/shop/allergenfriendly/aa
AAoo1 19.95
CULN 1133 Allergen Plan Certification
https://www.tapseries.com/courses/shop/allergenfriendly/ad
APoo1 49.95
CULN 1506 Wayne Gisslen Professional Cooking 9th Edition Hard Back OR Digital Media 978-1-11939961-2 180.60
CULN 1506 Wayne Gisslen Professional Cooking 9th Edition
(Digital Media Life Time subscription)
978-1-11939965-0 86.00
CULN 1506 Classic Knife-Cuts Model Set IV – American Technical Publishers
http://www.atplearning.com/product/1012/classic-knife-cuts-model-set-iv
978-0-82694210-4 10.00
CULN 1506 Classic Knife-Cuts Ruler – American Technical Publishers
http://www.atplearning.com/product/1013/classic-knife-cuts-ruler
978-0-82694209-8 7.00
CULN 1506 (Optional For This Course)
Knife Techniques Video (DVD) or Knife Techniques Video (online)
American Technical Publishers
http://www.atplearning.com/product/946/knife-techniques-videos-dvd
http://www.atplearning.com/product/1504/knife-techniques-online-videos
978-0-82694242-5
Or
4242VID
125.00
CULN 1223 Nutrition for Foodservice and Culinary Professionals 9th Edition
Hard Back OR Digital Media
978-1-11914849-4 189.60
CULN 1223 Nutrition for Foodservice and Culinary Professionals 9th Edition
(Digital Media 150 Day subscription)
978-1-11919518-4 95.25
CULINARY STUDENT UNIFORM KIT # I

  • Long Sleeve Chef’s Coat White in color with student Name and College Logo (2)
  • Black and White Hounds Tooth Chefs Pants (2)
  • White Bib Apron (2)
  • Black Service Bib Apron (2)
  • Baseball Cap Black in color with approved college logo (2)
  • Socks Black or White Crew Length (2)
  • Shoes Black Work (Closed Toe and Heel Non-Skid 1 Pair)
300.00
SOWELA TechCulinary Set M4SOW 450.63
10″ CHEF’S KNIFE-GEN-SHORT BOLSTER-BULK M21080B
10″ WIDE BREAD KNIFE-MILL-BULK M23210B
6″ BONING KNIFE-FLEX-BULK-MILL M23850B
MIL 3″ PARING-SLIM-BLACK-BULK M23900
2-1/2″ PEELING KNIFE M12602
Y PEELER, WHITE HANDLE, BULK M33071WHB
10″ STEEL-GENESIS-BULK M21010B
MERCERGRATES FINE ZSTER-NARROW-BULK M35401B
POCKET THERMOMETER M33000
MEASURING SPOON SET-PREMIUM M32023
MEASURING CUP SET M32007
ESCALI PRIMO NSF DIGITAL SCALEMETALLIC M33400
SMALL DECORATING TUBE SET M31039
18″ DISPOSABLE PASTRY BAG/100 M31090
STANDARD PLASTIC COUPLER M31036
LARGE COUPLER SET M31094
8 PC CHEF GARNISHING SET M40000
MIL HT BAKERS SKULL CAP ALL CLOTH M60075HT
MIL HT BAKERS SKULL CAP ALL CLOTH M60075HT
TRIPLE ZIP KNIFE CASE W/ MERCER LOGO M30429M
CULINARY STUDENT SUPPLIES 150.00
Notebooks (4)
3″ 3 Ring Binder (2)
Wirebound Pocket Memo Book, 3″ x 5″ (3)
Pencils #2 Lead (2 Pkgs)
Ink Pens Black Ink (2 Pkgs)
Computer Jump Drive 4 GB Storage Capacity Minimum
Earbuds Headphones (1)
Pad Lock (2) If student is an on ground student
Estimated Cost of Books and Supplies for Semester One $1,804.72
Tuition And Fees – Semester One
(Based on a 12 Credit hour Schedule)
Testing Fee (if Applicable) 25.00
Tuition (133.93 Per Credit Hour) 1607.07
Operational Fee (3.00 Per Credit Hour) 36.00
Student Service Fee (7.00 Per Credit Hour) 84.00
Academic Excellence Fee (7.00 Per Credit Hour) 84.00
Enterprise Resource Planning Fee (5.00 Per Credit Hour) 60.00
Building Use Fee (4.00 Per Credit Hour) 48.00
Technology Fee (5.00 Per Credit Hour) 60.00
Student Act Fee (4.00 Per Credit Hour) 48.00
Parking Fee 40.00
SGA Fee 5.00
Grad Act Adjustment Fee (5.03 Per Credit Hour) 60.36
Culinary Lab Fees (On Ground Courses Only) 250.00
Other Fees
Late Registration Fees ($25.00)
NSF Fee ($25.00)
Online Registration Fees (See College Policy) 40.00
Estimated Cost of Tuition and Fees for Semester One 2,447.43
Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For Semester One $4,252.15

Required Items Course Books, Uniforms and Other Supplies ISBN/Publisher Estimated Cost
CULN 1603 Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
CULN 2413 Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
CULN 1323 Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
CULN 1233 Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
CULN 1953 Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
CULINARY STUDENT UNIFORM KIT # I
Previously purchased in Semester One

  • Long Sleeve Chef’s Coat White in color with student Name and College Logo (2)
  • Black and White Hounds Tooth Chefs Pants (2)
  • White Bib Apron (2)
  • Black Service Bib Apron (2)
  • Baseball Cap Black in color with approved college logo (2)
  • Socks Black or White Crew Length (2)
  • Shoes Black Work (Closed Toe and Heel Non-Skid 1 Pair)
300.00
Estimated Cost of Books and Supplies for Semester Two 0.00
Tuition And Fees
(Based on a 12 Credit hour Schedule)
Testing Fee (if Applicable) 25.00
Tuition (133.93 Per Credit Hour) 1607.07
Operational Fee (3.00 Per Credit Hour) 36.00
Student Service Fee (7.00 Per Credit Hour) 84.00
Academic Excellence Fee (7.00 Per Credit Hour) 84.00
Enterprise Resource Planning Fee (5.00 Per Credit Hour) 60.00
Building Use Fee (4.00 Per Credit Hour) 48.00
Technology Fee (5.00 Per Credit Hour) 60.00
Student Act Fee (4.00 Per Credit Hour) 48.00
Parking Fee 30.00
SGA Fee 5.00
Grad Act Adjustment Fee (5.03 Per Credit Hour) 60.36
Culinary Lab Fees 625.00
Other Fees
Late Registration Fees ($25.00)
NSF Fee ($25.00)
Online Registration Fees (See College Policy) 40.00
Estimated Cost of Tuition and Fees for Semester Two 2,812.43
Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For Semester Two $2,812.43

Required Items Course Books, Uniforms and Other Supplies ISBN/Publisher Estimated Cost
CULN 2433 Restaurant Concepts, Management and Operations (8th Edition) Hard Back OR 978-111932610-6 180.60
CULN 2433 Restaurant Concepts, Management and Operations (8th Edition)
(Digital Media 150 Day subscription)
978-111939362-7 86.00
CULN 2433 Louisiana Responsible Vendor Training Certification
(Required for this course)
Seller Server Classes
https://louisiana.sellerserverclasses.com/courses.aspx
978-111982670-6 8.95
Estimated Cost of Books and Supplies for Semester Three 189.55
Tuition And Fees
(Based on a 12 Credit hour Schedule)
Testing Fee (if Applicable) 25.00
Tuition (133.93 Per Credit Hour) 1607.07
Operational Fee (3.00 Per Credit Hour) 36.00
Student Service Fee (7.00 Per Credit Hour) 84.00
Academic Excellence Fee (7.00 Per Credit Hour) 84.00
Enterprise Resource Planning Fee (5.00 Per Credit Hour) 60.00
Building Use Fee (4.00 Per Credit Hour) 48.00
Technology Fee (5.00 Per Credit Hour) 60.00
Student Act Fee (4.00 Per Credit Hour) 48.00
Parking Fee 30.00
SGA Fee 5.00
Grad Act Adjustment Fee (5.03 Per Credit Hour) 60.36
Culinary Lab Fees 0.00
Other Fees
Late Registration Fees ($25.00)
NSF Fee ($25.00)
Online Registration Fees (See College Policy) 40.00
Estimated Cost of Tuition and Fees for Semester Three 2,187.43
Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For Semester Three $2,376.98

Required Items Course Books, Uniforms and Other Supplies ISBN/Publisher Estimated Cost
CULN 2110 Book(s) Previously purchased in CULN 1103 978-0-82694237-1 0.00
Book(s) Previously purchased in CULN 1172 978-0-47147578-1 0.00
Book(s) Previously purchased in CULN 1133 978-0-13476423-8 0.00
Book(s) Previously purchased in CULN 1506 978-1-11939961-2 0.00
Book(s) Previously purchased in CULN 1223 978-1-11842973-0 0.00
Book(s) Previously purchased in CULN 1603 978-1-11939961-2 0.00
Book(s) Previously purchased in CULN 2413 978-1-11939961-2 0.00
Book(s) Previously purchased in CULN 1323 978-1-11939961-2 0.00
Book(s) Previously purchased in CULN 1233 978-1-11939961-2 0.00
Book(s) Previously purchased in CULN 1953 978-1-11939961-2 0.00
Estimated Cost of Books and Supplies for Semester Four 0.00
Tuition And Fees
(Based on a 12 Credit hour Schedule)
Testing Fee (if Applicable) 25.00
Tuition (133.93 Per Credit Hour) 1607.07
Operational Fee (3.00 Per Credit Hour) 36.00
Student Service Fee (7.00 Per Credit Hour) 84.00
Academic Excellence Fee (7.00 Per Credit Hour) 84.00
Enterprise Resource Planning Fee (5.00 Per Credit Hour) 60.00
Building Use Fee (4.00 Per Credit Hour) 48.00
Technology Fee (5.00 Per Credit Hour) 60.00
Student Act Fee (4.00 Per Credit Hour) 48.00
Parking Fee 30.00
SGA Fee 5.00
Grad Act Adjustment Fee (5.03 Per Credit Hour) 60.36
Culinary Lab Fees 0.00
Other Fees
Late Registration Fees ($25.00)
NSF Fee ($25.00)
Online Registration Fees (See College Policy) 40.00
American Culinary Federation Southwest Louisiana Student Culinarian Membership Fee 87.00
Estimated Cost of Tuition and Fees for Semester Four 2,234.43
Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For Semester Two $2,234.43
Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For Semester One – Four $11,675.99

    Required Items Course Books, Uniforms and Other Supplies ISBN/Publisher Estimated Cost
    CULN 1953 Wayne Gisslen Professional Cooking 8th Edition 978-1-11939961-2 180.60
    CULN 1013 Professional Cake Decorating 978-0-47038009-3 65.00
    CULN 1023 Biscuits, Spoonbread, & Sweet Potato Pie 978-0-80785474-7 30.00
    CULN 1033 Professional Baking 7th Edition 978-1-11937281-3 175.00
    CULN 1043 The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition 978-0-47135925-8 75.00
    CULN 2013 Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza 978-1-60774273-9 25.00
    CULN 2037 Book(s) Previously purchased:
    CULN 1953, CULN 1013, CULN 1023, CULN 1033, CULN 1043, CULN 2013
    0.00
    CULINARY STUDENT UNIFORM KIT # I

    • Long Sleeve Chef’s Coat White in color with student Name and College Logo (2)
    • Black and White Hounds Tooth Chefs Pants (2)
    • White Bib Apron (2)
    • Black Service Bib Apron (2)
    • Baseball Cap Black in color with approved college logo (2)
    • Socks Black or White Crew Length (2)
    • Shoes Black Work (Closed Toe and Heel Non-Skid 1 Pair)
    300.00
    CULINARY STUDENT UNIFORM KIT # 3

    • Winco Cake Decorating Tube Set, 24-piece, Stainless Steel
    • Johnson-Rose Cake Decorating Stand, 11-7/8″ D. Revolving 1-8″ aluminum top white enamel cast iron base
    • 12″ DISPOSABLE PASTRY BAG, 100/CS
    • Johnson-Rose pastry bag Tube Coupling, white plastic
    150.00
    Estimated Cost of Books and Supplies for Baking and Pastry Course Electives 1000.60
    Tuition And Fees
    (Based on a 12 Credit hour Schedule)
    Testing Fee (if Applicable) 25.00
    Tuition (133.93 Per Credit Hour) 1607.07
    Operational Fee (3.00 Per Credit Hour) 36.00
    Student Service Fee (7.00 Per Credit Hour) 84.00
    Academic Excellence Fee (7.00 Per Credit Hour) 84.00
    Enterprise Resource Planning Fee (5.00 Per Credit Hour) 60.00
    Building Use Fee (4.00 Per Credit Hour) 48.00
    Technology Fee (5.00 Per Credit Hour) 60.00
    Student Act Fee (4.00 Per Credit Hour) 48.00
    Parking Fee 30.00
    SGA Fee 5.00
    Grad Act Adjustment Fee (5.03 Per Credit Hour) 60.36
    Culinary Lab FeesA lab fee of 125.00 per course will be accessed to the each course in the Baking and Pastries electives (CULN 1013, CULN 1023, CULN 1033 CULN 1043, and CULN 201)
    Other Fees
    Late Registration Fees ($25.00)
    NSF Fee ($25.00)
    Online Tuition and Fees (See College Policy)
    Estimated Cost of Tuition and Fees for the Baking and Pastry Course Electives 2,147.43
    Fulltime Student Estimated Total Books, Supplies, Tuition And Fees For the Baking and Pastry Course Electives $3,148.03
Estimated cost for books, supplies, tuition and fees for the culinary arts program does not include developmental are general education courses.
COST OF BOOKS, SUPPLIES AND OTHER FEES ARE SUBJECT TO CHANGE WITHOUT NOTICE.

Revised: 01 June 2018 Jerry Sonnier, Culinary Program Coordinator

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