Louisiana Culinary Institute
Start Your Culinary Career Today in Baton Rouge, Louisiana
If you ever thought about going to cooking school in the Baton Rouge, Louisiana area, you'll want to learn more about Louisiana Culinary Institute Culinary Arts programs.
What You Need to Know
Finding the right cooking school & hospitality management program that meets your needs is the first step to an incredible new career in the field of Culinary Arts. Yes, a good culinary school is lot's of work and once you graduate the hard work continues.
Below is some basic information about Louisiana Culinary Institute and its programs, but we recommend you also checking out some of the other fine culinary schools listed on our Culinary School Map.
Louisiana Culinary Institute
5837 Essen Lane
Baton Rouge, Louisiana
Why Choose Louisiana Culinary Institute
The Louisiana Culinary Institute was founded in 2002 to prepare students with the skills and knowledge to operate and manage food services facilities. The school makes extensive use of the National Restaurant Association’s curriculum, which allows students to graduate with national certification in several areas.
The school emphasizes small class sizes in order to give students the individualized attention they need to succeed. The maximum student:faculty ratio in any class or lab is 15:1. Although classes start at several times during the year, only a limited number of applicants are accepted in each class, and qualified students may be put on a waiting list for future openings.
LCI offers students and graduates assistance in finding employment and career preparation services such as resume preparation.
Some off campus dormitory housing is available.
Programs of Study
Louisiana Culinary Institute offers a 12-month diploma and an 18-month Associate Degree program. In both programs, students attend classes five days a week, from 9 am to 2:30 pm. The education at LCI is intense, hands-on and thorough. Students graduate with the skills to qualify for mid-level positions in the food services industry.
In the diploma program, students learn food safety, nutrition, cost accounting and control, communications, food preparation, food service, baking, culinary arts, beverage management and wine and spirits. Some of the skills students learn include making soup and stocks; cooking meat, fish and poultry; vegetable cookery and vegetarian diets; baking and dessert preparation. Students also learn how to grow and use a large variety of herbs, how to create garnishes and how to present food beautifully and artistically. Students graduate with a diploma and certification in Sanitation, Presenting Service, Professional Cooking and Nutrition.
The associate degree program builds on the diploma program by adding NRA’s ManageFirst curriculum. Graduates receive an Associate of Occupational Science and the additional certification in Management.
Louisiana Culinary Institute is accredited by the Council on Occupational Education and approved by the State of Louisiana Board of Regents. It is a member of the International Association of Culinary Professionals (IACP), the American Culinary Federation and the National Restaurant Association.
Faculty and Facility:
LCI’s faculty members are culinary-prepared chefs and industry professionals with a broad range of experience in cooking and restaurant management. They are also experienced instructors who enjoy teaching and helping students find their individual talent and passion for the culinary arts.
The campus has classrooms and offices, a professional library and a renovated full service restaurant. The school boasts a demonstration kitchen that is equipped with closed circuit television. Students get real-life restaurant experience in the public dining room.
Financal Aid is available to those who qualify.
Going to School in Baton Rouge
Baton Rouge is located on Istrouma Bluff, the first bluff on the Mississippi north of the Delta region. The name literally means “Red Stick,” and is derived from the Native Americans who originally inhabited the bluff; when the French first explored the area they found long red poles with bear heads and fish on them. The poles had been placed there by the local inhabitants.
Baton Rouge quickly became an important port city because of its strategic location and its elevated site, which protected the community from the floods that plagued other Mississippi River ports. Baton Rouge is truly an international city, having been under the authority of France, Spain, Great Britain, the United States of America and the Confederate States of America.
Today’s Baton Rouge is a modern metropolis with a diverse culture. When you attend LCI you can take advantage of Baton Rouge’s wonderful ethnic restaurants. You can attend LSU games, visit the many museums and historical sites or take advantage of the shopping opportunities of an international port city. You’ll find plenty of events and activities, pleasant neighborhoods and good old-fashioned Southern hospitality.
If you’re looking for an outstanding culinary education in a beautiful Southern city, Louisiana Culinary Institute may be exactly what you want.