Louisiana Culinary Institute

Infobox University


name= Louisiana Culinary Institute, LLC
established=2002
type= private, coeducational, culinary institute
city=Baton Rouge
state=Louisiana
country=U.S.
endowment=
undergrad=90 full-timecite web
title = Louisiana Culinary Institute, LLC
publisher = Petersons
date = 2008
url = http://www.petersons.com/culinary/schools/school.asp?id=1218
accessdate = 2008-02-08 ]
postgrad=
staff=5 full-time, 2 part-time
campus=Urban
website= [http://www.louisianaculinary.com www.louisianaculinary.com] 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.

Programs

Currently, the institute offers a 48-week Diploma in Professional Cooking and Culinary Arts. The institute has added 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 as many as five different areas of culinary arts and professional cooking.

Tuition and Fees

Tuition and fees include tuition, meal plan, lab fees, books, knives, uniforms, and other supplies. Tuition and fees do not account for living expenses. Tuition and fees for the Diploma in Culinary Arts program were $21,000 in 2008. Total tuition and fees for the Associate of Occupational Studies are $28,000.

The Louisiana Culinary Institute is approved for Federal Student Aid. Applicants may qualify for such programs by submitting a FAFSA.

Student Body

In 2008 the student body consisted of 90 full-time enrollees. 21% of the student body matriculated from out of state, 46% 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" once 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), Dudley Passman of Zatarian's (2006), Louisiana Restaurant Association President Jim Funk (2007), and Matt Saurage (Community Coffee) 2008.

Awards and Distinctions

Institutionally, the Louisiana Culinary Institute was heralded as the state champions in culinary arts this year, after winning the Louisiana Alligator Soirée against other major Louisiana culinary arts institutions during the Louisiana Restaurant Association's annual Food Show in New Orleans (Aug. 6-9, 2007). The Mayor of Baton Rouge, Mayor-President Kip Holden, declared August 9th, 2007 to be "Louisiana Culinary Institute Day," and awarded members of the team the titles of "Honorary Mayor-Presidents" of Baton Rouge and East Baton Rouge Parish.

LCI Students have also achieved acclaim individually. In 2007 & 2008 LCI students placed in the following events:
Jude Huval, 2nd Place, International Cooking Competition, Baton Rouge, LA
Amos Spann, 2nd Place, Lacombe Crab & Seafood Cookoff, Lacombe, LA
Amber Grogan, 1st Place, ACF-BR Culinary Classic Student Competition, Baton Rouge, LA
Robert Harrison, 2nd Place, ACF-BR Culinary Classic Student Competition, Baton Rouge, LA
Lauryn Leger, 1st Place Girl Scouts Cookie CompetitionRaymond McGregor, 2nd Place Girl Scouts Cookie CompetitionHeidi Owens, 3rd Place Girl Scouts Cookie Competition

Faculty & Staff

In 2008, there are 6 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 Pat Mohon
Chef David Tiner
Chef Chris Nicosia

Staff Members include:
E. Keith Rush (CEO)
Charlie Ruffolo (Public Affairs)
Erin Perdue (Admissions Officer)Tinah Fox (Admission Officer) Lynn Guirdy (FAA)
April Rush (Policy and Procedure)

Construction

A new 30,000 sq ft State-of-the-Art facility is due for completion in fall of 2008. It will be located at 10550 Airline Hwy Baton Rouge, LA 70816.

References