The Louisiana Culinary Institute presents a rigorous culinary arts program in Baton Rouge, Louisiana.  We have had the privilege to interview Co-Director and Instructor Chef David Tiner and Public Affairs Coordinator Charlie Ruffolo on the educational opportunities and latest happenings at LCI. 

What makes the Louisiana Culinary Institute special?

Charlie Ruffolo:  Louisiana Culinary Institute (LCI) is special for many reasons.  Our motto is “Producing World Class Chefs”.  Since our inception, in 2003, we have grown and expanded our student base, curriculum, and teaching facilities.  We are the largest culinary school in Louisiana, with a 30,000 square foot facility.  We currently have approximately 120 students, 30% of which are from out of state.  Additionally, of LCI’s eight chef instructors, three are certified executive chefs or executive pastry chefs through the American Culinary Federation (ACF).  We are also an ACF testing site and have three ACF Accredited Culinary Evaluators on staff.

LCI offers 3 starting semesters per year, which are April, August, and December.  Each semester LCI accept an average of 30 students per class. The most important quality of LCI is the integrity of our program, students, and staff.  LCI has many graduates placed all over the country, as we do assist with job placement.

However, what really separates LCI from other culinary schools is our Admission process.  LCI is looking for specific, qualified students that can complete our rigorous program and become successful in the culinary world.   After our Admissions Team receives an application and the required culinary essay, the Team contacts the applicant’s professional references.  After the references are checked, the applicant is scheduled for a series of tests (quantitative and qualitative), as well as a round of interviews with the Chef Instructors.  Upon completion, the Board makes a determination on the applicant’s acceptance. 

What kind of courses do you offer?

Charlie Ruffolo:  LCI offers an Associate of Occupational Studies degree Program with two (2) concentration options:  Advanced Baking and Pastry and Advanced Culinary Arts.  We hope to be offering an additional concentration offering in Hospitality/Management in 2010. 
 
Listed below are some descriptions of the courses we offer (a full listing can be found at www.LCI.edu):

Advanced Culinary Arts Concentration
Culinary Arts 411: Cajun and Creole Cuisine
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This is an intense course on Cajun and Creole Cuisine for culinary students.  This course encompasses the centuries of history and unique blending of the nations and cultures that make up the cuisine of Louisiana. The history and culture are accompanied by a thorough instruction on the various techniques and procedures used in this cuisine as well as specific recipes and food products from Louisiana.

Culinary Arts 412: American Regional Cuisine
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This is a comprehensive course on American Regional Cuisine.  This course is a goldmine of information on the diversity, distinction and essence of the eleven regional culinary traditions of the United States including a wealth of fascinating history about each region, the differing techniques and procedures used, and recipes drawn from every part of the menu, offering a range of complete meals for each culinary style.

Culinary Arts 413: International Cuisine
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This is a comprehensive course on International Cookery.  This course provides the student with an explanation of the development of cuisines, as well as a historical background and recipes from the cookery of Europe, Africa, the Middle East, Asia, Australia, and Latin America.
Advanced Baking and Pastry Concentration

Culinary Arts 414-Intermediate Baking and Pastry
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This course builds upon previously learned baking and pastry principles.  This course covers bread formulas, the baking process, advanced flour technology, Viennoiserie, cookies, quick breads, pastry dough, pies, and tarts.

Culinary Arts 415-Advanced Baking and Pastry
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This course builds upon previously learned baking and pastry principles.  This course builds upon the Intermediate Baking and Pastry course and covers a variety of classic pastries, cakes, terrines, and frozen dessert items at the advanced skill level as well as advanced decorating techniques.

Culinary Arts 416: Specialty Baking and Pastry
(50 Lecture Clock Hours / 3 Semester Credit Hours)
This course builds upon previously learned baking and pastry principles. This course builds upon the Advanced Baking and Pastry course and covers specialty decorating techniques to include handmade chocolates, 2-tiered decorated cakes, gingerbread houses and displays as well as works in the mediums of fondant, gum paste, marzipan, sugar and chocolate.