culinary arts


Program Overview

The Culinary Arts program provides classroom and laboratory instruction and experience to students desiring a career as a professional chef.

Students pursuing the Culinary Arts AAS Program must meet all college entrance requirements. First semester courses are offered during the fall semester only and students must enroll in all five courses concurrently. Second semester courses are offered during the spring semester only and students must enroll in all courses concurrently.

In addition to tuition, there are additional fees that apply.


Program DatA

  2019-2020 2020-2021
Graduation Rate 92%

74%

Job Placement Rate 79% 88%
ACF Certification Rate 0% 1%

Program Mission

The mission of the Bossier Parish Community College Culinary Arts Program is to provide instruction by those who possess a passionate "hands on" experience in the culinary/hospitality industry. The staff stress professionalism, skills mastery and integrity in food service.

Our goals are to provide comprehensive instruction, and build a solid foundation with the right tools, direction and equipment necessary, to enable students to advance their talents and skills to their greatest capacity.  We model and inspire our students with professionalism and sound values, igniting their desire and drive to enhance their knowledge, expand their communication skills, and promote in them a sense of responsibility for the health and welfare of consumers.


Accreditation

Bossier Parish Community College Culinary Arts Program is accredited by the American Culinary Federation (ACF), 6816 Southpoint Pkwy Ste 400, Jacksonville, FL 32216
Telephone: (904) 824-4468
E-mail: acf@acfchefs.net


Contact Information

Julie Dupont
Instructor of Culinary Arts, Program Director 
F-206
318-678-6434
jtoennesen@bpcc.edu