Culinary Arts Certificate Program

Our Culinary Arts track covers 25 subjects with nearly 650 hours of intensive hands-on instruction. With classes limited to 16 students, you’ll get hands-on training in one of the most diverse culinary communities in the country.

Work and learn in a collaborative setting while connecting with an extensive professional network of industry leaders.

Cohorts begin every January and July, so whenever you’re ready to begin your journey, we’re here to support your professional growth!

Identification and Fabrication of Protein (CFP 101)

• Anatomy, inspection standards, and quality grading standards for beef, pork, lamb and poultry, finfish, and shellfish

• Fabrication techniques for restaurant cuts

Culinary Fundamentals I (CCF 101)

• Knife skills + handling

• Stocks

• Sauces

• Soups

Culinary Fundamentals II (CCF 102)

• Proper execution of moist and dry heat cooking methods

• Various meat and fish cuts

• Proper handling and cooking of various classifications of vegetables, grains, and starch preparations

• Preparing multiple complete dishes

CULINARY PRODUCT KNOWLEDGE I (CPK 101)

• Proper classification, purchasing, storage and use of multiple culinary ingredients

MATH ACROSS THE CURRICULUM I (NMC 101)

• How to employ the principles of mathematics to various culinary applications

Culinary Garde Manger (CGM 201)

• Proper handling of salad and sandwich ingredients

• Preparation of various salads, dressings and condiments

• Creation of several traditional and contemporary salads

• Introduction to forcemeats

Plant-Forward Cuisine (CPF 201)

• Principles of plant-forward cooking and eating

• Different dietary requirements and eating styles

• Application of lighter cooking methods

• Basic nutrition concepts

Breakfast and Brunch (CBB 201)

• Proper preparation of a variety of breakfast and brunch dishes and drinks

Baking & Pastry Fundamentals for Culinary Arts (CBP 201)

• Discussions and demonstrations of the fundamental ingredients, equipment, and processes of baking

• Preparing a variety of components and finished items to create multiple plated desserts and saleable baked goods.

Asian Cuisine (CAC 301)

• Flavor profiles, systems. and identities of various regions of Asia

Mediterranean Cuisine (CMC 301)

• Flavor profiles, systems and identities of various regions of the Mediterranean

European Cuisine (CeC 301)

• Flavor profiles, systems and identities of various regions of Europe

Afro-caribbean Cuisine (CaC 301)

• Flavor profiles, systems and identities of various regions of the Caribbean

Louisiana Cuisine (ClC 301)

• Flavor profiles, systems and identities of various regions of Louisiana

CAREER DEVELOPMENT (NCD 301)

• Creation of a professional career portfolio including resumes, cover letters and photographs depicting their skills and competencies

• Field trips and research projects to familiarize with various opportunities in the multiple facets of the foodservice industry and other related fields

BANQUETING & CATERING (NBC 401)

• Plan and execute hot buffet presentations, plated banquets and hors d’oeuvre receptions

• Preparing foods using batch cookery and prepare a variety of hors d’oeuvres and cocktail reception dishes

Pop-Up Capstone

Before our Culinary Arts and Baking & Pastry students complete their six-month certifications, they come together to create a pop-up café as their capstone project. This original concept is dreamed up and executed entirely by the students as their culmination of everything they’ve learned at NOCHI.

Using knowledge gained in previous courses, students design menus, create recipes and develop a budget to support their restaurant concept. Their restaurant is then operated over an four-week period with service to the public.