Public institution
Baton Rouge Community College
Baton Rouge, LA
Culinary Arts/Chef Training
30 reported subjects
Culinary arts & hospitality · Training subject
Culinary Arts/Chef Training
in Louisiana
9 institutions with reported certificate or associate-level training in Louisiana. Explore the awards and use the school’s current catalog to check the right route for you.
Understand the training options
This subject sits within culinary arts & hospitality. Kitchen practice, placements and realistic total costs. Schools can use different course names for training reported under the same federal subject code.
Certificate (one to less than two academic years)Certificate (less than one academic year)Associate degreeCertificate (two to less than four academic years)
CIP 12.0503. Award categories present in the 2024 IPEDS reporting collection; not a current course-duration guarantee.
Check the exact campus, award, prerequisites and current intake. A subject match does not confirm occupational licensing eligibility, programmatic accreditation or a place on a course.
Explore schools in Louisiana
1–9 of 9Public institution
Bossier Parish Community College
Bossier City, LA
Culinary Arts/Chef Training
43 reported subjects
Public institution
Delgado Community College
New Orleans, LA
Culinary Arts/Chef Training
56 reported subjects
Private for-profit institution
Louisiana Culinary Institute
Baton Rouge, LA
Culinary Arts/Chef Training
2 reported subjects
Public institution
Nicholls State University
Thibodaux, LA
Culinary Arts/Chef Training
2 reported subjects
Public institution
Northshore Technical Community College
Lacombe, LA
Culinary Arts/Chef Training
23 reported subjects
Public institution
Nunez Community College
Chalmette, LA
Culinary Arts/Chef Training
25 reported subjects
Public institution
South Louisiana Community College
Lafayette, LA
Culinary Arts/Chef Training
33 reported subjects
Public institution
SOWELA Technical Community College
Lake Charles, LA
Culinary Arts/Chef Training
19 reported subjects
Alphabetical directory. School presence is based on historical federal reporting, including records with zero completions. These are not rankings or endorsements.
Where could this training lead?
The federal CIP–SOC crosswalk connects this subject to the occupations below. These are exploration links, not a statement that every program meets the education, experience or licensing requirements for each job.
Questions to ask about this training
- How much practical kitchen time is included each week?
- Who secures an externship, and will it be paid?
- Does the course cost include ingredients, knives, uniforms and travel to placements?
- What is the complete program price for my start date, including tools, exams and required travel?
- Which practical work, placement or portfolio will I complete before graduation?
Plan the cost and the route
Institution-level tuition and net-price figures can help you start a comparison, but they do not quote the cost of this particular subject. Use a current program quote and compare the same award level and study intensity.