Foodservice Strategies and Operations

ABOUT THE PROGRAM
The purpose of the Bachelor of Arts in Organizational Leadership with a concentration in Foodservice Operations is to increase Louisiana's workforce in the areas of Foodservice Management (restaurants, long-term care, and other institutional foodservice arenas).  Nutrition principles are part of the curriculum and will help the graduates apply healthy menu planning and food preparation techniques in the food service industry or just in their personal lives.  Culinary Arts and Dietetics courses will provide students with an understanding of foodservice principles and management.  Individuals will learn how to eat more well-balanced diets as well as ways to increase their physical fitness and overall health for themselves and their families.  Some of the electives also teach about the cuisine of the Cajun culture which adds to the continuation of the knowledge of our unique regional cuisine and heritage.

Students admitted to the program will already have completed all general education requirements.  They must have accumulated at least 60 semester credit hours prior to admission to this program.  The remaining 60 credit hours (essentially Years 3 and 4 of a four-year 120 credit hour curriculum) will consist of 30 semester credit hours in required Core courses in Organizational Leadership, 21 credit hours in the concentration area, and the remaining 9 credit hours in electives.

The program courses will be organized for an accelerated delivery via five 8-week instructional terms (2 spring, 1 summer, 2 fall), thus allowing a student to accumulate 30 credit hours in an academic year.  Students may take 6 CH within an 8-week term.  The core courses will be offered each term in a "carousel" rotation by the participating institutions.

SAMPLE CLASSES
Required Courses (3 hours each)
DIET 111   Food and Nutrition
DIET 200   Applied Nutrition
CULA 231   Food/Beverage/Labor Cost Control
CULA 338   Food Service Inventory Selection, Procurement and Control
CULA 442   Menu Design and Integration and Promotion
CULA 492   Special Topics in Culinary Operations - Focus Capstone Course
AHSC 425   Special Topic: Institutional Planning/Purchasing
Recommended Courses (3 hours each; Choose 2)
CULA 401   Culinary History of the South
FACS 477   Community Health and Wellness
MNGT 301   Management
MNGT 305   Entrepreneurship
Any 300-400 Level DIET or CULA Course 

APPLYING FOR THE PROGRAM
Online applications and information for Nicholls State University are available at:
http://www.nicholls.edu/apply/
http://www.nicholls.edu/admission/admissions-requirements/

SCHOOL OVERVIEW
Nicholls State University, located in Thibodaux, LA, is a comprehensive regional university serving a diverse population of traditional and nontraditional students.

Tax-supported and co-educational, the institution first opened its doors on September 23, 1948, as Francis T. Nicholls Junior College of Louisiana State University.  In 1956, the Louisiana Legislature separated Nicholls from LSU and authroized it to develop four-year curricula.  Thus, in September 1956, the former junior college began operation as Francis T. Nicholls State College and granted its first degrees in May 1958.  Act 93 of the State Legislature in 1970 changed the name to Nicholls State University.

The university is named in honor of Francis Redding Tillou Nicholls, who was born on August 20, 1834, in Donaldsonville, LA.  After graduating from West Point, he practiced law in South Louisiana.  He rose to the rank of brigadier general in the Civil War, during which he was a prisoner of war and lost his left arm and leg.  He returned to his Napoleonville law practice, and the Louisiana State Democratic Party nominated him for governor in 1876.  His election is generally considered to mark the end of Louisiana's political Reconstruction and the re-establishment of "Home Rule."  During his second tenure as governor (1888-1892), he successfully opposed the corrupt Louisiana Lottery Company.  After completing two gubernatorial terms, he was named chief justice to the Louisiana Supreme Court.  He retired to his Thibodaux home in 1922 and died in 1912.

Located in "Cajun Country," Nicholls lies in the heart of the Mississippi River delta, allowing for easy access to the river, its tributaries, Louisiana's wetlands and the Gulf of Mexico.  The 287-acre Thibodaux campus is approximately 50 miles west of New Orleans and 60 miles southeast of Baton Rouge.

For more than half a century, the university's strong general education program has prepared students to be leaders in a global society and has enhanced their ability to create a vision for the future.  Nicholls capitalizes on the region's geography and culture by offering distinctive academic programs in the culinary arts and geomatics.  With its prime location along the banks of Bayou Lafourche, Nicholls also provides unique opportunities for instruction and research in the fields of marine and environmental science.  The university has assumed a leadership role in an area known for its agricultural, fishing, petrochemical and oilfield-related industries.  Nicholls continues to contribute significantly to the region's growth in new technology, manufacturing and international trade.

By maintaining partnerships with businesses, local school systems, community agencies and other educational institutions, Nicholls actively participates in south-central Louisiana's development.  The university maintains a strong commitment to the well-being of local residents.  Through the expansion of health science programs, Nicholls collaborates with a nationally recognized health care industry in the Houma-Thibodaux area.

The university also proudly partners with Fletcher Technical Community College in Houma, located about 20 miles north of Nicholls.  Both campuses work together to provide complete access to higher education in south-central Louisiana.

Nicholls State University President Dr. Stephen T. Hulbert:
“Nicholls is proud to be a part of the UL System collaborative online degree in organizational leadership. The foodservice strategies and operations concentration was established to increase Louisiana’s workforce in the foodservice management industry. The curriculum is the result of collaboration between our top-notch culinary arts and dietetics faculty and will provide students with an understanding of foodservice industries and their operations.”

CONTACT INFO
For questions about admissions requirements and financial aid, contact:
Erica Callais, Distance Education
Erica.Callais@nicholls.edu

For questions about curriculum, contact:
Dr. Robert Allen Alexander, Chair, Department of Interdisciplinary Studies
985-448-4096
robert.alexander@nicholls.edu

Visit the Organizational Leadership home page to get additional information about the overall program, including cost, age/credit requirements, and length of term. 

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