Contact
Jayson Purdy
purdyj@mybrcc.edu
(225) 216-8367
Division Leadership
Heather Guidry
Dean of Technical and Adult Education
guidryh@mybrcc.edu
To receive this diploma, the student must:
- Have a cumulative GPA of 2.00 or better in all credit hours that are to be used towards the degree.
- Earn a “C” or better in all coursework.
- Complete the coursework listed in the student's catalog of entry.
This program has three exit points where the student may obtain a Technical Competency in the Area of Entry Level Prep Cook III, a Certificate of Technical Studies in Production Cook, and a Certificate of Technical Studies in Entry Level Line Cook. See the student's catalog of entry for more information.
For more information contact the Division of Technical Education at (225) 359-9201.
The BRCC Diploma in Culinary Arts is accredited by the American Culinary Federation, Inc. (ACF). ACF is a professional organization for chefs and cooks organized to promote the professional image of American chefs worldwide through education of culinarians at all levels. .
