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.
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