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Sullivan University National Center For Hospitality Studies Louisville, Kentucky



General Information


Private, coeducational, comprehensive institution. Suburban campus. Founded in 1962. Accredited by Southern Association of Colleges and Schools.


Program Information


Offered since 1987. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into quarters. 12-month diploma in professional cook. 18-month associate degree in travel and tourism. 18-month associate degree in professional catering. 18-month associate degree in hotel and restaurant management. 18-month associate degree in baking and pastry arts. 18-month associate degree in culinary arts. 36-month bachelor’s degree in hospitality management. 9-month diploma in travel and tourism. 9-month diploma in professional baker.


Program Affiliation


American Culinary Federation; American Dietetic Association; American Institute of Wine & Food; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Food Service Executives Association; James Beard Foundation, Inc.; Kentucky Restaurant Association; National Restaurant Association; National Restaurant Association Educational Foundation; United States Personal Chef Association; Women Chefs and Restaurateurs.


Areas of Study


Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service math; garde-manger; hotel restaurant management; international cuisine; introduction to food service; kitchen management; management and human resources; meat cutting; menu and facilities design; nutrition; patisserie; professional catering; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; travel and tourism; wines and spirits.


Facilities


5 bake shops; bakery; cafeteria; catering service; 41 classrooms; 7 computer laboratories; demonstration laboratory; 13 food production kitchens; garden; gourmet dining room; 3 laboratories; library; public restaurant; student lounge.


Student Profile


960 total: 850 full-time; 110 part-time. 375 are under 25 years old; 375 are between 25 and 44 years old; 210 are over 44 years old.


Faculty


28 total: 26 full-time; 2 part-time. 26 are industry professionals; 1 is a master chef; 12 are culinary-certified teachers. Prominent faculty: Thomas Hickey, CEC, CCE, CFE, CHE; Derek Spendlove, CEPC, CCE, AAC; David H. Dodd, MBE, CEC, CCE; Walter Rhea, CMPC, CCE, CEC, AAC. Faculty-student ratio: 1:19.


Special Programs


3-month restaurant practicum, culinary competitions, trip to Boston, MA and one-week cruise for hospitality (hotel-restaurant) majors.


Typical Expenses


Application fee: $90. Tuition: $27,900 per 18 months. Program-related fee includes $845 for general fees.


Financial Aid


In 2004, 8 scholarships were awarded (average award was $6000). Employment placement assistance is available. Employment opportunities within the program are available.


Housing


Apartment-style housing available. Average on-campus housing cost per month: $440.


Application Information


Students may begin participation in January, March, June, and September. Application deadline for fall is September 15. Application deadline for winter is December 15. Application deadline for spring is March 15. Application deadline for summer is June 15. In 2004, 940 applied; 860 were accepted. Applicants must interview; submit a formal application and CPAT, SAT, or ACT scores; TOEFL score for international applicants.


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Contact


Greg Cawthon
Director of Admissions
National Center for Hospitality Studies
3101 Bardstown Road
Louisville, KY 40205
Telephone: 502-456-6505
Fax: 502-456-0040
E-mail: admissions@sullivan.edu
World Wide Web: http://www.sullivan.edu.


 


Sullivan University National Center for Hospitality Studies Louisville, Kentucky


 


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