At Nicholls State University

Nestled under moss-laden live oak trees along Bayou Lafourche in Thibodaux, Louisiana, Nicholls State University provides a welcoming atmosphere and generous southern hospitality for students and visitors alike. The Chef John Folse Culinary Institute is one of six colleges on the Nicholls campus.

Since 2003, Anne Parr has worked alongside her culinary mentor Chef John Folse to structure a curriculum framework that links Louisiana culture and heritage with the technical and scientific aspects of food, while still emphasizing classic French culinary techniques. Having studied models of curriculum theory as well as theories of instruction under Prof. Art Crawley at LSU, Anne is well-versed in currere, from John Dewey to Tony Grasha. At Nicholls State University, Anne serves as co-chair of the campus-wide Courses and Curricula Committee whose mission is to ensure a solid academic foundation as part of every degree offered by the university.
 

 

Known for her enthusiasm in the classroom, Ms. Parr promotes a dynamic and fun learning environment at the Chef John Folse Culinary Institute, encouraging personal growth and fulfillment of individual student goals.

Courses Taught

CULA 101 – Culinary History & Development
CULA 105 -- Sanitation and Food Safety
CULA 370 – Food & Culture of the American South
CULA 485 – Product Development & Evaluation