<h2 id="section---FrequentlyAskedQuestions">Frequently Asked Questions</h2> <h3 id="section---WhatKindOfProgramIsIt">What Kind of Program Is It?</h3> <p>The Associate in Le Cordon Bleu Culinary Arts International program is designed to offer you a comprehensive education and allow you to gain practical knowledge of culinary techniques. You will have opportunities to learn food and dessert preparation and culinary management skills. As you study and learn, you could develop competencies in areas such as steaming, roasting, baking, sauteing, and grilling. Upon graduation, you could be able to demonstrate proficiency in the preparation of various cuts of meat as well as soups and sauces. This Le Cordon Bleu program is a campus-based program; culinary arts programs are available in Le Cordon Bleu campuses throughout the world. </p> <h3 id="section---WhatAreThePrerequisites">What Are the Prerequisites?</h3> <p>If you are considering this program, you should be creative and artistic. You should also be prepared to take general education courses and complete an externship experience. A high school diploma or GED equivalent is required for Le Cordon Bleu's programs. </p> <h3 id="section---WhatAreTheCourseRequirements">What Are the Course Requirements?</h3> <p>You must earn 107 credits in order to graduate. The program is designed to include 84 weeks of instruction. </p> <p><u>Core Curriculum Courses</u> </p> <p /> <table border="1"><tr><th>Course Code </th><th> Course Title</th></tr> <tr><td>LCBC 100 </td><td> College Success and Career Portfolio</td></tr> <tr><td>LCBC 105 </td><td> Food Safety and Sanitation</td></tr> <tr><td>LCBC 110 </td><td> Culinary Foundations I</td></tr> <tr><td>LCBC 120 </td><td> Culinary Foundations II</td></tr> <tr><td>LCBC 125 </td><td> Cost Control and Purchasing</td></tr> <tr><td>LCBC 130 </td><td> Culinary Foundations III</td></tr> <tr><td>LCBC 135 </td><td> Nutrition</td></tr> <tr><td>LCBC 150 </td><td> Baking and Pastry</td></tr> <tr><td>LCBC 160 </td><td> Catering and Buffet</td></tr> <tr><td>LCBC 210 </td><td> Cuisine Across Cultures</td></tr> <tr><td>LCBC 215 </td><td> Hospitality Supervision and Entrepreneurship</td></tr> <tr><td>LCBC 225 </td><td> Wine and Beverage</td></tr> <tr><td>LCBC 230 </td><td> Contemporary Cuisine</td></tr> <tr><td>LCBC 240 </td><td> Restaurant Rotation</td></tr> <tr><td>LCBC 250 </td><td> Externship I</td></tr> <tr><td>LCBC 255 </td><td> Externship II</td></tr> </table><p><u>General Education Requirements</u> </p> <p /> <table border="1"><tr><th>Course Code </th><th> Course Title</th></tr> <tr><td>GEN 116 </td><td> Public Speaking</td></tr> <tr><td>GEN 126 </td><td> College Math</td></tr> <tr><td>GEN 136 </td><td> English Composition</td></tr> <tr><td>GEN 146 </td><td> Introduction to Psychology</td></tr> <tr><td>GEN 156 </td><td> 20th Century Literature</td></tr> </table><h3 id="section---WhatCouldIDoAfterIGraduate">What Could I Do After I Graduate?</h3> <h4 id="section---CareerOpportunities">Career Opportunities</h4> <p>Having fulfilled all program and course requirements, you could then explore entry-level employment options in a variety of global food establishments. More specifically, you could seek work in stand-alone restaurants or within the kitchens of hotels and resorts, casinos, cruise ships, catering companies, banquet halls, or institutions. Following are some career opportunities that you might pursue upon graduation: </p> <ul><li>Line cook </li><li>Catering assistant </li><li>Prep cook </li><li>Garde manager </li><li>Banquet cook </li><li>Roundsman </li></ul><h4 id="section---AdvancedDegrees">Advanced Degrees</h4> <p>Should you decide to continue your culinary arts education, you could pursue a bachelor's degree in the subject. You could also seek related studies in the hospitality management field. Some schools offer degrees such as: </p> <ul><li>Bachelor of Arts in Culinary Management </li><li>Bachelor of Science in Culinary Arts &amp; Food Service Management </li><li>Bachelor of Science in Hospitality Management</li></ul>