<h2 id="section---FrequentlyAskedQuestions">Frequently Asked Questions</h2> <h3 id="section---WhatKindOfProgramIsIt">What Kind of Program Is It?</h3> <p>The Associate of Science in Le Cordon Bleu Culinary Operations Hybrid program is designed to teach the foundations of culinary operations. This hybrid program offers you the flexibility of online study as well as opportunities to learn in fully-functional restaurant and kitchen settings. In addition to learning to prepare flavorful and visually appealing foods, you will be able to study food sanitation and safety practices and cost control procedures. The program is also designed to emphasize nutrition, baking, and wine studies. </p> <h3 id="section---WhatAreThePrerequisites">What Are the Prerequisites?</h3> <p>If you are considering this program, you should be interested in learning about the hospitality business. You must enjoy working as part of a team and you should have the potential for leadership. 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>There are general education and core curriculum courses in this hybrid program. You must earn 107 credits for successful completion. </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 &amp; Career Portfolio</td></tr> <tr><td>LCBC 105 </td><td> Food Safety &amp; Sanitation</td></tr> <tr><td>LCBC 110 </td><td> Culinary Foundations I</td></tr> <tr><td>LCBC 122 </td><td> Culinary Foundations II</td></tr> <tr><td>LCBC 125 </td><td> Cost Control &amp; Purchasing</td></tr> <tr><td>LCBC 132 </td><td> Culinary Foundations III</td></tr> <tr><td>LCBC 135 </td><td> Nutrition</td></tr> <tr><td>LCBC 153 </td><td> Baking &amp; Pastry</td></tr> <tr><td>LCBC 205 </td><td> Food in History</td></tr> <tr><td>LCBC 212 </td><td> Cuisine Across Cultures</td></tr> <tr><td>LCBC 215 </td><td> Hospitality Supervision and Entrepreneurship</td></tr> <tr><td>LCBC 222 </td><td> Catering &amp; Buffets</td></tr> <tr><td>LCBC 225 </td><td> Wine &amp; Beverage</td></tr> <tr><td>LCBC 232 </td><td> Contemporary Cuisine</td></tr> <tr><td>LCBC 241 </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 112 </td><td> Fundamentals of Speech</td></tr> <tr><td>GEN 122 </td><td> Applied Math</td></tr> <tr><td>GEN 132 </td><td> English Composition</td></tr> <tr><td>GEN 142 </td><td> Introduction to Psychology</td></tr> </table><h3 id="section---WhatCouldIDoAfterIGraduate">What Could I Do After I Graduate?</h3> <h4 id="section---CareerOpportunities">Career Opportunities</h4> <p>When you graduate from this program, you might have acquired the competencies to work in either the hospitality or culinary industries. You could seek positions with hotels and resorts, restaurants, catering companies, or institutional kitchens. </p> <p>Entry-level career opportunities that you might pursue include: </p> <ul><li>Cook </li><li>Banquet cook </li><li>Garde cook </li><li>Roundsman </li><li>Prep cook </li><li>Catering assistant </li><li>Line cook </li></ul><h4 id="section---AdvancedDegrees">Advanced Degrees</h4> <p>If you would like to expand your education to include the study of culinary science or hospitality management, there are several degree programs that you could explore. Relevant bachelor's degree programs could include studies in nutrition, food product development, quality assurance, industry laws, financial management and accounting, and human resource management. You might consider degree programs such as: </p> <ul><li>Bachelor of Science in Hospitality Management with concentrations in: <ul><li>Food and Beverage </li><li>Lodging </li></ul></li><li>Bachelor of Science in Culinary Science</li></ul>