By earning a cooking certificate, you could prepare to pursue food preparation positions in a variety of settings. You could gain this foundational knowledge through the Certificate in Le Cordon Bleu Culinary Arts program. Read on for details and course requirements for this Le Cordon Bleu program.
<h2 id="section---FrequentlyAskedQuestions">Frequently Asked Questions</h2>
<h3 id="section---WhatKindOfProgramIsIt">What Kind of Program Is It?</h3>
<p>The Certificate in Le Cordon Bleu Culinary Arts program is designed to teach basic techniques for preparing various foods. When you become a student of this campus-based program, you will have opportunities to learn to properly use the industry-relevant equipment and implements that are found in professional kitchens. Through theory and practical application, you could be able to learn to create sauces, soups, and desserts as well as meat and seafood dishes. Instruction is also given in food handling safety practices, ingredient measuring, and menu development. You can gain actual work experience through your participation in the externship component of the program.
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<h3 id="section---WhatAreThePrerequisites">What Are the Prerequisites?</h3>
<p>You should have a good sense of taste and smell, and you should enjoy the creative aspects of cooking. Basic mathematical abilities and great interpersonal skills could prove helpful. A high school diploma or GED equivalent is required for Le Cordon Bleu's programs.
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<h3 id="section---WhatAreTheCourseRequirements">What Are the Course Requirements?</h3>
<p>This Le Cordon Bleu Culinary Arts Certificate program consists of seven courses. You must earn 42 credits in order to graduate.
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<p><u>Core Curriculum Courses</u>
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<table border="1"><tr><th>Course Code </th><th> Course Title</th></tr>
<tr><td>LCBC 105 </td><td> Food Safety & 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 132 </td><td> Culinary Foundations III</td></tr>
<tr><td>LCBC 152 </td><td> Baking & Pastry</td></tr>
<tr><td>LCBC 212 </td><td> Cuisine Across Cultures</td></tr>
<tr><td>LCBC 250 </td><td> Externship I</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 have gained a sufficient level of skill, you might pursue entry-level food service positions in numerous settings. For instance, you could seek employment in restaurants, contract food outlets, resorts, hotels, clubs, catering services, or institutional facilities. Upon graduation, you might compete for positions such as:
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<ul><li>Line cook
</li><li>Banquet cook
</li><li>Station chef
</li><li>Prep cook
</li><li>Catering assistant
</li></ul><p>As you grow in experience, you might be able to advance to positions such as:
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<ul><li>Food service manager
</li><li>Executive chef
</li><li>Sous chef
</li></ul><h4 id="section---AdvancedDegrees">Advanced Degrees</h4>
<p>If continuing your education is one of your goals, you might go on to earn an associate's degree. Such a program could allow you to develop your skills as well as provide you with a foundation in general education studies. Your options could include programs such as the following:
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<ul><li>Associate of Applied Science in Culinary Arts
</li><li>Associate of Science in Culinary Management
</li><li>Associate of Applied Science in Hospitality Management</li></ul>
