Would you like an opportunity to learn to prepare and decorate bakery items? If so, you could begin by choosing a course of study such as the Diploma in Le Cordon Bleu Patisserie and Baking program. To learn more about this program of study from Le Cordon Bleu, continue reading.
<h2 id="section---FrequentlyAskedQuestions">Frequently Asked Questions</h2>
<h3 id="section---WhatKindOfProgramIsIt">What Kind of Program Is It?</h3>
<p>Are you an aspiring baker? If so, the Diploma in Le Cordon Bleu Patisserie and Baking campus-based program strives to provide you with a comprehensive, field-specific education. The program is designed to present you with opportunities to learn the fine art of baking in professionally equipped kitchen settings. Utilizing industry-relevant cooking tools and equipment, you will be able to learn the basic techniques for mixing croissant and pastry doughs and for concocting fillings for various baked goods. You could also learn to practice good sanitation and safety habits. Toward the end of the program, an externship experience will afford you the chance to hone your accumulated baking skills.
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<h3 id="section---WhatAreThePrerequisites">What Are the Prerequisites?</h3>
<p>Good communication and people skills will be necessary to work with customers. You should also be creative and possess basic mathematical knowledge. 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>In order to complete this diploma program, you must earn 55 credits. You will find the course requirements below.
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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>LCBK 102 </td><td> International to Patisserie & Baking Techniques</td></tr>
<tr><td>LCBK 112 </td><td> Baking Principles & Viennoiserie</td></tr>
<tr><td>LCBK 122 </td><td> International Patisserie, Cake Formula, and Assembly</td></tr>
<tr><td>LCBK 212 </td><td> Advanced Patisserie & Chocolate Techniques</td></tr>
<tr><td>LCBK 222 </td><td> Centerpiece & Cake Decoration Techniques</td></tr>
<tr><td>LCBK 250 </td><td> Externship I</td></tr>
<tr><td>LCBK 255 </td><td> Externship II</td></tr>
</table><h3 id="section---WhatCouldIDoAfterIGraduate">What Could I Do After I Graduate?</h3>
<h4 id="section---CareerOpportunities">Career Opportunities</h4>
<p>Upon graduating from this Diploma in Le Cordon Bleu Patisserie and Baking program, you could explore entry-level career opportunities in settings such as bakeries, hotels, pastry shops, and restaurants. You could also consider self-employment options. Depending on your abilities, you might pursue positions such as:
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<ul><li>Cake decorator
</li><li>Industry entrepreneur
</li><li>Bread baker
</li><li>Bakery assistant
</li><li>Pastry assistant
</li><li>Baker
</li></ul><h4 id="section---AdvancedDegrees">Advanced Degrees</h4>
<p>If you would like to earn a degree while continuing the study of dessert and bread preparation, there are a number of programs you could research. An advanced degree program could also provide you with an opportunity to gain a general education foundation designed to develop your problem-solving and critical-thinking skills. Such programs include but are not limited to:
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<ul><li>Associate of Applied Science in Baking & Pastry
</li><li>Associate of Applied Science in Culinary Arts</li></ul>
