Also known as cassava. It is a staple in South America and Africa. You can buy "Yucca Flour" from latin/ethnic foods stores. My mom makes "arepa" which is a cheesy dough made from the flour that is pressed into...
I have an AA from a LCB North America school, but they also offer certificates.
And there is also a major difference in programs as well besides the gen-ed. The Associate of Applied Science is an accredited degree, a standard, that is...
Theres probably a few ways to go at it (and I am not an expert on this subject), but heres my best guess.
Submerge yourself into the worlds of cooking, baking, wine, business management, marketing, financing, HR, law, and countless...
Why spend so much money for just a diploma/certificate. Even having a degree doesn't mean much in the industry, but it is better than having a certificate. Other people will at least recognize the accredited degree as being somewhat...
If the school does not provide you with a kit, definitely get them before you start.
Try looking around amazon for knives/equipment at a very reasonable price. Avoid the store inside the school
I still chuckle about the culinary grad we hired that scaled every ingredient perfectly down to the exact 1 tbsp of salt.
I am led to believe that in the past, alot of schools required prior experience before enrolling. All it took me...
Save yourself alot of money and go for a community college. I graduated from a LCB school, my friend from a program that costed about $30k less, and the difference isn't even noticeable. We learned the same things, though not...
A former instructor of mine used to be a Sous Chef there.
I think he said they pay like $300/week to get their caviar staircases buffed and polished for service.
Hope you enjoyed your meal, cannot afford to eat there anytime soon
If I'm not mistaken, the CIA is a degree program vs a "diplome" from the LCB school. This accounts for the longer amount of invested time and (hopefully) additional acquired skills. In the end, both are going to prepare you...
