With a Associate in Culinary Arts at Le Cordon Bleu College of Culinary Arts, Miami you will have received a solid grounding in the science of nutrition along with human anatomy and physiology, nutrition and recipe analysis, and particular diets. You will have focused on preparing to work in a wide variety of organizations including restaurants, catering companies, corporate cafeterias, healthcare facilities, and colleges and universities. In addition to technical and applied learning in culinary arts and food science, you will also have learnt how to plan, build, promote and successfully manage a food-related business while also gaining the necessary language, math, computer and communication skills necessary.