The above post makes a good point that a fermentation schedule will vary from style to style, yeast to yeast, and system to system, so there really is not a "stock" answer. I can offer you the details of a schedule that works great for me using WLP001 (Chico Strain) for an American Ale here....
https://www.homebrewtalk.com/f163/when-let-temp-raise-safale05-231364/
The outline I provided does make the assumption that you have some pretty advanced equipment that affords you super precise temperature control. The link above is the long answer. The following is the short answer. I think it is safe to assume that being new to the hobby, you are still working within the confines of basement temperature, or an interior closet. If that is the case, I suggest you ignore the discussions about increasing temps over the course of fermentation in favor of a cool, steady temperature, and leave it be for a minimum of 3 weeks, and maybe a maximum of 5. Longer than three weeks will not really hurt you, but I really think that returns start to diminish. I'd imagine an ambient temp of 64F is a good compromise throughout the process, because it will be warm enough to keep the yeast from completely falling out of suspension during conditioning, yet cool enough to avoid the ester danger zone you will enter in the mid 70's. Carrying the carboy all over your house searching for 63, 65, 67, 70F, will just confuse the yeast, so I do not suggest it. Besides, ambient is a really poor gauge for someone trying to run a fermentation temperature program.
That said, fermentation control should really be your next investment. You can easily set up a small chamber for far less than the cost of that fancy new Blichmann kettle, and it will make a much bigger difference in your finished product. A dorm fridge, Johnson Digital Controller, and fermwrap can be had for about $250. Making wort is easy; the fermentation is what makes or breaks your beer. The 1-2 punch of PBW and Star-san won't hurt either. If I could start over, I would have been doing full wort boils with extract and fermenting in my controlled fermentation chamber long before I moved to all-grain.
Joe