associate degree program - Instituto de Banca y Comercio

Choux, sweet based on masses laminates as the puff pastry, "Short Dough", "Croissant" and "Danish"which are prepared in large commercial quantities. It will be shown to the student the distinct backfill tobe used with the different masses laminates and the most common forms utilized in the industry of thebakery as it are the palm tree, "bear claw", vol-au-vent, "coffee cakes", among others. In addition, will becarried the student to the creation of an atmosphere of job in the laboratory of classes where there will beproduction in commercial mass of products as donnas, pastilles of meat, guava and cheese, biscuits,muffins, "scones", mini tartars, etc.CHOC 1001 Chocolate and Sugar Sweets- Lab(3 credits)Pre-requisite: NoneIn this course the student will utilize various methods to prepare the chocolate. The student will workelaborating different candies in chocolate and sugar as main ingredient and will know the techniques ofconcocting these comfitures. The students will create sculptures and centers of table in chocolate andsugar, as the pastille, paste laminate, covert and the method of "pulled sugar".PRTR 1001 Occupational Orientation(2 credits)Pre-requisite: NoneAn overview of the occupation from the perspective of the job and focusing on the externship as a modelto follow. Discussed are: personality traits, opportunities, tasks, salaries, and other aspect of the chefprofession.CONF 1010 Internship or Externship(7 credits)Pre-requisite: Approved all previous courses except PRTR 1001The student has the opportunity to integrate all the knowledge and skills acquired in the course in realwork setting like hotels, restaurants, bakery shop that serve as practicum centers. In this way the studentwill prepare and serve bread and different pastries under actual field working conditions. The Externshipis offered in external pastry/bakery facilities. There is no guarantee of specicifc sites, days or schedules.[154]