associate degree program - Instituto de Banca y Comercio

REGIONAL AND INTERNATIONAL CUISINEThis study program offers the student the opportunity to acquire the technical and practical knowledgerequired in the gastronomy industry. It includes the learning of diverse recipes at local and internationalregions, preparation of sauces, pastas, soups, how to cook the meats, fish, seafood, desserts, and pastries.It also instructs the student in culinary vocabulary, supervision skills, and menu planning. The graduatesfrom this program will be able to fill positions as: Assistant Garde Manger, Second Cook, and other similarpositions in the different cuisine departments of hotels and restaurants.TERM CODE TITLE CREDITSI ORGA 1001NUHS 1001MATE 1218History of Cuisine / Kitchen OrganizationNutrition, Hygiene and SanitationMathematics for Culinary Arts333II GAST 1000CORT 1010INGL 1106III INVE 1010DESA 1002COCI 1017IV SERV 1001FACI 1001COCI 1009Total CreditsBasic Culinary TechniquesMeat/Fish/Poultry CuttingBasic English ITotal CreditsStorage Room Procedures, Cost Control andInventoryBreakfast/Buffets/Garde MangerBakery and Pastry- LabTotal CreditsRestaurant Service- LabFacility and Menu PlanningPuerto Rican and Spanish Cookery933393339333V DEST 1004SERV 1002COCI 1002VI PRTR 1001COCI 1028Total CreditsSupervisory Skills & Small BusinessDevelopmentCafeteria Service- LabInternational Cookery- LabTotal CreditsOccupational OrientationInternship or Externship*Total Credits93339279Total de Credits 54*The externship is offered in external food service facilities. There is no guarantee of specific locations, days orschedules.[88]