cata espa revision 06252010 [todo] - Instituto de Banca y Comercio

COLI 2111 Garde Manger (Advanced) - Lab3 CreditsPre-requisite: COCI 2011This course continues with the teaching of modern and advanced techniques in the preparation of coldappetizers, fruits, vegetable and ice carving. The student will plan, will organize and will assembledifferent types of buffets as final project. Empathies on the platting design will be given as part of theclass.COCI 2012 Baking and Pastry I- Lab3 CreditsPre-requisite: NoneIn this course the student acquires the dexterities to prepare baking and classical pastries utilizedcommercially in hotels and restaurants. Among others, French pastry shop is prepare, ice creams, cakes,fruit cakes, cookies, bread, etc. The student will learn the appropriate use of the scale, liquid measuresand the identification of the baking equipment.COLI 2113 Baking and Pastry II- (Advanced)- Lab3 CreditsPre-requisite: COCI 2012This is the second course in sequence of baking and pastry; continues perfecting the control of this areaand expanding the knowledge in baking. In this second part will emphasize in the preparation of creams,sauces, sorbets, mousse, and works with chocolate, phyllo dough and platted desserts. The dailypresentation of the desserts will offer the student a more realistic vision of the commercial baking, coldand hot. In this class, classical desserts will be added like the crème brûlée, among others.COCI 2114 Externship4 CreditsPre-requisite: Approved all previous coursesIn this course, the student will have the labor experience of learning what occurs in different workingareas in the industry. The students are related in different stations in the kitchen. After she/he completesthe task, the student will have a better vision of the demands and expectations in the industry.- 100 -