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

GAST 1000 Basic Culinary Techniques(3 credits)Pre-requisite: NoneThis course involves the student in a constant exercise of handling techniques that enable the use of toolsand equipment in order to perform the work required. It also covers the pre-preparation and preparation ofvegetables caring for the preservation of their color and nutrient values. The combination of starches ascolor, flavor and stability agents and the factor affecting its preparation is also performed. The studentworks on mother sauces, stocks, and other compounds.CORT 1010 Meat / Fish / Poultry Cutting(3 credits)Pre-requisite: NoneLearning and practice meat cuts used in menus according to the National Meat Buyer Guide (primal andportions), sanitation, grades of each cut, safety, storage (temperatures and methods) proofs and portioncontrol and cost involved in each cut are among the themes featured in this class.INGL 1106 Basic English I(3 credits)Pre-requisite: NoneThis course is intended to promote the correct use of the English language, as a tool in the professionaldevelopment of the student. It will reinforce the basic skills such as: listening, speaking, reading, writing,and understanding new vocabulary.Once this course is completed, the student will have a better understanding of the English language forfuture job opportunities.INVE 1010 Storage Room Procedures / Cost Control and Inventory(3 credits)Pre-requisite: NoneThe students practice the methods of purchasing, receiving, storing, and registering food and materials inrequisition. The business aspect of the operation and the role played by the storage room employee in thecontrol of this operation is emphasized. The student must compile daily information in order to completea Profit and Loss Statement. Additionally, the course is addressed to the learning and practice of handlingcost controls on the preparation of food and beverages. The factors determining sales and prices,reporting and record keeping, and security measures are also discussed.DESA 1002 Breakfast /Buffets / Garde Manger(3 credits)Pre-requisite: NoneIncludes the preparation of nutritive breakfasts, including the four basic groups of food that ensure theacquisition of energy and prevent irritability among the customers. The class includes the design,preparation, organization and service of a cycle buffet. The student practices the ice-carving and buttersculpture decorations.COCI 1017 Bakery / Pastry- Lab(3 credits)Pre-requisite: NoneIn this course the student covers the techniques to prepare classic bakeries and pastries used in hotels andrestaurants. Among other, the student prepares French pastries, "marzipan", "nougatines", "pastillage","Pulled Sugar", ice cream, cake, etc. Some Puerto Rican pastries are also included.SERV 1001 Restaurant Service- Lab(3 Credits)Pre-requisite: NoneThis course is focused on the restaurant service, featuring the set up of all meals and functions involvingfood and beverages to break down and to clean up after the service. Table set-ups, writing, placing, andbussing orders from guests, methods of carving, serving meals, and cleaning tables, maintenance andsanitation, are among the subject discussed.- 152 -