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

FACI 1001 Facility and Menu Planning(3 credits)Pre-requisite: NoneThis class is focus on the relation among planning, designing, adaptation to the facilities, purchasing,producing, and serving the most used menus of hotels, restaurants, and institutions.COCI 1009 Puerto Rican and Spanish Cookery(3 credits)Pre-requisite: NoneIn this component of the program the Puerto Rican cuisine as a folkloric element is stressed. Theparticipants learn the correct techniques when preparing the native condiments, "sofritos", and "adobos"as basic ingredients in the preparation of "Boricua" dishes. In addition, the Spanish Cuisine, from whichthe Puerto Rican cuisine has a big influence, is featured. Spanish dishes like "Paella Valenciana", "PaellaMarinera", and "Fabada Asturiana" are included.DEST 1004 Supervisory Skills and Small Business Development(3 credits)Pre-requisite: NoneThis course is designed to provide information brought up to date, training and technical advising in allthe aspects of development, assembly and management of a small business (bakery and pastry shop). It isstudied all the regulations and documents required of incorporation of small business. Besides it isprepared the student in the areas related to the administration of business such as: study of viability,development of the business plan, financing, management, production, organization, supervision andadministration.SERV 1002 Cafeteria Service- Lab(3 credits)Pre-requisite: NoneIn this laboratory component the student practices the principles of efficient service in this type ofbusiness. The techniques of serving meals and beverages, table arrangements, handling of equipment,quantity and quality control, grooming and sanitation, are among the subject covered.COCI 1002 International Cookery- Lab(3 credits)Pre-requisite: NoneThis laboratory practice consists of the learning and application of the techniques to prepare the maindishes of the International Cuisine. The student will prepare international dishes such as "Osso Buco","Florentine Chicken", "Veal Goulage", "Beef Strogonoff", etc. in the cuisine laboratory.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.COCI 1028 Internship or Externship(7 credits)Pre-requisite: Approved all previous courses except PRTR 1001This course is divided in two segments: restaurant service and food preparation. The student has theopportunity to integrate all the knowledge and skills acquired in the course in real work setting like hotelsand restaurants that serve as practicum centers. In this way the student will prepare and serve food to thepublic under actual field working conditions. The Externship is offered in external food service facilities.There is no guarantee of specicifc sites, days or schedules.- 153 -