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

INTERNATIONAL PASTRY AND BAKINGORGA 1001 History of Cuisine/ Kitchen Organization(3 credits)Pre-requisite: NoneThis class provides the students with the understanding of the role that plays the chef in the communityand his/her future job. It includes the different occupational classifications and the tasks to be performedin each one of them, as well as the equipment to be used in the operation of a kitchen.NUHS 1001 Nutrition, Hygiene and Sanitation(3 credits)Pre-requisite: NoneThe student learns the basic principles of nutrition with the purpose of using them in the preparation offoods. The safety principles to be followed in the work environment and the human, corporative, andlegal implications of accidents are emphasized. Additionally, the principles of sanitation, food protection,personal hygiene, fire prevention, and OSHA regulations are examined with special attention.MATE 1218 Mahematics for Culinary Arts(3 credits)Pre-requisite: NoneDuring this course the student will be able to relate and apply the principles of mathematics to theculinary arts. The students will review the addition, subtraction, multiplication, and division skills throughthe use of whole numbers, decimals and fractions. The measurement standards and conversion rules usedin the occupation are also included.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.PANI 1001 Introduction to Bakery(3 credits)Pre-requisite: NoneDuring this course the students will learn the basic principles of bread production. Included are subjectslike occupational terminology, identification of ingredients, products, equipment, the elaboration process,and final the production of breads. The application of the safety measures and hygiene in the productionsare areas emphasized.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 handling- 154 -