CATA ING REV 8/08 [LARGO] - Instituto de Banca y Comercio

the student will have the basic knowledge and skills required to enter the food and beverage industry. TheExternship is offered in external establishment facilities. There is no guarantee of specicifc sites, days orschedules.REGIONAL AND INTERNATIONAL CUISINEORGA 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.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 for students who will be engaged in the growing business world and that havelittle competency in English. Studying the proposed materials will enable the student to compete moreeffectively for jobs. It is intended to focus on basic grammar structure through listening and speakingpractice. Reading and writing skills will also be introduced, as well as the study of basic vocabulary.- 201 -