CREDITS: 03, PRE-REQUISITE: NONE, College Algebra includes the following topics: functions, functional notation and operations on functions; graphs of functions and relations; inverse functions; linear, quadratic, rational, absolute value and radical functions; exponential and logarithmic properties, functions and equations; systems of equations and inequalities; mathematical modeling; and applications of the topics listed above.
Técnicas Culinarias I
CREDITS: 02, PRE-REQUISITE: NONE, The course develops within a context of the basic concepts of culinary arts, understanding the application of the various techniques essential for preparing recipes of basic cuisine, all aimed at starting this wonderful work as Haute Cuisine Chef.
Técnicas Culinarias II
CREDITS: 02, PRE-REQUISITE: CULINARY SKILLS I, Students will learn basic to advanced cooking techniques and methods, including: roasting, braising, sautéing, poaching, grilling, and broiling. Students will learn to prepare soups, stocks, savory items, fruits, entrées, hot and cold sauces, vegetables and starches. Culinary knife skills and cuts are also learned.
CREDITS: 02, PRE-REQUISITE: NONE, This course will enable students to coordinate systems which will identify and lead to resolving problems of public health, reducing sanitation risks, and guarantee satisfaction of customers, professional workers and food service establishment owners. It will explain how to define and implement quality standards and risk reduction in different food service establishments.
Introducción a la Gastronomía para el Arte Culinario
CREDITS: 02, PRE-REQUISITE: NONE, This course introduces the social, historical, and cultural aspects of the culinary and baking professions. Students learn how traditional food preparation methods have evolved to meet the needs of the current food service industry. Students develop projects based on historical food production methods and professional training techniques
Identificación y Fabricación de Carnes
CREDITS: 02, PRE-REQUISITE: NONE, Students will learn basic to advanced cooking techniques and methods, including: roasting, braising, sautéing, poaching, grilling, and broiling. Students prepare products such as soups, stocks, savory items, fruits, entrées, hot and cold sauces, vegetables and starches, and practice culinary knife skills and cuts.
Fundamentos de Pastelería
CREDITS: 02, PRE-REQUISITE: NONE, An Introduction to the principles and techniques used in the preparation of high quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include ingredient functions custard ratios and preparation.
Conocimiento de Producto
CREDITS: 02, PRE-REQUISITE: NONE, Students will learn how to identify quality food products including vegetables, meats, fruits, dairy products, nuts, spices etc., through taste, smell, texture, appearance, and other factors. They will learn how and when to buy fresh and prepared foods, and storage techniques. The course will be complimented by our site visits to different food markets
Francés Culinario I
CREDITS: 02, PRE-REQUISITE: NONE, This is a lecture and practice course with a communication-oriented approach focused on basic knowledge of French, conducted at four levels of competencies, i.e. writing, reading, listening, and speaking.
Pastelería Básica para el Arte Culinario
CREDITS: 02, PRE-REQUISITE: Pastry Fundamentals, This course combines lecture and lab to teach students the concepts of pastry and develop the basic pastry preparation techniques. The course includes classes such as tarts, pies, waffles, crepes, cookies, cakes, profiteroles, and puff pastry classes
Técnicas Culinarias III
CREDITS: 02, PRE-REQUISITE: CULINARY SKILLS II, The foundation of cooking techniques and theories from Culinary Skills I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad, and an entrée with a vegetable and a starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well.
Identificación y Fabricación de Pescados y Mariscos
CREDITS: 02, PRE-REQUISITE: NONE, An overview of the principles of receiving, identify, fabricating, and storing fish seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for production cuts for professional kitchens, special storage equipment, and commonly used and underutilized of fish. Techniques will be applied by preparing several dishes. Course will include visits to fish markets.
Control de Costo de Alimentos y Bebidas I
CREDITS: 02, PRE-REQUISITE: COLLEGE ALGEBRA, This is a theoretical and practical course based on the significance of the costs and its impact in the results of the management indicators of companies.
CREDITS: 02, PRE-REQUISITE: NONE, This course centers around the ingredients, food culture and cuisine of Latin American countries with an emphasis on Peruvian Cuisine. Traditional recipes, flavors, and techniques will be taught and current trends will be explored.
Nutrición y Dieta
CREDITS: 02, PRE-REQUISITE: NONE, This will focus on the study and history of eating, nutritional science, ‘living’ matter, anatomy, digestive physiology, energy systems, nutrients, food grouping, feeding, "Diet” therapy, meal planning, and calorie calculations where evaluation and quality control are also demonstrated. Course students should be able to describe the general development of Western Civilization, and the dominant intellectual, socio-economic, political, religious and artistic trends which shaped it, from its roots in the ancient Near East to the beginning of its modern period in the seventeenth century.
Desarrollo de Menús
CREDITS: 02, PRE-REQUISITE: NONE, The students will explore the basics of planning menus for a variety of food service establishments. Students will learn marketing and merchandising menus, menu development and costing, basic menu printing software, and will develop their own individual menus.
Historia del Mundo
CREDITS: 03, PRE-REQUISITE: NONE, This course is a historical survey of Western culture from its roots in the ancient Near East to the beginning of the modern period in the seventeenth century. We will examine the socio-economic, intellectual, political and other cultural forces that have shaped Western civilization. Topics include the first civilizations of Mesopotamia and Egypt; The Greek civilization and the foundations of Western civilization and the rise of the Roman world from Republic to Empire, Europe in the Middle Ages, and the Renaissance and Reformation.
Francés Culinario II
CREDITS: 02, PRE-REQUISITE: FRENCH I, This is a lecture and practical course with a communication-oriented approach focused on intermediate knowledge of French, conducted at four levels of competencies, i.e. writing, reading, listening, and speaking.
CREDITS: 02, PRE-REQUISITE: Culinary Skills 3, In this course students will learn to identify study and experience the richness and variety of culinary preparation in Asia. Traditional recipes, with an emphasis on local ingredients, flavors, with preparation and presentation techniques, it will introduce from the most represented countries the Middle East and Far East.
Cocina Europea I
CREDITS: 02, PRE-REQUISITE: NONE, In this course students will learn to identify study and experience the richness and variety of culinary preparation in Europe. Traditional recipes, with an emphasis on local ingredients, flavors, and preparation techniques, are introduced from the most representative countries in the region.
Control de Costo de Alimentos y Bebidas II
CREDITS: 02, PRE-REQUISITE: FOOD & BEVERAGE COST CONTROL I, This course is a study of the principles of cost controls and their application to food and beverage operations. Emphasis will be placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation. Topics will include cost and sales relationship, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software.
Introducción a los Vinos
CREDITS: 02, PRE-REQUISITE: NONE, This course will acquaint students with the world of wine, introducing them to this millennial drink that has influenced and continues to influence man in art, science, literature, gastronomy, and life itself. The backbone of the course will be the constant tasting of wine in order to recognize the different varieties and styles native to the different regions that produce high quality wine.
Postres al Plato para el Arte Culinario
CREDITS: 02, PRE-REQUISITE: Pastry Fundamentals, The student will learn the preparation and presentation of hot and cold desserts used for restaurant service. The student will prepare a variety of traditional and nouvelle desserts using hot and cold dessert sauces with appropriate garniture for plated presentation. Classical preparation methods will be featured
Gestión de Compras e Inventario
CREDITS: 02, PRE-REQUISITE: COLLEGE ALGEBRA, This is a theoretical and practical course, which will teach purchasing and pricing techniques and its effect on business management result ratios, calculating the breakeven point, profit margins, and putting together the companies operating budgets.
CREDITS: 03, PRE-REQUISITE: NONE. This is the study of the physical environment, its relationship with the biosphere, and the human impact upon natural systems.
Servicio a la Mesa
CREDITS: 02, PRE-REQUISITE: NONE, This course is a review of the principles of fine service and hospitality in a restaurant setting to the public. Students study the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, assuring high quality service to all customers, and management service.
Electivo: Francés Culinario III
CREDITS: 02, PRE-REQUISITE: FRENCH II, This is a theory and practice course with a communication-oriented approach. Basic, intermediate and advanced knowledge of French is provided within the four language competencies, i.e. writing, reading, speaking and listening.
Electivo: Comida Peruana
CREDITS: 02, PRE-REQUISITE: CULINARY SKILLS III, This practical course will go through the different culinary techniques and recipes from the different regions of Peru that have made the country one of the gastronomical capitals of the World.
Cocina Regional Norteamericana
CREDITS: 02, PRE-REQUISITE: CULINARY SKILLS III, This course introduces students to the different culinary aspects in North American cooking, which varies according to the different states and regions
Banquetes y Catering
CREDITS: 02, PRE-REQUISITE: NONE, This course is intended to provide the necessary knowledge for considering the important aspects of event management, such as dealing with customers, selecting and dealing with suppliers, scheduling activities, hiring personnel, supervising the event and evaluating the results
Chocolate y Confecciones
CREDITS: 02, PRE-REQUISITE: BASIC PASTRY FOR CULINARY ARTS, This course introduces students to the principals involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
CREDITS: 02, PRE-REQUISITE: NONE, This course focuses on developing the basic skills of composing quality academic paragraphs and essays while motivating students to engage in the writing process with creativity and skills. Students will have to develop pre-writing strategies, thesis statement formulation, identifying and using sources, editing, proofreading and supporting the evidence shown.
Cocina Europea II
CREDITS: 02, PRE-REQUISITE: EUROPEAN CUISINE I, In this course, students will begin to understand the relationship between history, culture, and cuisine. Students will examine how history, race, religion, environmental, geographical, and social factors all influence food, which is eaten by a specific people. We will explore cuisine in chronological progression through history and watch how the cause and effect of history influences the very food that is eaten today. By viewing cuisine in a historical fashion, students will be better able to see which events were happening in the world concurrently and to make more connections about food and events. It will delve into each influential region and explore not only its history and food but also the culture that has shaped and reinforced what is known as European cuisine.
CREDITS: 02, PRE-REQUISITE: CULINARY SKILLS III, In this course students will learn preparation and presentation techniques for appetizers served in a reception setting, including: hors-d’oeuvres, canapés, pâtés, salads, dips, cured meats, and sausages. Curing, brining and smoking techniques will be also covered.
Mercadeando y Promocionando Alimentos
CREDITS: 02, PRE-REQUISITE: NONE, It is well known fact marketing affects the lives of all human beings. As a discipline, it entails the study of commercial exchange processes, with special emphasis on companies that introduce improvements in relation with these processes for the purpose of improving profitability for the companies themselves and indirectly for society. Sales are the direct consequence of a well-planned marketing strategy.
Principios de Gestión
CREDITS: 02, PRE-REQUISITE: College Algebra, This is a theoretical and practical course that covers the fundamentals of business so that students may conceptualize and build their own business plan, reflect upon and analyze a variety of markets, creatively visualize opportunities and synthesize key macro and micro variables of businesses and their environment. Through the application of a model business plan, this course emphasizes entrepreneurship, the management process and marketing within the framework of globalization and social responsibility.