International Cuisine (CCOO - Code C008)
The International Cuisine technical certificate program allows students to develop skills that benefit the health and nutrition of the population. In turn, it intends to collaborate in the country's economy through entrepreneurship. Currently, renowned entrepreneurs and chefs from the gastronomic and tourism industry move to develop companies, needing to employ trained personnel in this area, representing a great opportunity for employment or self-employment. In the program, students will learn to design international menus, prepare banquets, prepare local and international breakfasts, soups, salads, and sauces, and recipes from different countries.
The student will enjoy their homework by learning how cultures have brought to life different fusions of recipes, adding flavors and ingredients. Gastronomy is the protagonist of cultural festivities, at an international level. In this study program, cooking brings together the best flavors of the world, from healthy fast food to gourmet and international dishes. The student will obtain the skills to obtain a job in the competitive gastronomy industry.
The Metropolitan Campus is authorized to offer this Program.
(30 credits / 900 hours)
Academic Requirements for the Certificate in International Cuisine
First Term
| CCOO 110 | Food Services Hygiene, Health and Safety Procedures | 3 |
| CCOO 121 | Meat, Poultry and Seafood Cuts | 3 |
| CCOO 145 | Menu Design and Cost Planning (Garde Manger) | 3 |
| CCOO 210 | Puerto Rican Gastronomy | 3 |
| CMED 230 | Mathematic Skills Applied to Business | 2 |
Second Term
For students enrolled on or before August 2021, in compliance with the past regulations, (34 CFR 668.8 (1) (1) a minimum number of hours in work outside the classroom will be added to the specified hours. The details of the number of hours and the appropriate tasks for each course are defined in the course syllabus.