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International Baking and Pastry Programs
The International Baking and Pastry Program qualifies the students to work as entry level bakers and/or confectioners in the hotel service industries as well as in commercial establishments, hotels, restaurants and/or in their own bakery business. The students acquire know-how of hygiene and clean-up, planning of menus and nutrition. The curriculum includes practical and theoretical components of laboratories and experiences of field under the supervision of a master chef or pastry chef. Singular emphasis to the security rules and procedures is given and to the acquisition and management of materials, utensils and equipment. It includes adaptation and preparation of recipes, as well as the elaboration of bread loaves, European pastry, biscuits, chocolate and modern and classical styles of decoration with sugar.
Course: Breads and Internacional Pastries
Subjects to be covered:
Introduction to the Art of Breads and Pastries
Occupational Field
History of breads and pastries, Hygiene and Sanitation, Mathematics for the pastry cook
Cakes and their Varieties
History of breads and pastries
Equipment, materials and tools, Hygiene and sanitation, Safety in the workshop, Weights and Measures System, Mathematics for the pastry cook, Nutrition, pastry-related terminology, Costs
Cakes and their Varieties
Equipment, materials and utensils, Technical Vocabulary, Recipe adaptation, Confection of different chocolates, fondant stencils, and sugar icings, Australian and Swiss Gumpaste (“Pastillaje”)
Confection of pastry doughs and fillings
Juice Dough, Danish Dough
Commercial Pastry
Custards, Creamy Custards (“Natillas”), Catalan Cream (“Crema Catalana”), Chocolate Cream, Crème Brûlée, Puddings, Puerto Rican Sweets, Meringue
European Pastry
Bavarian, French Pastries, Fine Cakes, Mousses, Souffles, Chantilly, Parfaits, Truffles, Fondue, Mold Pastries, Decoration and Chocolate, Almonds and Nuts, Coulis
Bread-making
Dough preparation, Fermentation Processes, Cooking Processes, Making of different breads: sobao - French bread - whole grain, Ethnic Breads, Buns (“Panecillos”), Pizzas and their varieties
Entrepreneurial Development
Pre-employment skills and occupational maturity. Practice in the trade. Presentation of final project
Externship Coordination:
Escuela Hotelera de San Juan provides field experiences as part of the educational development of its students. It also counts with the services of an Externship Coordinator who establishes contact with the hotels, restaurants and other food service related companies for the coordination of these experiences, where besides the control of practical dexterities, the student profile is evaluated with respect to: communication, leadership, problem solving and human relations.
Employment Service:
The Institution provides a formative program for employment search of its students. Our office does not guarantee to locate graduates of our programs in employment, but it does provides the students with the tools that qualify them for the development of the dexterities of pre-employment, labor maturity and techniques for employment search. Escuela Hotelera de San Juan maintains a monitoring program to keep its graduates informed with respect to the employment opportunities in the food service industry.
Other offerings:
Escuela Hotelera de San Juan provides its students with the opportunity to be certified in "Serve Safe"** this license offers the students the advantage to know with more details the secure food management. The Institution coordinates seminars and conferences especially related to the field of studies of its students; as well as, excursions and culinary trips that enrich the educational experience of our community.
Training length (58 credits):
16 months in the schedules of 7:30am to 12:30pm and of 1:00pm to 6:00pm
22 months in the schedule of 6:00pm to 10:30pm
** -This training does not include the cost of materials.
Courses' books
Book ICBN 978-0-471-78350-3
Workbook ICBN 978-0-471-78348-0
Related employment opportunities
Click on the following links to obtain the job profile information from the Department of Labor:
Pastry Chef (35-1011.00) http://www.onetonline.org/link/summary/35-1011.00
Baker (51-3010.00) http://www.onetonline.org/link/summary/51-3010.00
Pastry Finisher (51-3011.00) http://www.onetonline.org/link/summary/51-3011.00
Hospice not available
Title IV Median of Debt |
Private Loans Median of Debt |
Institutional Financing Median of Debt |
Program Cost |
Books and Tools Cost |
$3,625 |
$0.00 |
$0.00 |
$10,280 |
$684.57 |
$3,625 |
$0.00 |
$0.00 |
$10,280 |
$684.57 |
Recinto de San Juan |
||
|
August 2009 |
January 2009 |
Matriculados |
26 |
20 |
Graduados |
18 |
13 |
Tasa de graduación |
69% |
65% |
Empleados |
11 |
9 |
Tasa de Empleabilidad |
79% |
77% |
Recinto de Mayaguez |
||
|
August 2009 |
January 2009 |
Matriculados |
22 |
37 |
Graduados |
19 |
29 |
Tasa de graduación |
86% |
78% |
Empleados |
14 |
11 |
Tasa de Empleabilidad |
78% |
42% |