 |
|
|
|
|
|
|
The Escuela Hotelera de San Juan was founded in May 1995 by Sylvia Cestero León, who has been in the direction of the institution since then. Escuela Hotelera de San Juan is a private non-university post-secondary educational institutional that benefits from Miss Cestero’s over 30 years experience in the administration of educational institutions.
The Institution’s facilities on 229 Guayama Street in Hato Rey, have fully equipped laboratories and advanced technology to enable the fulfillment of an agile and progressive education. Escuela Hotelera de San Juan offers a variety of courses focused on the development of skills in the hospitality field, such as Specialist in Culinary Arts (59 credits) and Breads and International Pastry (58 credits), among others.
In 2009 Escuela Hotelera de San Juan expand their facilities with the openning of Mayaguez Branch who are located at:
Edificio Rochelais Center Carr. 114 Km 0.4
Sector Western Industrial Park
Bo. Guanajibo
Mayaguez, PR 00683
The programs begin in August, October, January, and April. A group of recognized professionals in the Culinary Arts and Hospitality industry are responsible to develop the curricular offerings, which compare with similar institutions in the United States and Europe.
The institution also offers short courses on Saturdays such as International Cuisine and Intensive Bartender, and a variety of seminars on Saturdays, Sundays, and holidays.
Academic Institutuion Culinary Arts and Hospitality educational institution in Puerto Rico with three accreditations: General Council of Education (Consejo General de Educación), Comisión Acreditadora de Instituciones Educativas “CADIE”, “Accrediting Commission of Career Schools and Colleges”, and is also supported and recognized by the Hotel and Tourism Association of Puerto Rico, the American Culinary Federation, the Caribbean Culinary Federation, the National Restaurant Association, and the Chamber of Commerce of Puerto Rico, among others.
Mission
Prepare competent professionals for employment in the hotel industry, particularly in the disciplines of Culinary Arts, International Baking and Pastry and Restaurant Service Attendant
Goals
- To provide learning experiences that promotes the development of skills and competency to obtain and retain employment in the service industry, particularly in the hotel industry.
- To work closely with the hotel industry through an Advisory Committee, a qualified and dedicated faculty, and practicum experiences in competitive scenarios.
General Objectives
▪ To serve the community by offering culinary arts services and continued education seminars.
▪ To meet and exceed the qualitative criteria required by the local and national accreditation standards.
▪ To provide a qualified faculty with work experience and a mastery of scholastic skills directly related to adult education.