Bacardí Center of Excellence
Bacardí Center of Excellence
Bacardí Center of Excellence
The José A. (Tony) Santana International School of Hospitality and Culinary Arts (ISHCA) at Universidad Ana G. Méndez (UAGM) is proud to host the Bacardí Center of Excellence. This dynamic educational partnership focuses on developing future leaders in beverage management, mixology, fine spirits, industry innovation, sustainability, entrepreneurship, hotel operations, and event production. Serving Puerto Rico, the Caribbean, and Latin America, the Bacardí Center of Excellence bridges academia and industry, offering students unique opportunities to engage in a pioneering partnership experience that enhances their educational journey and prepares them for successful careers in the hospitality and culinary arts sectors.
About Us
The José A. (Tony) Santana International School of Hospitality and Culinary Arts (ISHCA) has two locations: the main campus in Carolina offering all programs, and a secondary campus in Cabo Rojo providing an associate degree in Culinary Arts and a bachelor's degree in Culinary Management. All programs at the Carolina campus are accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) and the American Culinary Federation Education Foundation (ACFEF). The Culinary Arts program at the Cabo Rojo campus is also ACFEF-accredited.
Founded in 1997 to meet industry needs, ISHCA initially offered degrees in Hotel Management. In 2006, the school aimed to become the leading hotel school in the Caribbean, enhancing its programs and achieving prestigious accreditations. In 2008, the school was renamed to honor José A. (Tony) Santana, a pioneer in hospitality education in Puerto Rico.
In September 2023, ISHCA established the Bacardí Center of Excellence, a significant milestone in the school's history. This dynamic educational partnership focuses on developing future leaders in beverage management, mixology, fine spirits, industry innovation, sustainability, entrepreneurship, hotel operations, and event production. Serving Puerto Rico, the Caribbean, and Latin America, the Bacardí Center of Excellence bridges academia and industry, providing students with unique opportunities to engage in a pioneering educational experience that enhances their journey and prepares them for successful careers in the hospitality and culinary arts sectors.
With over 25 years of excellence, ISHCA offers associate degrees in Culinary Arts, Hotel Operations, and Commercial Baking & Pastry, as well as bachelor's degrees in Culinary Management, Hotel Management, and Event Production. Our commitment to quality education ensures our graduates are well-prepared for leadership roles in the hospitality and culinary industries.
The Bacardí Center of Excellence at the José A. (Tony) Santana International School of Hospitality and Culinary Arts (UAGM) is a bold partnership that will elevate ISHCA’s visibility and set it as the gold standard for mixology, beverage management, culinary arts, tourism, and entrepreneurial hospitality education in Puerto Rico, the Caribbean, and Latin America.
Recognized as the best hospitality school in Puerto Rico and the Caribbean, ISHCA, together with Bacardí’s rich legacy and expertise, aims to shape the future of the hospitality industry through innovative education and real-world experiences. Our unique collaboration will mark the future of global hospitality, culinary, and tourism management through excellence in education and industry innovation.
The Bacardí Center of Excellence envisions becoming the global leader in beverage education. We are committed to inspiring and cultivating the next generation of leaders in mixology, spirits, and food and beverage management. Through continual innovation in education, technology, creativity, and entrepreneurship, we aim to set new standards of excellence, drive sustainable practices, and shape the future of the global hospitality industry.
Key Pillars
The Bacardí Center of Excellence at the José A. (Tony) Santana International School of Hospitality and Culinary Arts (ISHCA) is a model for public-private partnership and entrepreneurial education. Our goal is to become the most expansive beverage management program in the country. The key pillars of our programs include:
Program Description:
Prepare yourself in the basic operations of a bar, focusing on new trends in barista skills, mixology, and service. Study the history, production, management, and service of coffee, wines, beers, and spirits in compliance with applicable regulations. Learn about techniques and skills for creating alcoholic and non-alcoholic beverages, with a focus on the customer experience. We offer a unique mixology laboratory at our university for your practical experience.
https://www.uagm.edu/es/oferta-academica/programas/certificado-tecnico-en-mixologia-y-barismo
The Bacardí Center of Excellence provides $2,500 annually in scholarships for students pursuing studies in mixology. These scholarships are designed to support promising and talented students, helping them achieve their educational and professional goals without financial barriers.
Additionally, the Bacardí Center of Excellence allocates $2,500 annually for faculty development in mixology. This fund is dedicated to enhancing the skills and knowledge of our faculty, ensuring they stay up to date with the latest trends and innovations in the industry, ultimately benefiting our students' learning experiences.
Collaboration Between Universidad Ana G. Méndez and Bacardí Corporation to Establish the Bacardí Center of Excellence at ISHCA - September 2023
In a move to enhance the educational experience of its students, Universidad Ana G. Méndez (UAGM) has partnered with Bacardí Corporation to establish the Bacardí Center of Excellence at the José A. “Tony” Santana International School of Hospitality and Culinary Arts (ISHCA) located at UAGM's Carolina Campus. This collaboration includes Bacardí's investment in the "Mixology Lab" at ISHCA and contributions to the Annual Scholarship Fund and faculty development in mixology.
“This space will serve as a stage for new mixology professionals to develop their skills and classroom knowledge. What better way to have the support of one of the industry giants who has eagerly helped us renovate this space and embark on this alliance to develop new initiatives for our students' talent growth,” said José F. Méndez Méndez, President of UAGM.
Both organizations have been collaborating for several years before this agreement. They will continue using the Bacardí Center of Excellence facilities to train industry professionals through tastings, mixology classes, seminars, and more, also available to students and faculty members.
“At Bacardí, we are very excited about this initiative that will positively impact the culinary arts curriculum, ensuring students access cutting-edge experiences in their academic careers and better preparation by practicing in environments similar to real workspaces,” said Elisandra Urbina, Commercial Director of Bacardí Puerto Rico.
As part of the partnership, students and faculty involved in ISHCA courses will enjoy a comprehensive experience, exploring Bacardí's product portfolio, Visitor Center, Operations, and sustainability programs. Additionally, both organizations are committed to identifying ISHCA students for internships and job placements at Bacardí’s facilities and events.
Embajador Global de BACARDĺ ofrece Master Class
BACARDĺ y Ana G. Méndez crean un Centro de Mixología
Visita la noticia aquí.
Universidad Ana G. Méndez y Bacardí Corporation unen esfuerzos para capacitación de sus estudiantes
Visita la noticia aquí.
Ana G. Méndez y Bacardí Corporation unen esfuerzos para la capacitación de sus estudiantes
Visita la noticia aquí.
Innovador laboratorio de mixología en la Universidad Ana G. Méndez
Visita la noticia aquí.
Courses
Study the main topics related to the composition, organization, management and service of a bar. Types of equipment and tools required, basic fundamentals in beverage preparation, cost control, bartender's social responsibility and laws related to the service of alcoholic beverages are covered throughout the course. It also facilitates the development of customer service, hygiene and communication skills. This course will require the use of the Internet as a research tool, MS Word as a basis for the presentation of papers and special projects.
This course is an introduction to distilled spirits, beer and wine and their manufacture, classification, administration, and service in the hospitality industry. Students will demonstrate product knowledge and apply sensory analysis and food and wine pairing techniques aplicable to distilled spirits, beer and wine. Students will acquire and apply purchasing and sales, storage and service techniques applicable in the food and beverage industry. The course will use e-mail as means of communication and MS Word and PowerPoint for homework and projects. Students will develop basic principles of research and information and data collection using the Internet and other research tools.
The course gives the student the opportunity to integrate the knowledge acquired in the preparation of alcoholic and non-alcoholic cocktails. The student will be able to prepare modern and classic cocktails and their variants according to the new consumption trends. How to organize a bar, prepare decorations, sweeteners, cleaning and sanitation are topics that will be covered during the course. It also facilitates the development of critical thinking, customer service and hygiene and sanitation skills. This course will require the use of the Internet as a research tool, MS Word as a basis for the presentation of papers and special projects.
Basic principles of the composition, organization, administration and inventory of a bar. The types of equipment required, basic fundamentals in beverage preparation, cost control, bartender responsibilities and laws related to the service and uses of alcoholic beverages are covered throughout the course. The course will use the Internet tools for MS Word research to deliver work and projects, e-mail as a communication strategy and PowerPoint for presentations.
Familiarization and study of coffee including its history, classification, production, service and pairing with food. The student will have the opportunity to visit or receive visits from suppliers and distributors of Puertorican coffee. Emphasis on the development of customer service skills through the study and practice of brewing and service techniques. Functions and duties in the responsible handling of coffee will be discussed. This course will require the use of the Internet as a research tool, MS Word as a basis for the presentation of papers and special projects.
This course gives the opportunity to learn through their experience. The student will work within the bar and beverage industry to gain on the job work experience as a bartender, barista or both. Each student will need to apply acquires knowledge for a minimum of 180 hours. Evaluations from supervisors and the ISHCA internship coordinator and a final project presentation discussing the students learning experience will be required.
Familiarization and study of wine including its history, classification, production, service and food pairing. The student will have the opportunity to visit suppliers and distributors of wines. The functions and duties of the Sommelier or Wine Steward will be discussed. Service techniques will be studied and practiced. This course will require the use of the Internet as a research tool, MS Word as the basis for the presentation of works and special projects.
Familiarization and study of beers and spirits including its history, classification, production, service and food paring. The student will have the opportunity to visit or receive the visit of suppliers and distributors. The functions and duties in the management of these will be discussed. Service techniques will be studied and practiced. This course will require the use of the Internet as a research tool, MS Word as the basis for the presentation of works and special projects.
The course gives the opportunity for the student to integrate the knowledge acquired in previous courses on preparation of cocktails with and without alcohol. The student can prepare modern cocktails according to the new consumption trends. How to organize a bar, cleaning and sanitation are topics that will be covered during the course. This course will require the use of the Internet as a research tool, MS Word as the basis for the presentation of works and special projects.
The course gives the opportunity for the student to integrate the knowledge acquired in previous courses on preparation of classic cocktails and their variants. The student can prepare classic cocktails according to the new consumption trends. How to organize a bar, cleaning and sanitation are topics that will be covered during the course. This course will require the use of the Internet as a research tool, MS Word as the basis for the presentation of works and special projects.
Opportunity to learn through their experience. The student will work within the bar and beverage industry to gain on the job work experience as a bartender. Each student will need to apply acquired knowledge for a minimum of 100 hours. Evaluations from supervisors and the ISHCA internship coordinator and a final project presentation discussing the students learning experience will be required. Oportunidad de aprender a través de su experiencia.
This course explores the history, classification, production, use and sale of wines, beers, and spirits in the hospitality industry. Students will demonstrate product knowledge and apply sensory analysis and the basic principles of food and wine pairing, as well as purchasing, storage, sales and service techniques aplicable to the food and beverage industry. The course will use the Internet among other research tools, e-mail as means of communication and MS Word and PowerPoint for papers and projects. Students will be able to innovate, develop basic principles of information and data collection and apply critical thinking in their works and discussions. Pre-requisite: HMNG 101 or CHEF 116 (in Culinary Arts Associate Degree)