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)