Culinary Arts Technician (CCOO - Code 844)
The certificate in Culinary Arts Technician provides students the knowledge and skills required in the preparation and serving of foods. From a practical-theoretical approach, students acquire knowledge in the administration, preparation and presentation of cold and hot foods of the Creole kitchen, as well as those of the international kitchen.
The Aguadilla, Barranquitas, Bayamón, Fajardo, Ponce and San Germán campuses and the Extension Center in Coamo are authorized to offer this Program.
- Students admitted in or before August 2021 - 24 credits / 937.5 hours
- New Students admitted in or after January 2022 - 31 credits / 930 hours
Academic Requirements for the Certificate in Culinary Arts Technician
First Term
| CCOO 110 | Food Services Hygiene, Health and Safety Procedures | 3 |
| CCOO 121 | Meat, Poultry and Seafood Cuts | 3 |
| CCOO 130 | preparation of Breakfast, Soup, Sauces, Salads, and Cereal | 3 |
| CCOO 140 | Menu Design and Preparation of Banquets (Buffets) | 3 |
| CCOO 210 | Puerto Rican Gastronomy | 3 |
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.