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General Catalog 2013-2014 Addendum to the General Catalog 2013-2014 (Rev. 5/29/2013)
Published July 26, 2013
Changes in Administrative Officers:
Page 16 – Corporate Level Administrative Officers
Mrs. Margarita Flores, Director of Academic Counseling and Retention
Mr. Ricardo Carnero, Director of Placement
Mrs. Damaris Rodríguez, Vice President of Financial Aid, effective October 2, 2013
Page 17- Campus Directors
Mrs. Melba Martínez, Caguas Additional Location
Vacant, Fajardo Additional Location
Mr. Raul Morales, Ponce Additional Location, Adjuntas CA, Yauco CA and Jayuya CA
Mr. Ricardo Rodríguez, Mayagüez Additional Location, Lajas CA, Aguadilla CA, Moca CA
Page 19 – Administrative Officers-San Juan Main Campus
Mrs. Nathalie González, Library
Mrs. Michelle Gascot, Career Services/Employment
Mrs. Damaris Arroyo, Retention
Mrs. Gretchen Fonseca, Academic Counseling
Page 20 – Administrative Officers-Ponce Additional Location
Mr. Raul Morales, Campus Director
Page 21 – Administrative Officers-Mayagüez Additional Location
Mr. Ricardo Rodríguez, Campus Director
Mrs. Marisol Morales, Admissions-Lajas/Mayagüez
Mrs. Mariela González, Admissions-Aguadilla/Moca
Page 23 – Administrative Officers-Guayama Additional Location
Vacant, Academic Counseling
Mrs. Xiomara Méndez, Retention
2
Page 24 – Administrative Officers- Manatí Additional Location
Mr. Israel Piñeiro, Coordinator Naranjito Campus Addition
Vacant, Retention
Page 25 – Administrative Officers- Fajardo Additional Location
Mrs. Evelyn Rivera, Coordinator Vieques Campus Addition
Mr. Luis Rivera Crespo, Admissions (Interim)
Mr. Juan P. De León, Academic Counseling
Mrs. Dinah Suriano, Study Hall
Page 25 – Administrative Officers- Los Colobos Campus Addition
M r . F r a nc i sc o Na za r io , Ca mp u s Ad d i t i o n Co o r d i n a t o r
Page 26 – Administrative Officers-Caguas Additional Location
Mrs. Melba Martínez, Campus Director
Mrs. Janet Hernández, Academic Director
Mrs. Elizabeth Otero, Registrar
Mrs. Izvetlana Rodríguez, Academic Counseling
Mrs. Mariela Pedraza, Academic Counseling
Mrs. Zoraida Lara, Retention
Mrs. Marybella Cintrón, Career Services/Employment
Mrs. Heidi Ortiz, Study Hall
Page 27 – Administrative Officers- Humacao Additional Location
Mrs. Zoralis Rivera, Retention
Mr. Carlos Dávila, Retention
Mrs. Brenda Villamil, Study Hall
Mrs. Carolina Torres, Academic Counseling
Page 28 – Administrative Officers- San Juan (Carolina) Additional Location
Mrs. Gloria I. Ramos, Academic Counseling
Mr. Jorge Valette, Retention
Mrs. Karen Bermúdez, Career Services/Employment
Mr. Anthony Rodríguez, Study Hall
Page 29 – Administrative Officers- Arecibo Additional Location
Vacant, Night Coordinator
Mrs. Gretchen Irizarry, Study Hall
Page 30 – Administrative Officers- Bayamón Additional Location
Mr. Armando Semprit, Night Coordinator
Mrs. Yaritza Vega, Retention
3
Mr. Carlos Rodríguez, Collections
Changes in Campus Additions
Naranjito Campus Addition will be supervised and within the authorization of Bayamón Additional Location. It will no longer be supervised by Manatí
Additional Location.
Loiza Campus Addition is no longer operating; closure of campus addition was effective on December 28, 2012. Effective December 28, 2012, a new location of
former campus addition is as follow: Instituto de Banca y Comercio, Los Colobos Carr. PR #3 Km. 13.8, Lote 3-A, Los Colobos,
Canovanillas, Carolina, PR 00983
Page 48 – Graduation Certificate and Credit Transcripts
All active students who present an official document from the petitioner or a Government
Agency to request a graduation certificate or credit transcript; the institution will provide the
document as long as:
The student does NOT have an overdue with a payment plan.
The student has met all academic, administrative and financial requirements with the institution.
Institutional Policies
Policy-Law No. 250 of 2012, the Postsecondary Educational Passport of Reasonable
Accommodation
Instituto de Banca y Comercio adjusts the individualized admissions and evaluation process in
order to meet the needs of students and candidates with disabilities. The institution seeks to ensure
specific reasonable accommodation consonant with the disability of the student or prospect, and
once admitted that these can lead to perform successfully yet in accordance with their limitations
during their course of study at the institution.
All people with disabilities are entitled under Article 6 of Law No. 250 of 2012, the Postsecondary
Educational Passport of Reasonable Accommodation to voluntarily claim an extended admissions
process. Students shall be welcomed under the legal principles of the regulations, rules and
procedures under this law.
IBC is committed to adapt, modify and properly adjust those that allow a person with disabilities
to participate in all aspects; educational activities, curricular and extracurricular, educational
settings, recreational, sports, and cultural as part of the formal learning process and perform in the
educational environment in an inclusive, accessible and comparable manner.
Institutional Policies
Policy- Law No. 179 Registry of Fraternities, Sororities and Associations
Instituto de Banca y Comercio certifies compliance as required by the Law No. 179 of June 30,
1999 and the Regulations on Registration of Fraternities, Sororities and Associations, that the
additional locations and campus additions of the institution remain in effect and promulgate the
4
current and updated institutional regulations on students organizations. The institution is in
compliance with Articles 10, 11 and 12 of the Regulation on Registration of Fraternities, Sororities
and Associations established by the institutions and authorized by the Consejo de Educación de
Puerto Rico.
Changes in the Academic Programs- Diploma
Changes in program names:
Previous Program Name New Name of Program
Tourism, Hotels and Conventions Tourism and Hotels
Medical Secretary with Word Processing Administrative Assistant with Medical Billing
Academic Offering:
Page 214- Effective August 27, 2013, the diploma program Dental Assistant with Expanded Functions will be offered at the San Juan (Carolina) Additional Location. Page 215- Effective January 23, 2014, the diploma program Banking Operations will not be offered at the Cayey Additional Location.
Effective September 4, 2013, the Accrediting Council for Independent Colleges and Schools is stated as follows:
Accreditations, page 36
Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) to award
diplomas in all its campuses and campus additions and to award associate degrees in the San Juan
and Ponce campuses.
The Accrediting Council for Independent Colleges and Schools is listed as a nationally recognized
accrediting agency by the United States Department of Education and is recognized by the Council
for Higher Education Accreditation.
ACICS – 750 First Street, NE, Suite 980, Washington DC 20002-4241
Tel. (202) 336-6780.
Accreditations: Licenses of Operation and/or Authorizations of the Commonwealth of Puerto Rico
Puerto Rico Council of Education (formerly the General Council of Education) – All the campuses
and centers of extension possess their corresponding License to Operate at the Post-secondary,
Technical and Higher Skills Level – Puerto Rico Council of Education , Avenida Ponce de León,
Edificio Hato Rey Center, Suite 1500, Hato Rey, PR 00919,Tel. 787-641-7100.
Puerto Rico Council of Education (formerly the Council of Superior Education) – Authorization to
offer associate degree programs at the San Juan Main Campus and Ponce Additional Location –
Puerto Rico Council of Education , Avenida Ponce de León, Edificio Hato Rey Center, Suite 1500,
Hato Rey, PR 00919,Tel. 787-641-7100.
5
Affiliations, page 36
Articulation Agreement with Florida Technical College, Orlando, FL
Effective September 24, 2013, REPA 1021 course description of the diploma program Banking Operations should read as follows:
This course provides students with knowledge and skills related to computerized terminals
transaction processing. The course is offered in the lab, where students will execute everything
learned during the previous session and will learn the “IBC TELLER SYSTEM”.
Number of Evaluations Page 60- Effective October 15, 2013 this section should read as follows:
The evaluation procedure for each course subject requires the administration of a minimum of five
(5) formal evaluations including a grade for daily attendance and a grade for outside clock hours as
well as any other requirements previously established by the professor.
Effective October 29, 2013, the Validation of Credits Policy is stated as follows: Instituto de Banca y Comercio accepts the concept of validation of credits for courses passed by
enrollees in university or non-university post-secondary institutions that are duly authorized and
accredited at the regional and national level (Puerto Rico and USA). Due to the occupational
nature of our programs, students may transfer a maximum of six (6) credits with a “C” grade or
more for programs of 38.5 and 36 credits, and up to nine (9) credits for programs of 54 and 57
credits.
The request for transfer of credits will be initiated by the student in the Academic Director’s
Office no later than 8 weeks after the beginning of the first academic studies session of the
institution. The student must submit the official transcript of credits from the institution where s/he
studied for proper processing.
Admissions Policy: Page 40-Admissions Policy/Diploma Programs. Additional start in November, effective November
18, 2013. Available for the San Juan Main Campus, Manatí Additional Location and Bayamón
Additional Location.
Academic Calendar: 2013-2014 November Start available for the San Juan Main Campus, Manatí Additional Location
and Bayamón Additional Location. (Attached)
2013-2014 Academic Calendar, effective January 13, 2014 (Attached)
Faculty-Page 263 LOS COLOBOS CAMPUS ADDITION
Altamar Manga, Gustavo. Maestría en Matemáticas, Caribbean University, Puerto Rico. Destrezas Básicas,
Matemáticas.
Burgos Santos, José L. Diploma en Técnico de Sala de Operaciones, Carlos F. Daniels Vocational
School, Puerto Rico. Salud, Técnico Quirúrgico.
6
Carmoega Burgos, Beatriz. Diploma en Cosmetología, Escuela Vocacional Carlos F. Daniels, Puerto
Rico. Belleza, Cosmetología.
Cintrón Ortiz, Theresa. B.S.N., National University College, Puerto Rico. Salud, Enfermería.
Correa Filomeno, Annette, Diploma en Técnico de Emergencias Médicas-Paramédico, Centro de Estudios
Multidisciplinarios, Puerto Rico. Salud, Emergencias Médicas.
Cruz Rodríguez, Alfredo. Diploma en Cosmetología, Modern Hairstyling Institute, Puerto Rico. Belleza,
Cosmetología.
Díaz Carrillo, Yesenia. Diploma en Cocina Local e Internacional, Instituto de Banca y Comercio, Puerto
Rico. Artes Culinarias, Cocina Local e Internacional.
Díaz Maldonado, Fermín. Certificado en Electricidad, Escuela Vocacional Miguel Such, Puerto Rico.
Técnicos, Electricidad
Díaz Rodríguez, Reinaldo. Diploma en Cocina Local e Internacional, Instituto de Banca y Comercio, Puerto
Rico. Artes Culinarias, Cocina Local e Internacional.
Echevarría Rivera, Sonia. BSN en Enfermería, Universidad Interamericana, Puerto Rico. Salud, Enfermería.
Figueroa Cruzado, César. Diploma en Masaje Profesional, National Fashion & Beauty College, Puerto
Rico. Salud, Terapeuta de Masaje Profesional.
Flores Coss, Yasmín. B.S.N., National University College, Puerto Rico. Salud, Enfermería.
García Ilarraza, Roberto. Diploma en Cocina Local e Internacional, Instituto de Banca y Comercio, Puerto
Rico. Artes Culinarias, Cocina Local e Internacional.
García Resto, Thaís, Diploma en Técnico de Terapia Respiratoria, Instituto de Banca y Comercio, Puerto
Rico. Salud, Técnico de Cuidado Respiratorio.
González Bauzó, Grisel. BSN en Enfermería, Universidad del Este, Puerto Rico. Salud, Enfermería.
González Chico, David. Diploma en Electricidad, Escuela Vocacional Dr. Santiago Veve Calzada, Puerto
Rico. Técnicos, Electricidad
González Ortiz, Héctor L. Diploma en Cocina Local e Internacional, Caribbean Culinary Institute, Puerto
Rico. Artes Culinarias, Cocina Local e Internacional.
Liria Cruz, Hercilia. AS en Enfermería, Centro de Estudios Multidisciplinarios, Puerto Rico. Salud,
Enfermería.
López Alago, Elizabeth. BSN en Enfermería, Jonh Dewey College, Puerto Rico. Salud, Enfermería.
López Montes, Doreen E. Diploma en Cosmetología Básica, Modern Hairstyling Institute, Puerto Rico.
Belleza, Cosmetología.
Mills Cintrón, Carmen. Diploma en Estilismo y Diseño Avanzado, Instituto de Banca y Comercio, Puerto
Rico. Belleza, Cosmetología Avanzada
Negrón Mojica, Rosa. BSN en Enfermería, John Dewey College, Puerto Rico. Salud, Enfermería.
Nieves Bou, Gregorio. Diploma en Electricidad, Escuela Vocacional Miguel Such, Puerto Rico. Técnicos,
Electricidad.
7
Padilla Nieves, Edgardo. Diploma en Barbería, Instituto de Banca y Comercio, Puerto Rico. Belleza,
Barbería y Estilismo.
Pérez Coss, Wilma. BSN en Enfermería, John Dewey College, Puerto Rico. Salud, Enfermería.
Plaza Rosario, Luis F. Diploma en Técnico de Emergencias Médicas-Paramédico, Recinto de Ciencias
Médicas de la Universidad de Puerto Rico, Puerto Rico. Salud, Técnico de Emergencias Médicas-
Paramédico.
Rivera Díaz, Joselie M. B.A., Universidad de Puerto Rico, Puerto Rico. Comercio, Secretarial Médico
con Procesamiento de Palabras.
Rivera Mulero, María. Diploma en Cosmetología, Instituto de Banca y Comercio, Puerto Rico. Belleza,
Cosmetología.
Rivera Soto, Verónica. B.S.R.T., Universidad Interamericana, Puerto Rico. Técnicos, Técnico de
Reparación de Computadoras.
Rivera Pérez, Ángel. Diploma en Cocina Local e Internacional, Instituto de Banca y Comercio, Puerto Rico.
Artes Culinarias, Cocina Local e Internacional.
Rodríguez Messina, Emma. Diploma en Bartending, Universidad del Este, Puerto Rico. Artes Culinarias,
Bartending.
Román Vidal, Miguel. Diploma en Técnico de Emergencias Médicas Paramédico, Centro de Estudios
Multidisciplinarios, Puerto Rico. Salud, Emergencias Médicas.
Rosa Maldonado, Anitza. Diploma en Masaje Terapéutico, Institute of Massage & Therapeutic Healing,
Puerto Rico. Salud, Terapeuta de Masaje Profesional.
Rosario Rodríguez, Sandra. AS en Artes Culinarias y Manejo de Restaurantes, JNA Institute of Culinary
Arts, USA. Artes Culinarias, Panadería y Repostería Internacional.
Tejeda Ortega, Cynthia. BSN en Enfermería, National University College, Puerto Rico. Salud, Enfermería.
Vázquez Fonseca, Wanda. Certificado en Técnica de Uñas, World Training Academy, Puerto Rico. Belleza,
Tecnología de Uñas.
Velázquez Trinidad, Mara. Bachillerato en Inglés, Universidad de Puerto Rico, Puerto Rico. Destrezas
Básicas, inglés.
Vélez Rodríguez, Jonathan. Diploma en Barbería, Instituto de Banca y Comercio, Puerto Rico. Belleza,
Barbería y Estilismo.
Vélez Román, Marilyn. Diploma en Técnico de Terapia Respiratoria, Instituto de Banca y Comercio, Puerto
Rico. Salud, Técnico de Cuidado Respiratorio.
Viera Hernández, Lisayda. B.A., Universidad de Puerto Rico, Puerto Rico. Comercio, Secretarial Médico
con Procesamiento de Palabras.
Walker Rivera, Cecilio. Maestría en Matemáticas, Caribbean University, Puerto Rico. Destrezas Básicas,
Matemáticas.
Faculty- Page 279
CAYEY ADDITIONAL LOCATION
Program Coordinators
8
Culinary Arts Programs: Vázquez Rodríguez, Aracelis. B. A., Universidad de Puerto Rico,
Puerto Rico; Diploma, Academia de Cocina AILA, España.
Beauty Programs: Ramos Rivera, Dora L. Diploma, Técnica de Uñas, Cadimar College;
Diploma, Cosmetología, Instituto de Banca y Comercio, Puerto Rico.
Health Programs: Centeno Martínez, María. B.S.N., Universidad de Puerto Rico, Puerto Rico.
Flores Carrión, José. Diploma, Barbería y Estilismo Avanzado con Pivot Point, Caribbean
Beauty Technician Institute; Diploma, Cosmetología y Estilismo Avanzado con Pivot Point,
Caribbean Beauty Technician Institute; Diploma, Técnico de Uñas, Caribbean Beauty Technician
Institute, Puerto Rico.
Belleza, Barbería.
Fonseca Reyes, Reinaldo. Diploma, Cocina Local & Internacional, Instituto de Banca y
Comercio, Puerto Rico. Artes Culinarias, Cocina Local & Internacional.
García Rosario, Justiniano. M.A., Universidad de Puerto Rico; B.A., Universidad
Interamericana; G.A., Instituto Tecnológico, Puerto Rico. Técnico, Electricidad.
González Flores, Ubaldo. G.A., Universidad Metropolitana; B.S.R.T., Universidad de Puerto
Rico. Salud, Técnico de Cuidado Respiratorio.
Guzmán Vázquez, Noel. Diploma, Técnico de Emergencias Médicas-Paramédico, Instituto de
Banca y Comercio, Puerto Rico. Salud, Técnico de Emergencias Médicas-Paramédico.
Jiménez Burgos, Josefina. Diploma, Cosmetología Básica, Professional Training Academy.
Belleza, Cosmetología.
Reyes Miranda, Santos. M.A., Instituto Nacional de las Américas; B.A., Universidad de Puerto
Rico, Puerto Rico. Educación General, Matemáticas.
Rodríguez Martínez, Adrián. G.A., Florida Culinary Institute, Florida. Artes Culinarias, Cocina
Local & Internacional.
Rosa Rivera, Daisy. B.A., Universidad de Puerto Rico, Puerto Rico. Comercio, Secretarial
Médico con Procesamiento de Palabras.
Torres Osorio, José. B.A., Universidad del Turabo, Puerto Rico. Técnico, Computadoras.
Torres Rodríguez, José D. B.S.N., Universidad Metropolitana, Puerto Rico; G.A., Columbia
College, Puerto Rico. Salud, Enfermería.
Vega Méndez, Ana. B.S.N., Universidad Metropolitana, Puerto Rico. Salud, Enfermería.
BARRANQUITAS CAMPUS ADDITION
Barrios Feliciano, Rosie A. B.S.N., Universidad Metropolitana, Puerto Rico. Salud, Enfermería
Práctica.
Bracero Rosario, Angel L. Diploma, Cocina Local & Internacional, Instituto de Banca y
Comercio, Puerto Rico. Artes Culinarias, Cocina Local & Internacional.
9
Collazo Ortiz, Yamilette. Diploma, Cosmetología Básica, Instituto Fontecha, Inc., Puerto Rico.
Belleza, Cosmetología.
Colón Santiago, Ferdin. Diploma, Técnico de Emergencias Médicas-Paramédico, Metro College,
Puerto Rico. Salud, Técnico de Emergencias Médicas-Paramédico.
Echevarría León, Antonio. Diploma, Barbería, D’Mart Institute, Puerto Rico. Belleza. Barbería.
Jiménez López, Ivelisses. Diploma, Técnica de Uñas, D’Mart Institute, Puerto Rico; Diploma,
Cosmetología Básica, Instituto La Reiné, Puerto Rico. Belleza, Cosmetología y Técnica de Uñas.
Montes Borrero, Orville. Diploma, Técnico de Cuidado Respiratorio, Ponce Paramedical College,
Puerto Rico. Salud, Técnico de Cuidado Respiratorio.
Nuñez Green, Elisandra. B.S.N, Universidad Interamericana, Puerto Rico. Salud, Enfermería.
Rivera Ramos, Carmen I. B.A. Universidad Interamericana, Puerto Rico. Comercio, Secretarial
Médico con Procesamiento de Palabras.
Rivera Vázquez, Carmen G. G.A., Universidad Interamericana, Puerto Rico. Salud, Enfermería.
Santiago Rosario, Juan G. Diploma, Barbería, Instituto de Banca y Comercio, Puerto Rico.
Belleza, Barbería.
10
Changes in the academic offering:
BANKING OPERATIONS
This study program offers the student the knowledge of the procedures, norms, products, services, and regulations of the
commercial bank, mortgage bank and other financial institutions. It also includes technological advances in the transactions
areas and forms of payment, through the handling of computerized terminals for banking tellers. The graduates from this
program will be able to fill positions, such as: Teller Banking, Customer Service, or other similar positions in financial
institutions.
TERM CODE TITLE CREDITS
I MADO 1001
ESPA 1005
SERV 30001
Keyboard Skills I
Basic Spanish
Customer Services
Total Credits
3
3
3
9
II OPBA 3000
MATE 1210
COMP 20132
Banking Operations I
Basic Mathematics
Computer Application Programs (Power Point, Outlook, Internet)
Total Credits
3
3
3
9
III OPBA 3001
MATE 1213
EXCL 1000
Banking Operations II
Business Mathematics
Electronic Spreadsheet (Excel)
Total Credits
3
3
3
9
IV REPA 1020
CONT 1090
INGL 1106
Teller I (Manual)
Elementary Accounting I
Basic English I
Total Credits
3
3
3
9
V REPA 1021
CONT 1091
INGL 1107
Teller II (Computerized)
Elementary Accounting II
Basic English II
Total Credits
3
3
3
9
VI REPA 1022
INGL 2103
BANC 10113
Teller III (Computerized)
Conversational English
Sales and Finance
Total Credits
3
3
3
9
Total Credits
54
1 Substitute ORRH 1304
2 Substitute MADO 1001
3 Substitute BANC 1010
11
COURSE DESCRIPTION
SERV 3000: Customer Services
3 credits
Pre-requisite: None
This course provides students the opportunity to learn about the Cycle of Service and Attention to
Customer, as an element of competitiveness in the hospitality industry. They study the basic concepts and
principles of service, structural organization of the Customer Service Department, characteristics and
requisites of the contact person, types of customers, necessities and expectations of the consumer,
successful strategies for quality services and increment of satisfaction, control and evaluation of the
company’s customer attention processes. They will also discuss the following service techniques and
customer attention: direct attention to the internal and external client, telephone attention and the process
of communication as an important tool in the service and staff performance. Also, the student will have
the opportunity to perform group community service to a charitable institution (retirement home, abused
women’s shelter, orphan children’s home, among others) in which will apply all acquired knowledge.
COMP 2013: Computer Application Programs (Power Point, Outlook, Internet)
3 credits
Pre-requisite: None
This course offers the student an introductory level training in the use of the following programs: Internet-
performs searches send correspondence and to be able to take advantage of all it can offer. Outlook-
manage information such as: e-mails, appointments, contacts, tasks, archives and calendar. PowerPoint-
design presentations with slides to be used in different expositions to the public or any other oral or written
presentation. The student will perform an investigation (special assignment) applying all acquired
knowledge.
BANC 1011: Sales and Finance
3 credits
Pre-requisite: None
This course is designed to contribute to the knowledge and mastery of new sales techniques of both
products and services in the banking industry, consumer behavior and sales management. Also studies
financial aspects such as: money and capital markets, investments, financial management, value for
money, business cycle, efficient diversification, shifting resources, among others.
12
ADMINISTRATIVE ASSISTANT WITH MEDICAL BILLING4
This study program offers the student the knowledge, skills, and abilities required in the medical secretary field. It
focuses on the medical procedures, document administration, handling of equipment, filing, and invoicing of medical
plans by electronic programs. The course incorporates computer application programs (Word and Excel) for processing
information and the document production. The graduates from this program will be able to fill positions such as:
Secretary, Clerk, Medical Billing, or other similar positions in private medical offices, hospitals, laboratories, etc.
TERM CODE TITLE CREDITS
I PROF 3000
ESPA 1005
ADDO 1001
Medical Office Procedures
Basic Spanish
Document Administration
Total Credits
3
3
3
9
II MADO 1001
INGL 1106
FUNS 1001
Keyboard Skills I
Basic English I
Clinical Principles
Total Credits
3
3
3
9
III PRCO 1000
CODI 3000
INGL 1107
Production of Business Documents
(Basic)
Diagnostic, Codification and Procedures
Basic English II
Total Credits
3
3
3
9
IV REME 10015
MATE 1210
FACT 3000
Production of Medical Documents and
Electronic Record
Basic Mathematics
Medical Plans Billing (Manual)
Total Credits
3
3
3
9
V EXCL 1000
CONT 1090
FACT 3010
Electronic Spreadsheet (Excel)
Elementary Accounting I
Electronic Medical Plans Billing I
Total Credits
3
3
3
9
VI FACT 3011
PRAF 1000
OFIC 30016
Electronic Medical Plans Billing II
Billing Administrative Processes
Externship / Internship
Total Credits
3
3
3
9
Total Credits
54
4 Change in program name
5 Substitute PRME 1000
6 Substitute OFIC 3000
13
COURSE DESCRIPTION
REME 1001: Production of Medical Documents and Electronic Record
3 credits
Pre-requisite: MADO 1001
This course continues providing the student with theoretical and practical activities aimed at learning the
keyboard symbols and recognize the importance of mastering the Correction of Marks (Symbols of
Correction). The student acquires the necessary skills to prepare business letters, block style end, modified
block, modified block with indented paragraph, traditional memos and simplified. Develops the ability to
write a minimum of 23 words per minute with a maximum of 4 errors on three minutes tests. This course
includes the knowledge and use of electronic record as part of the production of documents.
OFIC 3001: Externship / Internship
3 credits
Pre-requisite: PRCO 1000; REME 1001
In this course students will apply and practice all the skills and knowledge and demonstrate mastery of the
procedures to be followed in the administration of documents within a medical office. Among the
documents and tasks to be performed are: letters, memos, reports, tables, payroll, schedules, legal
documents, presentations, electronics agendas, medical billing and archiving among others. It is expected
that the student learn to use the highest possible level all office equipment.
14
TOURISM AND HOTELS7
This study program offers the student the knowledge of the operational processes, products, services, and regulation in the Hotel, Air Line and Tourism Industries. It also includes the structure, organization, administration (basic principles), and operation of the department of services in the
hotel, with emphasis in the Activities Department (coordination of meetings, conventions and banquets). The course incorporates a computer
complement: Virtual Hotel for hotel reservations and SABRE for issuing electronic tickets. In addition, they will acquire knowledge and abilities to be able to identify the tourist zones, places, hotels, restaurants, and the rest of the basic services required for vacations or to visit Puerto Rico
and other countries.
TERM CODE TITLE CREDITS
I TURI 2100
ESPA 1005
SERV 3000
Introduction to Tourism and Hotels
Basic Spanish
Customer Services
Total Credits
3
3
3
9
II COMP 20138
CONT 10909
GEOG 1005
Computer Application Programs (Power Point,
Outlook, Internet) Elementary Accounting I
Puerto Rico Tourism Geography
Total Credits
3
3
3
9
III HOTE 3000
GEOG 1006
INGL 1106
Hotel Operations
Universal Tourism Geography
Basic English I
Total Credits
3
3
3
9
IV COST 1002
MERC 2100 INGL 1107
Food and Beverage Cost Control
Tourism Marketing Basic English II
Total Credits
3
3 3
9
V INGL 2103
LINE 3000 CONV 3000
Conversational English
Air Lines Conventions and Banquets
Total Credits
3
3 3
9
VI OPER 110410
GUIA 110211
RESE 3000
Hotel Management and Supervision
Cultural Tourism Guide Computerized Reservations (SABRE)
Total Credits
3
3 3
9
Total Credits
54
7 Change in program name
8 Substitute MADO 1001
9 Substitute MATE 1210
10 Substitute HOTE 3001
11 Substitute ORRH 1304
15
COURSE DESCRIPTION
COMP 2013: Computer Application Programs (Power Point, Outlook, Internet)
3 credits
Pre-requisite: None
This course offers the student an introductory level training in the use of the following programs: Internet-
performs searches send correspondence and to be able to take advantage of all it can offer. Outlook-
manage information such as: e-mails, appointments, contacts, tasks, archives and calendar. PowerPoint-
design presentations with slides to be used in different expositions to the public or any other oral or written
presentation. The student will perform an investigation (special assignment) applying all acquired
knowledge.
CONT 1090: Elementary Accounting I
3 credits
Pre-requisite: None
This course focuses on basic concepts of the accounting cycle used in business oriented services. It
includes topics such as: transaction analysis, general ledger, and worksheets, among other.
OPER 1104: Hotel Management and Supervision
3 credits
Pre-requisite: HOTE 3000
This course offers the student the opportunity to acquire the theory knowledge and basic skills that will
help make an incursion in the area of coordinating and planning of events, with an emphasis in activities
related to conventions, meetings and banquets in the tourism and hotels industry. They study the
organizational structure of the Conventions Department and the role of its members, types of customers
(organizations), sales strategies, the planning process and the event closing. The student will have the
opportunity to perform the coordination, planning and development of an event. Therein, shall implement
all learned in class regarding terminology, documents, banquet styles, venue, decoration, menu, among
others.
GUIA 1102: Cultural Tourism Guide
3 credits
Pre-requisite: None
This course offers students the opportunity to acquire the knowledge of tour guide and its environment in
the receptive country's culture. Includes information on various tourist guides and its professional role; as
well as planning and organizing an excursion for a determined group of tourists in particular. The student
will identify and understand the importance of culture and its classifications, such as agro-tourism, eco-
tourism, among others. Will know the economic impact of how the culture and excursions, helping the
sustainable tourism of the receptive or visited country through actual market methods.
SERV 3000: Customer Services
3 credits
Pre-requisite: None This course provides students the opportunity to learn about the Cycle of Service and Attention to Customer, as an
element of competitiveness in the hospitality industry. They study the basic concepts and principles of service,
structural organization of the Customer Service Department, characteristics and requisites of the contact person, types
of customers, necessities and expectations of the consumer, successful strategies for quality services and increment of
satisfaction, control and evaluation of the company’s customer attention processes. They will also discuss the
following service techniques and customer attention: direct attention to the internal and external client, telephone
attention and the process of communication as an important tool in the service and staff performance. Also, the
student will have the opportunity to perform group community service to a charitable institution (retirement home,
abused women’s shelter, orphan children’s home, among others) in which will apply all acquired knowledge.
16
REGIONAL AND INTERNATIONAL CUISINE
This study program offers the student the opportunity to acquire the technical and practical knowledge required in the
gastronomy industry. It includes the learning of diverse recipes at local and international regions, preparation of sauces,
pastas, soups, how to cook the meats, fish, seafood, desserts, and pastries. It also instructs the student in culinary vocabulary,
supervision skills, and menu planning. The graduates from this program will be able to fill positions as: Assistant Garde Manger,
Second Cook, and other similar positions in the different cuisine departments of hotels and restaurants.
TERM CODE TITLE CREDITS
I ORGA 1001
NUHS 1001
MATE 1218
History of Cuisine / Kitchen Organization
Nutrition, Hygiene and Sanitation
Mathematics for Culinary Arts
Total Credits
3
3
3
9
II GAST 1000
CORT 1010
INGL 1106
Basic Culinary Techniques
Meat/Fish/Poultry Cutting
Basic English I
Total Credits
3
3
3
9
III INVE 1010
DESA 1002
COCI 1017
Storage Room Procedures, Cost Control and
Inventory
Breakfast/Buffets/Garde Manger
Bakery and Pastry- Lab
Total Credits
3
3
3
9
IV SERV 1001
FACI 1001
COCI 101012
Restaurant Service- Lab
Facility and Menu Planning
Continental Cuisine
Total Credits
3
3
3
9
V DEST 1004
SERV 1002
COCI 1002
Supervisory Skills & Small Business
Development
Cafeteria Service- Lab
International Cookery- Lab
Total Credits
3
3
3
9
VI MARI 100113
PRTR 1001
COCI 102914
Pairing
Occupational Seminar
Externship / Internship *
Total Credits
3
2
4
9
Total de Credits
54
*The externship is offered in external food service facilities. There is no guarantee of specific locations, days or schedules.
12
Substitute COCI 1009 13
New course 14
Substitute COCI 1028, 3 credits reduced
17
COURSE DESCRIPTION
COCI 1010: Continental Cuisine
3 credits
Pre-requisite: None
In this class, students will acquire the cultural knowledge from different countries in the American
Continent and will practice what they learned in the design and manufacture of global significant
continental dishes. It will cover some countries in North America, Central and South America and some
Caribbean Islands.
MARI 1001: Pairing
3 credits
Pre-requisite: FACI 1001; GAST 1000; COCI 1010
This course provides basic knowledge about the history and production of wine, distilled, cordials, coffee
and cheeses. The students will taste different types of wines and cheeses. Develop different recipes using
different wines and distilled. They will practice the concept of pairing wine with food.
COCI 1029: Externship / Internship *
4 credits
Pre-requisite: Approved all previous courses except PRTR 1001; MARI 1001; INGL 1106
Provides the student the opportunity in its last phase of the program to apply in an integrated way all
knowledge and skills acquired in the course in real work scenarios such as: hotels and restaurants that meet
the requirements as practice center. Will apply the environment management process and prepare the
studied dishes utilizing the principles of hygiene, security, etc.
18
INTERNATIONAL PASTRY AND BAKING
This is a program of study that enables the students to acquire the theoretical and practical knowledge required in the bakery and pastry industry.
They will learn to create, prepare or manufacture, and attractively present a variety of stand-alone desserts, bread-based products, and common or special baking recipes, pastries, and sweets. During the making process, the student will learn to use baking ingredients and how to operate
the equipment applying specific controls, safety and sanitation measures. The course also includes the preparation, plated presentation or
display, and decoration of different cakes (one-to-various layers, weddings, etc.) chocolates, and sugar sweets. The program also includes a component in administration and supervision of a small business to make the student capable to succeed in business. The graduates from this
program will be able to fill positions like bakers, pastry cooks, cookies production technicians, pastry makers, or other occupational related jobs.
TERM CODE TITLE CREDITS
I ORGA 1001
NUHS 1001
MATE 1218
History of Cuisine / Kitchen Organization
Nutrition, Hygiene and Sanitation
Mathematics for Culinary Arts
Total Credits
3
3
3
9
II GAST 1000
PANI 1001
INGL 1106
Basic Culinary Techniques
Introduction to Bakery
Basic English I
Total Credits
3
3
3
9
III INVE 1010
DECO 1001 COCI 1017
Storage Room Procedures, Cost Control and
Inventory
Cake Decoration- Lab Bakery and Pastry- Lab
Total Credits
3
3 3
9
IV FACI 1010
CONF 1001
DECO 100215
Menu Planning and Buffets
Pastry I- Lab
Cake Decoration II
Total Credits
3
3
3
9
V DEST 1004
CONF 1002
CHOC 1001
Supervisory Skills & Small Business
Development Pastry II (Commercial)- Lab
Chocolate and the Sugar Sweets- Lab
Total Credits
3
3
3
9
VI PAST 100516
PRTR 1001
CONF 101117
Laboratory of Techniques Integration
Occupational Seminar
Externship / Internship *
Total Credits
3
2
4
9
Total de Credits
54
*The externship is offered in external food service facilities. There is no guarantee of specific locations, days or schedules.
15
New course, substitute PANI 1002 16
New course 17
Substitute CONF 1010, 3 credits reduced
19
COURSE DESCRIPTION
DECO 1002: Cake Decoration II - Lab
3 credits
Pre-requisite: DECO 1001
In this course the student continues to expand the knowledge and skills necessary to create different
decorations on cakes, using different techniques and fundamentals of decorating, both in themes and
decoration lines, having already the criteria to apply in the art of sugar. Also will develop new ideas to
meet the new shapes and design. They will learn the correct use of the different types of coverage, fondant,
sugar paste flowers, advanced, sugary, drapes, quilting and ties. The student will complete the
requirements of this class with the preparation of two cakes (themed) utilizing several learned techniques.
PAST 1005: Laboratory of Techniques Integration
3 credits
Pre-requisite: Approved all previous courses except PRTR 1001; CONF 1011; INGL 1106
This course offers students the opportunity to integrate the knowledge acquired during their academic
preparation for successful integration into the labor force. The student will be exposed to different business
situations related to the industry, such as: preparing quotations, adjust their proposals within the assigned
budget, solve unexpected situations and offer suitable alternatives as presented events, among others. After
completing the course, the student must have completed their illustrated professional portfolio with
diversified proposals to meet the needs of the industry and society. Also, to complete special tasks, such as
forms and research work related to professional management in the industry.
CONF 1011: Externship / Internship
4 credits
Pre-requisite: Approved all previous courses except PRTR 1001; PAST 1005; INGL 1106
Provides the student the opportunity in its last phase of the program to apply in an integrated way all
knowledge and skills acquired in the course in a real work scenarios such as: hotels, restaurants, bakeries,
sweet shops and others that meet the requirements as practice center. Will apply the environment
management process and prepare the studied recipes of breads, cakes and desserts utilizing the principles
of hygiene, security, presentation and excellent service.
20
EMERGENCY MEDICAL TECHNICIAN - PARAMEDIC
The students will acquire the theoretical foundations and the manipulations skills to handle medical emergency situations. It is emphasized in
the pre-hospital medicine which includes the evaluation procedures and patients managements, patients with dependent on high-technology and audio-handicapped (sign language). Also, it includes handling of emergencies: cardiovascular, respiratory, gineco-obstetrical, pediatric,
and others. In addition, includes special operations rescue, handling of forensic scenes and hazardous materials. Graduates from this program
will be able to fill positions as: Emergency Medical Technician- Paramedic in medical institutions, hospitals, rescue units, emergency communication centers 9-1-1 and ambulance services.
TERM CODE TITLE CREDITS
I EMME 210018
EMME 200219
INGL 110620
MATE 1210
Fundamentals of Medical Emergencies / Communication, Medical Control and Dispatch
Techniques
Handling of Hazardous Materials and Pollutants
Basic English I
Basic Mathematics
Total Credits
2
1
3
3
9
II EMME 1020 EMME 1438
EMME 2027
Anatomy and Physiology Principles Shocks and Fluids
Patient Assessment
Total Credits
3 3
3
9
III EMME1051 EMME1061
EMME1136
Cardiovascular Emergencies Respiratory Emergencies
Introduction to Pharmacology
Total Credits
3 3
3
9
IV EMME 2071 EMME 1075
EMME 1080
Internal Medicine Emergencies Obstetric / Gynecologic Emergencies
Neonatal and Pediatric Emergencies
Total Credits
3 3
3
9
V EMME 210221
EMME 210322
LEME 1490
SING 1000 EMME 2501
Medical Terminology and Documentation
Laboratory of Advanced Techniques Traumatic Emergencies- Lab
Sign Language (For Health Professionals)
Preparatory Course for Paramedic Board Exam
Total Credits
1
1
3 2
2
9
VI EMME 2400
EMME 1201
Special Operations, Rescue, and Forensic Scenes
Clinical Practice (Externship)*
Total Credits
1
8
9
Total Credits
54
Notes: *The Clinical Practices are offered at external ambulance service providers (public and privates) or clinical facilities. There is no
guarantee of specific sites, days or schedules. The Commonwealth of Puerto Rico requires a certification issued by the EMT Examination Board
be able to work in the field. See the section in this catalog (final pages) related to the Exam Board requirements.
18
Substitute EMME 2000, 1 credit increase 19
Substitute EMME 2001, 1 credit reduced 20
Substitute LEME 1356 21
Substitute EMME 2005 22
Substitute EMME 2005
21
COURSE DESCRIPTION
EMME 2100: Fundamentals of Medical Emergencies / Communication, Medical Control and
Dispatch Techniques
2 credits
Pre-requisite: None
This introductory course consists of two (2) parts: The early history of the Emergency Medical Systems;
detailed description of the profession (role and functions), federal and state laws governing professional
practice, management and care of specialized equipment. It will work with the use and management of the
computer, as well as develop expertise in the field of computing. In the second part, consists of a
theoretical compendium of technical and regulatory aspects of the communications systems used by local
and international medical emergencies. The students will have the opportunity to put into practice what
they learned through dispatch system simulators. Will learn medical terminology used in the field of health
and implement it. Learn the suffixes, prefixes, root words. Dominate the composition and knowledge of
the union of two or more medical words and have knowledge of the Key-10 and Alphas.
EMME 2002: Handling of Hazardous Materials and Pollutants
1 credit
Pre-requisite: None
The course provides the student basic knowledge and skills in the control and management of hazardous
materials. It discuss in a general manner hazardous materials, laws and regulations, about the recognition
of material and equipment, personal protection equipment, the hazard to health, hazardous material
emergency response, the medical monitoring and rehabilitation, management of the contaminated patient,
staff decontamination and the adequate use of the rescue equipment.
INGL 1106: Basic English I
3 credits
Pre-requisite: None
This course has been designed for students that will carry out duties in the business world and possess few
competencies in the English language. It focuses in grammar concepts through practice exercises such as:
reading, writing and vocabulary. The language skills will help the students to effectively compete in the
job search.
EMME 2102: Medical Terminology and Documentation
1 credit
Pre-requisite: None
This course provides students with the knowledge and basic skills of documentation methods in various
areas. They will discuss the most common medical terminology used in the Medical Emergencies
including: dispatch, Emergency Room, Unit, and any other area which involves documentation.
EMME 2103: Laboratory of Advanced Techniques
1 credit
Pre-requisite: EMME 1136, EMME 1061, EMME 2027, EMME 1080, EMME 1438, EMME 1020
In this course the student will gain knowledge, skills and abilities of advanced invasive procedures to save
the life of a patient. The student will be trained in handling procedures and advanced equipment including,
fast one, quick track, chest decompression, jugular channeling, cord for infants, central and bone, etc.
They will learn the advantages and disadvantages and contraindications, special considerations, and proper
use of these devices.
22
ADVANCED HAIRSTYLING AND DESIGN
This program is designed for people who have basic knowledge and skills in Cosmetology, and for individuals who have a
general interest in the beauty industry. This is an intensive course of advanced concepts in the theory and practice of
hairstyling and design. Student learns new hairstyling, advanced techniques of haircutting, professional make-up, hair
coloring, concepts and skills necessary to supervise and manage a hair styling salon.
TERM CODE TITLE CREDITS
I COSM 3000
COSM 3008
Style and Image Consultant
Entrepreneurship Development (In the Beauty
Industry)
Total Credit
3
3
6
II COSM 3020
COSM 3101
Elaborate Hairstyles I (Long Hair Design)
Advanced Techniques of Haircutting I
Total Credits
3
3
6
III COSM 3021
COSM 3102
Elaborate Hairstyles II (Short and Medium
Length Hair)
Advanced Techniques of Haircutting II
Total Credits
3
3
9
IV COSM 3010
COSM 3011
Professional Make Up
Wigs, Hairpieces and Ornamentation
Total Credits
3
3
6
V COSM 3005
COSM 3006
International Hairstyling and Design
Chemical Hair Process (Advanced)
Total Credits
3
3
9
VI COSM 303223
Advanced Haircoloring - Lab
Total Credits
Total Credits
6
6
36
COURSE DESCRIPTION
COSM 3032: Advanced Haircoloring - Lab
6 credits
Pre-requisite: None
This course expands the theory knowledge and color technique through the analysis of fashion and the
evolution of style. The course will go over the chemical properties of color, the fundamental techniques
for application and the new tendencies, combinations and new color designs. Stimulates in the student the
use of imagination, creativity and the application of security methods. Also, the student is involved in the
comparison of the different color charts with the purpose of understanding the color alternatives within the
assortment the manufacturers.
23
Substitute COSM 3007, 3 credits increase
23
Effective November 7, 2013:
ASSOCIATE DEGREE PROGRAM:
NURSING
The Associate Degree in Nursing brings the students the knowledge, skills and professional attitudes to enable them
to offer direct nursing care to individuals, families, and the community in clinics and hospitals of our community.
This program of study forms professionals capable of using their abilities and knowledge to prevent and mediate with
the national health problems; bringing changes for common wellness, while performing their professional tasks.
The students graduated from the nursing program qualify to take the exams for the nursing license, required by law in
order to practice the nursing profession in Puerto Rico.
GENERAL EDUCATION CREDITS
ESPA 2101-2102 College Spanish I & II 3+3=6
INGL 2101-2102 College English I & II 3+3=6
MATE 2101 College Mathematics I 3
REHU 2101 Human Relations 3
COMP 2113 Introduction to Computers 3
HUMA 2101 Introduction to Humanities 3
24
MEDULLAR EDUCATION CREDITS
BIOL 2300 Human Biology-Lab 4
BIOL 2201 Microbiology –Lab 4
NURS 2300 Evaluation and Management of Emergency
Situations, First Aid
3
NURS 2101 Introduction to Nursing 3
14
CONCENTRATION EDUCATION CREDITS
LURS 2102 Fundaments of Nursing 4
NURS 2105 Geriatric Nursing 3
NURS 2106 Community Health 3
NURS 2308 Fundaments of Pharmacology 3
NURS 2209 Maternal- Child Nursing 3
NURS 2310 Pediatric Nursing 3
NURS 2211 Mental Health Nursing (Psychiatry) 3
NURS 2217 Medicine and Surgery for Adults I 4
NURS 2218 Medicine and Surgery for Adults II 4
NURS 2220 Externship 6
36
TOTAL CREDITS 74
* Externship is conducted at hospital facilities or doctors subject to availability. There is no guarantee of
specific centers, days, and schedule.
24
ASSOCIATE DEGREE PROGRAM: NURSING
COURSE DESCRIPTIONS
ESPA 2101 College Spanish I 3 Credits
Pre-requisite: None
The College Spanish I course is directed to provide the student the control of the grammatical syntactic
and morphological skills, lexical-orthographical and semantics, fundamental areas of the linguistic
formation. These aspects are supported in the progressive study from the simple sentence to the paragraph
utilizing the comprehensive and interpretive reading as means of study of the orthography and editing
based on: the verbal communication, basic linguistic structures (the sentence and the paragraph), spelling
practices, reading and analysis of texts.
ESPA 2102 College Spanish II 3 Credits
Pre-requisite: ESPA 2101
This course is the second in sequence and goes directed to continue the teaching of the read-writing skills.
It is continued working with the criteria morpho-syntactic, phonological and lexical-semantic of the
linguistic formation, by means of the study of: the language, its components and functions; adoption of a
method to redact; the study of the criteria lexical-semantic and morphological of the language utilizing the
textual diversity since the composed sentence, the paragraph to the essay and the composition.
INGL 2101 College English I 3 Credits
Pre-requisite: None
English 2101 will develop in the students an awareness of the importance of English as a universal
language. It will develop listening, speaking, reading, and writing skills through the practice of basic
structures of the language. It will also develop reading skills through the interpretation and analysis of
reading material and through the discussion of selected topics and issues.
INGL 2102 College English II 3 Credits
Pre-requisite: INGL 2101
This course which is a continuation for English 2101 will further develop the written and oral
communication skills emphasized in English 2101. It will also develop in the students and awareness of
the importance of English as a universal language. It will continue to develop listening, speaking, and
writing skills thorough a variety of classroom activities.
MATE 2101 College Mathematics I 3 Credits
Pre-requisite: None
This course provides the student with an initial understanding of college level mathematics theory as it
relates to the contemporary world. Topics include critical thinking, set theory, logic, number systems,
practice and application toward the solution of problems in the operation areas with groups, real numbers,
exponentiation, scientific notation, polynomial and other subjects making use of the calculator as a
working tool. Other topic includes an introduction to Algebra.
REHU 2101 Human Relations 3 Credits
Pre-requisite: None
In this course of study the student will learn about the human relations theories and concepts. Human
behavior is discussed and analyzed, from a perspective of self-analysis and orientation knowledge,
personal growth and the development of interpersonal relations that favors the job performance. The
student will be familiarized with these concepts in order to improve the knowledge of its self-concept and
its relations with others and to promote the values and the ethical-professional concept, like part of the
25
attitudes and desirable characteristics in the business and social environment.
COMP 2113 Introduction to Computers 3 Credits
Pre-requisite: None
This course offers the student the basic knowledge in regard to the history and development of the
different equipment used for data processing and the interrelation of the user with the computer to develop
and present systems and programs.
The introduction to computers course is directed to the student’s interest to know how to manage a
computer for the simplification of works and tasks, as well as initiating its knowledge in the data
processing field.
HUMA 2101 Introduction to Humanities 3 Credits
Pre-requisite: None
In this course the origin of the human being is studied and its evolution since the prehistory to history. It
includes the study of the cultural contributions of Greece to the Western World with emphasis on the art
works, literature and religion.
BIOL 2300 Human Biology - Lab 4 Credits
Pre-requisite: None
This course is the study of structure and function of various body systems. We discuss and analyze the
anatomy and physiology of the following components and systems: cells, tissues, Integumentary System,
Skeletal System, Muscular System, Nervous system, sensory organs, Endocrine System, Cardiovascular
System, Lymphatic and Immune System, Respiratory System, Digestive System, Urinary and
Reproductive System. The practical classes use the laboratory as a scenario where the student can explore,
investigate and visualize the theoretical concepts taught about anatomy and human physiology.
BIOL 2201 Microbiology- Lab 4 Credits
Pre-requisite: None
The content of this course is divided into two parts: lectures on the study of general microbiology and
practical classes in the laboratory for experimentation and visualization of the microbial world. We discuss
topics such as: the discovery of the microbiology, classification of microorganisms, nutrition, culture and
microbial metabolism, microscopy, bacteria, viruses and fungi.
NURS 2101 Introduction to Nursing 3 Credits
Pre-requisite: None
This course offers the student the opportunity to begin to study the field of nursing. We study nursing in
the social system and its historical evolution and dynamic in our society. We delineate various
philosophical elements from which emanate the principles of nursing practice; we study the system theory,
the theory of hierarchy of human needs according to Abraham Maslow and Self-Care Theory of Dorothea
E. Orem, Sister Callista Roy, among others. It includes detailed study of other issues: overview of the
nursing program, nursing exercise, and discussion of roles, legal, ethical and moral foundations of nursing
and description of the stages of nursing process.
NURS 2300 Evaluation and Management of Emergency Situations, First Aid 3 Credits
Pre-requisite: None
This course is designed to provide students with basic principles in the evaluation and management of
emergencies and the use of first aid techniques and Automated External Defibrillator or AED. Discuss the
incidence, common causes of accidents and prevention as well as the immediate response to natural
disasters. It includes the patient's primary assessment, learning situation-specific procedures such as heart
conditions and respiratory emergencies, bleeding, wounds, fractures, shock, poisoning, choking, traumatic
injuries, burns, bites, drowning.
26
LURS 2102 Fundaments of Nursing 4 Credits
Pre-requisite: NURS 2101
Course content is geared toward the individual's primary care at different stages of growth and
development. The student uses skills and therapeutic communication skills to interact with individuals and
interdisciplinary team in different health care settings. It includes the study of the following topics: basic
skills in nursing practice, convenience and security of client records and reports; aseptic surgical nursing
care, collection of historical data and vital signs. We emphasize on critical analysis of findings from
history and review of the individual systems.
NURS 2105 Geriatric Nursing 3 Credits
Pre-requisite: NURS 2101
This course provides an introduction to nursing care to elderly and skills related to the elderly in different
settings such as hospitals and long-term care. It emphasizes the spiritual aspect psychobiosocial and, in
light of the Hierarchy of Needs Abraham Maslow, to provide excellent care and provide optimal comfort.
In this course, emphasis is placed on the stage of old age and the physical, cognitive, emotional, social and
spiritual changes to understand the nature of the actions of the elderly and to implement appropriate
nursing interventions, using critical thinking and problem-solving method, thus achieving an excellent
care.
NURS 2106 Community Health 3 Credits
Pre-requisite: NURS 2101
This course presents to the student an overview of all aspects of community health. The student learns the
nurse’s role in the detection and treatment of disease. The course will emphasize strategies for prevention
and health promotion of family and community. We will study the men interaction with their environment
and how they have changed their environment to improve their quality of life. The course will deepen on
the environmental sanitation, disease control, personal hygiene and the organization of medical and
nursing services for the early diagnosis and prevention of diseases.
NURS 2308 Fundaments of Pharmacology 3 Credits
Pre-requisite: MATE 2101 and BIOL 2300
The course prepares the student to develop basic skills in the administration of drugs and their relationship
with the patient. The course discusses the following topics: knowledge about the origin, use, management
and calculations needed to solve problems relating to drugs and solutions. In this way drugs can be
administered in an optimal and safe to educate the client and family about the proper use of them when
necessary.
It focuses also on the role of nursing in the management and administration of medicines in a theoretical
base and use of laboratory skills that will help students to serve and administer the medication properly. It
also discusses basic principles in the phlebotomy process, definition of related terms, medical terminology
and laboratory codes and their implications.
NURS 2209 Maternal-Child Nursing 3 Credits
Pre-requisite: NURS 2101
This course teaches the normal processes that occur throughout the reproductive years of human beings,
the prenatal period, birth, postpartum and immediate care of newborns. It describes the plans of care that
should be taught in all periods of human procreation. The factors and most common disorders that interfere
with the health of the mother, her family and society are studied in depth.
Disorders to be considered in this course are based on mortality rates, according to the last five (5) years
vital statistics from the U.S. and Puerto Rico. Nursing services are directed toward human beings and
society in primary, secondary and tertiary care settings.
27
NURS 2310 Pediatric Nursing 3 Credits
Pre-requisite: Concurrent with NURS 2209
This course offers to the students of the nursing program, knowledge about the stages of child growth and
development. The focus of the course is centered on the importance of children in our society. The
disorders affecting growth and development of children are also considered as well as the nursing
intervention strategies with the child and his family, from the point of view of prevention, monitoring and
health maintenance.
NURS 2211 Mental Health Nursing (Psychiatry) 3 Credits
Pre-requisite: NURS 2101 and NURS 2308
This course provides the student of nursing knowledge, skills and intervention techniques for working with
mental disorders experienced by psychiatric clients. In addition, intervention strategies will be examined
through the processes of communication, treatment modalities and strategies to promote customer self-care
with mental health problems. We discuss in detail the diagnoses of mental disorders, symptoms, treatment
techniques and the intervention of the nurse in the processes of promotion and rehabilitation of mental
health.
NURS 2217 Medicine and Surgery for Adults I 4 Credits
Pre-requisite: NURS 2101, LURS 2102, BIOL 2300 and NURS 2308
This course provides students with basic knowledge, skills and attitudes for the identification, management
and nursing intervention in health interference in medicine and surgery in adults. Emphasis is on
professionalism as a strategy to achieve the best patient outcomes in medicine and surgery in adults.
Among the topics considered are: care for the elderly from the different aspects of interference and its
manifestation in systems such as fluid and electrolyte system, cardiovascular, respiratory, neurological and
muscle-skeletal system.
NURS 2218 Medicine and Surgery for Adults II 4 Credits
Pre-requisite: NURS 2217
This course is the second part on the teaching of nursing care in adult medicine and surgery. It continues
with the study and application of nursing care in health interference in the individual, family and
community. The study and presentation of deviations in various systems of the human body is extended
from the young adult to the elderly.
Information from various disciplines is shared to scientifically substantiate the various nursing actions to
be carried out to provide optimal health care. Among the topics to be working in this second part are the
interferences of the: digestive system, metabolic and endocrine system, urinary system, male and female
reproductive system, hematological system, sensory and Integumentary system.
NURS 2220 Externship 6 Credits
Pre-requisite: All Previous Courses In this course students will apply all the concepts, knowledge and skills acquired in previous courses.
Apply the principles of confidentiality of information, ethical and legal and personal safety and asepsis as
learned. Medical terminology will be used as a method of communication and will be applied as
documentation to the clinical record. The course applies principles of teaching and learning systematically
in patient education and family emphasizing prevention, maintenance and health care.
During the externship the student will apply all the knowledge in handling emergencies and first aid and
demonstrate the skills and procedures acquired on patient care and management in the following areas:
Medicine and Surgery, Gynecology and Obstetrics, Pediatrics and ER.
28
Effective November 7, 2013:
ASSOCIATE DEGREE - REGIONAL AND INTERNATIONAL CUISINE
The Regional and International Cuisine Associate Degree Program, offers the student the knowledge, technical and
indispensable abilities that will qualify him/her in the preparation and services in the industry of food and beverages.
This study program is able to foster professionals to apply the techniques and culinary abilities to identify, to handle,
and to solve operating situations in food and beverages establishments, applying the quality foundations in food
confection and customer service.
The study program delineates the culinary preparation as a basis of the central of curriculum component. It also
provides the basics of the regional, classical, continental and international cuisine, in order to develop and to optimize
the vocational training of the professional student, according to the demands of the gastronomic industry.
GENERAL EDUCATION CREDITS
ESPA 2101 College Spanish I 3
INGL 2101 College English I 3
MATE 2101 College Mathematics I 3
REHU 2101 Human Relations 3
COMP 2113 Introduction to Computers 3
HUMA 2101 Introduction to Humanities 3
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MEDULLAR EDUCATION CREDITS
ADMI 2210 Principles of Management 3
LTUS 2093 Electronic Spreadsheets (Excel) 3
COLI 2101 Culinary History and Culture 2
NUHS 2003 Nutrition, Hygiene and Salubriousness 3
INVE 2000 Storage / Cost Control / Inventory 3
COLI 2005 Menu and Facility Planning 3
MATE 2010 Mathematics for Culinary Arts 3
MIXO 2000 Mixology and Enology Principles 2
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CONCENTRATION EDUCATION CREDITS
COCI 2006 Culinary Techniques I (Basic) 3
COLI 2106 Culinary Techniques II (Advanced) 2
COCI 2007 Meat Cutting and Seafood Processing- Lab 3
COLI 2108 Table Services- Lab 2
COCI 2009 Continental Cuisine- Lab 3
COCI 2010 International Cuisine- Lab 3
COCI 2011 Garde Manger- Lab 3
COLI 2111 Garde Manger (Advanced)- Lab 3
COCI 2012 Baking and Pastry I- Lab 3
COLI 2113 Baking and Pastry II (Advanced)- Lab 3
COCI 2114 Externship 4
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TOTAL CREDITS 72
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ASSOCIATE DEGREE PROGRAM:
REGIONAL AND INTERNATIONAL CUISINE
COURSE DESCRIPTIONS
ESPA 2101 College Spanish I 3 Credits
Pre-requisite: None
The College Spanish I course is directed to provide the student the control of the grammatical syntactic
and morphological skills, lexical-orthographical and semantics, fundamental areas of the linguistic
formation. These aspects are supported in the progressive study from the simple sentence to the paragraph
utilizing the comprehensive and interpretive reading as means of study of the orthography and editing
based on: the verbal communication, basic linguistic structures (the sentence and the paragraph), spelling
practices, reading and analysis of texts.
INGL 2101 College English I 3 Credits
Pre-requisite: None
English 2101 will develop in the students an awareness of the importance of English as a universal
language. It will develop listening, speaking, reading, and writing skills through the practice of basic
structures of the language. It will also develop reading skills through the interpretation and analysis of
reading material and through the discussion of selected topics and issues.
MATE 2101 College Mathematics I 3 Credits
Pre-requisite: None
This course provides the student with an initial understanding of college level mathematics theory as it
relates to the contemporary world. Topics include critical thinking, set theory, logic, number systems,
practice and application toward the solution of problems in the operation areas with groups, real numbers,
exponentiation, scientific notation, polynomial and other subjects making use of the calculator as a
working tool. Other topic includes an introduction to Algebra.
REHU 2101 Human Relations 3 Credits
Pre-requisite: None
In this course of study the student will learn about the human relations theories and concepts. Human
behavior is discussed and analyzed, from a perspective of self-analysis and orientation knowledge,
personal growth and the development of interpersonal relations that favors the job performance. The
student will be familiarized with these concepts in order to improve the knowledge of its self concept and
its relations with others and to promote the values and the ethical-professional concept, like part of the
attitudes and desirable characteristics in the business and social environment.
COMP 2113 Introduction to Computers 3 Credits
Pre-requisite: None
This course offers the student the basic knowledge in regard to the history and development of the
different equipment used for data processing and the interrelation of the user with the computer to develop
and present systems and programs.
The introduction to computers course is directed to the student’s interest to know how to manage a
computer for the simplification of works and tasks, as well as initiating its knowledge in the data
processing field.
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HUMA 2101 Introduction to Humanities 3 Credits
Pre-requisite: None
In this course the origin of the human being is studied and its evolution since the prehistory to history. It
includes the study of the cultural contributions of Greece to the Western World with emphasis on the art
works, literature and religion.
COLI 2101 Culinary History and Culture 2 Credits
Pre-requisite: None
In this course the value of the regional and international culinary history is studied, to help to understand
the present and the future of service and food preparation. In the process of understanding the culinary
inheritance the student will see how to apply the present techniques and how the utensils and equipments
have gone transforming. The culture will give a background of the present tendencies in the culinary arts
industry.
LTUS 2093 Electronic Spreadsheets (Excel) 3 Credits
Pre-requisite: None
The students in this course will relate with theory and practice of the worksheet program Microsoft Excel.
Include the worksheet development in different applications, graphics utilization and data base system.
The theoretic concepts in class will be applied in laboratory exercises.
ADMI 2210 Principles of Management 3 Credits
Pre-requisite: REHU 2101
It is an administrative introductory course, its theories, basic principles and updates field practices, with a
purpose of student’s acquisition of knowledge in administrative process favoring the organization labor
quality. In this way, it will be analyzed the characteristics and basic functions that manager exert to the
teamwork: planning, organization, directions and control. It comprises, the study exigencies that bring up
the current entrepreneurial environment over the achievements of high quality standards, the optimum
personal development, produce and get results with low cost and keep a permanent effort of improvement
and client satisfaction.
NUHS 2003 Nutrition, Hygiene and Salubriousness 3 Credits
Pre-requisite: None
The emphasis of this course is in the principles of nutrition; hygiene and salubriousness with the objective
of utilize them as regulation for the preparation and elaboration of all types of food. Also studies, the
safety regulations in the environment of work and the legal implications in situations of accidents,
problems of hygiene and salubriousness in the establishments.
INVE 2000 Storage /Cost Control /Inventory 3 Credits
Pre-requisite: MATE 2101 and LTUS 2093
This course offers the student the opportunity to learn and practice the purchasing techniques, to receive, to
store and the registration of food and beverages requested. It is included, that the student relate to the
documentation and information required for the preparation of reports, value of labor cost, costs of food
and beverages and the administration of documents related to requests of permissions, reports and
inventories. It is necessary the comprehension and attention to the commercial aspects of the operation
and the role of the employed future in the systems of control in the gastronomic industry. The student will
compile daily information to complete a profit and loss statement.
COLI 2005 Menu and Facility Planning 3 Credits
Pre-requisite: INVE 2000
This course studies the planning involve in the establishment a food service business. From the facilities
and the feasibility study of the equipment and all that is needed to operate it in terms of patents and
permissions required. It introduced the student to the development of all the types of menu, identifying its
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particular characteristics and how to plan the necessary menu for each type of operation.
MATE 2010 Mathematics for Culinary Arts 3 Credits
Pre-requisite: MATE 2101
This course is designed to offer a review of the basic operations of math (addition, subtraction,
multiplication and division) for recipe conversions in cooking and baking. The main focus for this class
will be the application in the weighting and measures for its utilization during the conversion of recipes
process.
MIXO 2000 Mixology and Enology Principles 2 Credits
Pre-requisite: None
This course includes the basic knowledge on the history, preparation and elaboration of the wine, the
identification of the greater regions of the world in wine production. It emphasizes itself in the teaching of
the tasting of wine for the sensory evaluation and the establishment of the relation among the wine and the
food that accompanies it. The history of the cocktails is studied, liquors, firewater and distilled. Besides
they will know the main bases for the elaboration of the modern and local cocktails.
COCI 2006 Culinary Techniques I (Basic) 3 Credits
Pre-requisite: None
In this course, it is included the elaboration of bases, broths and sauces. Of the sauces, priority to the
Mother Sauces will be given and it’s more utilized by-products in the modern kitchen. Likewise, the
combination of starches in the making of sauces is covered like the agent of color, flavor and stability in
the food prepared. The student will be working on the emulsions and its more common uses.
COLI 2106 Culinary Techniques II (Advanced) 2 Credits
Pre-requisite: COCI 2006
This it is the second course of Culinary Techniques where the continuous student acquiring the knowledge,
skills and techniques related to the use of equipment and instruments performance the work of a chef. This
class emphasizes in the advanced preparation of starches and the learning of modern techniques in the
making of sauces, soups, consommés and other modern recipes of the current kitchen. It is included, the
watching food presentation techniques the nutritious value of each dish concocted.
COCI 2007 Meat Cutting and Seafood Processing- Lab 3 Credits
Pre-requisite: None
In this course the student learns and practices the meat cuts used in a menu, according to the National Meat
Buyer Guide (primary cuts and portions). The principles of salubriousness are emphasized, safety, the
degrees of each cut, storage, the tests and forms of control and the costs that implies each cut. The fish and
shellfish cuts management is included and the measures of necessary safety to work with them.
COLI 2108 Table Services- Lab 2 Credits
Pre-requisite: None
In this course, the student learns about the variety of services, functions, managerial tasks of the operation
and management of restaurants. The styles to serve are practiced: French, Russian, and American, buffet
and all related to the production and food services presentation and beverages. The learning is included
and the application of the service principles to the client, health and hygiene.
COCI 2009 Continental Cuisine – Lab 3 Credits
Pre-requisite: COCI 2006 In this course the student acquires the knowledge and necessary dexterities to be able to produce
established recipes and indigenous of the different continents of the world. The student will discuss and
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analyzes the importance of the continental kitchen in the world of the current gastronomy, the different
cultures and his different bequests in the kitchen.
COCI 2010 International Cuisine - Lab 3 Credits
Pre-requisite: COCI 2009
This course is focused around the Old World cuisines; continues with the study of different cuisines such
as: European Union, Africa, Asia, Russia, and Mediterranean, among others. The different techniques are
taught to characterize each one of these regions of the world and the ingredients that are utilized in their
kitchens. It emphasizes in the typical dishes, indigenous ingredients and the different culinary influences
in the international cuisine.
COCI 2011 Garde Manger - Lab 3 Credits
Pre-requisite: COCI 2006
In this course the student learns to prepare nutritious breakfasts that include the four basic groups of food
and they assure the acquisition of energy and less irritability to the clientele that consumes them. The class
includes, besides, the design, the elaboration of different dressings, salads, sandwiches (tea, finger, open),
appetizers and canapés. The student practices the cheese trays preparation and cold cuts, fruits and
vegetable carvings, which are much utilized in buffets of activities in the hotels and restaurants.
COLI 2111 Garde Manger (Advanced) - Lab 3 Credits
Pre-requi
