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HMT 1112 Food Principles & Preparation
4.0 Credit Hours
Introduces the scientific principles involved in food production, including ingredient function, terminology, preparation and culinary techniques of soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
Prerequisite:   HMT 1101  AND HMT 1107
Booklist for HMT 1112
Fall Term 2012 Schedule
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  400 0186959 4.000 17:00:00.0000000 17:50:00.0000000 M 13 404    Hixon OPEN
  407 0185382 4.000 08:00:00.0000000 08:50:00.0000000 T 13 119    Bridges OPEN
  433 0186960 4.000 17:00:00.0000000 17:50:00.0000000 W    CNCL
  436 0185383 4.000 08:00:00.0000000 08:50:00.0000000 W 13 119    Bridges OPEN
  445 0185384 4.000 08:00:00.0000000 14:20:00.0000000 TH 13 407    CNCL
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.