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HMT 1101 Basic Culinary Skills
2.0 Credit Hours
Knowledge and skill development of commercial kitchen operations. Through lecture and demonstration modules, students will attain skill in mise en place and stocks, soups and sauces. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032
Booklist for HMT 1101
Fall Term 2012 Schedule
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  233 0185369 2.000 18:00:00.0000000 20:40:00.0000000 M 13 409    Bridges OPEN
  236 0185370 2.000 11:00:00.0000000 13:40:00.0000000 T 13 409    Hixon OPEN
  239 0185371 2.000 18:00:00.0000000 20:40:00.0000000 W 13 409    Hixon OPEN
  322 0185372 2.000 11:00:00.0000000 13:40:00.0000000 TH 13 409    Sloan OPEN
*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.