HMT 1107 Sanitation & Safety
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

---

Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and foodborne illnesses, the nine steps within the flow of food from supplier to service, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course.

HMT 1102 Kitchen Chemistry
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

---

An introduction to applied chemistry of food and food preparation. Lecture and demonstrations will be used to illustrate course principles. One classroom, four lab hours per week.

HMT 1126 Baking I & Restaurant Desserts
Credit Hours: 4.0
Department: Hospitality Management
Division: Business and Public Services

---

Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products. One classroom, two lab hours per week.

HMT 2128 Cake Production & Decoration
Credit Hours: 4.0
Department: Hospitality Management
Division: Business and Public Services

---

Understanding of cake production methods, production of a variety of cakes, icings and decorating techniques in a commercial baking atmosphere, culminating in an artistic display of a multi-tiered cake. One classroom, six lab hours per week.

HMT 2218 Advanced Pastry Skills
Credit Hours: 4.0
Department: Hospitality Management
Division: Business and Public Services

---

Advanced pastry and confectionery techniques, including laminated doughs, candy making, plate and platter displays and an introduction of sugar work. One classroom, six lab hours per week.