Many HMT courses are offered in 8 week terms. Work to balance your schedule when registering for these courses. - Students are strongly advised to review the list of REQUIRED SUPPLIES and LAB FEES: https://www.sinclair.edu/academics/divisions/bps/hmt/culinary-arts-supplies/
This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Description: 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.
Description: This course will provide an overview of the Hospitality and Tourism Industry. Topics include in-depth views of the restaurant and culinary industry, lodging industry, meeting and events, tourism, casinos, cruise-lines and more. Hospitality Interactive simulation, My Hospitality Lab, and service scenarios will provide an experience of fun socialistic learning. Successful students of this course will receive a Hospitality Reception and Service Specialist short term certificate.
Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Prerequisites: HMT 1102 and HMT 1107
Description: This course is specifically for Culinary Arts and Baking & Pastry Arts majors. The math requirement for this course will form the foundations needed for costing of food and beverage, recipe conversion, bakers scaling (of liquid verses dry weights), edible product yield percentages, and menu cost cards. Students will be expected to demonstrate proficiency in converting improper as well as mixed number fractions, (add, subtract, multiply, and divide) decimals, solve complicated word problems and more.
Prerequisites: MAT 0050 or Other (satisfactory score on math placement test) and Restricted to Majors
Term hours subtotal:
14
Description: Pastry and confectionary techniques, including laminated doughs, candy making, plate and platter displays, ice creams, and introduction to chocolate and sugar work. One classroom, six lab hours per week.
Prerequisites: HMT 1102 and HMT 1105 and HMT 1107 and HMT 1126 and HMT 1128
Description: An in depth study of artisan baking training in proper mixing, kneading, and baking techniques to make a wide variety of crusty breads from around the world. Students will use healthy bread production techniques and whole grains, sour levain starters, poolish’s, and sour ryes, to make all classic breads. Six lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126
Description: This course provides students with skills to perform maintenance, cleaning, and sanitation of commercial kitchen equipment typically found in restaurants for the purposes of avoiding costly repairs and maintaining longevity. Layout of equipment in terms of efficiency and cost is also a part of this course. One classroom, two lab hours per week.
Notes: Program elective. Choose from the following courses: HMT 2201 or HMT 2200
Description: Survey of financial accounting for non-accounting majors. Accounting concepts, financial statements, internal control, cash, and payroll.
Notes: Program elective. Choose from the following courses: ACC 1100 or ACC 1210
Term hours subtotal:
12
Description: Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.
Description: An examination of what is meant by culture and a review of the various theories and methods in Cultural Anthropology. Includes a comparison of the similarities and differences among world cultures as well as comparative analysis of family organization, religious beliefs, educational systems, economics and governmental systems.
Notes: Program elective. Choose from the following courses: PSY 1100 or SOC 1145
Description: In English Composition I students learn reflective, analytical and argumentative writing strategies, incorporating sources and personal experience. Students will negotiate between public and private rhetorical situations and purposes to achieve academic literacy. They will write multiple drafts using a recursive writing process as they work toward fluency in style and mechanics. Note: Students who have not successfully completed the pre-requisites listed can register for ENG 1101 together with the co-requisite course ENG 0101 - English Composition I Booster.
Prerequisites: DEV 0035 or Other (Placement Test Score)
Description: Emphasis on the language of art, exposure to many different art forms, formulative ideas about what is viewed and exploration of specific media.
Notes: Any Arts and Humanities elective from the approved Ohio Transfer 36 List. View electives at: www.http://sinclair.edu/ot36
Term hours subtotal:
12
Description: Students will gain methods and skill of cake fundamentals and production techniques used in commercial baking operations. Students will also design and use proper equipment/utensils to decorate cakes demonstrating a variety of icing techniques on multi-tiered cakes. Students will produce and or work with a variety of products such as marzipan, glaze, gum paste, butter-cream icing, royal icing, cream-cheese icing, etc. to decorate cakes. One classroom, six lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126
Description: In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.
Prerequisites: HMT 1105 and MAT 1125 or ACC 1100 or ACC 1210
Description: This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, bakeries, kitchens, and meeting and event planning. The course emphasis will be on leadership.
Prerequisites: HMT 1105
Description: Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls, security, garden(s) sustainability, and procurement processing experience(s). One classroom, two lab hours per week.
Prerequisites: HMT 1105 and HMT 1110
Description: Use word processing, spreadsheet, database and presentation software applications to create reports, spreadsheets, databases and presentations for business and other applications.
Term hours subtotal:
15
Description: During this capstone course, students will have 15 weeks to prepare, execute, and arrange the display of an industry standard upscale bakery case. Items will include but not limited to basic, intermediate, and advanced pastry items, confections, laminated doughs, candy making, cakes, pies, plate & platter displays, sugar work, etc. Students will receive a complete list of requirements at the beginning of each class and how much time will be allotted to execute the product instructions. The final bakery case display will be presented to faculty and industry professionals for judging. Six lab hours per week.
Notes: Spring Only
Prerequisites: HMT 1102 and HMT 1107 and HMT 1128 and HMT 2110 and HMT 2118 and HMT 2126 and HMT 2128 and HMT 1105 and HMT 1126
Description: Organization of the marketing concepts in the hospitality and tourism industry, utilizing all aspects necessary to build a marketing plan.
Prerequisites: HMT 1105
Description: This course will cover the broad task of protecting guests, non-guests, employees and assets. Topics will include security, property access, perimeter control, alarm systems, communication systems, closed circuit television, computer security, employment screening, terrorism, emergency procedures and general safety procedures.
Prerequisites: HMT 1105
Description: This course is a co-op credit experience which requires students to be employed at a work site that reflects the Baking and/or Pastry field of his/her degree option. A minimum of 20 work hours per week is required. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. A minimum of 25 HMT semester hours in his/her concentration is required prior to registering for this course.
Notes: Internships must be approved by the Work Based Learning Office. For more information on internships visit: https://www.sinclair.edu/services/graduation-career/work-based-learning/
Prerequisites: HMT 2218 and Approval of Department
Description: Exploration of the development, maintenance and termination of interpersonal relationships. The focus is on effective verbal and nonverbal interactions between two people, highlighting methods of initiating and maintaining effective communication with, and understanding of, others through learning and applying interpersonal communication theory.
Notes: Program elective. Choose from the following courses: COM 2206 or COM 2225
Term hours subtotal:
12