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: This course is an introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. 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.
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 and HMT 2200
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: 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: Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
Prerequisites: and HMT 2207 and HMT 2200 or HMT 2201 and HMT 1101 and HMT 1107 and Other (Note: HMT 2201 AND HMT 2207 may be taken concurrently with HMT 1112) or Approval of Department
Description: Students will fabricate primal cuts of meat, poultry, fish, and pork with emphasis given to portion control, purchasing, costing, and utilization of byproducts. The product produced in this course will be used in menu development for the Tartan Terrace Restaurant. Four lab hours per week for eight weeks.
Prerequisites: HMT 1101
Description: 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 for restaurant service. One classroom, four lab hours per week.
Description: The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio’s drinking laws and bartender’s legal and social responsibilities, and bar design and layout.
Prerequisites: HMT 1105
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:
13
Description: Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom hours per week and a total of thirty lab hours to be conducted as part of the Tartan Terrace Dining Room service experience.
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: SOC 1145 or PSY 1100
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
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:
12
Description: Introduction of Garde Manger discipline, including tools and equipment, preparation of pâtés, terrines, mousse, galantines, hors d'oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. One classroom, six lab hours per week.
Prerequisites: HMT 1112
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: 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.
Term hours subtotal:
14
Description: Capstone course in Culinary Arts which students will prepare seven course meals. The course involves preparation of classical and contemporary cuisine, including American Regional cuisine. Students will develop a menu, set purchase specs, and perform cost calculations. Once this is completed, students will then prepare various appetizers, soups, salads, entrees and desserts from the menus they have created and serve the cuisine prepared in a chef's table style at the Tartan Terrace Restaurant. Six lab hours per week.
Notes: Program elective. Choose from the following courses: HMT 2209 (Spring Only) or HMT 2208 (Fall Only)
Prerequisites: HMT 1110 and HMT 1129 and HMT 2206 and HMT 1112
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 coincides with 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: Students will meet with the Internship Coordinator before registering for the Co-op. The following link is helpful for students needing info about registering for HMT 2292: https://www.sinclair.edu/services/graduation-career/work-based-learning/
Prerequisites: Approval of Department
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