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: 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)
Term hours subtotal:
9
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
Description: The American business system and basic principles of the free market system. Includes introduction of business concepts, entrepreneurship, management, marketing, economics, accounting and other important business principles.
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:
9
Description: The American legal system as it relates to business transactions, including the judicial system and sources of law, legal procedures, torts, business ethics and social responsibility, contracts, property, employment law, agency, partnerships and corporations.
Description: Introduction to fundamental concepts necessary for understanding management, motivation and behavior in organizational settings. Emphasis on planning, organizing, influencing and controlling to continually improve effective management skills.
Description: Explores the nature and content of the humanities by examining and analyzing various cultures from the past. In addition, this course provides an introduction to human thought, creativity and human forms of expression by examining the links between historical realities and human culture.
Notes: Any Arts and Humanities elective from the approved Ohio Transfer 36 List. View electives at: www.http://sinclair.edu/ot36
Term hours subtotal:
9
Description: This course explores the marketing strategy and planning process. Special emphasis is given to analyzing marketing techniques used by innovative entrepreneurs. Students will work collaboratively to develop a marketing plan for a start-up or existing business.
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.
Notes: Requires HMT Department approval to waive pre-requistes before registering. https://www.sinclair.edu/academics/divisions/bps/hmt/
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: Survey of financial accounting for non-accounting majors. Accounting concepts, financial statements, internal control, cash, and payroll.
Notes: Program elective. Choose from one of the following courses: ACC 1100 or ACC 1210
Term hours subtotal:
10
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: For the student/entrepreneur with no background in finance and accounting. Students will gain a foundation in small business finance: financial and economic concepts; financial terminology; understanding, preparing, analyzing and presenting financial statements; and financial forecasting and budgeting techniques.
Notes: Fall & Spring Only
Description: Students will be able to operate and sustain a successful Food Truck. The course will entail choosing vending locations, opening checklist, closing checklist, and cooking on an actual food truck. Another part of the course will be to develop a sound business plan complete with a reasonable budget, commissary controls, daily operations, and how to stay lean and profitable by avoiding the most common operating mistakes.
Notes: Spring & Summer Only
Prerequisites: HMT 1101 and HMT 1107 and HMT 1112
Term hours subtotal:
10
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 one of the following courses: COM 2206 or COM 2225.
Description: Upon successfully completing the course, students will understand the business plan development process and will have developed a business plan. Extensive research, writing and oral presentations are required. Students will address: business concept evaluation; business plan development; presentation; evaluation of business plans; identification and evaluation of funding sources for new or existing enterprises.
Notes: Summer & Spring Only
Prerequisites: MAN 1107 and MRK 2220 and ENT 2140
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.
Term hours subtotal:
9
Description: This course addresses the application of basic principles of negotiation through the introduction and analysis of the negotiation process, case studies and simulations. It focuses on accurately identifying requirements specifications, analyzing proposals and conducting purchasing and contracting negotiations ethically and legally, but is also relevant to compromise and agreement in other business and personal life situations.
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: Any Social & Behavioral Science elective from the approved Ohio Transfer 36 List. View electives at: www.https://sinclair.edu/ot36
Description: Strategies and techniques for current, as well as prospective, supervisors emphasizing the assessment of skills required, the analysis of situational factors and the development of creative approaches to effective supervision.
Term hours subtotal:
9