Sinclair College Catalog

Skip to main content
Sinclair College

HMT 1101 Basic Culinary Skills

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.

Prerequisites: DEV 0035

Course Outcomes
  • Compute basic conversion of measurements within 45 minutes.
  • Demonstrate one of the five lead sauces within 45 minutes.
  • Perform the main knife cuts within 40 minutes.
  • Prepare soup and salad combination within 45 minutes.
  • Demonstrate basic sanitation and safety practices within 30 minutes.
Credit Hours: 2
  • Lab: 4 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Face to Face
Downtown Dayton Campus
Bldg 13, Rm 409
Faculty: Grass
Term: Spring 2024
Format: Course meets in person on scheduled days and times.
Course Fee: $55.00
Open Seats: 7
Meets: T from 8:00AM to 11:40AM
Section: 100
Open Seats: 7
Meets: T from
8:00AM to 11:40AM
Section: 100