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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: Leibold
Term: Summer 2023
Format: Condensed content. Shorter than normal term. Course meets in person on scheduled days and times.
Note: Need to be in Proper Unifrom on the First Day
Course Fee: $55.00
Open Seats: 9
Meets: T from 8:30AM to 1:00PM
Section: 100
Open Seats: 9
Meets: T from
8:30AM to 1:00PM
Section: 100