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Sinclair College

HMT 1102 Kitchen Chemistry

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.

Prerequisites: DEV 0035

Course Outcomes
  • Determine energy storage in the form of sugars and starch and plant structural support of cellulose or fiber.
  • Perform cooking processes to test the palatabilility and digestibility of protein contained in beef, pork, poultry and fish to determine foods are safe to eat.
  • Characterize the various aspects of taste and flavor.
  • Describe the atomic and molecular nature of matter that leads to the kinetic molecular theory and the three states of matter.
  • Perform cooking processes to test the palatability and digestibility of protein contained in beef, pork, poultry and fish to determine foods are safe to eat.
  • Determine energy storage in the form of sugars and starch and plant structural support of cellulose or fiber.
Credit Hours: 3
  • Classroom: 1 hour
  • 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 422
Faculty: Grass
Term: Fall 2021
Format: Course meets in person on scheduled day(s) and time(s).
Course Fee: $40.00
Open Seats: 2
Meets: M from 4:00PM to 9:20PM
Section: N01
Open Seats: 2
Meets: M from
4:00PM to 9:20PM
Section: N01
Virtual Learning
Virtual Learning
Faculty: Allen
Term: Fall 2021
Format: Course meets virtually during scheduled day(s) and time(s), with some online content. Check the schedule to confirm days and times your class will meet virtually. Requires computer and high-speed internet.
Course Fee: $40.00
Open Seats: 4
Meets: F from 8:00AM to 12:20PM
Section: 100
Open Seats: 4
Meets: F from
8:00AM to 12:20PM
Section: 100