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Sinclair College

HMT 1108 Pastry & Confectionery Basics

Theory and practice of pastry and confectionery for the hotel and restaurant industry, applying the fundamentals of baking science to the preparation of a variety of products. The use and care for the baking equipment normally found in the bakeshop or baking area. One classroom, six lab hours per week.

Prerequisites: HMT 1102 and HMT 1126

Course Outcomes
  • Accurately prepare and construct basic pies and tarts typically found in a variety of baking operation.
  • Prepare bakery yeast for raised products and production baking methods.
  • Prepare and construct cakes, using a variety of icing and decorating methods
  • Prepare and construct a variety of creams, custards, puddings, sauces, and pate choux using basic mixing and bakery production methods.
Credit Hours: 4
  • Classroom: 1 hour
  • Lab: 6 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Face to Face
Downtown Dayton Campus
Term: Fall 2022
Format: Course meets in person on scheduled days and times.
Note: Need Uniforms on the 1st Day - Plain White Jacket/Check Pants
Course Fee: $180.00
Open Seats: 6
Meets: T from 8:00AM to 8:50AM
Section: 100
Open Seats: 6
Meets: T from
8:00AM to 8:50AM
Section: 100