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Sinclair College

HMT 1128 Baking II & Barista Basics

This course gives students a practical experience of more advanced and complicated techniques required by the baking and pastry industry. It will also provide students with more advanced techniques in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes. This course will also cover barista training and gourmet coffee pairings. Four lab hours per week.

Prerequisites: HMT 1102 and HMT 1107 and HMT 1126

Course Outcomes
  • Apply the basic principles of baking science to the preparation of an assortment of products.
  • Build skills in advanced product fabrication methods and demonstrate greater competences in intermediate preparation of pastries, confections and retail dessert products.
  • Design and implement eye appealing case arrangements using the shapes, colors, and textures of the bakery and pastry products.
  • Utilize fruits, nuts, and berries to create compotes, coulis, to fashion and design confectioneries. Assessment Methods
  • Apply basic principles of coffee and juice production to the preparation of an assortment of beverages and drinks.
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 408
Faculty: Leibold
Term: Fall 2021
Format: Course meets in person on scheduled day(s) and time(s).
Note: Need Uniform 1st Day
Course Fee: $100.00
Open Seats: 1
Meets: M from 3:00PM to 8:00PM
Section: BN1
Open Seats: 1
Meets: M from
3:00PM to 8:00PM
Section: BN1