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Sinclair College

HMT 1129 Restaurant Desserts

Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products for restaurant service. One classroom, four lab hours per week.

Prerequisites: None

Course Outcomes
  • Demonstrate basic baking skills to include terminology, weights & measures, formula calculations, yeast-raised products, quick breads, pastry dough, and cookies.
  • Demonstrate muffin method, biscuit method, and creaming method.
  • Demonstrate method when making pies and cookies.
  • Demonstrate method of completing and plating four basic restaurant desserts. serving them to the Tartan Terrace guests during service weeks.
  • Describe, prepare, and evaluate the quality of a variety of creams, custards, pudding, mousses, and desert sauce in desert applications.
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 224
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: $125.00
Open Seats: 3
Meets: M from 8:00AM to 9:15AM
Section: 100
Open Seats: 3
Meets: M from
8:00AM to 9:15AM
Section: 100