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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.
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
Not currently offered this term