Sinclair Community College HMT

COURSE TITLE

CREDIT HOURS

First Quarter
HMT 107 Sanitation & Safety	3
HMT 105 Survey of the Food Industry	3
MAT 105 Business Mathematics	4
Humanities Elective	3
CIS 119 Personal Computer Applications in Business or OIS 160 Intro to Word, Excel, Access or Modules	3
TOTAL	16

Second Quarter
HMT 112 Basic Food Prep.	5
HMT 108 Introduction to Foods & Nutrition	3
HMT 110 Menu Planning and Dining Service	3
ENG 131 Business Communications I or ENG 111 English Compostition I	3
COM 211 Interpersonal Communications	3
TOTAL	17

Third Quarter
HMT 114 Advanced Food Prep.	5
HMT 201 Food Service Equipment & Design Maintenance	3
HMT 226 Purchasing for the Food Service Industry	3
ENG 132 Business Communications II or ENG 112 English Composition II	3
General Education Elective	3
TOTAL	17

Fourth Quarter
HMT206 Garde Manger	5
HMT 291 Food Service Internship I	3
MAN 205 Principles of Management	3
ACC 111 Principles of Accounting I	3
ECO105 General Economics or ECO 201 Principles of Economics I	3
TOTAL	17

Fifth Quarter
HMT 208 Pastry & Confecionery	5
HMT 225 Organization & Administration of the Hospitality Industry	3
HMT 292 Food Service Internship II	3
MAR 201 Marketing I	3
ACC 112 Principles of Accounting II	3
TOTAL	17

Sixth Quarter
HMT 209 Professional Cooking	5
HMT 215 Food and Labor Cost Controls	3
HMT 293 Food Service Internship II	3
HMT 227 Marketing in the Hospitality Industry	3
PSY 105 Survey of Psychology or PSY 121 General Psychology I	3
TOTAL	17
TOTAL CREDIT HOURS	101

Program Outcomes

Entry- level graduates with Associate of Applied Science degrees in Culinary Arts Option, HospitalityManagement from Sinclair Community College will be able to:

Apply mathematical skills appropriate to culinary arts management occupations.
Analyze problems and make informed decisions.
Exhibit positive attitude and work habits in culinary arts management occupations.
Practice human relations skills on the job and in other interpersonal situations.
Demonstrate proficiency in basic culinary skills.
Display a working knowledge of kitchen equipment and its efficient operation.
Analyze an operation's cost figures, isolate potential problems, and take appropriate corrective action.
Achieve company financial objectives through motivations and administration of employees.
Incorporate quantitive food techniques while insuring proper nutrition.
Utilize qualitative food techniques while insuring proper nutrition.
Show an ability to think rationally systematically, and logically to solve problems through a proper means of analysis/synthesis.