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HMT 1101 Basic Culinary Skills
2.0 Credit Hours
Knowledge and skill development of commercial kitchen operations. Through lecture and demonstration modules, students will attain skill in mise en place and stocks, soups and sauces. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032
Booklist for HMT 1101
Fall Term 2013 Schedule
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  B01 0199966 2.000 08:00:00.0000000 10:40:00.0000000 MW 13 409    OPEN
    B-Term
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  B02 0199967 2.000 11:00:00.0000000 13:40:00.0000000 TTH 13 409    OPEN
    B-Term
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  N03 0199968 2.000 16:00:00.0000000 18:40:00.0000000 WTH 13 409    OPEN
    B-Term
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  N04 0199969 2.000 19:00:00.0000000 21:40:00.0000000 WTH 13 409    OPEN
    B-Term
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.