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Sault College Course Outlines
Course Outlines are organized by Program. Click on the program folder name to display course outline PDF files in that folder.
- Winter 2020 - 17 file(s)
- CUL150 - CULINARY TECHNIQUES II.pdf
- CUL151 - CULINARY COST CONTROL.pdf
- CUL152 - FUNDAMENTALS OF PROFESSIONAL BAKING.pdf
- CUL153 - GASTRONOMY & FOOD SUSTAINABILITY.pdf
- CUL154 - CONTEMPORARY FOOD PRODUCTION.pdf
- CUL250 - FOOD COMPOSITION AND PLATING TECHNIQUES.pdf
- CUL251 - PRACTICAL CULINARY SKILLS & SUPERVISION.pdf
- CUL252 - HOSPITALITY ENTREPRENEURSHIP AND LAW.pdf
- CUL253 - FOOD AND WINE PAIRING.pdf
- FDS161 - CUISINE A LA CARTE II.pdf
- FDS162 - TECHNIQUES OF BAKING - ADVANCED.pdf
- FDS163 - CULINARY TECHNIQUES - ADVANCED.pdf
- FDS164 - FOOD THEORY - ADVANCED.pdf
- FDS165 - KITCHEN MANAGEMENT - ADVANCED.pdf
- KAP111 - KITCHEN OPERATION II.pdf
- KAP114 - WORK PLACEMENT II.pdf
- KAP116 - DINING ROOM SERVICE.pdf