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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.
- Culinary and Hospitality - 0 file(s) 73 folder(s)
- 1970 - 7 file(s)
- Chef Training - 0 file(s) 9 folder(s)
- Fall 1988 - 1 file(s)
- Fall 1989 - 1 file(s)
- Fall 1991 - 1 file(s)
- Fall 1992 - 9 file(s)
- ACC105 - Fundamentals of Hospitality Accounting Fall 1992.pdf
- FDS116-4 - Food and Beverage Service Fall 1992.pdf
- FDS121 - Theory of Food Fall 1992.pdf
- FDS124 - Small Quantity Food Demonstration Fall 1992.pdf
- FDS126-3 - Kitchen Management Fall 1992.pdf
- FDS128-1 - Nutrition Fall 1992.pdf
- FDS130 - Food Theory I Fall 1992.pdf
- HMG231 - Banquet and Convention Sales Fall 1992.pdf
- HMG232 - Food and Beverage Management Fall 1992.pdf
- Fall 1995 - 11 file(s)
- FDS116-4 - Food and Beverage Service Fall 1995.pdf
- FDS128 - Nutrition Fall1995.pdf
- FDS130 - Food Theory I Fall 1995.pdf
- FDS131 - Culinary Techniques - Basic Fall 1995.pdf
- FDS137 - Techniques of Baking (lab) Fall 1995.pdf
- FDS139 - Quantity Food Preparation (lab) Fall 1995.pdf
- HMG101 - Front Office Procedures Fall 1995.pdf
- HMG232 - Food and Beverage Management Fall 1995.pdf
- HMG235-3 - Supervision Fall 1995.pdf
- HMG242 - Food, Beverage and Labour Cost Control Fall 1995.pdf
- HMG242 - Food, Beverage and Labour Cost Control Fall 1995b.pdf
- Fall 1997 - 1 file(s)
- Winter 1994 - 11 file(s)
- FDS117-3 Food and Beverage Service II Winter 1994.pdf
- FDS118 - Wines Winter 1994.pdf
- FDS118-2 - Wines Winter 1994.pdf
- FDS226 - Labour Cost, Relations and Law Winter 1994.pdf
- FDS227 - Food Cost Control Winter 1994.pdf
- HMG108 - Housekeeping and Security Winter 1994.pdf
- HMG212 - Hospitality Administration Winter 1994.pdf
- HMG240-3 - Hospitality Law Winter 1994.pdf
- HMG241 - Facility Design and Planning Winter 1994.pdf
- HMG242-3 - Food, Beverage and Labour Cost Control Winter 1994.pdf
- HMG245 - Graduate Project Winter 1994.pdf
- Winter 1995 - 12 file(s)
- ACC115 - Hotel & Restaurant Managment Winter 1995.pdf
- FDS119 - Menu Planning Winter 1995.pdf
- FDS229 - Large Quantity Foods Winter 1995.pdf
- FDS235 - Bake Theory and Demonstration Winter 1995.pdf
- FDS239 - Pastry, Desserts and Related Theory Lab Winter 1995.pdf
- FDS250 - Industry Placement Winter 1995.pdf
- HMG100-3 - Mixology Winter 1995.pdf
- HMG108 - Housekeeping and Security Winter 1995.pdf
- HMG212 - Hospitality Administration Winter 1995.pdf
- HMG231 - Banquet and Convention Sales Winter 1995.pdf
- HMG240-3 - Hospitality Law Winter 1995.pdf
- HMG241 - Facility Design and Planning Winter 1995.pdf
- Winter 1999 - 1 file(s)
- MTH129-2 - Mathematics Winter 1999.pdf
- Fall 1979 - 2 file(s)
- Fall 1980 - 4 file(s)
- Fall 1982 - 2 file(s)
- Fall 1983 - 12 file(s)
- FDS116-4 - Food Service Fall 1983.pdf
- FDS117-6 Food and Beverage Service II Fall 1983.pdf
- FDS118 - Wines Fall 1983.pdf
- FDS213-4 - Food and Beverage Cost Control Fall 1983.pdf
- FDS214-4 - Function Organization Fall 1983.pdf
- HMG100-3 - Mixology Fall 1983.pdf
- HMG101-4 - Hotel & Restaurant Management I Front Office Proced. Fall 1983.pdf
- HMG106-1 - Dimensions of Hospitality Fall 1983.pdf
- HMG108-4 - Rooms Management Security Fall 1983.pdf
- HMG211 - Marketing and Salemanship Fall 1983.pdf
- HMG212-5 - Management Techniques Fall 1983.pdf
- HMG243 - Finance and Investments Grad Project Fall 1983.pdf
- Fall 1984 - 7 file(s)
- ACC105-4 - Fundamentals of Hospitality Accounting Fall 1984.pdf
- FDS120 - Meat Theory and Demo Fall 1984.pdf
- FDS122 - Baking (Practical) Fall 1984.pdf
- FDS126 - Dimensions of Hospitality Fall 1984.pdf
- HMG212-5 - Management Techniques Fall 1984.pdf
- HMG216 - Nutrition Fall 1984.pdf
- HMG231 - Function Organization Fall 1984.pdf
- Fall 1985 - 11 file(s)
- FDS116-4 - Food Service Fall 1985.pdf
- FDS117-6 Food and Beverage Service II Fall 1985.pdf
- FDS118 - Wines Fall 1985.pdf
- FDS122 - Baking Theory-Demo Fall 1985.pdf
- HMG100-3 - Mixology Fall 1985.pdf
- HMG101-4 - Hotel & Restaurant Management I Front Office Proced. Fall 1985.pdf
- HMG108-3 - Housekeeping and Security Fall 1985.pdf
- HMG212-5 - Management Techniques Fall 1985.pdf
- HMG230 - Personnel Management Fall 1985.pdf
- HMG231 - Banquet and Convention Sales Fall 1985.pdf
- HMG232 - Food and Beverage Management Fall 1985.pdf
- Fall 1986 - 11 file(s)
- Acc105-4 - Fundamentals of Hospitality Fall 1986.pdf
- FDS116-4 - Food Service Fall 1986.pdf
- FDS120 - Meat Theory and Demo Fall 1986.pdf
- FDS121 - 1Theory of Food Fall 1986.pdf
- FDS121 - Theory of Food Fall 1986.pdf
- FDS126 - Kitchen Management Fall 1986.pdf
- FDS130 - Food Theory I Fall 1986.pdf
- HMG106 - Dimensions of Hospitality Fall 1986.pdf
- HMG216 - Nutrition Fall 1986.pdf
- HMG231 - Function Organization Fall 1986.pdf
- HMG232 - Food and Beverage Management Fall 1986.pdf
- Fall 1987 - 9 file(s)
- ACC105-4 - Fundamentals of Hospitality Accounting Fall1987.pdf
- FDS116-4 - Food Service Fall 1987.pdf
- FDS120 - Meat Theory and Demo Fall 1987.pdf
- FDS121 - Basic Food Theory Fall 1987.pdf
- FDS125 - Large Quantity Food (Food Service) Fall 1987.pdf
- FDS125 - Large Quantity Food and Table Service Fall 1987.pdf
- FDS126 - Kitchen Management Fall 1987.pdf
- FDS128 - Nutrition Fall 1987.pdf
- HMG232 - Food and Beverage Management Fall 1987.pdf
- Fall 1988 - 14 file(s)
- FDS118 - Wines Fall 1988.pdf
- FDS120 - Meat Theory and Demo Fall 1988.pdf
- FDS121 - Theory of Food Fall 1988.pdf
- FDS122 - Baking Theory-Demo Fall 1988.pdf
- FDS126-3 - Kitchen Management Fall 1988.pdf
- FDS127 - Safety, Sanitation and Equipment Fall 1988.pdf
- FDS128 - Nutrition Fall 1988.pdf
- FDS130 - Food Theory I Fall 1988.pdf
- FDS213-4 - Food and Beverage Cost Control Fall 1988.pdf
- FDS228 - Food Purchasing Fall 1988.pdf
- HMG100-3 - Mixology Fall 1988.pdf
- HMG101-4 - Hotel & Restaurant Management I Front Office Proced. Fall 1988.pdf
- HMG108-3 - Housekeeping and Security Fall 1988.pdf
- HMG245 - Finance and Investments Grad Project Fall 1988.pdf
- Fall 1989 - 13 file(s)
- Acc105-4 - Fundamentals of Hospitality Accounting Fall 1989.pdf
- FDS116-4 - Food Service Fall 1989.pdf
- FDS120 - Meat Theory and Demo Fall 1989.pdf
- FDS121 - Theory of Food Fall 1989.pdf
- FDS122 - Baking Theory-Demo Fall 1989.pdf
- FDS124 - Small Quantity Food Demonstration Fall 1989.pdf
- FDS125 - Large Quantity Food (Food Service) Fall 1989.pdf
- FDS130 - Food Theory I Fall 1989.pdf
- HMG100-3 - Mixology Fall 1989.pdf
- HMG101-5 - Front Office Procedures Fall 1989.pdf
- HMG230-3 - Personnel Management & Human Relations Fall 1989.pdf
- HMG231 - Banquet and Convention Sales Fall 1989.pdf
- HMG232 - Food and Beverage Management Fall 1989.pdf
- Fall 1990 - 14 file(s)
- Acc105-4 - Fundamentals of Hospitality Accounting Fall 1990.pdf
- FDS102 - Food Service I Fall 1990.pdf
- FDS116-4 - Food Service Fall 1990.pdf
- FDS120 - Meat Theory and Demo Fall 1990.pdf
- FDS121 - Theory of Food Fall 1990.pdf
- FDS124 - Small Quantity Food Demonstration Fall 1990.pdf
- FDS126-3 - Kitchen Management Fall 1990.pdf
- FDS127 - Sanitation and Safety Fall 1990.pdf
- FDS128-1 - Nutrition Fall 1990.pdf
- FDS130 - Food Theory I Fall 1990.pdf
- HMG101 - Front Office Procedures Fall 1990.pdf
- HMG216 - Nutrition Fall 1990.pdf
- HMG230-3 - Personnel Management & Human Relations Fall 1990.pdf
- HMG232 - Food and Beverage Management Fall 1990.pdf
- Fall 1991 - 5 file(s)
- Fall 1992 - 1 file(s)
- Fall 1993 - 16 file(s)
- ACC105 - Fundamentals of Hospitality Accounting Fall 1993.pdf
- FDS116-4 - Food and Beverage Service Fall 1993.pdf
- FDS120 - Meat Theory and Demo Fall 1993.pdf
- FDS121 - Theory of Food Fall 1993.pdf
- FDS122 - Baking Theory-Demo Fall 1993.pdf
- FDS124 - Small Quantity Food Demonstration Fall 1993.pdf
- FDS127 - Sanitation and Safety Fall 1993.pdf
- FDS129 - Small Quantity Food Demonstration Fall 1993.pdf
- FDS130 - Food Theory I Fall 1993.pdf
- HMG100-3 - Mixology Fall 1993.pdf
- HMG101 - Front Office Procedures Fall 1993.pdf
- HMG230-3 - Supervision Fall 1993.pdf
- HMG231 - Banquet and Convention Sales Fall 1993.pdf
- HMG232 - Food and Beverage Management Fall 1993.pdf
- HMG235-3 - Supervision Fall 1993.pdf
- HMG241 - Facility Design and Planning Fall 1993.pdf
- Fall 1994 - 12 file(s)
- ACC105 - Fundamentals of Hospitality Accounting Fall 1994.pdf
- FDS116-4 - Food and Beverage Service Fall 1994.pdf
- FDS117-3 Food and Beverage Service II Fall 1994.pdf
- FDS118-2 - Wines Fall 1994.pdf
- FDS121 - Theory of Food Fall 1994.pdf
- FDS126 - Ktchen Management Fall 1994.pdf
- FDS127 - Sanitation and Safety Fall 1994.pdf
- FDS130 - Food Theory I Fall 1994.pdf
- FDS131 - Culinary Techniques - Basic Fall 1994.pdf
- HMG101 - Front Office Procedures Fall 1994.pdf
- HMG232 - Food and Beverage Management Fall 1994.pdf
- KWP100 - Keyboarding & Introduction to Word Processing Fall 1994.pdf
- Fall 1996 - 6 file(s)
- Fall 1997 - 16 file(s)
- ACC115 - Hotel & Restaurant Managment Fall 1997.pdf
- FDS116 - Food and Beverage Service I Fall 1997.pdf
- FDS121 - Food Theory Basic Fall 1997.pdf
- FDS126 - Kitchen Management Fall 1997.pdf
- FDS127 - Sanitation Fall 1997.pdf
- FDS128 - Nutrition Fall 1997.pdf
- FDS129 - Small Quantity Food Fall 1997.pdf
- FDS134 - Menu Costing Fall 1997.pdf
- FDS135 - Bake Theory and Demonstration Fall 1997.pdf
- FDS137 - Techniques of Baking (lab) Fall 1997.pdf
- FDS139 - Quantity Food Preparation-Basic Fall 1997.pdf
- HMG100 - Mixology Fall 1997.pdf
- HMG101 - Front Office Procedures Fall 1997.pdf
- HMG232 - Food and Beverage Management Fall 1997.pdf
- HMG235 - Supervision Fall 1997.pdf
- HMG240 - Hospitality Law Fall 1997.pdf
- Fall 1998 - 16 file(s)
- ACC115 - Hotel & Restaurant Managment Accounting Fall 1998.pdf
- FDS068 - Sanitation Fall 1998.pdf
- FDS116 - Dining Room Service I Fall 1998.pdf
- FDS123-3 Bake Practical - Advanced Fall 1998.pdf
- FDS127 - Sanitation Fall 1998.pdf
- FDS131 - Culinary Techniques - Basic Fall 1998.pdf
- FDS132 - Culinary Techniques - Basic Fall 1998.pdf
- FDS135 - Bake Theory and Demonstration Fall 1998.pdf
- FDS136 - Small Quantity Food & Sanitation Fall 1998.pdf
- FDS137 - Techniques of Baking Fall 1998.pdf
- FDS139 - Quantity Food Preparation-Basic Fall 1998.pdf
- HMG100 - Bar Management Fall 1998.pdf
- HMG101 - Front Office Management Fall 1998.pdf
- HMG232 - Food and Beverage Supervision I Fall 1998.pdf
- HMG235 - Human Resources Management Fall 1998.pdf
- HMG240 - Hospitality Law Fall 1998.pdf
- Fall 1999 - 1 file(s)
- Fall 2005 - 24 file(s)
- BUS128 - Business Development.pdf
- BUS208 - Sales Marketing.pdf
- CWR100 - Co-op Placement I.pdf
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service I.pdf
- FDS126 - Kitchen Management.pdf
- FDS127- Sanitation.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS137 - Baking Basic Theory.pdf
- FDS140 - Culinary Techniques I.pdf
- FDS141 - Quantity Food Preparation.pdf
- HMG232 - Food and Beverage Supervision.pdf
- HMG235 - Human Resource Management.pdf
- HMG241 - Property Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation.pdf
- KAP104 114 - Work Placement I and II.pdf
- RES110 - Introduction to Resort Operations.pdf
- RES112 - Kitchen Operation.pdf
- RES114 - Resort Dining and Management.pdf
- RES116 - Computer Applications.pdf
- RES120 - The Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2006 - 24 file(s)
- BUS128 - Business Development.pdf
- BUS208 - Resort Sales & Marketing.pdf
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service 1.pdf
- FDS126 - Kitchen Management.pdf
- FDS127- Sanitation.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS137 - Baking Basic & Theory Apprentices F06.pdf
- FDS137 - Techniques of Baking.pdf
- FDS140 - Culinary Techniques I Apprentices.pdf
- FDS140 - Culinary Techniques I.pdf
- FDS141- Cuisine a'la Carte.pdf
- FDS150 - Work Placement .pdf
- HMG232 - Food and Beverage Supervision 1.pdf
- HMG235 - Human Resource Management 1.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS202 - Hospitality Facility Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation.pdf
- KAP104 & 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operations.pdf
- RES120 - The Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2007 - 23 file(s)
- BUS128 - Business Development - Basic 07F.pdf
- FDS068 - Sanitation 07F.pdf
- FDS116 - Dining Room Service 1.pdf
- FDS126 - Kitchen Mgmt 07F.pdf
- FDS127- Sanitation 07F.pdf
- FDS128-Nutrition 07F .pdf
- FDS134 - Menu Costing 07F KAP.pdf
- FDS141- Cuisine a'la Carte 07F.pdf
- FDS142 - Bake Theory - Basic 07F.pdf
- FDS143 Techniques of Baking - Basic.pdf
- FDS144 Culinary Techniques - Basic 07F.pdf
- FDS145 Food Theory - Basic 07F.pdf
- HMG232 - Food and Beverage Supervision 1.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS200 Hospitality Marketing 07F.pdf
- HOS201 - Managing Human Resources.pdf
- HOS202 Hospitality Facility Management 07F.pdf
- KAP092 Nutrition 07F.pdf
- KAP101 - Kitchen Operation.pdf
- KAP104 & 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operation 07F (2).pdf
- RES120 The Canadian Experience 07F.pdf
- RES230 - Special Events-Conference-Group Planning.pdf
- Fall 2008 - 23 file(s)
- BUS128 - Business Development-Basic.pdf
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service 1.pdf
- FDS126 - Kitchen Management - Basic.pdf
- FDS127 - Sanitation, Safety and Equipment.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS141 - Cuisine a la Carte I.pdf
- FDS142 - Bake Theory - Basic.pdf
- FDS143 - Techniques of Baking - Basic.pdf
- FDS144 - Culinary Techniques - Basic.pdf
- FDS145 - Food Theory - Basic.pdf
- HMG232 - Food and Beverage Supervision 1.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS200 - Hospitality Marketing.pdf
- HOS201 - Managing Human Resources.pdf
- HOS202 - Hospitality Facility Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operations.pdf
- RES120 - Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2009 - 22 file(s)
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service I.pdf
- FDS126 - Kitchen Management.pdf
- FDS127 - Sanitation, Safety and Equipment.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS141 - Cuisine a la Carte I.pdf
- FDS142 - Bake Theory - Basic.pdf
- FDS143 - Techniques of Baking - Basic.pdf
- FDS144 - Culinary Techniques - Basic.pdf
- FDS145 - Food Theory - Basic.pdf
- HMG232 - Food and Beverage Supervision I.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS200 - Hospitality Marketing.pdf
- HOS201 - Managing Human Resources.pdf
- HOS202 - Hospitality Facility Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation I.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operations.pdf
- RES120 - The Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2010 - 23 file(s)
- BUS140 - Business Computer Applications.pdf
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service I.pdf
- FDS126 - Kitchen Management - Basic.pdf
- FDS127 - Sanitation, Safety and Equipment.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS141 - Cuisine a la Carte I.pdf
- FDS142 - Bake Theory.pdf
- FDS143 - Techniques of Baking.pdf
- FDS144 - Culinary Techniques - Basic.pdf
- FDS145 - Food Theory - Basic.pdf
- HMG232 - Food and Beverage Supervision I.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS200 - Hospitality Marketing.pdf
- HOS201 - Managing Human Resources.pdf
- HOS202 - Hospitality Facility Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation I.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operations.pdf
- RES120 - The Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2011 - 22 file(s)
- FDS068 - Sanitation.pdf
- FDS116 - Dining Room Service I.pdf
- FDS126 - Kitchen Management - Basic.pdf
- FDS127 - Sanitation Safety and Equipment.pdf
- FDS128 - Nutrition.pdf
- FDS134 - Menu Costing.pdf
- FDS141 - Cuisine a la Carte I.pdf
- FDS142 - Bake Theory - Basic.pdf
- FDS143 - Techniques of Baking - Basic.pdf
- FDS144 - Culinary Techniques - Basic.pdf
- FDS145 - Food Theory - Basic.pdf
- HMG232 - Food and Beverage Supervision I.pdf
- HOS100 - Food and Beverage Operations.pdf
- HOS200 - Hospitality Marketing.pdf
- HOS201 - Managing Human Resources.pdf
- HOS202 - Hospitality Facility Management.pdf
- KAP092 - Nutrition.pdf
- KAP101 - Kitchen Operation I.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- RES112 - Kitchen Operations.pdf
- RES120 - The Canadian Experience.pdf
- RES230 - Special Events.pdf
- Fall 2012 - 23 file(s)
- CWR100 - Co-op Placement I-F12.pdf
- FDS068 - KAP-Sanitation F12.pdf
- FDS116 - Dining Room Service I F12.pdf
- FDS126 - Kitchen Management - Basic F12.pdf
- FDS127 - Sanitation- F12.pdf
- FDS128 - Nutrition-F12.pdf
- FDS128 - Nutrition-KAP F12.pdf
- FDS141 - Cuisine a la Carte I F12.pdf
- FDS142 - Bake Theory F12.pdf
- FDS143 - Techniques of Baking F12.pdf
- FDS144 - Culinary Techniques - Basic F12.pdf
- FDS145 - Food Theory - Basic F12.pdf
- FDS150 - Work Placement F12.pdf
- HMG232 - Food and Beverage Supervision I F12.pdf
- HOS100 - Food and Beverage Operations F12.pdf
- HOS200 - Hospitality Marketing F12.pdf
- HOS201 - Managing Human Resources F12.pdf
- HOS202 - Hospitality Facility Management F12.pdf
- KAP101 - Kitchen Operation I F12.pdf
- KAP104 and 114 - Work Placement I and II F12 W13.pdf
- RES112 - Kitchen Operations F12.pdf
- RES120 - The Canadian Experience F12.pdf
- RES230 - Special Events F12.pdf
- Fall 2013 - 24 file(s)
- CWR100 - Co-op Industry Work Term - F13.pdf
- FDS068 - KAP-Sanitation F13.pdf
- FDS116 - Dining Room Service I F13.pdf
- FDS126 - Kitchen Management - Basic F13.pdf
- FDS127 - Sanitation- F13.pdf
- FDS128 - Nutrition F13.pdf
- FDS141 - Cuisine a la Carte I F13.pdf
- FDS142 - Bake Theory F13.pdf
- FDS143 - Techniques of Baking F13.pdf
- FDS144 - Culinary Techniques - Basic F13.pdf
- FDS145 - Food Theory - Basic F13.pdf
- HMG232 - Food and Beverage Supervision I F13.pdf
- HOS100 - Food and Beverage Operations F13.pdf
- HOS200 - Hospitality Marketing F13.pdf
- HOS201 - Managing Human Resources F13.pdf
- HOS202 - Hospitality Facility Management F13.pdf
- KAP092 - Nutrition F13.pdf
- KAP101 - Kitchen Operation I F13.pdf
- KAP104 - Work Placement I and II F13 W14.pdf
- KAP114 - Work Placement I and II F13 W14.pdf
- RES112 - Kitchen Operations F13.pdf
- RES112_Course_Outline.pdf
- RES120 - The Canadian Experience F13.pdf
- RES230 - Special Events F13.pdf
- Fall 2014 - 22 file(s)
- CWR100 - Co-op Industry Work Term F14.pdf
- FDS116 - Dining Room Service I F14.pdf
- FDS126 - Kitchen Management - Basic F14.pdf
- FDS127 - Sanitation F14.pdf
- FDS128 - Nutrition F14.pdf
- FDS134 - Menu Costing F14.pdf
- FDS141 - Cuisine a la Carte I F14.pdf
- FDS142 - Bake Theory F14.pdf
- FDS143 - Techniques of Baking F14.pdf
- FDS144 - Culinary Techniques - Basic F14.pdf
- FDS145 - Food Theory - Basic F14.pdf
- HMG232 - Food and Beverage Supervision I F14.pdf
- HOS100 - Food and Beverage Operations F14.pdf
- HOS200 - Hospitality Marketing F14.pdf
- HOS201 - Managing Human Resources F14.pdf
- HOS202 - Hospitality Facility Management F14.pdf
- KAP101 - Kitchen Operation I F14.pdf
- KAP104 - Work Placement F14 W15.pdf
- KAP104 and 114 - Work Placement I and II F14 W15.pdf
- KAP114 - Work Placement F14 W15.pdf
- RES120 - The Canadian Experience F14.pdf
- RES230 - Special Events F14.pdf
- Fall 2015 - 16 file(s)
- FDS126-Kitchen Management Basic F15.pdf
- FDS127 - Sanitation F15.pdf
- FDS128 - Nutrition F15.pdf
- FDS134 - Menu Costing F15.pdf
- FDS141 - Cuisine a la Carte I F15.pdf
- FDS142 - Bake Theory F15.pdf
- FDS143 - Techniques of Baking F15.pdf
- FDS144 - Culinary Techniques - Basic F15.pdf
- FDS145 - Food Theory - Basic F15.pdf
- HMG232 - Food & Beverage Supervision I F15.pdf
- HOS200 - Hospitality Marketing F15.pdf
- HOS201 Managing Human Resources F15.pdf
- HOS202 - Hospitality Facility Management F15.pdf
- KAP101 - Kitchen Operation I F15.pdf
- KAP104 and 114 - Work Placement I F15.pdf
- RES230 - Special Events, Conferences, Group Planning F15.pdf
- Fall 2016 - 17 file(s)
- BUS140 - Business Computer Applications.pdf
- FDS 134 - Menu Costing F16.pdf
- FDS 141- Cuisine a' la Carte I F16.pdf
- FDS 144 - Culinary Techniques Basic F16.pdf
- FDS126 - Kitchen Management Basic F16.pdf
- FDS127 - Sanitation F16.pdf
- FDS128 - Nutrition F16.pdf
- FDS142 - Bake Theory F16.pdf
- FDS143 - Techniques of Baking F16.pdf
- FDS145 - Food Theory - Basic F16.pdf
- HMG232 - Food & Beverage Supervision I F16.pdf
- HOS200 - Hospitality Marketing F16.pdf
- HOS201 - Managing Human Resources F16.pdf
- HOS202 - Hospitality Facility Management F16.pdf
- KAP101 - Kitchen Operation I F16.pdf
- KAP104 - Work Placement I F16.pdf
- RES 230 - Special Events F16.pdf
- Fall 2018 - 24 file(s)
- BUS140 - BUSINESS COMPUTER APPLICATIONS.pdf
- CUL100 - CULINARY TECHNIQUES.pdf
- CUL101 - THE THEORY OF FOOD.pdf
- CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- CUL103 - NUTRITION AND WELLNESS.pdf
- CUL104 - CULINARY FOOD PRODUCTION.pdf
- FDS068 - SANITATION.pdf
- FDS126 - KITCHEN MANAGEMENT - BASIC.pdf
- FDS127 - SANITATION SAFETY & EQUIPMENT.pdf
- FDS128 - NUTRITION.pdf
- FDS134 - MENU COSTING.pdf
- FDS141 - CUISINE A LA CARTE I.pdf
- FDS142 - BAKE THEORY.pdf
- FDS143 - TECHNIQUES OF BAKING - BASIC.pdf
- FDS144 - CULINARY TECHNIQUES - BASIC.pdf
- FDS145 - FOOD THEORY - BASIC.pdf
- HMG232 - FOOD AND BEVERAGE SUPERVISION I.pdf
- HOS200 - HOSPITALITY MARKETING.pdf
- HOS201 - MANAGING HUMAN RESOURCES.pdf
- HOS202 - HOSPITALITY FACILITY MANAGEMENT.pdf
- KAP092 - NUTRITION.pdf
- KAP101 - KITCHEN OPERATION I.pdf
- KAP104 - WORK PLACEMENT I.pdf
- RES230 - SPECIAL EVENTSCONFERENCEGROUP PLANNING.pdf
- Fall 2019 - 24 file(s)
- CUL100 - CULINARY TECHNIQUES.pdf
- CUL101 - THE THEORY OF FOOD.pdf
- CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- CUL103 - NUTRITION AND WELLNESS.pdf
- CUL104 - CULINARY FOOD PRODUCTION.pdf
- CUL200 - CULINARY MARKETING AND SALES.pdf
- CUL201 - EXPLORING INTERNATIONAL CUISINE.pdf
- CUL202 - MODERN BAKING AND PASTRY.pdf
- CUL203 - MENU PLANNING AND DEVELOPMENT.pdf
- CUL204 - HOSPITALITY HUMAN RESOURCES.pdf
- CUL205 - INTEGRATED CUL PRODUCTION & SUPERVISION.pdf
- CUL206 - CULINARY FIELD PLACEMENT I.pdf
- FDS127 - SANITATION SAFETY & EQUIPMENT.pdf
- FDS128 - NUTRITION.pdf
- FDS134 - MENU COSTING.pdf
- FDS141 - CUISINE A LA CARTE I.pdf
- FDS142 - BAKE THEORY.pdf
- FDS143 - TECHNIQUES OF BAKING - BASIC.pdf
- FDS144 - CULINARY TECHNIQUES - BASIC.pdf
- FDS145 - FOOD THEORY - BASIC.pdf
- GAS125 - FOOD AND WINE PAIRINGS.pdf
- KAP092 - NUTRITION.pdf
- KAP101 - KITCHEN OPERATION I.pdf
- KAP104 - WORK PLACEMENT I.pdf
- Fall 2020 - 22 file(s)
- CUL100 - CULINARY TECHNIQUES.pdf
- CUL101 - THE THEORY OF FOOD.pdf
- CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- CUL103 - NUTRITION AND WELLNESS.pdf
- CUL104 - CULINARY FOOD PRODUCTION.pdf
- CUL200 - CULINARY MARKETING AND SALES.pdf
- CUL201 - EXPLORING INTERNATIONAL CUISINE.pdf
- CUL202 - MODERN BAKING AND PASTRY.pdf
- CUL203 - MENU PLANNING AND DEVELOPMENT.pdf
- CUL204 - HOSPITALITY HUMAN RESOURCES.pdf
- CUL205 - INTEGRATED CUL PRODUCTION & SUPERVISION.pdf
- CWR100 - CO-OP PLACEMENT I.pdf
- CWR101 - CULINARY CO-OP CAPSTONE COURSE.pdf
- HTM103 - E-BUSINESS & TECH SYSTEM FOR THE H&T IND.pdf
- KAP200 - SANITATION SAFETY AND EQUIPMENT.pdf
- KAP201 - NUTRITION AND WELLNESS.pdf
- KAP202 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- KAP203 - CULINARY TECHNIQUES - BASIC.pdf
- KAP204 - CULINARY FOOD PRODUCTION.pdf
- KAP205 - BAKE THEORY.pdf
- KAP206 - TECHNIQUES OF BAKING - BASIC.pdf
- KAP207 - THE THEORY OF FOOD.pdf
- No Date - 4 file(s)
- Spring 1983 - 1 file(s)
- Spring 1995 - 1 file(s)
- Summer 2021 - 6 file(s)
- Winter 1977 - 1 file(s)
- Winter 1979 - 1 file(s)
- Winter 1980 - 1 file(s)
- Winter 1986 - 5 file(s)
- Winter 1987 - 7 file(s)
- ACC115-5 - Hotel & Restaurant Managment Winter 1987.pdf
- FDS119 - Menu Planning & Purchasing Winter 1987.pdf
- FDS126 - Kitchen Management Winter 1987(2).pdf
- FDS126 - Kitchen Management Winter 1987.pdf
- FDS221 - Theory of Food Winter 1987.pdf
- FDS226 - Labour Cost, Relations and Law Winter 1987.pdf
- FDS227 - Food Cost Control Winter 1987.pdf
- Winter 1988 - 9 file(s)
- FDS117-6 Food and Beverage Service II Winter 1988.pdf
- FDS125 - Large Quantity Food (Food Service) Winter 1988.pdf
- FDS221 - Theory of Food Winter 1988.pdf
- FDS226 - Labour Cost, Relations and Law Winter 1988.pdf
- FDS230 - Food Theory Winter 1988.pdf
- HMG212 - Hospitality Administration Winter 1988.pdf
- HMG240-3 - Hospitality Law Winter 1988.pdf
- HMG241 - Facility Design and Planning Winter 1988.pdf
- HMG243 - Management Techniques Winter 1988.pdf
- Winter 1989 - 3 file(s)
- Winter 1990 - 14 file(s)
- ACC115-5 - Hotel & Restaurant Managment Winter 1990.pdf
- FDS117-6 Food and Beverage Service II Winter 1990.pdf
- FDS118-2 - Wines Winter 1990.pdf
- FDS119 - Menu Planning & Purchasing Winter 1990.pdf
- FDS126 - Kitchen Management Winter 1990.pdf
- FDS202 - Food Service II Winter 1990.pdf
- FDS221 - Theory of Food Winter 1990.pdf
- FDS225 - Large Quantity Food (Food Service) Winter 1990.pdf
- FDS226 - Labour Cost, Relations and Law Winter 1990.pdf
- FDS228 - Food Purchasing Winter 1990.pdf
- FDS230 - Theory of Food Winter 1990.pdf
- HMG108-3 - Housekeeping and Security Winter 1990.pdf
- HMG212 - Hospitality Administration Winter 1990.pdf
- HMG243 - Management Techniques Winter 1990.pdf
- Winter 1991 - 8 file(s)
- ACC115-5 - Hotel & Restaurant Managment Winter 1991.pdf
- FDS117-3 Food and Beverage Service II Winter 1991.pdf
- FDS118-2 - Wines Winter 1991.pdf
- FDS120 - Meat Theory and Demo Winter 1991.pdf
- FDS230 - Theory of Food Winter 1991.pdf
- HMG108 - Housekeeping and Security Winter 1991.pdf
- HMG212 - Hospitality Administration Winter 1991.pdf
- HMG243 - Management Techniques Winter 1991.pdf
- Winter 1992 - 11 file(s)
- FDS117 - Food and Beverage Service II.pdf
- FDS119 - Menu Planning.pdf
- FDS121 - Theory of Food.pdf
- FDS124 - Small Quantity Food Demonstration.pdf
- FDS126 - Kitchen Management.pdf
- FDS202 - Food Service II.pdf
- FDS226 - Labour Cost, Relations and Law.pdf
- FDS230 - Theory of Food.pdf
- HMG212 - Hospitality Administration.pdf
- HMG240 - Hospitality Law.pdf
- HMG241 - Facility Design and Planning.pdf
- Winter 1993 - 13 file(s)
- ACC115 - Hotel & Restaurant Managment.pdf
- FDS117 - Food and Beverage Service II.pdf
- FDS118 - Wines Winter 1993.pdf
- FDS118 - Wines.pdf
- FDS221 - Theory of Food.pdf
- FDS226 - Labour Cost, Relations and Law.pdf
- HMG108 - Housekeeping and Security.pdf
- HMG212 - Hospitality Administration.pdf
- HMG240-3 - Hospitality Law.pdf
- HMG241 - Facility Design and Planning.pdf
- HMG243 - Management Techniques.pdf
- HMG245 - Finance and Investments Grad Project.pdf
- KWP100 - Keyboarding & Introduction to Word Processing.pdf
- Winter 1994 - 1 file(s)
- Winter 1995 - 1 file(s)
- Winter 1996 - 5 file(s)
- Winter 1997 - 5 file(s)
- Winter 1998 - 11 file(s)
- ACC105 - Fundamentals of Hospitality Accounting Winter 1998.pdf
- FDS119 - Menu Planning Winter 1998.pdf
- FDS219 - Cuisine a La Carte Winter 1998.pdf
- FDS230 - Food Theory Advanced Winter 1998.pdf
- FDS235 - Baking Theory and Demonstration Winter 1998.pdf
- FDS239 - Pastry, Desserts and Related Theory Lab Winter 1998.pdf
- HMG212 - Hospitality Administration Winter 1998.pdf
- HMG231 - Conventions and Banquets Winter 1998.pdf
- HMG241 - Facility Design and Planning Winter 1998.pdf
- HMG242 - Food and Beverage Cost Control Winter 1998.pdf
- MKT112 - Marketing of Hospitality Services Winter 1998.pdf
- Winter 1999 - 4 file(s)
- Winter 2000 - 1 file(s)
- Winter 2006 - 20 file(s)
- ACC125 - Resort Management Accounting.pdf
- BUS138 - Business Development II.pdf
- CWR100 - Co-op Placement I.pdf
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines.pdf
- FDS160 - Culinary Techniques Advanced.pdf
- FDS161 - Cuisine a la carte.pdf
- FDS162 - Techniques of Baking - Advanced.pdf
- FDS232 - Food Labour Cost Control.pdf
- HMG 242 - Food & Beverage Controls.pdf
- HMG212 - Food & Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- KAP111 - Kitchen Operations.pdf
- KAP114 - Work Placement II.pdf
- KAP116 - Dining Room Service.pdf
- RES122 - Customer Service Training.pdf
- RES130 - Rooms Division.pdf
- RES234 - Computer Applications II.pdf
- RES240 - Training and Development.pdf
- RES245 - Human Resource Management.pdf
- Winter 2007 - 21 file(s)
- ACC125 - Resort Mgmt Accounting.pdf
- BUS138 - Business Development.pdf
- CWR100 - Co-op Placement I.pdf
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines & Culture.pdf
- FDS160 - Culinary Techniques Advanced.pdf
- FDS161- Cuisine a la carte.pdf
- FDS162 - Techniques of Baking - Advanced.pdf
- FDS232 - Food Labour Cost Control.pdf
- HMG212 - Food & Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- HOS120 - Banquets.pdf
- HOS121- Leadership and Team Building.pdf
- HOS122 - Hospitality Cost Controls.pdf
- KAP104 & 114 - Work Placement I and II.pdf
- KAP111 - Kitchen Operations.pdf
- KAP114 - Work Placement II.pdf
- KAP116 - Dining Room Service.pdf
- RES122 - Customer Service Training.pdf
- RES240 - Training & Development.pdf
- RES245 - HR Management II.pdf
- Winter 2008 - 22 file(s)
- ACC126 - Bookkeeping 08W.pdf
- BUS138 - Business Development Advanced 08W.pdf
- CWR100 - Co-op Placement I 08S.pdf
- FDS117 - Dining Room Service II 08W.pdf
- FDS118 - Wines 08W.pdf
- FDS161 - Cuisine a la carte Advanced 08W.pdf
- FDS162 Techniques of Baking - Advanced 08W.pdf
- FDS163 - Culinary Techniques - Advanced 08W.pdf
- FDS164 - Food Theory - Advanced 08W.pdf
- FDS165 - Kitchen Management Advanced 08W.pdf
- HMG212 - Food and Beverage Supervision II 08W.pdf
- HMG240 - Hospitality Law 08W.pdf
- HOS120 - Banquets 08W.pdf
- HOS121 Leadership and Team Building 08W.pdf
- HOS122 Hospitality Cost Controls 08W.pdf
- HOS221 Professional Work Ethics 08W.pdf
- KAP104 and 114 - Work Placement I and II 08W.pdf
- KAP111 - Kitchen Operations 08W.pdf
- KAP116 - Dining Room Service 08W.pdf
- RES122 Customer Service Training 08W.pdf
- RES130 - Rooms Division 08W.pdf
- RES240 - Training and Development 08W.pdf
- Winter 2009 - 22 file(s)
- ACC126 - Bookkeeping.pdf
- BUS138 - Business Development-Advanced.pdf
- CWR100 - Co-op Placement I.pdf
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines.pdf
- FDS161 - Cuisine a la carte Advanced.pdf
- FDS162 - Techniques of Baking - Advanced.pdf
- FDS163 - Culinary Techniques - Advanced.pdf
- FDS164 - Food Theory - Advanced.pdf
- FDS165 - Kitchen Management Advanced.pdf
- HMG212 - Food & Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- HOS120 - Banquets.pdf
- HOS121 - Leadership and Team Building.pdf
- HOS122 - Hospitality Cost Controls.pdf
- HOS221 - Professional Work Ethics.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- KAP111 - Kitchen Operations.pdf
- KAP116 - Dining Room Service.pdf
- RES122 - Customer Service Training.pdf
- RES130 - Rooms Division.pdf
- RES240 - Training and Development.pdf
- Winter 2010 - 21 file(s)
- ACC208 - Bookkeeping.pdf
- CWR100 - Co-op Placement I.pdf
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines and Culture.pdf
- FDS161 - Cuisine a la carte - Advanced.pdf
- FDS162 - Techniques of Baking - Advanced.pdf
- FDS163 - Culinary Techniques - Advanced.pdf
- FDS164 - Food Theory - Advanced.pdf
- FDS165 - Kitchen Management Advanced.pdf
- HMG212 - Food & Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- HOS120 - Banquets.pdf
- HOS121 - Leadership and Team Building.pdf
- HOS122 - Hospitality Cost Controls.pdf
- HOS221 - Professional Work Ethics.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- KAP111 - Kitchen Operations.pdf
- KAP116 - Dining Room Service.pdf
- RES122 - Customer Service Training.pdf
- RES130 - Rooms Division.pdf
- RES240 - Training and Development.pdf
- Winter 2011 - 20 file(s)
- ACC208 - Bookkeeping Principles.pdf
- CWR100 - Co-op Placement I.pdf
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines and Culture.pdf
- FDS150 - Work Placement.pdf
- FDS161 - Cuisine a la carte II.pdf
- FDS162 - Techniques of Baking.pdf
- FDS163 - Culinary Techniques - Advanced.pdf
- FDS164 - Food Theory - Advanced.pdf
- FDS165 - Kitchen Management Advanced.pdf
- HMG212 - Food Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- HOS120 - Banquets.pdf
- HOS121 - Leadership and Team Building.pdf
- HOS221 - Professional Work Ethics.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- KAP111 - Kitchen Operations II.pdf
- KAP116 - Dining Room Service.pdf
- RES130 - Rooms Division.pdf
- RES240 - Training and Development.pdf
- Winter 2012 - 19 file(s)
- FDS117 - Dining Room Service II.pdf
- FDS118 - Wines and Culture.pdf
- FDS150 - Work Placement.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
- HMG212 - Food Beverage Supervision II.pdf
- HMG240 - Hospitality Law.pdf
- HOS120 - Banquets.pdf
- HOS121 - Leadership and Team Building.pdf
- HOS221 - Professional Work Ethics.pdf
- KAP104 and 114 - Work Placement I and II.pdf
- KAP111 - Kitchen Operations II.pdf
- KAP116 - Dining Room Service.pdf
- RES122 - Customer Service Training.pdf
- RES130 - Rooms Division.pdf
- RES240 - Training and Development.pdf
- Winter 2013 - 18 file(s)
- FDS117 - Dining Room Service II W13.pdf
- FDS118 - Wines Cuisine and Culture W13.pdf
- FDS161 - Cuisine a la carte II W13.pdf
- FDS162 - Techniques of Baking W13.pdf
- FDS163 - Culinary Techniques Advanced W13.pdf
- FDS164 - Food Theory Advanced W13.pdf
- FDS165 - Kitchen Management Advanced W13.pdf
- HMG212 - Food Beverage Supervision II W13.pdf
- HMG240 - Hospitality Law W13.pdf
- HOS120 - Banquets W13.pdf
- HOS121 - Leadership and Team Building W13.pdf
- HOS221 - Professional Work Ethics W13.pdf
- KAP104 and 114 - Work Placement I and II F12 W13.pdf
- KAP111 - Kitchen Operations II W13.pdf
- KAP116 - Dining Room Service W13.pdf
- RES122 - Customer Service Training W13.pdf
- RES130 - Rooms Division W13.pdf
- RES240 - Training and Development W13.pdf
- Winter 2014 - 18 file(s)
- FDS117 - Dining Room Service II W14.pdf
- FDS118 - Wines Cuisine and Culture W14.pdf
- FDS161 - Cuisine a la carte II W14.pdf
- FDS162 - Techniques of Baking W14.pdf
- FDS163 - Culinary Techniques Advanced W14.pdf
- FDS164 - Food Theory Advanced W14.pdf
- FDS165 - Kitchen Management Advanced W14.pdf
- HMG212 - Food Beverage Supervision II W14.pdf
- HMG240 - Hospitality Law W14.pdf
- HOS120 - Banquets W14.pdf
- HOS121 - Leadership and Team Building W14.pdf
- HOS221 - Professional Work Ethics W14.pdf
- KAP104 - Work Placement I and II F13 W14.pdf
- KAP111 - Kitchen Operations II W14.pdf
- KAP114 - Work Placement I and II F13 W14.pdf
- RES122 - Customer Service Training W14.pdf
- RES130 - Rooms Division W14.pdf
- RES240 - Training and Development W14.pdf
- Winter 2015 - 18 file(s)
- FDS117 - Dining Room Service II W15.pdf
- FDS118 - Wines Cuisine and Culture W15.pdf
- FDS161 - Cuisine a la carte II W15.pdf
- FDS162 - Techniques of Baking W15.pdf
- FDS163 - Culinary Techniques Advanced W15.pdf
- FDS164 - Food Theory Advanced W15.pdf
- FDS165 - Kitchen Management Advanced W15.pdf
- HMG212 - Food Beverage Supervision II.-W15docx.pdf
- HMG240 - Hospitality Law W15.pdf
- HOS120 - Banquets W15.pdf
- HOS121 - Leadership and Team Building W15.pdf
- HOS221 - Professional Work Ethics W15.pdf
- KAP111 - Kitchen Operations II W15.pdf
- KAP116 - Dining Room Service W15.pdf
- RES112 - Kitchen Operations W15.pdf
- RES122 - Customer Service Training W15.pdf
- RES130 - Rooms Division W15.pdf
- RES240 - Training and Development W15.pdf
- Winter 2016 - 12 file(s)
- FDS118 - Wines, Cuisine and Culture W16.pdf
- FDS161 - Cuisine a la carte II W16.pdf
- FDS162 - Techniques of Baking W16.pdf
- FDS163 - Culinary Techniques Advanced W16.pdf
- FDS164 - Food Theory Advanced W16.pdf
- FDS165 - Kitchen Management Advanced W16.pdf
- HMG212 - Food & Beverage Supervision II W16.pdf
- HOS221 - Professional Work Ethics W16.pdf
- KAP111 - Kitchen Operations II W16.pdf
- RES122 - Customer Service Training W16.pdf
- RES130 - Rooms Division W16.pdf
- RES240 - Training and Development W16.pdf
- Winter 2017 - 13 file(s)
- CWR100 - Co-op Industry Work Term.pdf
- FDS 163 - Culinary Techniques Advanced W17.pdf
- FDS 164 - Food Theory Advanced W17.pdf
- FDS118 - Wines W17.pdf
- FDS162 - Techniques of Baking W17.pdf
- FDS165 - Kitchen Management Advanced W17.pdf
- HMG212 - Food Beverage Supervision II W17 .pdf
- HMG240 - Training and Development W17.pdf
- HOS221 - Professional Work Ethics W17.pdf
- KAP 116 - Dining Room Service W17.pdf
- KAP111 - Kitchen Operations II W17.pdf
- KAP114 - Work Placement II W17.pdf
- RES240 - Training and Development-W17.pdf
- Winter 2019 - 15 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
- CWR100 - CO-OP PLACEMENT I.pdf
- FDS118 - WINES AND CULTURE.pdf
- HMG212 - FOOD AND BEVERAGE SUPERVISION II.pdf
- HMG240 - HOSPITALITY AND RESORT LAW.pdf
- HOS221 - PROFESSIONAL WORK ETHICS.pdf
- KAP111 - KITCHEN OPERATION II.pdf
- KAP114 - WORK PLACEMENT II.pdf
- KAP116 - DINING ROOM SERVICE.pdf
- RES122 - CUSTOMER SERVICE TRAINING.pdf
- RES240 - TRAINING AND DEVELOPMENT.pdf
- 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
- Winter 2021 - 22 file(s)
- CUL100 - CULINARY TECHNIQUES.pdf
- CUL101 - THE THEORY OF FOOD.pdf
- CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- CUL103 - NUTRITION AND WELLNESS.pdf
- CUL104 - CULINARY FOOD PRODUCTION.pdf
- 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
- CUL254 - SPECIAL EVENT MANAGEMENT.pdf
- KAP400 - MENU PLANNING.pdf
- KAP401 - GASTRONOMY & FOOD SUSTAINABILITY.pdf
- KAP402 - CULINARY COST CONTROL.pdf
- KAP403 - CULINARY TECHNIQUES - ADVANCED.pdf
- KAP404 - CONTEMPORARY FOOD PRODUCTION.pdf
- KAP405 - FOOD COMPOSITION AND PLATING TECHNIQUES.pdf
- KAP406 - BAKING TECHNIQUES ADVANCED.pdf
- CUL100 - CULINARY TECHNIQUES.pdf
- CUL101 - THE THEORY OF FOOD.pdf
- CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
- CUL103 - NUTRITION AND WELLNESS.pdf
- CUL104 - CULINARY FOOD PRODUCTION.pdf
- 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
- CUL254 - SPECIAL EVENT MANAGEMENT.pdf
- KAP400 - MENU PLANNING.pdf
- KAP401 - GASTRONOMY & FOOD SUSTAINABILITY.pdf
- KAP402 - CULINARY COST CONTROL.pdf
- KAP403 - CULINARY TECHNIQUES - ADVANCED.pdf
- KAP404 - CONTEMPORARY FOOD PRODUCTION.pdf
- KAP405 - FOOD COMPOSITION AND PLATING TECHNIQUES.pdf
- KAP406 - BAKING TECHNIQUES ADVANCED.pdf