Course Outlines Home

Close this Window

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.

• 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