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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.

• Fall 2008 - 23 file(s)
  • BUS128 - Business Development-Basic.doc
  • FDS068 - Sanitation.doc
  • FDS116 - Dining Room Service 1.doc
  • FDS126 - Kitchen Management - Basic.doc
  • FDS127 - Sanitation, Safety and Equipment.doc
  • FDS128 - Nutrition.doc
  • FDS134 - Menu Costing.doc
  • FDS141 - Cuisine a la Carte I.doc
  • FDS142 - Bake Theory - Basic.doc
  • FDS143 - Techniques of Baking - Basic.doc
  • FDS144 - Culinary Techniques - Basic.doc
  • FDS145 - Food Theory - Basic.doc
  • HMG232 - Food and Beverage Supervision 1.doc
  • HOS100 - Food and Beverage Operations.doc
  • HOS200 - Hospitality Marketing.doc
  • HOS201 - Managing Human Resources.doc
  • HOS202 - Hospitality Facility Management.doc
  • KAP092 - Nutrition.doc
  • KAP101 - Kitchen Operation.doc
  • KAP104 and 114 - Work Placement I and II.doc
  • RES112 - Kitchen Operations.doc
  • RES120 - Canadian Experience.doc
  • RES230 - Special Events.doc