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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 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