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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 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