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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 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