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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 2019 - 15 file(s)
  • CUL150 - CULINARY TECHNIQUES II.pdf
  • CUL151 - CULINARY COST CONTROL.pdf
  • CUL152 - FUNDAMENTALS OF PROFESSIONAL BAKING.pdf
  • CUL153 - GASTRONOMY & FOOD SUSTAINABILITY.pdf
  • CUL154 - CONTEMPORARY FOOD PRODUCTION.pdf
  • CWR100 - CO-OP PLACEMENT I.pdf
  • FDS118 - WINES AND CULTURE.pdf
  • HMG212 - FOOD AND BEVERAGE SUPERVISION II.pdf
  • HMG240 - HOSPITALITY AND RESORT LAW.pdf
  • HOS221 - PROFESSIONAL WORK ETHICS.pdf
  • KAP111 - KITCHEN OPERATION II.pdf
  • KAP114 - WORK PLACEMENT II.pdf
  • KAP116 - DINING ROOM SERVICE.pdf
  • RES122 - CUSTOMER SERVICE TRAINING.pdf
  • RES240 - TRAINING AND DEVELOPMENT.pdf