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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 2020 - 23 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
  • CUL250 - FOOD COMPOSITION AND PLATING TECHNIQUES.pdf
  • CUL251 - PRACTICAL CULINARY SKILLS & SUPERVISION.pdf
  • CUL252 - HOSPITALITY ENTREPRENEURSHIP AND LAW.pdf
  • CUL253 - FOOD AND WINE PAIRING.pdf
  • CUL254 - SPECIAL EVENT MANAGEMENT.pdf
  • FDS161 - CUISINE A LA CARTE II.pdf
  • FDS162 - TECHNIQUES OF BAKING - ADVANCED.pdf
  • FDS163 - CULINARY TECHNIQUES - ADVANCED.pdf
  • FDS164 - FOOD THEORY - ADVANCED.pdf
  • FDS165 - KITCHEN MANAGEMENT - ADVANCED.pdf
  • HTM201 - OPERATIONS FINANCE & REVENUE MGT IN H&T.pdf
  • HTM202 - HOSPITALITY LAW & RISK MANAGEMENT.pdf
  • HTM203 - HOS & TOURISM STRATEGIC MGT & LEADERSHIP.pdf
  • HTM204 - HOSPITALITY & TOURISM CAPSTONE PROJECT.pdf
  • KAP111 - KITCHEN OPERATION II.pdf
  • KAP114 - WORK PLACEMENT II.pdf
  • KAP116 - DINING ROOM SERVICE.pdf
  • KAP400 - MENU PLANNING.pdf