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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 2021 - 22 file(s)
  • CUL100 - CULINARY TECHNIQUES.pdf
  • CUL101 - THE THEORY OF FOOD.pdf
  • CUL102 - CULINARY MATH & COMPUTER APPS FOR TRADE.pdf
  • CUL103 - NUTRITION AND WELLNESS.pdf
  • CUL104 - CULINARY FOOD PRODUCTION.pdf
  • 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
  • KAP400 - MENU PLANNING.pdf
  • KAP401 - GASTRONOMY & FOOD SUSTAINABILITY.pdf
  • KAP402 - CULINARY COST CONTROL.pdf
  • KAP403 - CULINARY TECHNIQUES - ADVANCED.pdf
  • KAP404 - CONTEMPORARY FOOD PRODUCTION.pdf
  • KAP405 - FOOD COMPOSITION AND PLATING TECHNIQUES.pdf
  • KAP406 - BAKING TECHNIQUES ADVANCED.pdf