Culinary Management (Co-op)

Program Overview

Every Chef deserves a quality education that provides a diverse set of skills, opening the doors to endless career opportunities. Fanshawe’s Culinary Management program will prepare you with everything you need to be successful in the industry – whether your goal is to work in the finest restaurant kitchens, own a food truck or start a catering business. This dynamic, two-year diploma program teaches culinary skills and professionalism in an exciting kitchen environment.

international only

Program Details

Program Code

CLM9

Credential:

Ontario College Diploma

Duration

60 weeks

Canadian Students International Students

Canadian Students

Start Dates

Locations

Availability

Full Time Offerings

2024 September

London - Downtown

Open

2025 January

London - Downtown

Open

2025 May

London - Downtown

Open

International Students

Start Dates

Locations

Availability

Full Time Offerings

2025 January

London - Downtown

Open

2025 May

London - Downtown

Open

2024 September

London - Downtown

Closed

Your Learning Experience

Culinary Management is an exciting and creative two year diploma program designed to develop students culinary skills and professionalism. In conjunction with many practical labs where students will learn basic and advanced culinary techniques, this program also provides instruction in the areas of food and bake theory, nutrition, entrepreneurism and kitchen management. Students will obtain Safe Food Handling and Smartserve certifications as part of the program. Upon graduation, students will be prepared to obtain WSET and Prud’homme Beer certifications.

Practical classes are taught in state-of-the-art culinary and baking lab facilities featuring the latest equipment. Gain practical, hands-on kitchen training in our teaching restaurant, The Chef's Table at Fanshawe College, in downtown London. Connect with industry professionals and apply your knowledge during a semester-long co-op work experience within the Culinary industry.

Recruiters in the culinary industry visit annually to meet with students. Students may also participate in annual competitions and the program also partners with world-renowned schools in Italy and Switzerland to take part in our international field trips.

Graduates of the program are eligible to study further through pathways to other Fanshawe programs including Nutrition and Food Services Management and Baking and Pastry Arts Management.

Career Information

Graduates of Fanshawe’s Culinary Management program can expect to find employment as cooks at various levels in a wide variety of food service environments locally, provincially, nationally and internationally. The training provided throughout the program may eventually lead to career opportunities including:

sous chef
executive chef
personal chef
corporate chef
nutritional chef
product development chef
food stylist
food service vendor
caterer
food and beverage director
kitchen manager
catering manager
self-employment
food service manager

Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?

Here are some examples of career opportunities for graduates of Fanshawe’s Culinary Management program:

Sous Chef
Assist the Head Chef with administrative duties and to oversee the kitchen brigade. Prepare ingredients and cook meals in a variety of commercial kitchen environments.

Chef Manager
Manage, train and supervise staff while creating a motivating work environment.

Head Kitchen Chef

Supervise the activities of kitchen staff, including creating menus and maintaining quality control to ensure successful meal service.

The Culinary Management program is run by many inspiring chefs and hospitality leaders who gave me the confidence to run Bifana Boys, my own food truck and catering business. It's an awesome hands-on program that leaves you feeling knowledgeable and passionate about the industry.

Chef Ricardo Cavaco

Fanshawe alumnus and owner of Bifana Boys

Learning Outcomes

The graduate has reliably demonstrated the ability to:

provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
apply basic and advanced* food and bake theories and other related theories to all aspects of food preparation.
contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
apply fundamental nutritional principles to all aspects of food production.
perform effectively as a member of a food and beverage preparation and service team.
apply cost control techniques to food-service operations.
apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.