School of Hospitality

Turn passion into profession

At the School of Hospitality, you’ll gain the hands-on skills and real-world experience you need to build a career in one of the world’s most in-demand industries. Whether you’re drawn to culinary leadership, professional butchery or events coordination, you’ll learn in environments that reflect where you’ll actually work.

You’ll train at Fanshawe’s London Downtown Campus, home to bright, industry-standard commercial kitchens and a teaching restaurant/café. These spaces aren’t just classrooms, they’re where you’ll develop technical skills, confidence and professionalism through applied learning and live service experiences.

Your learning is shaped by industry expectations, helping you graduate with confidence and ready to step into the workforce. With strong connections to local employers and a campus located in the centre of London’s hospitality scene, you’ll be well-positioned to pursue careers as a certified chef, club manager, nutritionist, butcher or hospitality professional, or even to continue building toward leadership and management roles.

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Professional Facilities

Downtown Industry Access

Hands-On Learning

Industry Expert Faculty

Featured Programs

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Labs & Spaces

The Chef’s Table: Teaching Restaurant & Cafe

At The Chef’s Table, you’ll gain hands-on experience delivering professional food and hospitality service in a live, public-facing environment. Working alongside students from multiple programs, you’ll apply culinary, service and management skills while interacting with real guests. This immersive learning space mirrors the pace and expectations of the hospitality industry, helping you build confidence, teamwork and workplace-ready skills. The experience prepares you for employment by giving you practical, resume-ready experience before you graduate.

Photo of a Nutrition and Food Service Management student at Chef's Table Restaurant

Commercial Teaching Kitchens

In the School of Hospitality’s commercial teaching kitchens, you’ll train using the same equipment, tools and workflows found in professional kitchens. You’ll develop core culinary and food-preparation skills through hands-on labs that reflect real-world expectations. These spaces allow you to practice efficiency, safety, and teamwork while building the technical skills employers look for, helping you graduate ready to step confidently into a professional kitchen.

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Professional Butchery Lab & Market

You’ll train in a full-scale butchery lab, using industry-standard equipment like band saws, grinders, sausage mixers and gantry cranes to process whole primals into retail-ready cuts and value-added products. Each week, you’ll run an authentic retail butcher shop at the market, gaining hands-on experience in both production and customer service, building the practical, job-ready skills employers in food service, retail and production value most.

Experiential Learning & Career Pathways

Co-op Education

Get real industry experience while you learn. Paid co‑op education connects you with restaurants, hotels, events and food service operations where you practice skills, build confidence and expand your professional network. These hands‑on work terms prepare you for the job market and help you launch a career you’re excited about.

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Field Placements & Study Trips

Step outside the classroom and into the heart of hospitality. Field placements and immersive study trips give you real‑world exposure, from hands‑on projects to culinary excursions and management site visits. You’ll experience workplace culture, sharpen your skills, and see first‑hand what your future career could look like.

Degree & International Pathways

Take your School of Hospitality credential further with pathways to degree programs in Canada and around the world. Culinary, baking, nutrition, events, and golf & club management students can access pathways with our university partners that deepen expertise, broaden perspectives, and expand career possibilities locally, nationally, and internationally.

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Troy Spicer

Professional Butchery Techniques Program Coordinator

Troy Spicer is a professor in the School of Hospitality and an expert butcher who brings real industry leadership into the classroom. He teaches the Professional Butchery Techniques program, helping you build the highly sought-after skills employers are actively hiring for across Canada. Troy was selected to coach Canada’s junior butchers at the prestigious World Butchers’ Challenge, often called the “Olympics of Meat”, giving students a direct connection to elite-level competition and global butchery standards. His real-world experience and passion for the trade help prepare you for a rewarding, hands-on career in this high-demand field.

Signature Learning Experience

Live Client Interactions

You’ll serve real guests at The Chef’s Table restaurant, cafe, and market, building confidence, refining your service skills, and adding to your professional portfolio with hands-on experience that employers value across the hospitality industry.

Multi-Disciplinary Projects

You’ll collaborate with culinary, tourism, events and business students on special events and integrated projects, developing teamwork and problem-solving skills used in real hospitality workplaces.

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Entrepreneurial & Applied Experiences

You’ll manage real hospitality operations, from product development to customer service and operations, gaining business, leadership and creative skills that prepare you for entrepreneurship or management roles.

Smiling woman in a patterned blouse and hairnet stands confidently in a commercial kitchen, surrounded by shelves and stainless steel equipment.

The well-rounded food and nutrition services program at Fanshawe’s School of Hospitality has given me a deep and practical understanding of nutrition, providing a strong foundation for my future career. I didn’t realize just how much I’d absorbed until I began my placement; within a few hours, everything from quality assurance to audits and budgeting clicked into place. What I learned in class translated seamlessly into the real world. The program has truly exceeded my expectations, giving me the confidence and clarity I needed. I’m proud to be a Falcon.

- Elizabeth Onyema,

Food and Nutrition Services Management

Academic Resources for Current Students

Equipment by Program

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The Chef’s Table Restaurant & Cafe

International Trips

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Discover every program offered through the School of Hospitality and see where hands‑on training in food, service, tourism, and guest experience can take your career.

Industry & Employer Partnerships

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Hire a Student

Hire skilled, job‑ready Fanshawe students for co‑ops, internships, full-time and part‑time roles. Connect with emerging talent and build your workforce through hands‑on student recruitment and early career partnerships.

Learn About Hiring a Student

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Mentorship Opportunities

Support the next generation of professionals by mentoring a Fanshawe student. Share your industry experience, offer guidance, and help students build confidence as they prepare for their careers.

Explore Mentorship Opportunities

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Join a Program Advisory Committee

Join a Program Advisory Committee and help shape the future of education at Fanshawe. Share your industry expertise, guide curriculum development, and support student success by ensuring our programs stay aligned with real workforce needs.

Inquire About PACs