Fanshawe Global hosts Tanzanian educators for intensive culinary training

Fanshawe Global recently welcomed 21 educators from Tanzania's Folk Development Colleges (FDCs) for a week-long intensive culinary training program at Fanshawe's Downtown Campus.

The hands-on training, held June 22 to 26, focused on strengthening practical teaching skills in areas including baking, bread making, knife sharpening, food entrepreneurship and other culinary techniques. Throughout the week, participants also explored Canadian approaches to culinary education and the food industry, gaining knowledge they can immediately apply in their classrooms and future entrepreneurship initiatives.

The training is part of the Empowerment Through Skills Program (ESP), a multi-year initiative funded by Global Affairs Canada and managed by Colleges and Institutes Canada, designed to address key capacity gaps. 

During this latest training, FDC educators gained practical pedagogical tools, expanded technical culinary knowledge and valuable exposure to the Canadian college and food economy ecosystem to support the delivery of future training cohorts and the development of local food entrepreneurship initiatives in Tanzania.

"This training has not only increased my knowledge but has also motivated me to become a more effective change agent in my community," said Agustino Nayo, acting principal of Tarime FDC. "I am committed to putting the lessons learned into practice and sharing them with others for greater impact."

During their visit, the delegation stayed in Fanshawe Residence, visited The Grove and completed most of their training at the College’s Downtown Campus. 

"At Fanshawe, we believe education has the power to strengthen communities far beyond our campuses,” said Candace Miller, executive director of business development and strategic support. “Welcoming our Tanzanian partners to London for this hands-on training reflects our commitment to sharing expertise, learning from one another, and building lasting partnerships that create opportunities and positive impact both locally and globally."