Registration in a part-time program is done on a course-by-course basis. Select available courses to your online shopping cart. If a course is not showing any upcoming start dates, please check back next term or contact the academic school to find out when it might be offered. For assistance, please contact Part-Time Studies at parttimestudies@fanshawec.ca or 519-452-4444.

  • Overview

    Program Description

    Due to the evolving popularity of the "eat local, buy seasonal" food movement, many people are changing the way they think about food. There is a focus on supporting local businesses and small scale-producers utilizing a sustainable ideology. In this program students will acquire an appreciation in the use of local and sustainable products and explore a variety of techniques to create dishes to meet this ever-growing demand for authentic, healthy, back-to-basics cooking. If you have a love of cooking, but also an interest in the agricultural production of food and the preservation of our environment, this program is for you.

    NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.

     

  • Courses

    Program Requirements

    Level 1 Credits
    Take all of the following Mandatory Courses:
    FDMG-1094 The Art of Contemporary Shrubs 2
    The focus of this course is not on the short, woody plant that is similar to a bush, but the delicious vinegar-based syrups that make any drink, alcoholic or not, more refreshing. Students will learn the interesting history behind shrubs, whilst shopping for, making, and mixing of the ingredients for either sophisticated sodas or sweet/savoury cocktails.
    FDMG-1095 Fermented Foods 1.5
    This course will focus on the fascinating process of fermentation. Students will be introduced to the basics of fermented food and drink. They will then progress from simple recipes that deal with fermented fruits and vegetables to more advanced techniques, which utilize ingredients such as dairy and grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    FDMG-1096 Cooking With Craft Beer 2
    This course will initially focus on the history, ingredients, and styles of beer. Students will then learn the art of cooking with beer to create a wide variety of dishes that range from savoury to sweet. All of the cooking ingredients being used in this course will be sourced locally, while the beers will be a selection from across Ontario.NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.
    FDMG-1097 Artisan Bread 2
    This course focuses on traditional mixing, kneading, folding and shaping techniques needed to produce a variety of artisan breads. Students will learn to culture/nurture different starter and preferments to enhance flavour. All products will be handmade in small-batch format from natural ingredients using a variety of flours and heritage grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.
    FDMG-1098 Preserving the Harvest 2
    This is a practical course focusing on simple concepts to provide a level of understanding and competence when dealing with the preservation of different food items. Students will make a variety of homemade chutneys, rubs, pickles, infusions, sauces, jams, jellies, and marmalades from local, seasonal produce. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    Program Residency
    Students Must Complete a Minimum of 3 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program