• Overview - 2016/2017

    Please note: students must complete the one-year Culinary Skills – Training Ontario College Certificate program and then transfer into Culinary Management for the second year (total duration of both Culinary Skills – Chef Training and Culinary Management is two years).

    The modern culinary arts industry is sophisticated, dynamic, and always evolving. It’s an industry where food and culture, tastes and tradition go hand-in-hand. If you’re excited to learn more about the culinary arts, and to nurture your love of food and people, the Culinary Management program will allow your passions to shine.

    Of course, you’ll learn about food basics, techniques, and styles. But there’s a lot more. You’ll learn about dining culture. The theory and history of mixing drinks. The history of wine and how to pair it with food. The ins and outs of fine dining and hosting will be taught when you prepare gourmet meals for industry professionals and wine experts. As well, you’ll get real kitchen experience by working in Fanshawe’s very own restaurant, Saffron’s.

    You’ll round-out your skills with three semesters of baking and seven more learning all of the tricks of the Culinary Arts trade. When you graduate, your career path will have as many diverse options as you’ll have skills. Perhaps the restaurant industry will call? Or the catering world, hotels or a resort will be your destination?

    Whatever your choice, you’ll be prepared. You may even be recruited by one of many industry professionals who visit Fanshawe regularly.

    Steffen Marin is a triple graduate and Distinguished Alumni of Fanshawe, starting his academic journey in Culinary Management - Apprentice (2012), continuing on to graduate study in Artisanal Culinary Arts (2013) and finishing his academic career in Advanced Baker Patissier [Apprenticeship] (2014).

    Program Coordinators:

    Year one: Patrick Hersey
    Phone: (519) 452-4430 ext. 4972
    Email: phersey@fanshawec.ca

    Year two: Roland Hofner
    Phone: (519) 452-4430 ext. 2976
    Email: rhofner@fanshawec.ca

  • Admission Requirements - 2016/2017

    Culinary Skills - Chef Training Ontario College Certificate from Fanshawe College
    OR
    An equivalent qualification from another institution as judged by the College
    OR
    A combination of relevant education and work experience in a related field as judged by the College to be equivalent to the above

    Recommended Personal Preparation

    • Develop an interest in food preparation and service by visiting restaurants and hotels
    • Develop an interest in foods and customs of other countries
    • Develop leadership skills
    • The kind of person who enters the field of hospitality should be responsible, personable and should enjoy working with people in a challenging industry
    • Employment in the hospitality industry would be an asset

    Advanced Standing

    • Applicants may apply for advanced standing on the basis of  previous academic achievement at another institution and/or prior learning assessment and recognition. Advanced standing qualifies the applicant for direct entry to a second or higher level of the program.

    Applicant Selection Criteria

    Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
    1. Preference for Permanent Residents of Ontario
    2. Receipt of Application by May 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
    3. Achievement in the Admission Requirements
    4. Preference will be given to graduates of the Fanshawe College Culinary Skills - Chef Training program

    Post-Admission Requirements

    The following items are applicable to the program:

    • Valid Safe Food Handlers Certificate
  • Courses

    Culinary Management-2016/2017

    Year 1
    Gen Ed - Take a 3 credit General Education elective course
    Take all of the following Mandatory Courses:
    FDMG-1064Purchasing & Menu Planning2
    NUTR-1018Nutrition-Intro2
    BAKE-1001Basic Bake Practical I3.5
    BAKE-1002Bake Theory1
    FDMG-1002Basic Food Preparation - I3.5
    FDMG-1029Food Theory 12
    SANI-1002Sanitation & Safety1
    FDMG-3023Food Theory 22
    FDMG-1030Skills Development0.5
    FDMG-3011Garde Manger3.5
    FDMG-1003Basic Food Preparation 23.5
    FDMG-1017Meat Theory2
    FDMG-1039Dining for Professional Success3
    WRIT-1042Reason & Writing 1-Tourism& Hospitality3
    COMM-3080Comm for Tourism & Hospitality3
    FDMG-1081A La Carte Cuisine3.5
    HOSP-1001Hospitality Career Focus1
    FDMG-1082The Culinary Profession1

    Year 2
    Take all of the following Mandatory Courses:
    HOSP-3007Numbers for Hospitality4
    MGMT-3012Management Techniques2
    FDMG-3021Adv. Food Theory3
    FDMG-3037Contemporary Cuisine3.5
    FDMG-5014Chef's Table-The Big Night4
    FDMG-5003Food Facility Design2
    MKTG-1038Marketing for Hospitality & Tourism2
    FDMG-3036Culinary Events Planning1
    FDMG-1055Service Excellence2
    BEVR-1005Beers, Spirits History & Culture3
    FDMG-3034At the Stoves3
    FDMG-3033International Cuisine2
    BAKE-1004Basic Bake Practical 23.5
    FDMG-3038Food & Wine Dynamics2
    BAKE-3006Cafe Production3

    Externship
    Take the following Mandatory Courses:
    FDMG-3001Externship I4.8
    SFTY-1056General Health & Safety-Field Placement0

    Gen Ed - Electives
    Take 3 General Education Credits -
    Normally taken in Year 1

    Program Residency
    Students Must Complete a Minimum of 23 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program



    BAKE-1001 -  Basic Bake Practical I
    This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread.

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    BAKE-1002 -  Bake Theory
    This course is a study of basic techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on the staples used in the bake/pastry kitchen, weights and measures, terminology and the production of primary baked goods.

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    BAKE-1004 -  Basic Bake Practical 2
    The student will continue to develop their knowledge and build on the basic skills learned in the first semester, (BAKE1001). Progressing to: yeast dough, various cakes, tarts, gateaux, buttercreams, hot desserts, mousses, custards, cheesecakes and basic cake decorating.

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    BAKE-3006 -  Cafe Production
    This practical course will focus on large quantity, commercial scale food production building on skills acquired in the first year Food and Bake labs. Students will work collaboratively on the production of a variety of sweet and savory foods with an emphasis on developing specific skill sets which include; attention to detail, identifying quality factors and maintaining a standard level of consistency in preparing products for retail sales.

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    BEVR-1005 -  Beers, Spirits History & Culture
    This course is designed for students to explore the colourful history and culture behind fermented beverages and many of the beers, spirits and some fortified wines available today. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails available today. The student will explore various Liqueurs, Fortified Wines, Vodka, Rum, Tequila, Whiskey and Brandy, with a brief introduction to the study of fortified wines and yes even Beers. Students will also become fully aware of the laws of liability as they pertain to the service and consumption of alcohol in Ontario as achieved within the guidelines identified by the Alcohol & Gaming Commission. Students must be 18 years of age prior to taking this course.

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    COMM-3080 -  Comm for Tourism & Hospitality
    This course, designed for students who plan to work in the fields of Tourism and Hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and the communities they will serve.

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    FDMG-1002 -  Basic Food Preparation - I
    The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. The student will have ample opportunity to practise knife handling and familiarize themselves with basic kitchen equipment.

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    FDMG-1003 -  Basic Food Preparation 2
    This is an advanced course to FDMG-1002 (Basic Food Preparation I). This course takes the fundamentals learned from the previous course and enables the student to demonstrate their abiliies and to apply them to cooking complete meals. There will be a focus on cooking Proteins, sauces and a wide variety of vegetable and starch garnishes. Upon conclusion of this course, students will be proficient in the skills required to enter into their externship/apprenticeship placement.

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    FDMG-1017 -  Meat Theory
    In this course, students will be instructed on the theory of a wide variety of meat products including Beef, Veal, Lamb, Pork, Variety meats, Poultry, Game Birds, Fish and Seafood. There will be an emphasis on Primals of the various animals, quality points in meats and the ability to match cuts and grades of products to suit cooking methods. Proper storage and aging requirements will also be covered.

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    FDMG-1029 -  Food Theory 1
    This course is the first installment of 3 Food Theory courses offered in the Culinary Management/Cook Apprentice program. This course will provide the student with a sound knowledge of the principles of cooking for the Food Service Industry. Students will explore a wide variety of topics such as the Kitchen Brigade system, Heat Transfer, Food Service Equipment, Stocks, Soups and Sauces. This course will also introduce students to the roots of Classical French cuisine, terminology and theories.

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    FDMG-1030 -  Skills Development
    This course is designed to enhance the fundamental knife and practical skills student will be learning in their practical labs. Each student will perform various assignments and tasks that are common place in a professional kitchen.

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    FDMG-1039 -  Dining for Professional Success
    Enjoy the tastes, sounds and aromas as you dine each week. This exploration of culture and customs in various national dining practices is designed to create an awareness of and develop sensitivity to different cultural behaviors and customs, especially for students traveling outside their own country or who will be dealing with people of other countries or cultures. Students will explore the influence of culture, religion, geography and history on dining practices around the world.

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    FDMG-1055 -  Service Excellence
    Why is great service so important? Culinary students will explore the art of table service and the challenges faced by servers in the food service industry. This is a hands-on interactive course which will enable the student to sell a menu efficiently with a strong attention to detail. Different types of table service will be explored, demonstrated and ultimately performed with concentration on; table settings, table decor to suit menus, wine and beverage service.

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    FDMG-1064 -  Purchasing & Menu Planning
    This course will introduce students to basic menu planning and purchasing.Understand the history and purpose of the menu. The different styles of service and menu styles will be offered to the student. Students will work collaboratively to develop and present a variety of food service menus, which will includeunderstanding and using seasonal, organic foods, develop menus that involve special dietary concerns. Students will be introduced to basic purchasing terms, understand basic ordering and receiving procedures. Basic recipe costing will be done using current industry invoices.

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    FDMG-1081 -  A La Carte Cuisine
    This first year course will expose students to the commercial restaurant environment where they will explore various forms of food production including a la carte preparation and large quantity cooking. Learning will focus on key competencies such as knife skills, cooking methods and portion control. Students will gain an understanding of what it takes to work as member of a food service team and develop important organizational skills necessary to be successful in a fast paced, high volume, professional kitchen setting.

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    FDMG-1082 -  The Culinary Profession
    This course is designed to expose students to the current dynamics of a variety of hospitality workplace environments and will gain an appreciation for what it takes to be successful in this ever changing and challenging field. Through in class discussions, guest speakers and assignments, students will also learn about people who have made an impact on the culinary world, the value to networking and explore industry associations.

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    FDMG-3001 -  Externship I
    The Externship course is a learning method which formally integrates academic study with 175 hours of placement experience (Kitchen Training) in an approved industry organization. Students who have met the entrance criteria for the Culinary Management Program (Year 2), will have the opportunity to explore their newly learned skill set within a mutually agreed upon culinary establishment. The Externship placement provides an opportunity for the student to experience aspects of their chosen field to meet the demands of future employment.

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    FDMG-3011 -  Garde Manger
    This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create simple buffets and gain an understanding and appreciation of this form of food service.

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    FDMG-3021 -  Adv. Food Theory
    This course will review the basic sauce preparations taught in basic level and extend the students knowledge of classical derivatives and contemporary sauce making. Look at classical garnishes and adapt them to the modern presentation styles.Look at various gourmet ingredients and their production methods; traditional balsamic, olive oils, caviar and foie gras.The course also covers different teas & coffee;where they are grown, how they are harvested & graded. As well as the procedure to correctly prepare and serve tea and coffee.The production of cheese, along with the correct presentation and serving of cheese.

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    FDMG-3023 -  Food Theory 2
    Students will study the quality points, proper storage, preparation and recommended cooking methods of basic food commodities. Focus will be placed on the production and utilization of quality food products with discussions that include nutrient density, organic foods, preservation methods, and specialized prepartion methods.

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    FDMG-3033 -  International Cuisine
    This course will expose the student to numerous methods of food preparation from around the world. All the recipes will be adapted to render them consumer friendly for service in North American restaurants. The authentic method of preparation will however, be discussed and where possible demonstrated.

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    FDMG-3034 -  At the Stoves
    This course enables the student to prepare, plate and present foods in a professional working kitchen. The emphasis of this course is to enable the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Each student will work in various divisions of the kitchen brigade large quantity format. Using sustainable and as many locally produced products as possible.

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    FDMG-3036 -  Culinary Events Planning
    In this advanced level course, students will learn about the processes involved in planning for a major dining event. Students will gain practical experience through the formulation, organization, marketing, costing, preparation and service of this event. This course will also help develop the skills needed for the students Capstone course, Chef's Table.

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    FDMG-3037 -  Contemporary Cuisine
    In this course, the student will be preparing a wide variety of food items with a focus on the ever changing trends in the culinary field. Throughout this course there will also be an emphasis on further developing knife handling and butchering skills. In addition the student will explore both the style of cuisine and philosophy behind today's chefs as well menu composition and plating styles.

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    FDMG-3038 -  Food & Wine Dynamics
    In this course, students will study the fundamentals of wine production, including the effects from terroir, environment and the geographical location. Wine history and major wine growing regions will be identified. through class room instruction and wine tasting the student is introduced to the principles of food and wine pairing to enhance the dining experience and competently recommend, open and serve to a customer.

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    FDMG-5003 -  Food Facility Design
    This course provides a study of various kitchen and bakery equipment and the maintenance requirements of each, in order to operate effectively. The student will also develop an appreciation for kitchen layout, design, and the process of building a kitchen.

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    FDMG-5014 -  Chef's Table-The Big Night
    This course is a 'capstone compilation' of the Culinary Management / Culinary Management - Apprentice Program. It enables the student to be part of a team that will develop and execute an epicurean adventure, by applying knowledge gained throughout the entire program. The team will be responsible for creating a portfolio complete with theme design, menu creation, costing, marketing, requisitions, food preparation and service planning. Students will also research apropriate wines and spirits for their Chef's Table.

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    HOSP-1001 -  Hospitality Career Focus
    This course will define the necessary tools and skills required to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of hospitality industry employment with special emphasis on marketing oneself into an appropriate hospitality career.

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    HOSP-3007 -  Numbers for Hospitality
    This course is designed to provide students with essential number skills; to adopt cost control principles necessary to calculate a profitable and sustainable food and labour cost in a hospitality operation. Students will perform; yield calculations, menu pricing, create income statements, sales forecast, profit and loss statements and budget calculations to read and create financial balance sheets.

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    MGMT-3012 -  Management Techniques
    First level supervisors and managers are essential to the ongoing success of any hospitality operation. This course will provide the foundation for the ongoing learning process of today's supervisors and managers. Through class discussions and problem based case studies the student will discover how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through proactive people skills.

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    MKTG-1038 -  Marketing for Hospitality & Tourism
    The purpose of this course is to provide hospitality students with an understanding of the basic concepts and processes of hospitality marketing. This developmental procedure will involve customer identification and analysis, product analysis, market reasearch and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.

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    NUTR-1018 -  Nutrition-Intro
    This course will introduce the basics of healthy eating based on Canada's Food Guide. Topics include nutrition recommendations for Canada's, macronutrients, micronutrients, and nutrition facts panels. Students will put theory into practice through a variety of self assessment activities, internet endeavours and interactive discussions that highlight the value of both healthy and pleasurable dining.

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    SANI-1002 -  Sanitation & Safety
    The course is designed to introduce the students to the basic knowledge of food borne diseases and their modes of transmission. Personal hygiene and preventive measures to control food borne illness are explained. The roles of the public Health Department will be covered along with the local Building Codes and the Provincial Fire and Safety Regulations. Focus will be given to the proper sanitizing procedures of equipment, utensils and the proper scheduling in general maintenance and HACCP (Hazard Analysis Critical Control Point).

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    SFTY-1056 -  General Health & Safety-Field Placement
    Ontario Law requires all students who participate in unpaid placements in workplaces to complete the same mandatory training as paid employees. This course covers two of these mandatory topics; Workplace Hazardous Material Information Systems/Global Harmonized System and Worker Health and Safety Awareness.

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    WRIT-1042 -  Reason & Writing 1-Tourism& Hospitality
    This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.

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  • Careers - 2016/2017

    Career Opportunities

    Graduates can expect to find employment as cooks in a variety of food service environments with the possibility of advancement to executive chef. Opportunities also exist as food and beverage managers, controllers, purchasing agents, catering and sales representatives, banquet managers as well as self-employment.

  • More Information - 2016/2017

    A Two-Year Ontario College Diploma Program
    Program Code: CLM6
    Campus Code: LC (LC - London)

    September/May Admission
    15 week terms
    Academic Calendars available at www.fanshawec.ca/academicdates
     

    Program Description

    Culinary Management is an exciting and creative two-year program designed to develop the students' culinary skills and professionalism. In conjunction with managerial courses and basic cooking instruction, this program also provides further instruction with advanced practical 'hands-on' experience in International Cooking, Baking and Garde Manger. A popular and widely recognized program, Culinary Management offers the successful graduate limitless opportunities in the culinary field.

    Other Information

    • IMPORTANT INFORMATION:  Students wishing to enter the Culinary Management program, Program Code CLM6, must first successfully complete the Culinary Skills - Chef Training program, Program Code CHF1.
    • Students that have successfully completed the Culinary Skills - Chef Training program, and wish to continue with the Culinary Management program, must complete an "Application for Program Transfer" form available from the Office of the Registrar, Room E1012.
    • Graduates of this program may apply for admission to the one-year Concierge Services - Guest Relations Specialist program offered by Fanshawe College.
    • It is strongly recommended that applicants complete a Heartsaver Course prior to entering the program.
    • All students within this program will benefit from an extended placement period until October of their second year.

    Contact

    School of Tourism and Hospitality: 519-452-4289
    Learning Outcomes 

    The graduate has reliably demonstrated the ability to

    1.provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.

    2.apply basic and advanced* food and bake theories and other related theories to all aspects of food preparation.

    3.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.

    4.apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.

    5.apply fundamental nutritional principles to all aspects of food production.

    6.perform effectively as a member of a food and beverage preparation and service team.

    7.apply cost control techniques to food-service operations.

    8.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.

    9.develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.

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