Overview - 2019/2020
Cooking seasonal food from sustainable sources is not just a trend. It's a viable and responsible way of approaching the culinary arts, living a good life, and doing business the right way.
Fanshawe's one-of-a-kind Artisanal Culinary Arts graduate program will teach students techniques in gardening, fermenting, preserving, butchering, curing, and bread baking, among other things. These methods of preparation are no longer based on necessity, as they once were, but on the modern day need for sustainable efficiency. Our artisanal team of chefs has taken an industrious approach to food, borne out of these modern needs, creating waste-free kitchens and striving to be drivers of innovation in the culinary industry.
Our fast-track curriculum is based on a modified schedule that runs from May to December. The spring intake allows students to work in our on-campus quarter-acre fruit and vegetable garden throughout the semester. This land also provides some of the freshest, seasonal ingredients possible for students to use in their labs; in addition to retailing the produce at the on-campus farmer's market every other week. In the latter portion of the program, students will be expected to secure a paid internship from one of the many restaurants we partner with across Canada.
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! Incoming candidates should be prepared for a very aggressive practical/academic schedule and they should also possess good:
- culinary skills
- time management/organizational skills
- critical thinking skills
- team building skills
The Artisanal Culinary Arts Graduate Program takes an approach to food and cooking that celebrates both integrity and ingenuity. By doing so, we enable our students to tell their own authentic, culinary story with good, clean, fair food as the principle ingredient.
Using fresh garden produce that I was able to grow myself and then use in the kitchen was the experience that taught me and made me appreciate food on a whole different level.
Steffen Marin - Class of 2013:
"When I talk to customers about my past and how I got here, Fanshawe always comes up first. That's where all this started. It's the best decision I've made yet."
Phone: 519-452-4430 x6065
Admission Requirements - 2019/2020A Culinary Management College Diploma with a minimum 'B' average or 3.0 GPA
A Degree in a food related program
A Cook II/Bake Apprentice with Certificate of Qualification (Red Seal)
Professional background and experience judged by the College to be equivalent to the above
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 570 for the paper-based test (PBT), or 88 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.5 with no score less than 6.0 in any of the four bands, with test results within the last two years. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 70 with no score less than 60 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 59, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 176 with no language skill less than 169, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 75% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 9 or 75% in ESL4/GAP5 Level 10
Applicant Selection CriteriaWhere the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
The following items are applicable to the program:
- Evidence of Good Health
- Pre-Clinical/Placement Condition
- Valid Safe Food Handlers Certificate
Artisanal Culinary Arts-2019/2020
Level 1 Credits EDUC-6038 Sensory Education 2 Sensory education is the provision of a simple but fundamental approach to tasting. These classes will provide the opportunity for students to train his/her senses and palates while acquiring a basic tasting vocabulary. In addition, students will be taken on a number of excursions where they will be exposed to a variety of different situations that will further acquaint them with his/her own sensory experience in an effort to reinforce the importance of both the senses and palate in everyday life. Some of the excursions might include: agricultural tasks on a local city farm, watching documentary films, listening to guest speakers, field trips, cooking challenges, and/or participating in community events. HIST-6001 History & Politics of Food 3 Food will be studied initially on a historical basis by reviewing its origins in antiquity. The course will continue by highlighting and discussing significant historical developments that have affected our current food culture. Students will then delve into the social, environmental, and financial costs associated with todays highly mechanized agricultural system. An examination of genetically modified organisms, seed patenting, and the influence of multi-national corporations will also occur. As students consider the ethical issues surrounding food they will be asked to explore and debate a number of different topics consumers struggle with today. HORT-6002 Organic Gardening 5 This course will teach students how to start and maintain a healthy garden throughout the seasons. It will focus on soil production, composting, starting seeds and transplanting, growing plants, harvesting fruits and vegetables, saving seed, and understanding the importance of diversity in nature. In addition to this, we will look at how to create habitats for beneficial (i.e. good bugs), how to deal with pests (i.e. bad bugs) naturally, and how to prepare a garden for the winter months. FDMG-6007 Plough to the Plate 4 This course emphasizes respect for food and it's traditions, while focusing attention on the importance of cooking with quality ingredients and seasonal availability. Canada's culinary regionalism will be explored as traditional methods of cooking are applied to heritage breeds, heirloom varietals, sustainable fish/seafood and a variety of foraged items. FDMG-6008 Food Labeling, Science, R&D 3 This course will provide students with theoretical knowledge of the recipe and/or food product development process. Basic food science for different food processing and packaging as well as trends and technological developments affecting food product development will be examined. The legislation around labeling and how to use labels as a marketing tool for a product concept. Experience will be gained in the areas of research methods, planning, conducting and communication results as a team while working on developing base recipes and/or a food product concepts that are ready for full development. FDMG-6009 The Art of Preserving 4 This course will provide a level of understanding and competence when dealing with the preservation of different food items. From canning, pickling, and drying, to freezing, and sweet preserving, students will learn the proper methods of "putting food by" while controlling spoilage so local fruits/vegetables can be available out of season. BAKE-6003 Artisanal Desserts 4 From the simplest ingredients one can create some of the most perfect, flavourful and delicious desserts. This course is based upon a concept of baking that emphasizes the importance of using high-quality, seasonal, and sustainable ingredients in both contemporary and traditional applications of preparation. ENTP-6004 Food Entrepreneurship 3 This course will develop a food OR beverage based concept and the business planning based building blocks to help you reach the goal of having a concept ready to go to full development. The course will give you some insight into the negotiation skills and sales savvy required to get your product to market. The use of effective language, listening, understanding the needs of the audience, customer and end user will be discussed and presented by students. Sales and business proposal techniques acquired in Food Writing will be also be reviewed and further applied in this course. The use of case studies will be used to provide students with practical scenarios from which they can develop these necessary skills to build a sound conceptual business plan. FDMG-6010 The International Harvest 0.2 This course will introduce students to an international cultural field experience that helps them globalize the philosophy of Artisanal Culinary Cuisine. From the historical traditional artisanal food regions of Italy and Spain, to the wine producing regions of France and Germany this course will choose a region that students can experience and enrich their understanding of artisanal cuisine from a global perspective. Level 2 Credits HORT-6003 Farming & Aquaculture 4 Students will learn how to become stewards of the land and sea by making responsible decisions about what to grow, cook, and eat both now and in the future. The benefits of biodiversity will be examined, while comparing/contrasting sustainable and mechanized agricultural models and issues affecting today's fish populations. FDMG-6012 The World of Cheese 4 This course will examine the basic history, production, nutrition and overall value of cheese. It will consider milk types, pasteurization, local regulations and different styles of production. We will explore the labour-intensive world of affinage; learn the proper methods of storage, the correct way to serve, and the best way to feature it on a menu. Lastly, we will compare and contrast both New and Old World cheeses; discussing regional styles, production and classic pairings as students learn to taste cheese critically. BAKE-6004 Artisan Bread 4 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 preferment's to enhance flavour. All products will be handmade in a small-batch format from natural ingredients using a variety of flours and ancient grains. FDMG-6011 The Craft of Charcuterie 4 Traditionally a technique of preserving pork-based products like: pates, terrines and galantines; charcuterie has evolved to include similar products made with game, poultry, fish, shellfish and even vegetables. This course will focus on the procedures for making charcuterie items that showcase the time honoured methods of salt curing, brining, both hot / cold smoking, and drying, while employing a wide variety of proteins. In addition to this, advanced butchery techniques will be utilized and controls such as time lines, temperatures, safety, and sanitation regulations will be explored. FDMG-6013 Artisanal R & D Showcase 5 In this course, students will complete the next step in the researched recipe product development from the industry research course. In a Chef Professor led lab/ kitchen students will test and retest their recipes developed and created for an industry partner to produce and deliver a product prototype over two sessions learning sensory evaluation processes and gathering market research to continually improve a product. The course culminates with a final prototype showcase where potential consumers will sample final products. BEVR-6002 Micro-Brewing & Winemaking 4 This course will examine the processes of Micro-brewing and Winemaking. Where ingredients grow and how to source them from a small batch craft brewing and winemaking. Students will learn about basic equipment set up needs to be able to produce small batch production and the art of creating unique flavours and beverage products.
Careers - 2019/2020
Occupational areas where it is anticipated graduates will find employment:
- Hospitality Industry
- Culinary Tourism Industry
- Education - Training Facilities
- Media Corporations
Industry Employment Areas:
- Resorts/Inns and Spas
- Bed and Breakfast
- School Boards/Colleges/Universities
- Farms - Market Garden or Community Supported Agriculture
- Television or Magazines
More Information - 2019/2020A One-Year Ontario College Graduate Certificate ProgramProgram Code: ATA2
Campus Code: LCD (LCD - London-Downtown)
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Artisanal Culinary Arts is a one-year graduate certificate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes, menus, and recipes. A theme throughout the program is to promote chefs who appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product. More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national and international level.Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Analyze effective/sustainable business practices for innovation, entrepreneurial and small business opportunities in the field of craft scale food and beverage;
- Prepare quality food and beverage, including recipe creation, using traditional artisanal methods and contemporary technology;
- Demonstrate traditional and current best practices in sustainable food and beverage production from an economic, seasonal, local, regional and international perspective;
- Compare and contrast Canadian and International food safety laws, regulations, practices, patenting and marketing;
- Examine food health impacts from a plant, animal growth and consumer perspective with a focus on land stewardship;
- Recommend effective artisanal development practices based on current research, history and political considerations;
- Compare domestic international artisanal food and beverage practices and specializations, from local, regional and national lenses including slow food movements.