Culinary Skills
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Program Overview
A career in culinary arts combines the creativity of cooking with the satisfaction that comes from making people happy. Whether you’re interested in turning your cooking hobby into a career or taking your culinary skills to the next level, the Culinary Skills certificate program is a great place to start! In this program, we will provide the tools needed to get started in the exciting world of the professional kitchen.
Program Details
Program Code
CHF2
Credential:
Ontario College Certificate
Duration
30 weeks
Canadian Students
Start Dates
Locations
Availability
Full Time Offerings
2025 January
London - Downtown
Open
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
2024 September
London - Downtown
Closed
International Students
Start Dates
Locations
Availability
Full Time Offerings
2025 January
London - Downtown
Open
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
2024 September
London - Downtown
Closed
Your Learning Experience
In this one-year program, you’ll develop many culinary skills while fine-tuning essential food preparation and knife skills. You’ll gain a well-rounded educational experience by taking hospitality-related theory courses such as nutrition, purchasing and menu planning and food and baking theory.
You’ll also have the opportunity to practice your skills and hone your culinary craft to be ready to launch your career with a professional kitchen or catering company. Gain practical, hands-on kitchen training in Fanshawe’s teaching restaurant, The Chef’s Table at Fanshawe College, located in the heart of downtown London close to potential employers. You may choose to further extend your culinary skills by bridging into the second year of the Cook II Apprenticeship, Culinary Management, Nutrition and Food Services Management, or the second semester of Baking and Pastry Arts Management, and graduate with two credentials.
By taking the Culinary Skills program at Fanshawe college, you will be introduced to the challenging and exciting world of professional cooking. If you enjoy cooking and the creativity it offers, this program will give you the basics needed for career success. You will learn through extensive hands-on instruction, the theory and practical techniques of multiple cooking and baking methods and knife skills.Culinary Skills is the stepping stone for a multitude of career opportunities.
Students who successfully complete the requirements for the Culinary Skills Certificate and wish to expand their skills and education, have the option to continue in the second year of the Culinary Management program. In this program, they will have an opportunity to complete a work placement (externship), learn more through the study of artisanal cuisine, the intricacies of the restaurant line as well as enhance their managerial and entrepreneurial skills.
Career Information
There is a great demand for qualified cooks in the food and beverage industry. Graduates can expect to be eligible for a variety of entry-level positions – including line cooks, prep cooks, counter servers, assistant cooks, breakfast cooks, assistant bakers – in a broad range of food service operations including restaurants, hotels and resorts, cruise ships and commercial catering operations.
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Culinary Skills program:
- Line Cook
Prepare dishes by a variety of methods as per standardized recipes in a fast-paced team environment. - Cook
Provide guests and staff with balanced nutritional meals and snacks.
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Related Programs
Academic School
Culinary School Program Coordinator:
Patrick Hersey
Admission Requirements
Ontario Secondary School Diploma (OSSD), or equivalent,
or
mature applicant with the following courses:
- Grade 12 English (C or U)
- Grade 11 Math (C, U or M)
Students who do not meet the admission requirements are
recommended for academic
upgrading. A conditional offer may be possible with proof of
enrolment.
Note:
After completing the Culinary Skills program, you may
choose to further extend your education by bridging into the second
year of the
Cook II Apprenticeship, level 3 of the Culinary
Management,
Nutrition and Food Services Management programs, or the second
semester of
Baking and Pastry Arts Management.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
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 79 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 6.0 with no score less than 5.5 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 60 with no score less than 50 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 53, 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 169 with no language skill less than 162, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10
Recommended Academic Preparation
Recommended Academic Preparation
- Grade 11 Food and Culture (M)
- Grade 12 Nutrition and Health (C)
- Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
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
Applicant Selection Criteria
Applicant Selection Criteria
Where 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
Post-Admission Requirements
Post-Admission Requirements
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
| Students 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. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
| 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. | ||||
| BAKE-1002 | Bake Theory | 1 | ||
| In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods. | ||||
| DEVL-1049 | Career Preparation | 2 | ||
| This course introduces students to the professional workplace and aids in preparation for placement. Students will complete safe food handler's certification. Students will discuss various foodservice workplaces and industry associations with an emphasis on the importance of continued professional development and the value of networking within the industry. Students will identify workplace expectations, the job search process, networking and interview skills. Students will prepare a self-evaluation of skills and create a digital portfolio. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| 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. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
| This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| FDMG-1114 | Restaurant Production 1 | 3 | ||
| This first year course will expose students to the commercial restaurant environment where they will explore various forms of food preparation 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. | ||||
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.