• Overview - 2019/2020

    Starting Fall 2018, this program will be located downtown! Learn more.

    A career in the Culinary Arts is a rare opportunity to combine the creativity of cooking with the satisfaction that comes from making people happy. If you're looking to turn your cooking hobby into a career, or if you're interested into taking your already impressive culinary skill set to the next level, the Culinary Skills program will get you on your way.

    Cooking is an art, and providing the tools to thrive in the exciting world of the professional kitchen is what this program is all about. You'll develop knife skills, while fine-tuning your stock, soup, baking and braising skills. You'll also learn about the tourism and restaurant business, purchasing and menu planning, meat and baking theory.

    The modern food connoisseur is sophisticated and educated and the demand for local and sustainable food sources has never been more important. When you graduate, you'll have the experience to serve this emerging market with knowledge and expertise. You can choose to further specialize with a second year of school in Fanshawe's Culinary Management or Bakery and Pastry Arts Management programs. Or you may choose to enter the industry in a professional kitchen or catering company.

    With the Culinary Skills program, anything is possible.

     

    Program Coordinator:

    Patrick Hersey
    Phone: 519-452-4430 x4972

  • Admission Requirements - 2019/2020

    OSSD with courses from the College (C), University (U),
    University/College (M), or Open (O) stream WITH:
    - Any Grade 12 English (C) or (U)
    - Any Grade 11 Mathematics* (C), (U), or (M)
    OR
    Academic and Career Entrance Certificate (ACE) 
    OR
    Ontario High School Equivalency Certificate (GED) AND:
    - Any Grade 11 Mathematics* (C), (U) or (M)
    OR
    Mature Applicant with standing in the required courses stated above 

    Note:
    • *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.

    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 550 for the paper-based test (PBT), or 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
    • An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% 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 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10

    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

    • 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

    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 February 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

    Post-Admission Requirements

    • Valid Safe Food Handlers Certificate
    • Valid Smart Serve Certificate
    • Valid First Aid/CPR Certificate
  • Courses

    Culinary Skills-2019/2020

    Level 1Credits
    Take all of the following Mandatory Courses:
    FDMG-1113Food Preparation 14
    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.
    FDMG-1104Basic Culinary Knowledge3
    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.
    SFTY-1067Food Safety, Smart Serve & First Aid1
    This course provides students with basic principles of safe food handling, smart serve and first aid. Students will learn current principles and practices of sanitation and safety, government regulations and sanitation codes. Students will also obtain the requirements needed to implement responsible alcohol service. Lastly students will in learning how to deal with common medical emergencies in the work place with emphasis on recognition of the signs and symptoms of medical emergencies and how to create a safer work environment. Upon successful completion of the certification exams, students will receive certification in Safe Food Handling, Smart Serve and First Aid.
    BAKE-1021Bake Practical 14
    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-1002Bake Theory1
    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.
    DEVL-1049Career Preparation2
    This course will define the necessary tools and skills 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 the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.
    WRIT-1042Reason & Writing 1-Tourism/Hospitality3
    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.
    MATH-1210Math for Hospitality2
    This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.

    Level 2Credits
    Gen Ed - Take a 3 credit General Education elective course.
    Take all of the following Mandatory Courses:
    FDMG-3043Food Preparation 22
    This course takes the fundamentals learned from FDMG 1113 and enables the student to demonstrate and apply intermediate level culinary skills to cooking complete meals. There will be an increased focus on cooking a wide variety of proteins, sauces, alternative starches and working with ingredients suitable for special diets. Upon conclusion of this course, students will be proficient in the skills required to enter into their externship/apprenticeship placement.
    FDMG-3044Garde Manger2
    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.
    FDMG-1064Purchasing & Menu Planning2
    This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored.
    COMM-3080Comm for Tourism & Hospitality3
    This course, designed for students who plan to work in the field 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/or the communities they will serve.

    Add'l Requirement
    Take all of the following Mandatory Courses -
    Usually taken in Levels 1 and 2
    NUTR-1018Nutrition-Intro2
    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.
    FDMG-1039Dining for Professional Success3
    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.
    FDMG-1114Restaurant Production 13
    This first year course will expose students to the commercial restaurant environment where they will explore various forms of food prreparation 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.

    Gen Ed - Electives
    Take 3 General Education Credits - Normally taken in Level 2

    Program Residency
    Students Must Complete a Minimum of 10 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program

  • Careers - 2019/2020

    Career Opportunities

    There is a great demand for qualified trained cooks in the food and beverage industry. Graduates can expect to be eligible for a variety of entry-level positions in a broad range of Food Service Operations, from fast food restaurants to hotels, as well as commercial and industrial catering operations.  Positions attained can range from line cooks, prep cooks, counter servers, assistant cooks, breakfast cooks, assistant bakers and more.
  • More Information - 2019/2020

    A One-Year Ontario College Certificate Program
    Program Code: CHF2
    Campus Code: LCD (LCD - London Downtown)
    September/January/May Admission
    15 week terms
    Academic Calendars available at www.fanshawec.ca/academicdates
     

    Contact

    School of Tourism, Hospitality and Culinary Arts: 519-452-4289

    Program Description

    The Culinary Skills program is an introduction into 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, methods and techniques of food preparation such as knife skills, stocks and soups, roasting, braising and baking. Culinary Skills is the stepping stone for a multitude of career opportunities.

    Other Information

    • Students who successfully complete the requirements for an Ontario College Certificate from the Culinary Skills program and wish to expand their skills and education through the study of wines, international cuisine and the intricacies of the pastry kitchen as well as enhance their managerial abilities may wish to continue in the second year of the Culinary Management program to complete the requirements for an Ontario College Diploma. Students who wish to pursue this must complete an "Application for Program Transfer" form available from the Office of the Registrar, Room E1012.
    Learning Outcomes 
    1. provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
    2. apply basic food and bake science to food preparation to create a desired end product.
    3. contribute to and monitor adherence of others to the provision of a wellmaintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
    4. ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
    5. support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
    6. apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation
    7. apply basic knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
    8. use technology, including contemporary kitchen equipment, for food production and promotion.
    9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
    10. develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry. 

    Program Pathways

    • Graduates of this program who wish to pursue further education have numerous pathway opportunities to degrees and other diplomas both here at Fanshawe College and around the globe. Students are encouraged to search the various links on the Tourism, Hospitality and Culinary website and discuss the program specific opportunities with the Tourism, Hospitality and Culinary Arts Student Success Advisor.
    • For information about Program Pathways visit www.fanshawec.ca/programpathways
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