We're not your average culinary school - 2021/2022
We believe that every chef deserves a quality education that provides a diverse set of skills that will open the doors to endless career opportunities. At Fanshawe’s culinary school, we’ll prepare you with everything you need to be successful in the industry – if your goal is to work in the finest restaurant kitchens, own a food truck or start a catering business, Fanshawe will deliver the training you need!
Courses taught in the Culinary Management diploma program include the fundamentals of food production, a wide variety of cooking styles and so much more. You'll learn about dining culture, the theory and history of mixing drinks as well as the history of wine and how to pair it with food. You’ll even learn the ins and outs of kitchen management, fine dining and hosting as part of your training.
Culinary Management program features:
- Offered at two locations – apply to the one that best suits your preferences:
- Delivered at Fanshawe’s culinary school located in the heart of downtown London, Ontario and close to industry partners and future employers
- Delivered at the Oakwood Resort in Grand Bend, Ontario (through our Clinton site) on the shores of Lake Huron in a community known for its beaches, recreation, tourism and more
- Gain practical, hands-on kitchen training:
- Gain work experience through a 5-week field placement in the industry
- Learn in our state-of-the-art facility with baking and culinary labs featuring the latest equipment
- Gain large quantity cooking experience by participating in extracurricular charitable events throughout the academic year
- Award-winning students from participation in annual competitions at both the local and national level
- International field trip opportunity to train with world-renowned chefs in Italy or Switzerland
- Recruitment stop for major players in the culinary industry that come to Fanshawe annually to meet with students
- Opportunity to obtain WSET and Prud’homme Beer certifications
- Opportunity to further education through pathways to other Fanshawe programs including Nutrition and Food Services Management and Baking and Pastry Arts Management
Apply for the Culinary Management program here!
- Apply for London Campus, CLM4
- Apply for Grand Bend (Clinton Offsite) location, CLM4C
- International students
The Culinary Management program is run by many inspiring chefs and hospitality leaders who gave me the confidence to run Bifana Boys, my own food truck and catering business. It's an awesome hands-on program that leaves you feeling knowledgeable and passionate about the industry.
Steffen Marin is a triple graduate and Distinguished Alumnus 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).
Admission Requirements - 2021/2022
Admission RequirementsOSSD 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)
Academic and Career Entrance Certificate (ACE)
Ontario High School Equivalency Certificate (GED) AND:
- Any Grade 11 Mathematics* (C), (U) or (M)
Mature Applicant with standing in the required courses stated above
- *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 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 food 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
- Applicants may apply for advanced standing on the basis of previous academic achievement at another institution and/or Prior Learning Assessment and Recognition (PLAR). Advanced standing qualifies the applicant for direct entry to a second or higher level of the program.
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
- Valid Safe Food Handlers Certificate
- Valid Smart Serve Certificate
- Valid First Aid/CPR Certificate
|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.|
|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.|
|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-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.|
|FDMG-3043||Food Preparation 2||2|
|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.|
|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-1064||Purchasing & Menu Planning||2|
|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-3080||Comm for Tourism & Hospitality||3|
|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.|
|MATH-1210||Math for Hospitality||2|
|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.|
|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.|
|Students will learn about fundamental concepts in Cultural Anthropology and how they relate to themselves as well as current trends in Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical perspective of Cultural Materialism and perform academic research and reporting. This course promotes the understanding of social behaviours and ideas within larger cultural contexts and encourages students to think critically about issues related to diversity, relationship building and ultimately success in their chosen programs of study and as global citizens.|
|Level 3 - Externship|
|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.|
|In this course students will develop the entrepreneurial characteristics and attitudes necessary to succeed in today's competitive and dynamic business environment. Working in teams, students will research and create an innovative business idea to meet organizational or client objectives.|
|FDMG-5003||Food Facility Design||2|
|This course provides a study of various kitchen and bakery equipment and the maintenance requirements of each to operate effectively. The student will also develop an appreciation for kitchen layout and design. This course also synthesizes on the process of building a functional, sustainable kitchen or bakery by employing health, safety, and fire codes.|
|HOSP-3007||Numbers for Hospitality||4|
|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.|
|In this course students study the process of wines, winemaking and the factors that influence the production of wines; plus develop tasting techniques, food and wine pairing techniques and learn how to objectively evaluate these products and market them in a hotel or restaurant setting. Students will practice opening, pouring and tasting various wines. Successful students will gain industry certification from the Wine and Spirit Education Trust (WSET) in the UK, one of the world's leading providers of wine education.|
|In this course students will acquire an appreciation in the use of local and sustainable products and explore a variety of techniques in gardening, fermenting, preserving, butchering, curing, and bread baking.|
|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.|
|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 oil, caviar, oysters and foie gras. The course also covers different teas & coffee; where they are grown, how they are harvested & graded. As well as the correct procedure to prepare and serve tea and coffee correctly. The production of cheese, along with the correct presentation and serving of cheese.|
|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.|
|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 appropriate wines and spirits for their Chef's Table.|
|BEVR-1005||Beers, Spirits History & Culture||3|
|This course is designed for students to explore the history and culture behind fermented, brewed, and distilled beverages. 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 created today. After exploring the colourful world of fermented or brewed beverages, like Mead, Hard Ciders, Sake, and Beers, the student will examine distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students must be 18 years of age prior to taking this course.|
|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.|
|FDMG-3047||Restaurant Production 2||3.5|
|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.|
Careers - 2021/2022
Career OpportunitiesGraduates can expect to find employment as cooks at various levels in a wide variety of food service environments. The training provided may also lead to the possibility of self employment in the Hospitality Industry and/or Chef/Food Service Manager.
More Information - 2021/2022
Program Code: CLM4
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
School of Tourism, Hospitality and Culinary Arts: 519-452-4289
Program Code: CLM4C
Campus Code: XCL (XCL - Clinton - Off Site)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
Fanshawe College Clinton Site: 519-606-1484
Program DescriptionCulinary Management is an exciting and creative two year program designed to develop the students culinary skills and professionalism. In conjunction with managerial courses and advanced culinary techniques, this program also provides further instruction in the areas of entrepreneurism, dining room service excellence and food and beverage.
Graduates of the program are eligible to continue their studies in one of the following diplomas:
- Baking and Pastry Arts Management
- Nutrition and Food Service Management
Graduates of this program are also eligible to apply to the Artisanal Culinary Arts Graduate program.
The graduate has reliably demonstrated the ability to:
- provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- apply basic and advanced food and bake science to food preparation to create a desired end product.
- contribute to and monitor adherence of others to the provision of a wellmaintainedkitchen environment and to the service of food and beverageproducts that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
- create menus 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.
- apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- apply 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.
- select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- contribute to the development of marketing strategies that promote the successful operation of a food service business.
- contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Graduates of the program are eligible to continue their studies in one of the following programs:
- Baking and Pastry Arts Management
- Nutrition and Food Service Management
Graduates of this program are also eligible to apply to the Artisanal Culinary Arts post graduate program
For information about Program Pathways visit www.fanshawec.ca/programpathways