Overview - 2019/2020
Please note: students must complete the one-year Culinary Skills Ontario College Certificate program and then transfer into Culinary Management for the second year (total duration of both Culinary Skills 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 in this culinary management program 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, The Chef's Table.
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 with a culinary management diploma, 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 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 - 2019/2020
A Culinary Skills Ontario College Certificate from Fanshawe College
An equivalent qualification from another institution as judged by the College
A combination of relevant education and work experience in a related field as judged by the College to be equivalent to the above
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 May 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
- Preference will be given to graduates of the Fanshawe College Culinary Skillls program
- Valid Safe Food Handlers Certificate
- Valid Smart Serve Certificate
- Valid First Aid/CPR Certificate
Level 1 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. SFTY-1067 Food Safety, Smart Serve & First Aid 1 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-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 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-1049 Career Preparation 2 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. 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. 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 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. Level 2 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. FDMG-3044 Garde Manger 2 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. 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. NUTR-1018 Nutrition-Intro 2 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-1039 Dining for Professional Success 3 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. Level 3 - Externship FDMG-3001 Externship 1 4.8 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. Level 4 ENTP-3001 Entrepreneurial Spirit 3 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. FDMG-3038 Food & Wine Dynamics 2 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. FDMG-3046 Artisanal Cuisine 2 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. Level 5 MGMT-3012 Management Techniques 2 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. PLAN-5001 The Main Event 1 Students will challenge their creativity and versatility as they build on projects developed in the previous semesters. Students will work together to execute and manage a successful and unique event that uses and showcases the skills and knowledge gained throughout the program. FDMG-5019 Culinary Knowledge-Adv 3 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. FDMG-3045 Contemporary Cuisine 4 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. FDMG-5022 Chef's Table 4 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. 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. BAKE-3010 Cafe Production 2 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 - 2019/2020
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 - 2019/2020A Two-Year Ontario College Diploma ProgramProgram Code: CLM4
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
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.Learning Outcomes
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.