Culinary Management

Every Chef deserves a quality education that provides a diverse set of skills, opening the doors to endless career opportunities. Fanshawe’s Culinary Management program will prepare you with everything you need to be successful in the industry – whether your goal is to work in the finest restaurant kitchens, own a food truck or start a catering business. This dynamic, two-year diploma program teaches culinary skills and professionalism in an exciting kitchen environment. Students may choose to study at either Fanshawe’s London Downtown Campus or at the Oakwood Resort in Grand Bend, Ontario.


The Culinary Management program teaches the fundamentals of practical food production including knife skills, a wide variety of cooking styles in our practical training labs, quantity food production in our restaurant, baking and more. You'll study Hospitality related theory and management courses, learn more about the theory and history of Wines, Beers and Spirits and how to pair with food.  

Practical classes are taught in state-of-the-art culinary and baking lab facilities featuring the latest equipment. Gain practical, hands-on kitchen training either in our teaching restaurant, The Chef's Table at Fanshawe College, in downtown London, or while living and working on-site in kitchens of the fully operational, year-round Oakwood Resort in Grand Bend. You’ll also gain work experience through a five-week field placement in the industry and large quantity cooking experience by participating in extracurricular and charitable events throughout the academic year.

Recruiters in the culinary industry visit annually to meet with students. Students may also participate in annual competitions and the program also partners with world-renowned schools in Italy and Switzerland to take part in our international field trips.

Program Overview

Culinary Management is an exciting and creative two year diploma program designed to develop students culinary skills and professionalism. In conjunction with many practical labs where students will learn basic and  advanced culinary techniques, this program also provides instruction in the areas of food and bake theory, nutrition, entrepreneurism and kitchen management. Students will obtain Safe Food Handling and Smartserve certifications as part of the program. Upon graduation, students will be prepared to obtain WSET and Prud’homme Beer certifications.

Graduates of the program are eligible to study further through pathways to other Fanshawe programs including Nutrition and Food Services Management and Baking and Pastry Arts Management.

This program is offered at more than one campus for your convenience. Learn more about the programs and services of Fanshawe’s campuses at the London Downtown Campus and Huron/Bruce. Students can choose to study at either Fanshawe’s culinary school in downtown London, Ontario near industry partners and future employers, or the Oakwood Resort in Grand Bend, Ontario (through our Clinton regional site) on the shores of Lake Huron in a community known for its beaches, recreation and tourism.


Career Information

Graduates of Fanshawe’s Culinary Management program can expect to find employment as cooks at various levels in a wide variety of food service environments locally, provincially, nationally and internationally. The training provided throughout the program may eventually lead to career opportunities including:

  • sous chef
  • executive chef
  • personal chef
  • corporate chef
  • nutritional chef
  • product development chef
  • food stylist
  • food service vendor
  • caterer
  • food and beverage director
  • kitchen manager
  • catering manager
  • self-employment 
  • food service manager


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 Management program:

Sous Chef
Assist the Head Chef with administrative duties and to oversee the kitchen brigade. Prepare ingredients and cook meals in a variety of commercial kitchen environments.

Chef Manager
Manage, train and supervise staff while creating a motivating work environment.

Head Kitchen Chef

Supervise the activities of kitchen staff, including creating menus and maintaining quality control to ensure successful meal service.


Story: Fanshawe students prepare meals for community members in need


Photo of Chef Ricardo Cavaco

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.

Chef Ricardo Cavaco
Fanshawe alumnus and owner of Bifana Boys
Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. apply basic and advanced 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 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.
  4. 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.
  5. 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.
  6. apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  7. 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.
  8. select and 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.
  11. contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.


Program Availability

Canadian Students

Start Dates

Full Time Offerings

2022 September
London - Downtown
2023 January
London - Downtown
2023 May
London - Downtown

International Students

Start Dates

Full Time Offerings

2023 May
London - Downtown

Program Details

Program Code

Culinary Management Diploma Program Coordinator:

Patrick Hersey

Day Time
Ontario College Diploma

Admission Requirements

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)
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

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

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 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
Advanced Standing

Advanced Standing

  • 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 Criteria

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

Post-Admission Requirements

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


Tuition Summary

London - Downtown

Canadian Costs
Total Cost of Program
International Costs
Total Cost of Program


Canadian Costs
Total Cost of Program
International Costs
Total Cost of Program

*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.



Level 1
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.
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
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-1049Career Preparation2
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-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.
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.
FDMG-1114Restaurant Production 13
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.
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