• Overview - 2019/2020

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

    There's a way to earn while you learn. To pay the bills while taking your culinary skills to the next level. To reach your career potential without breaking the bank. 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 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, Saffron's.

    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, 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?

    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).

    Jessie Jones
    Owner and operator, Jonesin' for Cake

    My schooling laid the foundation of my now successful Cake and Cookie design business, Jonesin' for Cake. I am forever thankful to Fanshawe College.

    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)
    Academic and Career Entrance Certificate (ACE) 
    Ontario High School Equivalency Certificate (GED)
    - Any Grade 11 Mathematics* (C), (U), or (M)


    • *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 and Grade 12 Hospitality and Tourism (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 12 Business and Technological Communication (O)
    • 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 Management - Apprentice-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
    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.

    Level 3Credits
    Take all of the following Mandatory Courses:
    ENTP-3001Entrepreneurial Spirit3
    Students will explore the concepts of entrepreneurialism while participating in a fun and dynamic learning environment. Students will develop their potential characteristics and attitudes necessary while gaining the skills and knowledge to develop a business plan and succeed in an increasingly competitive marketplace.
    FDMG-5003Food Facility Design2
    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-3007Numbers for Hospitality4
    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-3038Food & Wine Dynamics2
    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-3046Artisanal Cuisine2
    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 4Credits
    Take all of the following Mandatory Courses:
    MGMT-3012Management Techniques2
    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-5001The Main Event1
    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-5019Culinary Knowledge-Adv3
    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-3045Contemporary Cuisine4
    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-5022Chef's Table4
    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-1005Beers, Spirits History & Culture3
    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 examen distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students will also become fully aware of the laws of liability as they pertain to the service and consumption of alcohol in Ontario as achieved within the guidelines identified by the Alcohol & Gaming Commission. Students must be 18 years of age prior to taking this course.

    Add'l Requirement
    Take all of the following Mandatory Courses -
    Usually taken in Levels 3 and 4
    BAKE-3010Cafe Production2
    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-3047Restaurant Production 23.5
    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.

    Work Term Reqmt
    Students Must Complete 1 Work Term

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

    Program Residency
    Students Must Complete a Minimum of 20 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program

  • Careers - 2019/2020

    Career Opportunities

    Graduates 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 advancement to Chef/Food Service Manager.
  • More Information - 2019/2020

    A Co-operative/Apprenticeship Education Program
    A Two-Year Ontario College Diploma/Apprentice Program
    Program Code: CLM5
    Campus Code: LCD (LCD - London Downtown)

    September Admission
    15 week terms
    Academic Calendars available at www.fanshawec.ca/academicdates


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

    Program Description

    Culinary Management - Apprentice is an exciting and creative two-year apprentice 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.

    Other Information

    • Graduates of this program may apply for admission to Baking and Pastry Arts Management, Artisanal Culinary Arts, Nutrition and Food Service Management, or one-year Guest Relations Management - Concierge Specialist program offered by Fanshawe College.
    • This two-year program includes a 5 month Apprenticeship Training work term.  Students who secure a work placement under a Ministry Approved Employer (sponsor) will have the option to register as an Apprentice  through the Ministry of Advanced Education and Skills Development (MAESD) to begin working towards their Certificate of Qualification (Red Seal).  For more information, go to http://www.youth.gc.ca/eng/topics/jobs/apprenticeship.shtml
    Learning Outcomes 

    Program Pathways

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