Culinary Management

*Domestic applicants include Canadian citizens, permanent residents, protected persons and Convention refugees.
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.
Practical classes are taught in state-of-the-art culinary and baking lab facilities featuring the latest equipment. Gain practical, hands-on kitchen training in our teaching restaurant, The Chef's Table at Fanshawe College, in downtown London. Connect with industry professionals and apply your knowledge during a semester-long co-op work experience within the Culinary industry.
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.
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.
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:
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.
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.
The graduate has reliably demonstrated the ability to:
Patrick Hersey
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
Level 1 | ||||
Take all of the following Mandatory Courses: | ||||
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. | ||||
BAKE-1002 | Bake Theory | 1 | ||
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-1049 | Career Preparation | 2 | ||
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-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. | ||||
COOP-1020 | Co-operative Education Employment Prep | 1 | ||
This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. |
*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.