Registration in a program is done on a course-by-course basis each term. The expected availability of courses is displayed below but may change throughout the year. Click on the arrows below to confirm upcoming course offerings and to add a course to your online shopping cart. For assistance, please use the inquiry form on this page or call 519-452-4277.

  • Overview

    Program Description

    Artisanal Culinary Arts is a one-year graduate certificate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes, menus, and recipes.  A theme throughout the program is to promote chefs who appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product.  More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national and international level.

  • Courses

    Program Requirements

    ABK1
    Take all of the following Mandatory Courses:
      Expected Availability
      Credits Fall Winter Summer
    Patissier Practical Module 1BAKE-1007 5.5 No Yes No
    This course will provide graduate students or individuals with equivalent work experience, the opportunity to work under the direct supervision of a qualified patissier and baker. This advanced course includes Danish and croissant doughs, yeast breads, choux paste, chocolates and pralines, petit fours, cookies, creams, ice cream and sorbet, French pastries, marzipan work, the production of quality cakes and seasonal baking.
    Patissier Practical Module 2BAKE-3004 2.5 No No No
    After successful completion of Advanced Baker/Patissier Practical Module 1, the student will study the more intricate aspects of baking and the patisserie.In this Advanced Baker/Patissier Practical Module 2, the student will have the opportunity to create wedding cakes and artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage.
    Patissier Bake TheoryBAKE-1008 2 No No No
    This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the bake/pastry kitchen. It will provide the students with an enhanced study of techniques, weights and measures, recipe calculations, preparation of formulas, bakers percentages, hourly productivity standards, production schedule and the creation of bake shop floor plans. We will explore various elements in depth including: mixing techniques, fermentation of breads and sweet good products, preparation of various cakes, pastry doughs, icings, butter creams, meringues, sugar boiling, chocolate tempering, and the design as well as the decoration of advanced cakes. Students will then apply these theories in their practical labs.
     
    Program Residency
    Students Must Complete a Minimum of 3 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program