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
Due to the evolving popularity of the eat local, buy seasonal
food movement, many people are changing the way they think about
food. There is a focus on supporting local businesses and small
scale-producers utilizing a sustainable ideology. In this program
students will acquire an appreciation in the use of local and
sustainable products and explore a variety of techniques to create
dishes to meet this ever-growing demand for authentic, healthy,
back-to-basics cooking. If you have a love of cooking, but also an
interest in the agricultural production of food and the
preservation of our environment, this program is for you.
NOTE: To ensure that safe food handling practices are
maintained in our kitchens closed toed, non-slip shoes will be
required. Pants must be either a black slack style or culinary
pant. No jeans, work out pants, or yoga pants are permitted. Hats,
Aprons, and Course Manual, will be provided during your first
class. All necessary knives and small wares are provided for you,
however, upon registration, a list will be provided via email for
anyone who wishes to maintain their own kits.
Please note: This program has been suspended until Winter
2024
Courses
Program Requirements
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| Expected Availability | ||||
| Credits | Fall | Winter | Summer | |
| The Art of Contemporary ShrubsFDMG-1094 | 2 | No | No | No |
| The focus of this course is not on the short, woody plant that is similar to a bush, but the delicious vinegar-based syrups that make any drink, alcoholic or not, more refreshing. Students will learn the interesting history behind shrubs, whilst shopping for, making, and mixing of the ingredients for either sophisticated sodas or sweet/savoury cocktails. | ||||
| Fermented FoodsFDMG-1095 | 1.5 | No | No | No |
| This course will focus on the fascinating process of fermentation. Students will be introduced to the basics of fermented food and drink. They will then progress from simple recipes that deal with fermented fruits and vegetables to more advanced techniques, which utilize ingredients such as dairy and grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore. | ||||
| Cooking With Craft BeerFDMG-1096 | 2 | No | No | No |
| This course will initially focus on the history, ingredients, and styles of beer. Students will then learn the art of cooking with beer to create a wide variety of dishes that range from savoury to sweet. All of the cooking ingredients being used in this course will be sourced locally, while the beers will be a selection from across Ontario.NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering. | ||||
| Artisan BreadFDMG-1097 | 2 | No | No | No |
| This course focuses on traditional mixing, kneading, folding and shaping techniques needed to produce a variety of artisan breads. Students will learn to culture/nurture different starter and preferments to enhance flavour. All products will be handmade in small-batch format from natural ingredients using a variety of flours and heritage grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering. | ||||
| Preserving the HarvestFDMG-1098 | 2 | No | No | No View More Details about FDMG-1098 |
| This is a practical course focusing on simple concepts to provide a level of understanding and competence when dealing with the preservation of different food items. Students will make a variety of homemade chutneys, rubs, pickles, infusions, sauces, jams, jellies, and marmalades from local, seasonal produce. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore. | ||||
| 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 | ||||
Program Details
Program Code
ACN1
Delivery
In Class
Part-Time
Part-Time
Topic Area
Culinary and Hospitality
Credential
