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
Make a journey through the culinary delights of the world with
the International Cuisine Program. Each course will take you to a
different area of the world including India, Asia, Mexico, Italy
and the Mediterranean. Through demonstrations, hands on practice
and in class discussions, students will have the opportunity to
explore multi-cultural cooking techniques, recipes, customs and
traditions. Students will also gain the knowledge of how to prepare
international food for the North American palate, and how to obtain
international food products through local area resources. Each week
students will focus on different recipes and will be able to take
home all products prepared in class.
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: | ||||
Group 1 | ||||
| Expected Availability | ||||
| Credits | Fall | Winter | Summer | |
| Slice, Dice, ChopFDMG-1079 | 1 | Yes | Yes | Yes View More Details about FDMG-1079 |
| Learn the fundamentals of knife handling and safety. In this course, students will learn to handle, care for and use knives more confidently while focusing on safety and accuracy and creating tasty dishes to take home. Students will explore traditional cutting techniques and apply these skills to a wide variety of vegetables, fruits and meat products. 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. | ||||
| La Cucina ItalianaFDMG-1083 | 1 | Yes | Yes | Yes View More Details about FDMG-1083 |
| Students will explore the rustic yet refined Culinary traditions of the many regions of Italy. They will create hearty, rich and authentic dishes based on a traditional 6 course Italian dinner. There will be a focus on classic cooking techniques and ongoing development of an appreciation for simplicity and quality ingredients. Come home to La Cucina Italiana! 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. | ||||
| Cook MexicoFDMG-1084 | 1 | Yes | Yes | Yes View More Details about FDMG-1084 |
| Learn to prepare authentic dishes from the Mediterranean regions of Greece, Spain and Morocco. Explore the cuisines that have developed over centuries and are distinguished from each other by their flavours, textures, aromas and techniques. 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. | ||||
| Tour of the MediterraneanFDMG-1085 | 1 | Yes | Yes | Yes View More Details about FDMG-1085 |
| Learn to prepare authentic dishes from the Mediterranean regions of Greece, Spain and Morocco. Explore the cuisines that have developed over centuries and are distinguished from each other by their flavours, textures, aromas and techniques. 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. | ||||
Group 2 | ||||
| Take 2 of the following courses: FDMG-1086 FDMG-1087 FDMG-1135 FDMG-1139 | ||||
| Expected Availability | ||||
| Credits | Fall | Winter | Summer | |
| The Indian Spice TrailFDMG-1086 | 1 | Yes | Yes | Yes View More Details about FDMG-1086 |
| Develop your knowledge to prepare a variety of regional dishes from one of the world's great culinary cultures. Acquire the skills you need to balance and blend a variety of spices and flavours to create traditional and rustic Indian dishes such as onion bahjias, exotic vegetarian cuisine and meat curries. 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. | ||||
| Taste of AsiaFDMG-1087 | 1 | Yes | Yes | Yes View More Details about FDMG-1087 |
| Take a journey through the culinary delights of Thailand, China and Japan. Learn to create dishes that are deeply rooted in the traditional ingredients and balance of flavours. Create a variety of classic dishes such as pad Thai, Chinese dumplings and sushi. 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. | ||||
| Vegetarian CuisineFDMG-1135 | 0.5 | Yes | Yes | Yes View More Details about FDMG-1135 |
| Plant Based Cuisine is not only a great and healthy way to eat, but it is an amazing and exciting window into the world of cuisine. In this course students will experience how versatile a vegetable based lifestyle can be by incorporating proper cooking techniques, knife skills and preparation methods into their daily diet. This journey will cover a unique range of vegetables, spices and culinary creations that produce great, flavorful and tasty dishes, perfect for adding to any dinner party or family meals. | ||||
| Canadian Coast to CoastFDMG-1139 | 0.5 | No | No | No |
| Explore the traditional dishes steeped in our country's rich history and food culture. With a cross-country focus, this six-week course will allow students to create Canadian culinary delights, which bear the mark of our Indigenous, French and English influences. There will be an emphasis on classic cooking techniques that make Canadian food Canadian, as well as the historical background and local ingredients used to make them. Develop a knowledge and appreciation for the ingredients, traditions, and regional diversity of Canada, as you prepare iconic dishes from coast to coast. *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. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 2 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||
Program Details
Program Code
ICN1
Delivery
In Class
Part-Time
Part-Time
Topic Area
Culinary and Hospitality
Credential
