Diploma in Culinary Management Fanshawe College

Every Chef deserves a quality education that provides a diverse set of skills, opening the doors to endless career opportunities. Fanshawe’s Culinary Management program will prepare you with everything you need to be successful in the industry – whether your goal is to work in the finest restaurant kitchens, own a food truck, or start a catering business. This dynamic, two-year diploma program teaches culinary skills and professionalism in an exciting kitchen environment.

Your Learning Experience

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, entrepreneurship, 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. You’ll also gain work experience through a five-week field placement in the industry and a large quantity of cooking experience by participating in extracurricular and charitable events throughout the academic year.

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.

Courses

Level 1

Take all of the following Mandatory Courses:

• FDMG-1113 ---- Food Preparation 1
• BAKE-1021 ---- Bake Practical 1
• BAKE-1002 ---- Bake Theory
• DEVL-1049 ---- Career Preparation
• WRIT-1042 ---- Reason & Writing 1-Tourism/Hospitality
• FDMG-1104 ---- Basic Culinary Knowledge
• FDMG-1114 ---- Restaurant Production 1

Level 2

General Education - Take a 3-credit General Education elective course.

Take all of the following Mandatory Courses:

• FDMG-3043 ---- Food Preparation 2
• FDMG-3044 ---- Garde Manger
• FDMG-1064 ---- Purchasing & Menu Planning
• COMM-3080 ---- Comm for Tourism & Hospitality
• MATH-1210 ---- Math for Hospitality
• NUTR-1018 ---- Nutrition-Intro
• ANTH-1012 ---- Cultural Anthropology

Level 3 - Externship

Take the following Mandatory Course:

• FDMG-3001 ---- Externship 1

Level 4

Take all of the following Mandatory Courses:

• ENTP-3006 ---- Culinary Entrepreneurship
• FDMG-5003 ---- Food Facility Design
• HOSP-3007 ---- Numbers for Hospitality
• BEVR-3011 ---- Wines
• FDMG-3046 ---- Artisanal Cuisine

Level 5

Take all of the following Mandatory Courses:

• MGMT-3012 ---- Management Techniques
• FDMG-5019 ---- Culinary Knowledge-Adv
• FDMG-3045 ---- Contemporary Cuisine
• FDMG-5022 ---- Chef's Table
• BEVR-1005 ---- Beers, Spirits History & Culture

Add'l Requirement

Take all of the following Mandatory Courses -

Usually taken in Levels 4 and 5

• BAKE-3010 ---- Cafe Production
• FDMG-3047 ---- Restaurant Production 2

General Education - 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

The graduate has reliably demonstrated the ability to:

1. provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
2. apply basic and advanced* food and bake theories and other related theories to all aspects of food preparation.
3. contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
4. apply knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
5. apply fundamental nutritional principles to all aspects of food production.
6. perform effectively as a member of a food and beverage preparation and service team.
7. apply cost control techniques to food service operations.
8. apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
9. develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.

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:

• sous chef
• Executive chef
• personal chef
• corporate chef
• nutritional chef
• product development chef
• food stylist
• food service vendor
• caterer
• food and beverage director
• kitchen manager
• catering manager
• self-employment
• food service manager

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 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.