Culinary Management

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.

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 the 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 large quantity cooking experience by participating in extracurricular and charitable events throughout the academic year.

What You’ll Learn

• Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
• Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.
• 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.
• Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
• Apply fundamental nutritional principles to all aspects of food production.
• Perform effectively as a member of a food and beverage preparation and service team.
• Apply cost control techniques to food-service operations.
• 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.
• Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.