Culinary Management

The Culinary Management program teaches the fundamentals of practical food production including knife skills, a wide variety of cooking styles in our practical training labs, quantity food production in our restaurant, baking and more.

You'll study Hospitality related theory and management courses, learn more about the theory and history of Wines, Beers and Spirits and how to pair with food.  

Practical classes are taught in state-of-the-art culinary and baking lab facilities featuring the latest equipment. Gain practical, hands-on kitchen training either in our teaching restaurant, The Chef's Table at Fanshawe College, in downtown London, or while living and working on-site in kitchens of the fully operational, year-round Oakwood Resort in Grand Bend.

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.

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.

Program Overview:

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.

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.

This program is offered at more than one campus for your convenience. Learn more about the programs and services of Fanshawe’s campuses at the London Downtown Campus and Huron/Bruce.

Students can choose to study at either Fanshawe’s culinary school in downtown London, Ontario near industry partners and future employers, or the Oakwood Resort in Grand Bend, Ontario (through our Clinton regional site) on the shores of Lake Huron in a community known for its beaches, recreation and tourism.

Learning Outcomes:

The graduate has reliably demonstrated the ability to:

1. provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2. apply basic and advanced food and bake science to food preparation to create a desired end product.
3. contribute to and monitor adherence of others to the provision of a wellmaintainedkitchen environment and to the service of food and beverageproducts that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4. ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
5. create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6. apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
7. apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8. select and use technology, including contemporary kitchen equipment, for food production and promotion.
9. perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10. develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
11. contribute to the development of marketing strategies that promote the successful operation of a food service business.
12. contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Program Pathways:

Graduates of the program are eligible to continue their studies in one of the following programs:

• Baking and Pastry Arts Management
• Nutrition and Food Service Management

Graduates of this program are also eligible to apply to the Artisanal Culinary Arts post graduate program