This program is a perfect blend of practical culinary labs and theoretical learning, designed to equip you with a comprehensive understanding of food and bake theory, nutrition, entrepreneurship, and kitchen management. As part of your education, you’ll earn certifications in Safe Food Handling and Smartserve, and lay the groundwork to obtain WSET and Prud’homme Beer certifications upon graduation.
The heart of your learning experience lies in the state-of-the-art culinary and baking lab facilities. You'll refine your skills and creativity in The Chef's Table at Fanshawe College, located in downtown London, ON. This hands-on approach is further enhanced by a five-week field placement in the industry, where you'll apply your classroom knowledge in a real-world setting. Extracurricular and charitable events offer additional platforms to showcase your skills, while international field trips open doors to global culinary perspectives.
The program’s curriculum is designed to cover all aspects of the culinary arts. In Level 1, you’ll dive into Food Preparation 1 and Bake Practical 1, laying the groundwork for your culinary journey. Bake Theory delves into the science behind baking, while Career Preparation equips you with essential skills for the workforce. Reason & Writing 1-Tourism/Hospitality sharpens your communication skills, and Basic Culinary Knowledge ensures you have a solid understanding of culinary fundamentals. Restaurant Production 1 is where you’ll apply these skills in a practical setting.
Upon completion, graduates of this program are well-equipped to excel in various facets of the culinary industry. You’ll be proficient in fundamental culinary planning, preparation, and presentation, and adept at applying both basic and advanced food and bake theories. Your training ensures you can maintain a healthy, safe, and efficient kitchen environment. You’ll have honed your kitchen management techniques and learned to use resources responsibly, while also applying nutritional principles to food production. Graduates are skilled in working effectively within food and beverage preparation and service teams and are adept at implementing cost-control techniques in foodservice operations. Moreover, you’ll leave with a personalized professional development strategy to continually refine your culinary skills within the hospitality environment.