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Study Culinary Skills - Chef Training + Artisanal Culinary Arts for 1.4 Yrs and be eligible for 3 yrs work permit


It goes as following:-

1.  Study first 4 Months (Jan to April) Culinary Skills - ChefTraining (First Sem subjects).

2.   From April toDecember study 8 months  Artisanal Culinary Arts along with internship.

3.   From next year(Jan to April) study Culinary Skills - Chef Training 4 months (Second Semsubjects).

Culinary Skills - Chef Training-2016/2017


Program Code: 

 CHF1

A One-Year Ontario College Certificate Program 

Program Code: CHF1
Campus Code: LC (LC -London)
September/January Admission
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
  

Contact

School of Tourism and Hospitality: 519-452-4289 

Program Description

The Culinary Skills - Chef Training program is an introduction into the challenging and exciting world of professional cooking. If you enjoy cooking and the creativity it offers, this program will give you the basicsneeded for career success. You will learn through extensive hands-oninstruction, the theory, methods and techniques of food preparation such as knife skills, stocks and soups, roasting, braising and baking. Chef Training is the stepping stone for a multitude of career opportunities.

English Language Requirements

·        Test of English as a Foreign Language (TOEFL) test with a minimum score of 550 for the paper-based test (PBT), or 79 for the Internet-based test (iBT), with test results within the last two years

·        International English Language Testing System (IELTS) test with an overall score of 6.0 with no score less than 5.5 in any of the four bands,with test results within the last two years

Year 1

Gen Ed - Take a 3 credit General Education elective course

Take all of the following Mandatory Courses:


Group 1

FDMG-1064

Purchasing & Menu Planning

2.00

NUTR-1018

Nutrition-Intro

2.00

BAKE-1001

Basic Bake Practical I

3.50

BAKE-1002

Bake Theory

1.00

FDMG-1002

Basic Food Preparation - I

3.50

FDMG-1029

Food Theory 1

2.00

SANI-1002

Sanitation & Safety

1.00

FDMG-3023

Food Theory 2

2.00

FDMG-1030

Skills Development

0.50

FDMG-3011

Garde Manger

3.50

FDMG-1003

Basic Food Preparation 2

3.50

FDMG-1017

Meat Theory

2.00

FDMG-1039

Dining for Professional Success

3.00

WRIT-1042

Reason & Writing 1-Tourism& Hospitality

3.00

COMM-3041

Professional Communication for Tour/Hosp

3.00


Group 2

Take HOSP-1004 to continue into CLM or BPM

or take NUTR-1017 to continue into FNM

HOSP-1004

Culinary Professions

2.00

NUTR-1017

Nutrition Professions

2.00

Gen Ed - Electives

Take 3 General Education Credits - Normally taken in Year 1


Artisanal Culinary Arts With Fanshawe College, Canada!!!

A One-Year Ontario College Graduate Certificate Program 

ProgramCode: ATA1
Campus Code: LC (LC - London)

May Admission

 

Artisanal Culinary Arts is a one-year graduate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes,menus, and recipes.  A theme throughout the program is to promote chefswho appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product.  More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national andinternational level.

 

 

Level 1

Credits

Take all of the following Mandatory Courses:

EDUC-6036

Sensory Education

4.50

FDMG-6001

From the Plough to the Plate

4.50

FDMG-6002

The Craft of Charcuterie

4.50

BAKE-6001

Artisan Bread

1.50

BAKE-6002

Artisanal Desserts

1.00

FDMG-6003

The World of Cheese

3.00

HIST-6001

History & Politics of Food

3.00

BUSI-6006

Sustainable Business Planning

3.00

HORT-6001

Farming & Aquaculture

3.00

FDMG-6004

The Art of Preserving

1.00

FDMG-6005

The Harvest Billet

2.40

Level 2

Credits

Take the following Mandatory Course:

FDMG-6006

Professional Stage

12.00

Career Opportunities

Occupational areas where it is anticipated graduates will find employment:
- Hospitality Industry
- Culinary Tourism Industry
- Education - Training Facilities
- Agriculture
- Media Corporations

For more information send an email across info@vge.co.in with the program name.