A Two-Year Ontario College Diploma in Culinary Management
Program Code:
CLM6
A Two-Year Ontario College Diploma Program
Program Code: CLM6
Campus Code: LC (LC - London)
September/May Admission
15 week terms
Culinary Management
Fanshawe's Culinary Management program will truly strengthen your understanding of the culinary arts.
Along with the traditional culinary skills courses, students will also learn dining etiquette and cultural literacy through a range of unique courses like "Dining for Professional Success" and "At the Stoves" which introduces students to a real working kitchen experience by working in Saffron's, Fanshawe College's fine dining restaurant.
"Beers and Spirits of the World" explores the origins and theory of Mixology while the "Wines" course focuses on theory, pairings and wine-tasting.
The "Chef's Table" course puts you at the helm of planning and executing an elegant dinner party for up to 12 people that includes culinary industry professionals! This provides the students the opportunity to practice their culinary skills, creativity and hosting expertise.
This two-year program includes three semesters of baking and seven practical kitchen courses.
The program also includes a five-week Externship placement where students obtain practical'hands on' industry experience. Students will have the option of working in a variety of culinary settings such as restaurants, catering companies, hotels or resorts, either locally, across the province or nationwide.Fanshawe College has developed relationships with industry professionals from across Canada who visit our campus regularly to recruit our students.
Program Description
Culinary Management is an exciting and creative two-year program designed to develop the students'culinary skills and professionalism. In conjunction with managerial courses and basic cooking instruction, this program also provides further instruction with advanced practical 'hands-on' experience in International Cooking, Baking and Garde Manger. A popular and widely recognized program, Culinary Management offers the successful graduate limitless opportunities in the culinary field.
Admission Requirements
Culinary Skills - Chef Training Ontario College Certificate from Fanshawe College
OR
An equivalent qualification from another institution as judged by the College
OR
A combination of relevant education and work experience in a related field as judged by the College to be equivalent to the above
Recommended Personal Preparation
· Develop an interest in food preparation and service by visiting restaurants and hotels.
· Develop an interest in foods and customs of other countries.
· Develop leadership skills.
· The kind of person who enters the field of hospitality should be responsible, personable and should enjoy working with people in a challenging industry.
· Employment in the hospitality industry would be an asset.
Other Information
· IMPORTANT INFORMATION: Students wishing to enter the Culinary Management program, Program Code CLM6, must first successfully complete the Culinary Skills - Chef Training program, Program Code CHF1.
· Students that have successfully completed the Culinary Skills - Chef Training program, and wish to continue with the Culinary Management program, must complete an"Application for Program Transfer" form available from the Office of the Registrar, Room E1012.
· Graduates of this program may apply for admission to the one-year Concierge Services - Guest Relations Specialist program offered by Fanshawe College.
· It is stronglyre commended that applicants complete a Heart saver Course prior to entering the program.
· All students with in this program will benefit from an extended placement period until October of their second year.
Curriculum
|
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 |
|
|
Year 2 |
|
Take all of the following Mandatory Courses: |
|
ACCT-1007 |
Basic Accounting |
3.00 |
|
MGMT-3012 |
Management Techniques |
2.00 |
|
FDMG-3021 |
Adv. Food Theory |
3.00 |
|
FDMG-1041 |
Cuisine a la Carte |
3.50 |
|
FDMG-5014 |
Chef's Table-The Big Night |
4.00 |
|
FDMG-5003 |
Food Facility Design |
2.00 |
|
HOTL-3004 |
Food Beverage & Labour Cost Control |
3.00 |
|
MKTG-1038 |
Marketing for Hospitality & Tourism |
2.00 |
|
FDMG-3036 |
Culinary Events Planning |
1.00 |
|
FDMG-1055 |
Service Excellence |
2.00 |
|
BEVR-1005 |
Beers, Spirits History & Culture |
3.00 |
|
FDMG-3034 |
At the Stoves |
3.00 |
|
FDMG-3033 |
International Cuisine |
2.00 |
|
BAKE-5003 |
Bake Practical-Adv |
2.00 |
|
BEVR-1010 |
Wine Discovery |
3.00 |
|
BAKE-1004 |
Basic Bake Practical 2 |
3.50 |
|
Externship |
|
Take the following Mandatory Course: |
|
FDMG-3001 |
Externship I |
4.80 |
|
|
Gen Ed - Electives |
|
Take 3 General Education Credits - |
|
Normally taken in Year 1 |
|
|
Program Residency |
|
Students Must Complete a Minimum of 22 credits in this |
|
program at Fanshawe College to meet the Program Residency |
|
requirement and graduate from this program |
Career Opportunities
Graduates can expect to find employment as cooks in a variety of food service environments with the possibility of advancement to executive chef. Opportunities also exist as food and beverage managers, controllers, purchasing agents, catering and sales representatives,banquet managers as well as self-employment.
For more information send an email across info@vge.co.in with the program name.
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