Culinary Management
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Program Overview
Every Chef deserves a quality education that provides a diverse set of skills, opening the doors to endless career opportunities. 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.
Program Details
Program Code
CLM9
Credential:
Ontario College Diploma
Duration
60 weeks
Start Dates
Locations
Availability
Full Time Offerings
2025 January
London - Downtown
Open
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
2024 September
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2025 January
London - Downtown
Open
2025 September
London - Downtown
Open
2026 May
London - Downtown
Open
2024 September
London - Downtown
Closed
Your Learning Experience
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 our teaching restaurant, The Chef's Table at Fanshawe College, in downtown London. Connect with industry professionals and apply your knowledge during a semester-long co-op work experience within the Culinary industry.
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.
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.
Career Information
Graduates of Fanshawe’s Culinary Management program can expect to find employment as cooks at various levels in a wide variety of food service environments locally, provincially, nationally and internationally. The training provided throughout the program may eventually lead to career opportunities including:
- sous chef
- executive chef
- personal chef
- corporate chef
- nutritional chef
- product development chef
- food stylist
- food service vendor
- caterer
- food and beverage director
- kitchen manager
- catering manager
- self-employment
- food service manager
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Culinary Management program:
Sous Chef
Assist the Head Chef with administrative duties and to oversee the kitchen brigade. Prepare ingredients and cook meals in a variety of commercial kitchen environments.
Chef Manager
Manage, train and supervise staff while creating a motivating work environment.
Head Kitchen Chef
Supervise the activities of kitchen staff, including creating menus and maintaining quality control to ensure successful meal service.
The Culinary Management program is run by many inspiring chefs and hospitality leaders who gave me the confidence to run Bifana Boys, my own food truck and catering business. It's an awesome hands-on program that leaves you feeling knowledgeable and passionate about the industry.
Chef Ricardo Cavaco
Fanshawe alumnus and owner of Bifana Boys
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- 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.
Related Programs
Academic School
Culinary Management Diploma Program Coordinator:
Patrick Hersey
Admission Requirements
Ontario Secondary School Diploma (OSSD), or equivalent,
or a
mature applicant with the following courses:
- Grade 12 English (C or U)
- Grade 11 Math (C, M or U)
Students who do not meet the admission requirements are
recommended for academic
upgrading. A conditional offer may be possible with proof of
enrolment.
Note:
Graduates of the Culinary
Skills program may choose to transfer into the second year of
the Culinary
Management program and are also eligible to study further
through pathways to other Fanshawe programs, including
Nutrition and Food Services Management and
Baking and Pastry Arts Management.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 79 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic 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. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10
Recommended Academic Preparation
Recommended Academic Preparation
- Grade 11 Food and Culture (M)
- Grade 12 Nutrition and Health (C)
- Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
Recommended Personal Preparation
- Develop an interest in food preparation and service by visiting restaurants and hotels
- Develop an interest in food 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
Advanced Standing
Advanced Standing
- Applicants may apply for advanced standing on the basis of previous academic achievement at another institution and/or Prior Learning Assessment and Recognition (PLAR). Advanced standing qualifies the applicant for direct entry to a second or higher level of the program.
Applicant Selection Criteria
Applicant Selection Criteria
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
| Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
| This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread. | ||||
| BAKE-1002 | Bake Theory | 1 | ||
| In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods. | ||||
| DEVL-1049 | Career Preparation | 2 | ||
| This course introduces students to the professional workplace and aids in preparation for placement. Students will complete safe food handler's certification. Students will discuss various foodservice workplaces and industry associations with an emphasis on the importance of continued professional development and the value of networking within the industry. Students will identify workplace expectations, the job search process, networking and interview skills. Students will prepare a self-evaluation of skills and create a digital portfolio. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
| This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| FDMG-1114 | Restaurant Production 1 | 3 | ||
| This first year course will expose students to the commercial restaurant environment where they will explore various forms of food preparation including a la carte preparation and large quantity cooking. Learning will focus on key competencies such as knife skills, cooking methods and portion control. Students will gain an understanding of what it takes to work as member of a food service team and develop important organizational skills necessary to be successful in a fast paced, high volume, professional kitchen setting. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
| This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.