Institutional Cook-2025/2026
| Year 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| SANI-1005 | Sanitation, Safety & Nutrition | 2 | ||
| Students will be introduced to food safety concepts, including time- temperature controls, preventative measures, proper sanitation techniques for equipment and proper storage of foods. After a review of relevant workplace legislation such as the Ontario Ministry of Health and Long Term Care Act and the Health Protection and Promotion Act, student will move forward to review Canada's Food Guide as it relates to the delivery of Nutrition and Hydration standards in Healthcare. Students will discuss therapeutic diets commonly prescribed in health care. | ||||
| FDMG-1067 | Food & Bake Theory | 2 | ||
| This course will introduce the student to the basic principles of cooking and baking. The student will reconnoiter stocks, soups, sauces, and mixing methods related to cooking methods. Basic commodities utilized in professional kitchens will be examined along with weights, measures and standardized tools for the workplace. | ||||
| NUTR-3008 | Nutrition Therapy Practical | 2 | ||
| This course provides an opportunity for students to apply their knowledge of therapeutic nutrition to the production of foods required to support therapeutic diets. Each week the kitchen lab will focus on a specific diet related to a current nutrition issue; such as texture modification for dysphagia, low fat/high fiber for lower GI problems or high enery/ high protein for Cancer. | ||||
| FDMG-1017 | Meat Theory | 2 | ||
| In this course, students will be instructed on the theory of a wide variety of meat products including Beef, Veal, Lamb, Pork, Variety meats, Poultry, Game Birds, Fish and Seafood. There will be an emphasis on Primals of the various animals, quality points in meats and the ability to match cuts and grades of products to suit cooking methods. Proper storage and aging requirements will also be covered. | ||||
| FDMG-1064 | Purchasing & Menu Planning | 2 | ||
| This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored. | ||||
| COMM-1128 | Professional Communication | 2 | ||
| This course focuses on professional written and verbal communication skills. Students will prepare a variety of work related documents. The goal of this course is to prepare the students for efficient and effective workplace communication. | ||||
| MGMT-1251 | Occupational Studies | 2 | ||
| This course will review components of the program with emphasis place on provincial legislation, workplace policy and industry training standards. Students will be responsible for creating a portfolio that demonstrates key skills acquired over the training period. | ||||
| FDMG-1123 | Food Preparation 1 | 4 | ||
| The student will be instructed on all the fundamental cooking methods, terms and basic presentation of food. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. The student will have ample opportunity to practise safe food and knife handling and familiarize themselves with basic kitchen equipment. | ||||
| BAKE-1022 | 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 pastry department. The student will prepare basic pastry and pies, cookie dough, sponges, custards, pudding, meringue and bread. | ||||
| FDMG-3043 | Food Preparation 2 | 2 | ||
| This course takes the fundamentals learned from FDMG 1113 and enables the student to demonstrate and apply intermediate level culinary skills to cooking complete meals. There will be an increased focus on cooking a wide variety of proteins, sauces, alternative starches and working with ingredients suitable for special diets. Upon conclusion of this course, students will be proficient in the skills required to enter into their externship/apprenticeship placement. | ||||
| Program Residency | ||||
| Students must complete a minimum of 6 credits in this program at Fanshawe College to meet the Residency Requirement and graduate from this program | ||||