Courses
Culinary Management-2025/2026
| 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. | ||||
| Level 2 | ||||
| Gen Ed - Take a 3 credit General Education elective course. | ||||
| Take all of the following Mandatory Courses: | ||||
| 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. | ||||
| FDMG-3044 | Garde Manger | 2 | ||
| This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create simple buffets and gain an understanding and appreciation of this form of food service. | ||||
| 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-3080 | Comm for Tourism & Hospitality | 3 | ||
| This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| NUTR-1018 | Nutrition-Intro | 2 | ||
| After a discussion on why humans eat from a physiological and psychological perspective, students will examine the process of human digestion. Students will study macronutrient digestion and energy needs, tools that support healthy food choices and dietary information presented in Canada's Food Guide. The role of micronutrients in the body and allergens will also be explained in this course. | ||||
| ANTH-1012 | Cultural Anthropology | 3 | ||
| Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to their own lives and to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to various topics and perform academic research and reporting. This course promotes understanding social and cultural behaviours and ideas within larger cultural contexts while encouraging global citizenship and problem-solving thinking regarding diversity, relationship building, and incorporating authentic cultural components in their chosen programs of study. | ||||
| Level 3 | ||||
| Take all of the following Mandatory Courses: | ||||
| ENTP-3006 | Culinary Entrepreneurship | 3 | ||
| In this course, students will develop the entrepreneurial characteristics and attitudes necessary to succeed in today's competitive and dynamic business environment. Working in teams, students will research and create an innovative business idea to meet organizational or client objectives. While working on these projects, students will be introduced to the basics and building blocks of digital marketing. Students will learn how to develop a digital marketing strategy and gain knowledge of the many tools available to promote their virtual business idea. They will also learn how to register a business on Google, setup a basic Youtube channel, and participate in discussions surrounding how to engage their customers in the digital environment. Particular attention will be given to interacting with customers on social media, responding to customer reviews, and harnessing the data from those reviews into an action plan to improve their business concepts. | ||||
| FDMG-5003 | Food Facility Design | 2 | ||
| This course provides a study of various kitchen and bakery equipment and the maintenance requirements of each to operate effectively. The student will also develop an appreciation for kitchen layout and design. This course also synthesizes on the process of building a functional, sustainable kitchen or bakery by employing health, safety, and fire codes. | ||||
| HOSP-3007 | Numbers for Hospitality | 4 | ||
| This course is designed to provide students with essential number skills; to adopt cost control principles necessary to calculate a profitable and sustainable food and labour cost in a hospitality operation. Students will perform; yield calculations, menu pricing, create income statements, sales forecast, profit and loss statements and budget calculations to read and create financial balance sheets. | ||||
| BEVR-3011 | Wines | 3 | ||
| In this course students study the process of wines, winemaking and the factors that influence the production of wines; plus develop tasting techniques, food and wine pairing techniques and learn how to objectively evaluate these products and market them in a hotel or restaurant setting. Students will practice opening, pouring and tasting various wines. | ||||
| FDMG-3046 | Artisanal Cuisine | 2 | ||
| In this course students will acquire an appreciation in the use of local and sustainable products and explore a variety of techniques in gardening, fermenting, preserving, butchering, curing, and bread baking. | ||||
| Level 4 | ||||
| Take all of the following Mandatory Courses: | ||||
| MGMT-3012 | Management Techniques | 2 | ||
| First level supervisors and managers are essential to the ongoing success of any hospitality operation. This course will provide the foundation for the ongoing learning process of today's supervisors and managers. Through class discussions and problem based case studies the student will discover how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through proactive people skills. | ||||
| FDMG-5019 | Culinary Knowledge-Adv | 3 | ||
| Information taught in this course will extend the culinary theory knowledge learned in Level 1 by exploring a variety of commodities and topics which will include the following... classical and contemporary (modern) sauce making techniques, molecular gastronomy, advanced plating techniques, and new cooking technologies. Students will also learn about various high-end ingredients including traditional balsamic, olive oil, caviar, oysters, coffee, tea, cheese, chocolate and foie gras. There will be an emphasis on relevant production methods, grading methods, information on forms of service as well as discussions related to sustainability for each. Students will also analyze the Farm to Table process ( chocolate) and learn more about the impact of global food waste and how it relates to the Culinary Industry. | ||||
| FDMG-3045 | Contemporary Cuisine | 4 | ||
| In this course, the student will be preparing a wide variety of food items with a focus on the ever changing trends in the culinary field. Throughout this course there will also be an emphasis on further developing knife handling and butchering skills. In addition the student will explore both the style of cuisine and philosophy behind today's chefs as well menu composition and plating styles. | ||||
| FDMG-5022 | Chef's Table | 4 | ||
| This course is a "capstone compilation" of the Culinary Management / Culinary Management - Apprentice Program. It enables the student to be part of a team that will develop and execute an epicurean adventure, by applying knowledge gained throughout the entire program. The team will be responsible for creating a portfolio complete with theme design, menu creation, costing, marketing, requisitions, food preparation and service planning. Students will also research appropriate wines and spirits for their Chef's Table. | ||||
| BEVR-1005 | Beers, Spirits History & Culture | 3 | ||
| This course is designed for students to explore the history and culture behind fermented, brewed, and distilled beverages. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails created today. After exploring the colourful world of fermented or brewed beverages, like Mead, Hard Ciders, Sake, and Beers, the student will examine distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students must be 18 years of age prior to taking this course. | ||||
| Add'l Requirement | ||||
| Take all of the following Mandatory Courses - Usually taken in Levels 3 and 4 | ||||
| BAKE-3010 | Cafe Production | 2 | ||
| This practical course will focus on large quantity, commercial scale food production building on skills acquired in the first year Food and Bake labs. Students will work collaboratively on the production of a variety of sweet and savory foods with an emphasis on developing specific skill sets which include; attention to detail, identifying quality factors and maintaining a standard level of consistency in preparing products for retail sales. | ||||
| FDMG-3047 | Restaurant Production 2 | 3.5 | ||
| This course enables the student to prepare, plate and present foods in a professional working kitchen. The emphasis of this course is to enable the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Each student will work in various divisions of the kitchen brigade large quantity format. Using sustainable and as many locally produced products as possible. | ||||
| Gen Ed - Electives | ||||
| Take 3 General Education Credits - Normally taken in Level 2 | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 19 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||