Fanshawe College's School of Tourism, Hospitality and Culinary Arts is a premier institution offering hands-on learning experiences in the culinary arts. The college emphasizes practical training, ensuring students are well-prepared for the dynamic hospitality industry.
Project Summary
The Chef’s Table Market at Fanshawe College is a retail space launched during the COVID-19 pandemic. It balances academic learning with practical experience by allowing culinary students to create, market and sell their culinary products.
The Challenge
With the pandemic disrupting traditional learning environments, Fanshawe’s School of Tourism, Hospitality and Culinary Arts needed to find innovative ways to provide students with hands-on experience. The challenge was to create a platform where students could apply their culinary skills in a real-world setting while adhering to health and safety guidelines. Additionally, the school faced growing enrolment, necessitating more opportunities for students to showcase their work.
Our students are in charge of a lot of the back-end work...They do the inventory count, assemble and collect orders, weigh their items, and price it.
The Solution
The Chef’s Table Market was established to address these challenges. Managed by Emma Rankin and supported by Kellen Gedies, the market provides a space for students to create and sell a variety of culinary products, including pre-made meals, baked goods, preserves and meat. Students are involved in all aspects of the market operation, from inventory management and order assembly to pricing and customer service. This hands-on experience is invaluable in preparing them for future careers in the culinary industry. Moreover, the market supports the community by donating a portion of sales to Childreach and partnering with organizations like IndWell and Too Good To Go to provide affordable meals and reduce food waste.
The Chef’s Table Market has been a resounding success, offering high-quality, affordable products that have attracted a loyal customer base, including local businesses. Students from various programs can observe and learn from their peers’ work, fostering a collaborative learning environment.
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