Courses
Cook II-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. | ||||
| 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. | ||||
| 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. | ||||
| Level 2 | ||||
| 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-1141 | Meat Theory | 3 | ||
| 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. | ||||
| BUSI-1176 | Culinary Business Practices | 3 | ||
| This course will define the necessary tools and skills required to perform basic business functions. Students will use software applications to process documents, spreadsheets and create presentations. | ||||
| 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. | ||||
| 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. | ||||
| Level 3 | ||||
| Take all the following Mandatory Courses: | ||||
| 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. | ||||
| 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. | ||||
| BAKE-3009 | Bake Practical 2 | 2 | ||
| Student will continue to develop their practical baking skills build on techniques acquired in the first semester. This course will allow students to progress in various types of cakes, tarts, buttercreams, hot desserts, mousses, custards, cheesecakes and basic dessert and cake decorating. | ||||
| 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. | ||||
| Level 4 | ||||
| Take all of the following Mandatory Courses: | ||||
| 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. | ||||
| BAKE-5012 | Bake Practical-Adv | 4 | ||
| In this course the student will learn the more intricate aspects of baking and the patisserie, which will include cake decorating, petit fours, chocolate truffles, chocolate works, gateaux and individual desserts. | ||||
| DEVL-3006 | Culinary Business Management | 3 | ||
| This course will define the necessary tools and skills required to implement a successful career strategy and plan, from self-evaluation to continued professional development. A variety of HR management practices and leadership styles will be explored. | ||||
| 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. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 12 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||