Registration in a program is done on a course-by-course basis each term. The expected availability of courses is displayed below but may change throughout the year. Click on the arrows below to confirm upcoming course offerings and to add a course to your online shopping cart. For assistance, please use the inquiry form on this page or call 519-452-4277.
Overview
Program Description
Artisanal Culinary Arts is a one-year graduate certificate program that aims to provide an opportunity for students to specialize in an artisanal culinary field; develop a more profound respect for food; and explore the concept of food sovereignty with a sustainable model of agriculture in contrast to Canada's current industrial system of food production. This program will create chefs that have demonstrated a competence in traditional food preparation such as preserving, artisanal baking, and butchery. Students will acquire an expertise in the use of local/sustainable products to create advanced dishes, menus, and recipes. A theme throughout the program is to promote chefs who appreciate the origins of food, in addition to the hard work and processing methods that affect specific elements like the taste and quality of the finished product. More importantly, graduates will learn how to share these different attributes with a diverse clientele on both a national and international level.
This program is on hold until further notice.
Courses
Program Requirements
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| Expected Availability | ||||
| Credits | Fall | Winter | Summer | |
| The Art of Contemporary ShrubsFDMG-1094 | 2 | No | No | No |
| The focus of this course is not on the short, woody plant that is similar to a bush, but the delicious vinegar-based syrups that make any drink, alcoholic or not, more refreshing. Students will learn the interesting history behind shrubs, whilst shopping for, making, and mixing of the ingredients for either sophisticated sodas or sweet/savoury cocktails. | ||||
| Fermented FoodsFDMG-1095 | 1.5 | No | No | No |
| This course will focus on the fascinating process of fermentation. Students will be introduced to the basics of fermented food and drink. They will then progress from simple recipes that deal with fermented fruits and vegetables to more advanced techniques, which utilize ingredients such as dairy and grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore. | ||||
| Cooking With Craft BeerFDMG-1096 | 2 | No | No | No |
| This course will initially focus on the history, ingredients, and styles of beer. Students will then learn the art of cooking with beer to create a wide variety of dishes that range from savoury to sweet. All of the cooking ingredients being used in this course will be sourced locally, while the beers will be a selection from across Ontario.NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering. | ||||
| Artisan BreadFDMG-1097 | 2 | No | No | No |
| This course focuses on traditional mixing, kneading, folding and shaping techniques needed to produce a variety of artisan breads. Students will learn to culture/nurture different starter and preferments to enhance flavour. All products will be handmade in small-batch format from natural ingredients using a variety of flours and heritage grains. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering. | ||||
| Preserving the HarvestFDMG-1098 | 2 | No | No | No View More Details about FDMG-1098 |
| This is a practical course focusing on simple concepts to provide a level of understanding and competence when dealing with the preservation of different food items. Students will make a variety of homemade chutneys, rubs, pickles, infusions, sauces, jams, jellies, and marmalades from local, seasonal produce. NOTE: To ensure that safe food handling practices are maintained in our kitchens, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 3 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||
Program Details
Program Code
ACN1
Delivery
In Class
Part-Time
Part-Time
Topic Area
Culinary and Hospitality
Credential
Download the Part-time Studies Guide
What's included:
- How to assess if part-time learning is right for you
- Part-time learning options and the differences between each
- How to pay for your part-time education
- Part-time options within your area of interest
- How to sign up for part-time studies and where to get help