Diploma in Culinary Management

Fanshawe College - London Downtown Campus

Canada,Ontario

 2 Shortlist

24 Months

Duration

CAD 14,903/year

Tuition Fee

CAD 100 FREE

Application Fee

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 43,000 +

Int. Students: 3,500 +

Campus Detail

Main Campus Address

137 Dundas Street London, Ontario, Canada N6A 1E9

Diploma in Culinary Management

Program Overview

Culinary Management is an exciting and creative two year diploma program designed to develop students culinary skills and professionalism. In conjunction with many practical labs where students will learn basic and  advanced culinary techniques, this program also provides instruction in the areas of food and bake theory, nutrition, entrepreneurism and kitchen management. Students will obtain Safe Food Handling and Smartserve certifications as part of the program. Upon graduation, students will be prepared to obtain WSET and Prud’homme Beer certifications.

Learning Outcomes
The graduate has reliably demonstrated the ability to:

  • provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • apply basic and advanced food and bake science to food preparation to create a desired end product.
  • contribute to and monitor adherence of others to the provision of a wellmaintainedkitchen environment and to the service of food and beverageproducts that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  • ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
  • create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
  • apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  • apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
  • select and use technology, including contemporary kitchen equipment, for food production and promotion.
  • perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  • develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
  • contribute to the development of marketing strategies that promote the successful operation of a food service business.
  • contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Other Information
Graduates of the program are eligible to continue their studies in one of the following diplomas:

  • Baking and Pastry Arts Management
  • Nutrition and Food Service Management