The Culinary Management program teaches the fundamentals of practical food production including knife skills, a wide variety of cooking styles in practical training labs, quantity food production in the restaurant, baking and more. Students will study Hospitality related theory and management courses, learn more about the theory and history of Wines, Beers and Spirits and how to pair with food.
Practical classes are taught in state-of-the-art culinary and baking lab facilities featuring the latest equipment. Gain practical, hands-on kitchen training either in teaching restaurant, The Chef's Table at Fanshawe College, in downtown London, or while living and working on-site in kitchens of the fully operational, year-round Oakwood Resort in Grand Bend. Students will also gain work experience through a five-week field placement in the industry and large quantity cooking experience by participating in extracurricular and charitable events throughout the academic year.
Recruiters in the culinary industry visit annually to meet with students. Students may also participate in annual competitions and the program also partners with world-renowned schools in Italy and Switzerland to take part in international field trips.
