Study Culinary Skills - Chef Training + Artisanal Culinary Arts for 1.4 Yrs and be eligible for 3 yrs work permit
It goes as following:-
1. Study first 4 Months (Jan to April) Culinary Skills - ChefTraining (First Sem subjects).
2. From April toDecember study 8 months Artisanal Culinary Arts along with internship.
3. From next year(Jan to April) study Culinary Skills - Chef Training 4 months (Second Semsubjects).
Culinary Skills - Chef Training-2016/2017
Program Code:
CHF1
A One-Year Ontario College Certificate Program
Program Code: CHF1
Campus Code: LC (LC -London)
September/January Admission
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
Contact
School of Tourism and Hospitality: 519-452-4289
Program Description
The Culinary Skills - Chef Training program is an introduction into the challenging and exciting world of professional cooking. If you enjoy cooking and the creativity it offers, this program will give you the basicsneeded for career success. You will learn through extensive hands-oninstruction, the theory, methods and techniques of food preparation such as knife skills, stocks and soups, roasting, braising and baking. Chef Training is the stepping stone for a multitude of career opportunities.
English Language Requirements
· Test of English as a Foreign Language (TOEFL) test with a minimum score of 550 for the paper-based test (PBT), or 79 for the Internet-based test (iBT), with test results within the last two years
· International English Language Testing System (IELTS) test with an overall score of 6.0 with no score less than 5.5 in any of the four bands,with test results within the last two years
Year 1 |
Gen Ed - Take a 3 credit General Education elective course |
Take all of the following Mandatory Courses: |
Group 1 |
FDMG-1064 |
Purchasing & Menu Planning |
2.00 |
NUTR-1018 |
Nutrition-Intro |
2.00 |
BAKE-1001 |
Basic Bake Practical I |
3.50 |
BAKE-1002 |
Bake Theory |
1.00 |
FDMG-1002 |
Basic Food Preparation - I |
3.50 |
FDMG-1029 |
Food Theory 1 |
2.00 |
SANI-1002 |
Sanitation & Safety |
1.00 |
FDMG-3023 |
Food Theory 2 |
2.00 |
FDMG-1030 |
Skills Development |
0.50 |
FDMG-3011 |
Garde Manger |
3.50 |
FDMG-1003 |
Basic Food Preparation 2 |
3.50 |
FDMG-1017 |
Meat Theory |
2.00 |
FDMG-1039 |
Dining for Professional Success |
3.00 |
WRIT-1042 |
Reason & Writing 1-Tourism& Hospitality |
3.00 |
COMM-3041 |
Professional Communication for Tour/Hosp |
3.00 |
|
Group 2 |
Take HOSP-1004 to continue into CLM or BPM |
or take NUTR-1017 to continue into FNM |
HOSP-1004 |
Culinary Professions |
2.00 |
NUTR-1017 |
Nutrition Professions |
2.00 |
|
Gen Ed - Electives |
Take 3 General Education Credits - Normally taken in Year 1 |
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Artisanal Culinary Arts With Fanshawe College, Canada!!!
A One-Year Ontario College Graduate Certificate Program
ProgramCode: ATA1
Campus Code: LC (LC - London)
May Admission
Artisanal Culinary Arts is a one-year graduate 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 chefswho 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 andinternational level.
Level 1 |
Credits |
Take all of the following Mandatory Courses: |
EDUC-6036 |
Sensory Education |
4.50 |
FDMG-6001 |
From the Plough to the Plate |
4.50 |
FDMG-6002 |
The Craft of Charcuterie |
4.50 |
BAKE-6001 |
Artisan Bread |
1.50 |
BAKE-6002 |
Artisanal Desserts |
1.00 |
FDMG-6003 |
The World of Cheese |
3.00 |
HIST-6001 |
History & Politics of Food |
3.00 |
BUSI-6006 |
Sustainable Business Planning |
3.00 |
HORT-6001 |
Farming & Aquaculture |
3.00 |
FDMG-6004 |
The Art of Preserving |
1.00 |
FDMG-6005 |
The Harvest Billet |
2.40 |
|
Level 2 |
Credits |
Take the following Mandatory Course: |
FDMG-6006 |
Professional Stage |
12.00 |
Career Opportunities
Occupational areas where it is anticipated graduates will find employment:
- Hospitality Industry
- Culinary Tourism Industry
- Education - Training Facilities
- Agriculture
- Media Corporations
For more information send an email across info@vge.co.in with the program name.
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