Artisanal Culinary Arts Fanshawe College

Program Description

Cooking seasonal food from sustainable sources is not just a trend. It’s a viable and responsible way of approaching the culinary arts, living a good life, and doing business the right way. Fanshawe’s one-of-a-kind Artisanal Culinary Arts graduate program will teach students techniques in gardening, fermenting, preserving, butchering, curing, and bread baking, among other things. These methods of preparation are no longer based on necessity, as they once were, but on the modern day need for sustainable efficiency. Our artisanal team of chefs has taken an industrious approach to food, borne out of these modern needs, creating waste-free kitchens and striving to be drivers of innovation in the culinary industry. Fast-track your culinary training Our fast-track curriculum is based on a modified schedule that runs from May to December. The spring intake allows students to work in our on-campus quarter-acre fruit and vegetable garden throughout the semester. This land also provides some of the freshest, seasonal ingredients possible for students to use in their labs; in addition to retailing the produce at the on-campus farmer’s market every other week. In the latter portion of the program, students will be expected to secure a paid internship from one of the many restaurants we partner with across Canada. If you have a love of cooking, but also an interest in the agricultural production of food and the preservation of our environment, this program is for you! Incoming candidates should be prepared for a very aggressive practical/academic schedule.

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