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. 

Candidates should possess:

• culinary skills
• time management/organizational skills
• critical thinking skills
• team building skills
   

The Artisanal Culinary Arts graduate program takes an approach to food and cooking that celebrates both integrity and ingenuity. By doing so, we enable our students to tell their own authentic, culinary story with good, clean, fair food as the principle ingredient.

1)An Ontario Secondary School Diploma (OSSD) or equivalent
2)Proof of English proficiency
3)Passport

A Culinary Management College Diploma with a minimum 'B' average or 3.0 GPA OR A Degree in a food related program OR A Cook II/Bake Apprentice with Certificate of Qualification (Red Seal) OR Professional background and experience judged by the College to be equivalent to the above