Welcome to Fanshawe College, London, Ontario,
Canada. We’re in the School of Tourism,
Hospitality and Culinary Arts. It’s a two-year
diploma program based upon five levels. About
60 per cent of the program is hands on, 40
per cent of theory. Our student are exposed
to a lot of practical courses, one of them
right here in our restaurant, The Chef’s
Table, they will have to do two courses where
they learn the basic cooking skills, and some
baking skills, which apply directly to the
serve production and breads just being served in our restaurant.
[images of students working in baking kitchens][Text on screen: The heart of the program has an intense focus on baking courses including breads, cakes and pastries.]
Our Baking and Pastry Arts Management program is based on five levels, a total of 1,600 hours with a lot of practical classes. Behind
me, you see our pastry lab, one of two bake
labs we have here on campus. There’s going
to be a lot of bread classes in there, anything
to do with yeast or bread production, lots of chocolate, lots of sugar work.
[images of students baking][Text on screen: Further on in the program students explore chocolates, bonbons, marzipan and petit fours.]
My name is Alex Mollet. We’re here in the bake lab in our London Downtown Campus. We’re learning about using different tools to make different designs.
[images of students baking]
This program is really
interesting for the students and they learn
a lot about technical things, as entrepreneurs,
aspects of the business, and I think that’s
what one of the main features of this program.
[Fanshawe logo][Exterior of campus]
