Diploma in Event Planning

at Fanshawe College - London Downtown Campus Canada

The Food and Beverage Management (Co-op) program will prepare students for careers in the global food service industry. The program provides practical training in our on-campus restaurants and kitchens. Students will be actively involved in the day-to-day operations of a formal restaurant, as well as event planning banquets and catering. The academic studies will also include such disciplines as accounting, computers, cost control, human resources management, marketing and ending with an in-depth entrepreneurial project. The students will also gain a variety of industry recognized certificates including: smart serve, safe food handlers, wine and beer sommelier.

Co-operative Education
In order to be eligible for co-op, students must maintain a 2.0 GPA and be academically complete at the commencement of their co-op work term.
This is a two-year co-operative education program.  Students who fulfill both the academic and co-op requirements of the program will be eligible to graduate with a Co-op Endorsed Diploma.  More information about co-operative education can be found at www.fanshawec.ca/co-op.
Applicants seeking a non Co-op Endorsed Diploma should apply to the Food and Beverage Management program, Program Code FBM7.

Learning Outcomes

• Plan, prepare and present quality food and beverage for a variety of hospitality environments.
• Deliver accomplished service of food and beverage for a hospitality enterprise.
• Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
• Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
• Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product Knowledge to promote and sell hospitality services, products and guest experiences.
• Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and Operation of a variety of organizations delivering hospitality services and products.
• Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management Principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
• Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
• Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
• Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
• Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability

Baking and Pastry Arts Management is a one-of-a-kind program that will prepare students for a career in baking and pastry arts, by combining baking with the fundamentals of cooking skills in order to meet the needs of todays employers and customers.

This two-year diploma program also assists students in developing skills to operate a successful business through the study of key theories in small business planning, management, marketing and sales. Graduates from this program will be able to seek a variety of different employment opportunities as a member of a culinary team in: restaurants, hotels, cruise lines, catering companies, bakeries and pastry shops. The hospitality industry is experiencing rapid growth and employers will benefit from qualified workers who exhibit characteristics learned in our Baking and Pastry Arts Management program.

Culinary Management is an exciting and creative two year diploma program designed to develop students culinary skills and professionalism. In conjunction with many practical labs where students will learn basic and  advanced culinary techniques, this program also provides instruction in the areas of food and bake theory, nutrition, entrepreneurism and kitchen management. Students will obtain Safe Food Handling and Smartserve certifications as part of the program. Upon graduation, students will be prepared to obtain WSET and Prud’homme Beer certifications.

Learning Outcomes
The graduate has reliably demonstrated the ability to:

• provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• apply basic and advanced food and bake science to food preparation to create a desired end product.
• contribute to and monitor adherence of others to the provision of a wellmaintainedkitchen environment and to the service of food and beverageproducts that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
• create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
• apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
• apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
• select and use technology, including contemporary kitchen equipment, for food production and promotion.
• perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
• contribute to the development of marketing strategies that promote the successful operation of a food service business.
• contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Other Information
Graduates of the program are eligible to continue their studies in one of the following diplomas:

• Baking and Pastry Arts Management
• Nutrition and Food Service Management

This one-year full-time program is designed to prepare graduates for a supervisory career in the food-processing industry. Learners will apply concepts that lead to excellence in food processing and business processes with a focus on quality assurance, food safety, and continuous improvement including lean six sigma to design systems. Students will have the opportunity to participate in experiential learning with local food processing industry partners.

The Culinary Skills 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 basics needed for career success. You will learn through extensive hands-on instruction, the theory, methods and techniques of food preparation such as knife skills, stocks and soups, roasting, braising and baking. Culinary Skills is the stepping stone for a multitude of career opportunities.

Learning Outcomes:-

• provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• apply basic food and bake science to food preparation to create a desired end product.
• contribute to and monitor adherence of others to the provision of a wellmaintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
• support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
• apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation
• apply basic knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
• use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry. 

Upon completion of the Animation diploma program, graduates have a sound understanding of the fundamental principles of animation and production techniques through frequent and repeated practice of various exercises. They become familiar with both the creative and technical processes involved in the creation of animation, and have begun to acquire the knowledge and skills needed to support the creation and animation of characters, objects and environments for use in a variety of mediums, such as video games, television, film, and Web. They have developed classical art skills and are able to use traditional tools as well as industry-standard technology and animation software. Graduates are also prepared to assist in the planning and implementation stages of animation projects within the context of their role as members of a production pipeline.

This two-year Ontario College Graduate Certificate program in Hospitality and Tourism Operations Management is designed for university and college graduates seeking a career in the tourism and hospitality sector. The program will focus on hospitality operations within a global economy, encompassing leadership, management, and operations of hospitality and tourism businesses of varying size and complexity.

During this program, students will have the opportunity to complete the following industry certificates:

• Wine & Spirit Education (WSET)
• Prud ‘homme Beer Certification
• Smart Serve – Beverage Sales & Service Training
• Certificate in Revenue Management (CRMA) 
• Workplace Hazardous Materials Information System (WHMIS) training
• Safe Food Handling training
• Certified Guest Service Professional (CGSP)

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Identify, select and utilize financial management principles, including cost accounting, management accounting, and audit practices and procedures.
• Select and implement the appropriate management theory and operating practices, including the fundamental principles underlying management planning, organizing, directing and controlling in a service-driven industry.
• Utilize financial operating and statistical reports to assist in intermediate and long-term decision-making.
• Assess the adequacy of strategic and operational decisions through the application and analysis of appropriate financial indicators.
• Develop a sound organizational marketing plan.
• Develop and implement effective customer relations; manage guest problems with empathy and sensitivity.
• Select and utilize industry-specific and generic software packages relating to operational planning and management.
• Contribute effectively to the development and implementation of management procedures for the supervision of employees; identify and use appropriate organizational behaviour principles and motivational or team-building techniques to achieve desired performance.
• Identify, analyze, and work within relevant government legislation and regulations bearing on the hospitality and tourism industry, including occupational health and safety legislation, employment standards and labour relations, and contract law.
• Maintain service standards and address business needs in an ethical and socially responsible manner.
• Develop, implement, and revise strategic operational plans for a department or business.
• Conduct meetings and make formal presentations employing effective public speaking skills and techniques.

There is no more valued, in-demand or dynamic career these days than one in IT. If you've got a passion for coding and computers, and you're ready to develop the skills to land your dream job, Fanshawe's Computer Programmer Analyst program is the right fit for you.

You'll begin your journey by focusing on fundamental IT topics. As you progress through the program, you'll develop the in-depth and specialized computer knowledge employers are looking for:

• Object-oriented development in both Windows and Linux-based client/server systems;
• Software development;
• Client/server web development (both .NET and J2EE);
• Database development (MSSQL and Oracle) and;
• Code level graphics, animation and simulation with C++ and DirectX.

Artisanal Culinary Arts is a one-year graduate certificate 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 chefs who 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 and international level.

Learning Outcomes:-
The graduate has reliably demonstrated the ability to:

• Analyze effective/sustainable business practices for innovation, entrepreneurial and small business opportunities in the field of craft scale food and beverage;
• Prepare quality food and beverage, including recipe creation, using traditional artisanal methods and contemporary technology;
• Demonstrate traditional and current best practices in sustainable food and beverage production from an economic, seasonal, local, regional and international perspective;
• Compare and contrast Canadian and International food safety laws, regulations, practices, patenting and marketing;
• Examine food health impacts from a plant, animal growth and consumer perspective with a focus on land stewardship;
• Recommend effective artisanal development practices based on current research, history and political considerations;
• Compare domestic international artisanal food and beverage practices and specializations, from local, regional and national lenses including slow food movements.

Are you interested in an exciting career in Event Planning? Planning a big or small event requires extensive planning from choosing the venue, reviewing contracts, to the finer details of guest lists, d?cor, marketing and sponsorship.
Special Events Planning is a two-year diploma program designed for individuals interested in a career in event management. Designed by industry professionals, students will be exposed to the vast types of special events, from social events, corporate meetings, festivals, conventions and large sporting events. Students will develop essential event management skills such as planning, assessment, communication, critical thinking.

This program will explore current trends and technologies in the event industry, including; software applications, food and beverage, PR and sponsorship logistics, risk management,  business tools and more. Students will gain hands-on experience in planning, marketing and executing events.

Students will be provided opportunity to explore their area of interest including: corporate events, social events and sporting events. Students will also have the opportunity to explore and tour national and/or international event destinations.

Fanshawe College is geographically positioned to expose students to the extensive global event management industry, as London is home to a state of the art Convention Centre, Budweiser Gardens, The Western Fair District, international hotel brands, and the host of many local and international sport events. Students will visit these venues, network with industry professionals and gain hands-on experience in the event planning industry.

Learning Outcomes:
The graduate has reliably demonstrated the ability to:

• Plan an event portfolio with an evaluative component using the current tourism and event industry process and computer software
• Apply contemporary business administration skills including accounting, finance and cost control techniques to the operation of events and destination tourism planning
• Develop an assessment plan for a special event incorporating key performance indicators.
• Identify and plan for the distinctions between public and private sector roles and collaboration in the development of destination tourism and/or other special events.
• Apply knowledge of food and beverage service to the planning of special events.
• Develop a special event business plan including relevant costs, expected revenue and economic impact
• Support the provision of healthy, safe, and well-maintained events and tourism environments and substantiate the risk, liability and security needs of participants.
• Apply knowledge of the various tourism industry sectors and their necessary interactions, both with each other and with government and other regulating bodies, in the provision of tourism products and services.
• Apply human resources and leadership knowledge and skills, including managing the performance and development of staff and volunteers, to contribute to the management of a special event and/or destination tourism enterprise, and toward ongoing personal and professional development.
• Contribute to marketing effectiveness to promote successful operation of events and tourism enterprises.
• Create, plan and implement programs and activities that respond to identified needs and interests and maximize the delivery of personal, social, economic, and environmental benefits.