Graduate Certificate in Food Processing - Operational Leadership

at Fanshawe College - London Downtown Campus Canada

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.

This program is aimed at providing the student a better understanding of the testing paradigms and methodologies associated with Information Technology and Software development. Information Systems Testing involves a balanced understanding of Software and Hardware, Quality Assurance methodologies, Project Management approaches and Business Analysis techniques. As a comprehensive program, this graduate certificate will be broad in nature but ready students for the in-demand field of quality assurance and Quality Control. This one-year program has one co-op work term, giving student valuable hands on experience practicing their newly acquired skills with our local industry partners.

A Mandatory Mobile Computing (Laptop) Program

Co-operative Education:
This one-year program has one co-op work term.  Students who fulfill both the academic and co-op requirements of the program will be eligible to graduate with a Co-op Endorsed Certificate.  More information about Co-operative Education can be found at www.fanshawec.ca/co-op.

Learning Outcomes:

• Design and prioritize test protocols by using established techniques and application of core software testing principles to analyze both functional and non-functional specification requirements at all test levels for systems with a low to medium level of complexity.
• Develop test cases to verify system functionality and individual components of the system architecture taking into consideration the various test levels such as component, integration, system, acceptance, and among the various test types such as functional, usability, and regression.
• Test, verify, and evaluate procedures to assess software quality and improve software performance taking into consideration of all the conditions, circumstances, and influences surrounding and affecting the testing of software.
• Interpret, create, and present work-related documents, incident reports, test plans and related information effectively and accurately in order to document possible defects observed during testing.
• Collect, analyze and supplement data with metrics, graphs and charts and other pictorial representations which help the developers and users interpret that data.
• Manage software quality assurance and software testing projects according to current project management principles and practices.
• Devise testing protocols for specialized technologies such as web application testing, mobile application testing, cloud base applications, testing within an Agile framework and DevOps application testing.

Through this progressive, interactive program, students will prepare for a career in hospitality management.  Students will explore and learn about all the front of house and heart of house areas of a full service hotel or resort operation including: management practices, administration, rooms division and food and beverage services. Gain a thorough foundation of national and international markets, exceptional guest service, industry software applications, leadership, cultural diversity and proactive management skills.  Network with industry professionals through guest speakers, hospitality events, industry related field trips and work experience to gain a competitive edge.

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.

Learning Outcomes:

• 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

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

The Interactive Media Design program will professionally prepare students for an evolving job market in digital media design, development and production, providing comprehensive training in new media technologies with an emphasis on web application design, interactive rich media, and current technologies for developing usable, media-rich sites and applications. The curriculum will combine courses in design, coding, marketing and media management and incorporate industry-standard tools from companies such as Adobe, Maxon, etc., as well as open-source technologies for web application development.

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Complete both individual and collaborative interactive media projects effectively.
• Use best practices and tools to design and develop dynamic, rich-media content.
• Contribute to the assessment of the requirements of an interactive media project.
• Contribute to the development, budgeting, planning and professional presentation of an interactive media project.
• Design a media project (interface, navigation, graphics, text treatment) using current best practice design and development principles, and applying conceptual and theoretical frameworks.
• Build effective and dynamic Web sites and/or mobile applications.Identify and analyze ethical and professional issues arising in an online environment.
• Apply research and conceptual skills to propose possible solutions for mobile/multimedia/Web development problems.
• Use creative and critical thinking techniques in the effective design, development and implementation of an interactive media project.
• Contribute to the assessment of the financial, technical and artistic success of an interactive media project.

This three term Ontario Graduate Certificate program will build upon students existing Fashion Design and/or Theatre skills and prepare them for working in a wardrobe department for the entertainment industry. Students learn both the technical and creative aspects of costuming for theatre through components of classroom theory, studio training and practical work placement. Advanced classroom studies in theatre history, wardrobe planning and script analysis serve as the foundation for the focused practical training in technical costume cutting and construction.

The curriculum is designed to provide technical study and hands-on experience of building costumes. The program offers students the unique opportunity to work in collaboration with industry professionals within actual theatre wardrobe settings during their field placement. This program is supported by affiliations with The Stratford Festival, The Shaw Festival, The Banff Centre of the Arts, The Grand Theatre London, International Alliance of Theatrical Stage Employees (IATSE) and National Association of Broadcast Employees and Technicians (NABET).

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Develop and create costumes that express character, through the application of knowledge of the history of theatre and costume.
• Plan the development, creation, and maintenance of all aspects of costuming with respect to the organizational, logistical and financial factors involved in wardrobe.
• Analyze scripts in order to make costume development, creation and maintenance decisions.
• Communicate costume development concepts to a varied audience using a variety of visual media, including life drawing, illustration and/or wardrobe development.
• Create a technical translation of a costume illustration, using pattern making, draping, fitting and tailoring techniques that fulfill the director/designer's vision.
• Construct costumes and costume accessories that meet the specialized needs of various productions.
• Prepare, modify, decorate, and care for fabrics and costumes, based on a thorough knowledge of textile characteristics.
• Fulfill the responsibilities of a production team member in the complex world of live entertainment by applying excellent communication, interpersonal, critical thinking, problem solving, and time/ project management skills.

Computer programmers require specialized, industry-standard skills in order to succeed in the fast-paced, rapidly growing industries of entertainment or educational game development as well as the emerging industry of training and simulation gaming software, and this program will deliver.

This game development program will teach you how to create, configure and integrate a custom game engine and game components on various platforms including Windows, Linux and PlayStation. Other aspects of gaming like game models, simulation, performance and configuration of both single-player and multi-player games will also be explored and implemented.

Upon graduation, you will have assembled a portfolio of game fragments and demonstrations to showcase your capabilities to potential employers and game studios. You’ll graduate qualified to obtain positions such as Game Programmer, Senior Programmer, C++ Programmer, and Game Developer.

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.

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.

Graduates of Fanshawe College's Nutrition and Food Service Management program work with Dietitians, Cooks and Food Service Workers to provide optimum nutritional care to variety of clientele. With classes in food production, food safety, menu planning, therapeutic nutrition, finance, facilities, and employee relations. You will be leaving Fanshawe with a balance of business training and practical hands-on experience to a career in the dynamic and growing food service industry.

This program includes two five week placements where students work alongside industry professionals to build their skills. Fanshawe graduates have attained  positions as Nutrition Managers, Food Service Supervisors, Dietetic Technicians, and Directors of Food Service in Long Term Care, Retirement Residences, Hospitals, Correctional Facilities, Daycare Centers, Institutional Cafeterias, Airline Food Services, and other community agencies.

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
• Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
• Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
• Support others to work professionally and ethically in accordance with industry, organization and legal standards.
• Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
• Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
• Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
• Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
• Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
• Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
• Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
• Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.