从可持续来源烹饪时令食品不仅是一种趋势。这是一种接触烹饪艺术，过上美好生活和以正确方式做生意的可行和负责任的方式。Fanshawe的独一无二的手工烹饪艺术研究生课程将教授学生园艺，发酵，保存，屠宰，腌制和面包烘烤等方面的技术。这些准备方法不再像以前那样基于必要性，而是基于现代对可持续效率的需求。我们的手工厨师团队在满足现代需求的基础上采取了勤奋的食物态度，创建了无浪费的厨房，并努力成为烹饪行业创新的驱动力。我们的快速课程设置基于从5月到12月的修订时间表。春季入学使学生在整个学期都可以在我们校园内四分之一
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. 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.<br><br>###COVID Alert Message from University – This course is offered online and will continue on campus later.