Welcome to:

Baking & Pastry Arts

Management or BPM 2
Please note that this program
orientation session will be recorded.
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Educate, Engage, Empower, Excite

 Your Program Coordinator
• Name: Chef Hofner
• Title: professor, chef, baker and patissier

• School of Tourism, Hospitality and Culinary Arts

rhofner@fanshawec.ca
• office hours:
by appointment only * LDB # 603

• roll of the coordinator:

– oversees program to ensure needs of students are met

– the coordinator is your “go to person”

You also can go and see Chef Mollet amollet@fanshawec.ca

 Orientation Session Overview
• London Campus • Books & Materials
• Health & Safety • Careers, Pathways & Other
• Academic Calendar • Fanshawe Student Union
• My Fanshawe & FanshaweOnline • Student Support Services
(FOL)
• Academic Integrity
• Program Overview & Expectations
 Welcome to the “new” Downtown Campus
Moved into the new space in 2018
Physical Space we have in the building…..

• Bake lab # 307 3rd floor

• Pastry lab # 302
• Kitchen # 309 used for baking as well
• Three savory kitchens (third floor)
• Chef’s Table Deli
• Chef’s Table Dining room
• College Store “Shopify”
• Demo Theater # 209
• 4th floor roof top gardens
• Wine Lab (Mixology lab)
• Office, Registrar # 603
The School of Tourism, Hospitality & Culinary Arts
– Who leads the school?
• Associate Dean Michelle Giroux, MGiroux@fanshawec.ca

– Who are the coordinators?

• Chef Training & Culinary Management = Chef Hersey phersey@fanshawec.ca
• Baking and Pastry Arts = Chef Hofner rhofner@fanshawec.ca

- Who are you’re chefs?

. Chef Alex Mollet amollet@fanshawec.ca
. Chef Jaafar Cheit jcheit@fanshawec.a
. Chef Bob Murphy bmurphy@fanshawec.ca
. Chef Wade Fitzgerald wfitzgerald@fanshawec.ca
. Chef Emily Snivley e_snivley@fanshawec.ca
. Chef Rob Chick rchick@fanshawec.ca
. Chef Andrew Galant agallant2@fanshawec.ca
. Chef Stewart Breeze sbreeze@fanshawec.ca
. Chef Carmen Barquero cbarquero@fanshawec.ca
. Chef Bruno Bertucci b_bertucci@fanshawec.ca
. Chef Sheila Sonder ssonder@fanshawec.ca
. Chef John Densky jdensky@fansahwec.ca

- Student success adviser - Student Placement Consultant

Faith Wallis FWallis@fanshawec.ca Deborah Hass dhass@fanshawec.ca

Learning Centre – Online based academic help

(Math, Writing, Study Skills, Science) (Webex appointments – www.Fanshawec.ca/tlc )
 CCOVID-19 Requirements OVID-19
1. All COVID requirement have been lifted.

COVID-19 Requirements
2. All requirements apply to province and city standards.
 Safe Campus Policy

• Safe Campus Policy

– Violence of any form is not
tolerated
– Weapons and drug are not
permitted on campus, unless
approved for educational purposes
 Emergency Procedures

• Main source of communication is the college website (www.fanshawec.ca) for

matters such as severe weather

• Reporting Emergencies:
• On-site security – ext. 6209 or 4242
• Call 911
• Call boxes in the hallway
 Academic Calendar
New intake all classes start Wednesday Sept. 7th 2022 = 14/15 weeks
All theory classes are a mix between online and in class
All practical class are delivered on Campus “LDB” Downtown
Please follow your timetable, do not switch sections…..

• Tuesday Sept. 6th – Orientation Day

• Wednesday Sept. 7th – 1st day of classes (as per time table)
• Friday Sept. 19th – 10th day of term (dead line to drop or withdraw)
• Friday Oct. 21st – Midterm Grades (guideline only)
• Monday Oct. 10th - Thanksgiving (College closed)
• Monday Dec. 5th to 16th – Exam Week/s
• Friday Dec. 16th – End of Term (last day of School
• Start up of next Semester (level 2), Jan. 2nd 2023
IMPORTANT: Check individual course schedules for assignments and due dates
• MyFanshawe portal gives access to

• FanshaweOnline (FOL)

• WebAdvisor

• Fanshawe College website and

• other useful links

• FanshaweOnline (FOL) provides access to grades, email and course content

• FOL Ambassadors are available to answer questions

• https://portal.myfanshawe.ca/employees/Pages/default.aspx
 Fanshawe Online = FOL …..

• In FOL you find all you need

– courses
– course content
– grade books
– announcements

- and much more ……

• https://www.fanshaweonline.ca/d2l/home

12
 Reading and Understanding Course Outline
Reading and Understanding Detail Course Content
• Provides a course description the
• Identifies what you will be able to successfully complete by the
end of the course (learning outcomes)

• Highlights Essential Employability Skills that are taught, assessed

and reinforced in each course

• Content breakdown

• Method of Evaluation

• Other general information (e.g. late assignments, missed

evaluations, etc.)

• You will get a course Manual from us

(recipe book and instructions etc…)
 Academic Integrity Module
• All students MUST review the academic integrity module and complete the quiz
before any grades will be released in the course.

• You MUST achieve a grade of 80%. You may take the test as many times as you
need to achieve 80%.

• The module and quiz is conducted in level one course in FDMG 1113 and or in the
FOL Baking & Pastry Arts Homepage
• https://www.fanshaweonline.ca/d2l/le/content/1259469/viewContent/10901421/View

Each of your professors will discuss academic integrity in the first class you have with
them.
 College Policy A136: Academic Integrity
• Definition - “The practice of holding oneself and others
accountable for performing all academic work in an honest
and ethical manner”
• Example of Academic Offences

1) Taking credit for another person’s work (plagiarism)

– Ideas, images, information, quotations or other intellectual property

2) Assist or facilitate an academic offence

3) Misrepresenting the reasons for a missed evaluation

4) Student allows another person to complete their work

5) Student copies from another person during quiz/test/exam, or allows another person to
take quiz/test/exam in their place
 College Policy
College Policy A136: Academic Integrity

• Penalties for Academic Offences

– Vary depending on the severity of the offence – ‘Zero’ in the course

– Warning – Suspension

– ‘Zero’ on the assignment – Expulsion

– Redo the work and re-submit – Rescinding of Credentials

Career opportunities after taking this program….
As a result of successful program completion what are
graduates doing afterwards?
Seeking work in:
• Bakeries & coffee houses
• Pastry production places
• Ice cream manufacturing
• Chocolateries
• Restaurants (savory and or desserts….)
• Catering companies
• Hotels
• Resorts & Clubs (Golf clubs and other etc.)
• Travel with this trade (occupation) around the world etc.
• or down the road and in a few year: (do not rush this one!)
• “Open up” your own place
• be a food & production managers, operation manager, pastry chef
• work on a Cruise Ship
Why are you taking this program?
Students opening their own business
Heirloom food truck TO
Little wood pie
Spruce on Wellington
Joda’s Catering
Whole Grain Hearth Bakery
Noisette Bakery
Union Block Bakery & Café
Black Walnut Bakery & Café
…. many other manage bakeries
or restaurants
 BPM 2 has three intakes
Sep. – Dec.
Jan - April May – August
BPM 2 Semester 3
Semester 1 Semester 2
winter 5 weeks industry
Experience/ Externship
15 weeks in college 15 weeks in college

Jan – Apr May – Aug

GRADUATION
Semester 4 Semester 5
Diploma
15 weeks in college 15 weeks in college

January – April
May - August Sept. - December
BPM 2 Semester 1 Semester 2
Semester 3
5 weeks industry
summer 15 weeks in college 15 weeks in college Experience/ Externship

May – August Jan – Apr

Semester 4 GRADUATION
Semester 5
Diploma
15 weeks in college 15 weeks in college

Jan – Apr. May. – August.

Sep - Dec
BPM 2 Semester 1 Semester 2
Semester 3
5 weeks industry Experience/
fall 15 weeks in college 15 weeks in college Externship

Sep – Dec Jan – Apr

GRADUATION
Semester 4 Semester 5
Diploma
15 weeks in college 15 weeks in college
Academic Calendar
Academic time period semester one
• start Sept. 6th 2022
• mid-terms = week 7 (approx.)
• final exams = week 14/15
• last day of school December 16th

The following semesters there after…

• Jan. – Apr. 2023 semester two
• May – Aug. 2023 semester three = externship
• Sept. – Dec. 2023 semester four
• Jan. – Apr. 2023 semester five

– Important!!!
– juggling multiple courses and keeping up with online delivery
– if you are trying to get an A = come to each class every week
– attend your online classes and or face to face classes
Keep Checking your Grades
My Progress (My Program Evaluation Summary)
BPM 2 = Program overview

– Ministry recognized program equivalent to

Baker/Patissier (423 C)

– What is this program about?

– What will you be studying and why?
– Program progression for the length of it?
– What is different each semester of the
program?

– more detail following slide

 Detail Program Overview
• Level 1
• Hours Credits
• FDMG-1113 Food Preparation 1 90.00 4.00
• FDMG-1104 Basic Culinary Knowledge 45.00 3.00
• BAKE-1021 Bake Practical 1 90.00 4.00
• BAKE-1027 Bake Theory 30.00 2.00
• DEVL-1049 Career Preparation 30.00 2.00
• WRIT-1042 Reason & Writing 45.00 3.00
• MATH-1210 Math for Hospitality 30.00 2.00
• Total Hours = 360

• Level 2
• Hours Credits
• BAKE-3009 Bake Practical 2 60.00 2.00
• BAKE-1028 Baking & Pastry Arts Theory 30.00 2.00
• FDMG-1114 Restaurant Production 1 90.00 3.00
• FDMG-1064 Purchasing & Menu Planning 30.00 2.00
• NUTR-1018 Nutrition-Intro 30.00 2.00
• COMM-3080 Communication for Tourism & Hospitality 45.00 3.00
• ANTH-1012 Culinary Anthropology 45.00 3.00 Gen Ed
Total Hours = 330

• Level 3
• FLDP-3021 Baking & Pastry Externship 175
Baking and Pastry Arts Management | Fanshawe College
 Detail Program Overview
• Level 4 Hours Credits

• Gen Ed General Education elective 45.00 3.00 ** Gen Ed (you pick)

• HOSP-3007 Numbers for Hospitality 60.00 4.00

• MGMT-3012 Management Techniques 30.00 2.00
• BAKE-1011 Bread & Yeast Products 60.00 2.00
• ENTP-3005 Baking Entrepreneur Ship 45.00 3.00
• BAKE-3011 Pastry Production 60.00 2.00
• BAKE-1010 Cake Craft 60.00 2.00
Total Hours 360
• Level 5
Hours Credits
• BAKE-5008 Patissier Practical 60.00 2.00
• BAKE-5011 Pastry & Confectionery 60.00 2.00
• BAKE-5009 Patissier Production 60.00 2.00
• BAKE-5004 Patissier Theory 30.00 2.00
• BAKE-5010 Chocolate & Sugar Artistry 60.00 2.00
• BAKE-3012 Bakers Concept & Design 30.00 2.00
• BEVR-1005 Beers, Spirits History & Culture 45.00 3.00 ** Gen Ed
• ENTP-5001 Bakers Counter 15.00 1.00
Total Hours 360
1600 Hours or 5 levels in total
 Center of Excellence
new Baking Book for our • Swiss renowned Craft School for bakers
Baking & Pastry Arts program ( BPM) • owned and operated by the bakers and pastry chefs
guild of Switzerland
• all bakers in Switzerland go through this school to get
a degree as baker or masters baker certification
• one of the finest baking schools in the world
• won the world skills competition in bread making
several times
• Baking and Pastry Arts program Fanshawe College
partnered up with Richemont Craft school
• BPM is license to delivery Richemont baking knowhow
on breads
• students graduating from our BPM program will receive
a Richemont Certification.
• our program has a new Bakery & Confectionary text
book, printed and published by Richemont
9783952543634 Swiss Bakery & Confectionery Custom Ed - • textbook will be used in bake theory and practical
Fanshawe College Retail Services (fanshaweretail.ca)
classes
• https://richemont.swiss/en/
 Program Delivery
BPM is using three ways for class delivery

• in class = 100 % on campus

• in class with online component = 1 or 2 hours on campus rest online

• full online = selves guiding classes all online (no time schedule)

25
 Work placement or Externship
Externship International Students
• 175 hours • Study visa
• Paid or unpaid • WORKING visa
• Workplace must meet – Apply for it now
program requirements – Processing time by
Immigration Canada up to
9 months

26
 Virtual Classroom Procedures
Procedures
• Weekly online classes via BONGA or ZOOM

• Plan to join the class 5-10 minutes before class starts, to allow time for unexpected
complications as you join.
- If you join the class late, do not expect the professor to repeat the information
already covered

• Start the class with your video ‘on’ so we can learn to recognize each other
- If class is being recorded and you do not want your face included, stop showing
your video when the professor indicates that recording begins

• Mute your microphone when you are not speaking

• Use the raise hand feature in the Participant area if you would like to ask a
question or contribute to the conversation
- Once the professor calls on you, unmute your microphone
- Please do not talk while others are speaking

• Be respectful and considerate of other’s opinions; try not to monopolize speaking

time in the classroom; use professional language
 Assignment Submissions, Late Assignments, Missed
• Evaluationsnment Submissions,
Students are expected to hand in ALL assignments to the course professor on or before the due

Late Assignments, Missed

date/deadline identified by the professor.

• No make-up for missed assignments, tests or exams will be permitted except under exceptional

•
Evaluations
circumstance as outlined in the College policies and with permission of the course professor.

Any evaluation with course grade weight up to and including 10% will not be accepted if submitted
late, and a grade of F will be assigned. (Except under exceptional circumstance as outlined in
the College policies)

• Any evaluation with course grade weight 11% or greater, if submitted late, will be penalized 20%
per day including weekend days, up to a maximum of 4 days. Those evaluations received after the
4th day will receive an F grade. (Except under exceptional circumstance as outlined in the college
policies).

• Refer to the College Policy A131 - Evaluations for further details

• Email Expectations
To facilitate optimum communications between instructors and students, we have developed
the following email policies:

• Only e-mails sent via the Fanshawe on-line system will be read (mail for other accounts such as
hotmail or your personal e-mail accounts will not be read).

• Appropriate, professionally written emails will be responded to, casual or inappropriate emails
/ email content will be directed to the chair of the department OR security for behaviour
offense assessment.

• Instructors will try to reply within 48 hours except for those that are received on Friday and the
weekend. Do not expect to receive a response before the following Monday. Emails sent after
5pm on a weekday will be considered sent the following business day.

• Please state in the subject line the course which the question(s) pertains to.

• Remember that the tone, grammar, spelling, etc. in an email are assessed just as they are in
an in person conversation, often even more - any academic email i.e. FOL emails should be of
a professional nature.
What do you need for the program?
Uniform: $ 175 - $ 200
 2 Jackets
 2 chef aprons
 1 chef hat

Shoes: closed black leather shoes $ 75

Pants: $37.95
https://fanshaweretail.ca/

Textbook lists and pricing:

fanshaweretail.ca/Course/campus

Downtown Campus Uniforms - Fanshawe College Retail Services (fanshaweretail.ca)

What do you need? This is YOUR
Equipment and Tools Baking Tool Kit for BPM 2
Buy one or the other:

 Wüsthof knives and pastry

kit = $ 889.95

 Mercer knives and pastry kit

= $ 729.99

Others items:
 Folders
 Pencil, paper
WRONG:
Do Not get the Culinary Kit!
BPM Baking Knife Kits - Fanshawe College Retail Services (fanshaweretail.ca)

What you don’t need:

Cellphone
 FANCards

• Step 1: Login
10
to the MyPhoto site and upload your photo.

• Step 2: Wait for an email confirmation that your photo is approved.

• Step 3: Book an appointment to pick up your FANCard!

• Fully online students in a full-time program: To request a printed FANCard, please use this FANCard
Exception Request form.

• More details at fanshawec.ca/fancard.

 This is your bus pass and student card

 Will be handed out the fist day you arrive in Londwon Downtown Building
 On the 6 floor and the HUB
 What else do we need?
Locker: LDB = London Downtown Building
Order lockers online from the “parking office”

https://www.fanshawec.ca/student-life/campus-services/transportation-parking-lockers/lockers

Street close, shoes, bags (backpacks) etc. are NOT allowed in

practical labs
 Books, Materials & Program
Related Fees.
• Laptop and Internet Requirements
• Textbook lists and pricing: fanshaweretail.ca/Course/campus
• Note: For some, this may be their first exposure to an electronic textbook if you are using
that as a resource for this course or program.

• Any questions please get in touch with the Campus Store by email or phone.
• Email retail@fanshawec.ca. Phone: 519-452-4260.
What is expected of you!
• For practical classes.. start your day with good grooming!!
• – shave, shower, deodorant…..

• Come to LDB on time, 30 minutes before class starts (time to change)

• No cell phones allowed in practical classes, turn it off
• Practical Labs (kitchens and bake lab)
• arrive at the classroom = 15 minutes before the hour “A MUST!)
• come in complete uniform – otherwise you will not be allowed in
• bring your tool kit
• leave other items on second floor when you change (bag pack)
• No jewellery
• No nail polish
• limited piercings
• wearing a mask on campus = up to YOU
• be respectful of others
• if you have questions or issues go and see your professor /chef immediately
• COVID = if you experiencing symptoms, do a rapid test and if need be stay at
home (tests are available at school)
For help being a Successful Online Learner, go to

(link to online learning session

registration: https://www.eventbrite.com/e/fall-2020-how-to-be-a-
successful-online-learner-tickets-117563089365)

•Links and resources for online

learning next slide.
 Who can provide you help
and guidance?
• Firs go to your Professor – Course and content relate questions. Referrals if
you have other questions.

• Coordinator – Helpful if you have issues related go the program.

• Student Success Advisor – Great point of first contact for academic

concerns. (Online appointments available)

• Peer Tutor – course based help from another student successful in this
subject area. (assistance available via video conference)

• Learning Centre – Online based academic help

(Math, Writing, Study Skills, Science) (Webex appointments –
www.Fanshawec.ca/tlc )

• Others: student success advisor……. New one to come soon

General Inquires - Office of
the Registrar
• Live chat https://chat.fanshawec.ca
• 10am-4pm
• Call Centre 519-452-4277
• Open 9am-6pm
• Email: info@fanshawec.ca
• Office of the Registrar Home
(myfanshawe.ca) online forms
• Office LDB sixth floor # 603
Other services available to you

https://www.fanshawec.ca/student-success
Fanshawe Student Union
(FSU)
What is the FSU? What services does the FSU offer?
• The FSU is a student representative
body, designed to meet the various • The FSU offers a wide range of services
needs and expectations of students from student clubs and events, food
attending Fanshawe College services, academic support,
• Learn more: fsu.ca employment opportunities and more!

• Full list: fsu.ca/services.

Awards and Bursaries
• Program specific Awards and Bursaries open at the
beginning of each term
• Watch your FOL e-mail for awards/bursaries you may be
eligible for

• Awards: academics/community and campus involvement

• Bursaries: financial need

• Financial Readiness sessions available to assist with
applications, check the website for dates

APPLY NOW!
fanshawec.ca/moneymatters
• Baking & Pastry Arts student Hannah Hickmott
• Skills Ontario: Gold
• Skills Canada: Bronze
Field Trip to Cast - Italy April 2018
We will most likely return in April 2023
 Fieldtrip April 2019 to Lucerne in the
Heart of Switzerland

• Richemont: Switzerland’s leading Center of Excellence for Bakery & Confectionery

 Any Questions?

Good luck and I hope you

enjoy your time in our
Baking and Pastry Arts
program
rhofner@fanshawec.ca