Culinary Management Program (H100)

Culinary Management
Chef School
St. James Campus
2 years (4 semesters)
September, January, May
Ontario College Diploma
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. We are anchored in the heart of the Canadian hospitality and culinary industry but with global reach and influence. This is the place for discovering unmatched opportunities for exceptional graduates.Learn everything you need to know to succeed as a chef, cook or culinary manager in our two-year Culinary Management diploma program. Demonstrations, lectures and hands-on practice will teach you the fundamental skills you’ll need for a successful career in today’s leading restaurants and culinary industries.

Full Program Descriptions


You’ll learn everything you need to know to succeed as a chef, cook or culinary manager in our two-year Culinary Management diploma program. Demonstrations, lectures and hands-on practice will teach you the fundamental skills you’ll need for a successful career in today’s leading restaurants and culinary industries. In addition, our special-focus courses will teach you about emerging culinary trends such as local sustainable foods, nutrition and international influences. You will develop the interpersonal skills you’ll need to build a successful career, and the leadership skills you’ll need to run a business. To top it all off, you’ll also complete a unique industry externship program, which will give you a chance to work with top chefs and industry leaders.

This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Training, Colleges and Universities.

Part Time Study Options  

Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year. If you choose to take the first year of this program through Continuing Education, you are eligible to apply for advanced standing in the second year of the full-time program. Please visit for details or contact or 416-415-5000, ext. 2517.

Program Standards and Learning Outcomes  

Program standards apply to all similar programs of instruction offered by colleges across the province. Each program standard for a postsecondary program of instruction includes the following elements:

  • Vocational standard (the vocationally specific learning outcomes which apply to the program in question),
  • Essential employability skills (the essential employability skills learning outcomes which apply to all programs of instruction), and
  • General education requirement (the requirement for general education in postsecondary programs of instruction).

The vocational and essential employability skills components of program standards are expressed in terms of learning outcomes. Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved and verified.

View standards and outcomes by program.

Source: Ministry of Training, Colleges and Universities website

Course Outline

Required Courses 


Code Course name
HOST1068 Smart Serve (online)
HOSF1255 Nutrition and Lifestyle
HOSF1184 Cafe Production
HOSF1185 Fundamentals of Butchery
HOSF1202 Culinary Foundations
HOSF1203 Culinary Essentials
HOSF1029 Theory of Food I
HOSF1145 Sanitation (online)
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)


College English **


Mathematics for Hospitality **

GNED General Education Elective


Code Course name
HOSF1002 Baking and Pastry for Cooks
HOSF1166 Foods of the World
HOSF1204 Culinary Principles
HOSF1205 Culinary Concepts
HOSF1031 Theory of Food II
HOST1005 Food, Beverage and Labour Cost Control
HOSF1256 Art of Eating and Dining – Wines: History and Production
HOST1126 Career Externship Preparation
GNED General Education Elective


Code Course name
HOST2047 Foods for Special Events and Catering
HOSF2028 Patisserie Production and Management
HOST2027 Business Entrepreneurship/Menu Management
HOSF2075 Industry Mentor/Externship
GNED General Education Elective


Code Course name
COMM1047 Business Communications
HOSF2062 Food, Wine and Beverage Pairing
HOSF2048 Essential Flavours of the Modern Kitchen
HOSF2050 Hospitality Leadership
GNED General Education Elective

** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007.

You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH1102 (Mathematics for Hospitality).  COMM 1003/CESL 1003 and  MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses.  Please visit for more information.

Detailed course outlines

General Education Electives

Careers and Post-Graduate Study Opportunities

Your Career 

A world of opportunities awaits you when you graduate. Toronto alone has more than 9,000 restaurants and 200 hotels looking to hire the kind of highly qualified, workplace-ready graduates George Brown produces. There are also exciting opportunities for chefs, cooks and culinary managers at clubs and resorts, catering companies and spas. Best of all, the skills you learn at George Brown will springboard your career not only in Toronto, but anywhere else you want to work. Skilled chefs are in demand across Canada and around the world, and you can have a great career in any place you choose.

Future Study Options 

Graduates of this program may be granted advanced standing at leading international universities.

Graduates may also be eligible for direct entry into the Culinary Arts – Italian program or the Food and Nutrition Management program (additional Accounting course required).


Tuition and Fees


$4,877.00 *

Additional Cost 

Description Cost
Uniform $200
Knives and small wares $300-$500
Books $400**
Black Safety Shoes $120

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2014. Fees are subject to change for programs starting in fall 2015 and at later dates.

**First semester material fee’s include the cost of the e-textbook for Professional Cooking for Canadian Chefs, by Wayne Gisslen.  Do not purchase this textbook.

International students: Visit the International Fees and Related Costs page for more information.

How to Qualify and Apply

Admission Requirements  

Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.

  • Ontario Secondary School Diploma or equivalent**
  • Grade 12 English (C or U)
  • Grade 11 Math (M or U) or Grade 12 (C or U)

Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.

** Mature Student status (19 years of age or older)

Course Exemptions:

College or university credits may qualify you for course exemptions. Please visit for more information.

International students: Visit the International Admissions page for more information.

Apply To  

Ontario Colleges

Health Policy  

Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observations; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.

Contact Us

Contact Us  

Contact Charlton Alvares, Program Co-ordinator, Centre for Hospitality and Culinary Arts at between 9 a.m. and 4 p.m. or


For more information, you may also call the George Brown College Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

George Brown College is continually striving to improve its programs and their delivery. The information contained in this calendar is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other bodies that may award additional designations concurrently with, or after completion of, a George Brown College program.