Culinary Management – Nutrition Program (H119)

PROGRAM
Culinary Management – Nutrition
CODE
H119
SCHOOL
Chef School
LOCATION
St. James Campus
DURATION
2 years (4 semesters)
STARTING MONTH
September
CREDENTIAL
Ontario College Diploma
YEAR OF STUDY
METHOD OF STUDY
FT
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. In this two-year diploma program, you'll learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. The Culinary Management – Nutrition program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu and food product development with the latest advances in the field of nutrition.

Full Program Descriptions

Description  

You have a passion for food, cooking and health and realize that people are becoming more concerned about nutrition and lifestyle. You can incorporate culinary skills and nutrition as you train for a rewarding career in the Culinary Management – Nutrition program.

In this two-year diploma program, you'll learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. This program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu and food product development with the latest advances in the field of nutrition. You’ll learn in a dynamic setting that includes demonstrations, lectures and hands-on culinary practice.

You’ll also complete a seven-week industry externship placement in your final semester, which will give you a great head start as you begin your career.

Program Schedule
The schedule for Culinary Management Nutrition program currently operates from Monday to Friday. In addition, some classes could begin at 7 a.m. and run until 10 p.m.

 

Part Time Study Options  

George Brown Continuing Education offers a variety of Hospitality and Tourism courses and certificates. See the Continuing Education Course Guide at coned.georgebrown.ca.

Program Standards and Learning Outcomes  

Each George Brown College certificate, diploma, advanced diploma and graduate certificate program is expected to deliver specific program learning outcomes. Program learning outcomes are statements that describe the knowledge and skills that students are expected to demonstrate by the end of their program of study. Programs are designed to deliver both vocation or discipline-specific learning outcomes and more generic essential employability skills (including communication, numeracy, critical thinking and problem solving, information management, interpersonal and personal skills).

In addition to the aforementioned learning outcome requirements, College programs are required to provide students with exposure to a breadth of learning beyond their vocational field, to increase their awareness of the society and culture in which they live and work. This breadth requirement is addressed through additional mandatory General Education courses in the program curriculum.

To see the relevant program learning outcomes for your specific program of study, please visitgeorgebrown.ca/programs/learning-standards-and-outcomes

Course Outline

Required Courses 

SEMESTER 1

semester courses
Code Course name
HOSF1029 Theory of Food 1
HOSF1255 Nutrition and Lifestyle
HOSF1229 Nutrition Analysis and Food Labelling
HOSF1247 Culinary Nutrition Skills – Foundations
HOSF1248 Culinary Nutrition Skills – Essentials
HOSF1145 Sanitation (online)
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
HOST1068 Smart Serve (online)
MATH1102 Mathematics for Hospitality**
COMM1007 College English**
GNED General Education Elective

SEMESTER 2

semester courses
Code Course name
HOSF1257 Nutrition and Culture
HOSF1191 Culinary Nutrition Skills – Desserts
HOSF1249 Culinary Nutrition Skills – Cultures I
HOSF1250 Culinary Nutrition Skills – Cultures II
HOSF1226 Introduction to the Science of Food
HOST1005 Food, Beverage and Labour Cost Control
HOSF2040 Advanced Sanitation
HOST 1126 Career Preparation
GNED General Education Elective

SEMESTER 3

semester courses
Code Course name
HOSF1156 Nutrition for Life
HOSF2036 Menu Applications
HOSF2037 Introduction to Quality Assurance
HOSF2069 Culinary Nutrition for Life I
HOSF2056 Introduction to Industry Research Project
HOSF2081 Hospitality Leadership and Communication
HOSF2070 Culinary Nutrition for Life II
GNED General Education Elective

SEMESTER 4

semester courses
Code Course name
HOSF1159 Chef’s Kitchen
HOSF2041 Fundamentals of Wine and Service
HOSF2042 Quantity Cooking for Nutrition Issues
HOSF2043 Nutrition Issues
HOSF2057 Culinary Industry Research and Development (Interactive Lab)
HOSF2075 Industry/Mentor Externship
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 MATH1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit assessment.georgebrown.ca for more information.

Detailed course outlines

General Education Electives

Careers and Post-Graduate Study Opportunities

Your Career 

You’ll be on your way to a fulfilling career in any food service organization focused on nutrition. This includes restaurants, hotels, spas, resorts, schools, manufacturers, health and fitness, seniors residences and long-term care facilities. Your training will also provide you with the skills necessary to start your own business as an entrepreneur, perhaps as a personal chef. You’ll have the freedom to go in multiple directions with positions related to food preparation, menu design, quality assurance and recipe/food concept development.

Some of our graduates enjoy rewarding positions as chef, cook, food service manager, recipe/product developer, entrepreneur or culinary trainer.

Future Study Options 

Postgraduate Study Opportunities

Food and Nutrition Management Program (Postgraduate) (H402)

If you’re a Culinary Management – Nutrition graduate with a passion for health care and nutrition and a desire to help others while taking your career to the next level, our one-year Food and Nutrition Management graduate certificate program is what you’re looking for.

The H402 Food and Nutrition Management program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a Food and Nutrition Manager in Ontario.

Tuition and Fees

Tuition 

$5,445.00 * †

Additional Cost 

Additional costs
† Additional Cost  
Description Cost
Uniform $250
Knives and small wares $300-$600
Textbooks $700**
Field trips $100
Black Safety Shoes $80-$150

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2015. Fees are subject to change for programs starting in fall 2016 and at later dates.

** First semester material fee includes the Gisslen e-text and Grosvenor Nutrition e-text.

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 and no OSSD)

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

Course Exemptions:

College or university credits may qualify you for course exemptions. Please visit www.georgebrown.ca/transferguide 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 observances; 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.

Student Success

Success Stories  

 

"The H119 program provides me with an opportunity to acquire the essential culinary skills and nutritional education I need to enter into a professional field. The state of the art facilities and knowledgeable and experienced chefs and teachers further enhance my learning experience."  

Khadija Atcha (Graduate 2013, Culinary Management – Nutrition)

“The Culinary Management – Nutrition program equipped me with the culinary and scientific knowledge and insight to successfully enter a professional food testing facility. The skills I learned in the program directly applied to testing and developing food products.” 

Betty Lau (Graduate 2012, Culinary Management – Nutrition) 

“Food and nutrition have always been passions of mine. The Culinary Management – Nutrition program at George Brown College provided a learning experience that helped fuse these two passions into a set of skills that would be useful in the emerging industry of food and health.”

Geremy Capone (Graduate 2011, Culinary Management – Nutrition);

Contact Us

Contact Us  

Contact Moira Cockburn, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3024.

E-mail: chefschool@georgebrown.ca

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

Visit Our Campus  

Join us for a "Discovery Day" where you will learn more about your area of interest and get a first-hand look at our facilities, and meet with representatives from George Brown College.

Register for a Discovery Day.

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.