|
Admission
Requirements and Fees This document opens in a new window.
The Admission
Requirements and fees document is in .pdf format and requires Adobe Acrobat Reader to view it.
Student success in college requires well developed learning skills and attitudes (such as being able to work independently,
participate in a team, be well-organised, develop good work habits, and show initiative). These skills are as important as prior academic
achievement. Applicants should have thoroughly developed these skills and attitudes before beginning their college programs.
List
of courses
OUR PROGRAM
Successful completion of this program academically qualifies people for entry into programs in the Centre for Hospitality & Culinary
Arts. These programs are: Hotel Management, Food and Beverage Management, Culinary Management, Chef Training, Hospitality, Tourism and Leisure,
Special Events Planning, Catering Management and Culinary Management – Nutrition.
This unique program has a foundation of Hospitality, Food & Beverage and Culinary Arts courses that are taught by faculty in the Centre
for Hospitality & Culinary Arts. Other important courses include applied Math, Communications, Computer Literacy and General Education.
The program is closely linked to operators of recognized hotels, restaurants and catering companies in Toronto, and includes an industry
externship for qualified students.
Academic advisory services, career preparation and student support and success strategies are interwoven throughout the courses.
Note: Successful completion of this program is not a guarantee of admission to any other program, nor is it a requirement of any other program.
PART-TIME STUDY OPTIONS
George Brown offers a variety of part-time certificates and evening and weekend courses in Hospitality. See the Continuing Education Course
Guide at coned.georgebrown.ca.
ADDITIONAL PROGRAM COSTS (APPROXIMATE)
Uniforms, tools, manuals, books $700
YOUR CAREER
Graduates of Hospitality Services who maintain a grade point average of 3.0 or higher may be accepted into a number of college Hospitality
and Culinary Arts programs (noted above), providing specific admission requirements are met and seats are available. They may also apply
for elective credit and exemptions for courses in those programs.
COURSES
SEMESTER 1
HOST1056 Professional Customer Service
GSCI1102 Nutrition and Lifestyle
HOST1000 Introduction to Hospitality and
Tourism
HOST1077 Basic Food Service Seminar I
HOST1078 Basic Bar Service Seminar I
HOST1068 Smartserve
HOSF1145 Sanitation
HOSF1146 Emergency First Aid/Heartsaver CPR
HOSF1231 Dining Room Simulation Lab
MATH1000 Mathematics Foundations for Hospitality
PREP1012 Personal and Career
Development
COMM1003 English Skills
SEMESTER 2
GSSC1048 Trends and Issues in Tourism
HOST1080 Basic Food Service Seminar II
HOST1081 Basic Bar Service
Seminar II
HOST1054 Industry Practicum
MATH1102 Hospitality Math
COMM1007 College English
COMP1082 Computer Skills and Applications
FOR MORE INFORMATION
Contact the Program Co-ordinator at 416-415-5000, ext. 2257 between 9 a.m. and 4 p.m.
E-mail
.
For updated information and course descriptions, call 416-415-2000 (TTY 1-877-515-5559) or 1-800-265-2002.
For updated information and course descriptions, call 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 completions of, a George Brown College program.
*Note: .pdf files require Adobe Acrobat Reader to
view and print them. If you don't have Acrobat Reader, you can get it here
free.
Return to: School of Work & College Preparation
Return to: Full-time
Programs page
Revised:
September 17, 2009
 |
PROGRAMS AND COURSES 
