Admission Requirements and Fees
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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.
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2008 French Culinary Arts students at the Institut Paul Bocuse |
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OUR PROGRAM
 Immerse yourself in the styles, techniques and traditions of French cooking with our postgraduate program in French Culinary Arts.
French cooking is the gold standard of international cuisine, and through this program you will learn the timeless techniques that have made it an international treasure. This knowledge will deepen your approach to choosing and preparing ingredients, expand your creativity and give you the confident touch of a master.
Through this program, you will:
- Receive expert instruction at the biggest and most diversified culinary training facility in Canada.
- Get hands-on training cooking in the French style with chefs in Canada.
- Spend two weeks touring in Europe.
- Prepare for management roles in hospitality management classes.
- Study with master chefs at George Brown, and travel to the world’s premier training facilities, such as the Institut Paul Bocuse in Lyon, France and the Institut de tourisme et d’hotellerie du Québec in Montreal.
Best of all, you’ll study at our state-of-the-art restaurant and learning facility, The Chefs’ House, at 215 King Street East. Here you will have the invaluable opportunity to put theory into practice as you work alongside emerging top talent and serve a public of discerning urban diners at Canada’s new centre for food culture.
PART-TIME STUDY OPTIONS
George Brown College also offers evening courses in Culinary Arts. For the Continuing Education Course Guide, visit the Culinary Arts section
at coned.georgebrown.ca.
You will also be able to select, register and pay for Continuing Education courses online.
ADDITIONAL PROGRAM COSTS (APPROXIMATE)
French language books and cassettes $200
Uniform $100-$125
Black safety shoes $100
Knives $175-$200
Small wares $50
Accommodations: Montreal/France $1,000*
(based on double occupancy plus applicable taxes)
Travel: Montreal/France $1,500*
(including insurance, permit of staying and health certificates)
*Subject to change.
YOUR CAREER
French cuisine is the basis of some of the finest cooking in Canada and around the world. By mastering its techniques through this program, you will equip yourself to work with the greatest chefs in the best kitchens anywhere.
 Justin Anderson
Graduates December 2008
French Culinary Arts
I love food and wine and in the spring of 2007 I began to realize that some of the professional dreams that I had could come true sooner than I expected. I was enrolled in the second semester of the Culinary Skills program at George Brown Chef School. I was eligible to enroll in the French Culinary Arts post graduate program because I also had some good quality industry experience - my practical skills were up to the demands of the program. I began in May 2007 and I loved coming to class everyday. There was always something new to learn or to taste or to cook. In particular, my passion for wine was really inspired in the French Wine and Table Service class. The trip to France was a gastronomical pilgrimage. The combination of cooking classes taught by distinguished French chefs and field trips to places like Georges Duboeuf winery and Valrhona Chocolate gave me a deeper appreciation for the excellence of French cuisine. This learning has given me am edge in the industry and has helped me to easily fit in with the kitchen team at Bymark restaurant where I am now doing my externship. The French Culinary Arts program has motivated me to keep learning, keep trying new things and butter…more butter…always butter! |
 Alyssa Becker
Graduates December 2008
French Culinary Arts
For me, food is a voyage; a travel through culture and time. After years of personally investigating international cuisine, I chose to start a career in the culinary industry. I received my Culinary Skills certificate and had enough industry experience to further my studies in the French Culinary Arts program. This program allowed me to learn from some of the best in the industry here in Toronto and Montreal. It also allowed me to travel abroad and work with master chefs in France. The people I met along the way were a key component. Studying with others who are so passionate about the food and hospitality industry is truly inspiring. I am currently doing my externship in Montreal at the Liverpool House working under Chef Frederic Morin and Chef David McMillan - a priceless experience. This program has opened the door to exciting and challenging industry experiences in French cuisine. |
COURSES
SEMESTER 1
HOSF1192 French Cultural Studies
HOSF1193 French Language
HOSF1194 Art of French Regional Cooking
HOSF1195 French Pastry and Bread Making
HOSF1196 French Wine and Table Service
HOSF1197 French Product Knowledge
HOSF1198 Gastronomical France - History
HOSF1200 French-Canadian Cultural Studies
HOSF1201 Cuisine of French Canada Project
SEMESTER 2
HOSF1211 Culinary Studies of France
HOSF1213 Applied French Cooking and Portfolio Project - Externship
HOSF1214 French Restaurant Study Project
HOSF1230 Capstone Evaluation
See the photos about French Culinary Arts Program:
FOR MORE INFORMATION
Contact Deborah Reid, Program Co-ordinator, Centre for Hospitality and Culinary Arts at 416-415-5000, ext. 3413 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 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.
The Opportunity of a Lifetime - Italy or France?
by Chef Deborah Reid,
Professor/Coordinator French Culinary Arts, George Brown Chef School
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PROGRAMS AND COURSES 
Culinary
Arts - French (Postgraduate) Program 
