Admission
Requirement 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.
List of Courses
OUR PROGRAM
Kelly Hughes and Heather Baker
(1994 and 2002 graduates, George Brown Chef School)
Kelly Hughes and Heather Baker are culinary creators for the internationally recognized President’s Choice
(PC) brand. Working in PC’s Brampton-based test kitchen, the George Brown Chef School alumni experiment with different products
and collaborate on new recipes used for the PC website, packaging and the popular Insider’s Report.
The two freelance chefs say
the success of their careers is built upon the solid foundation of their culinary education.
“At George Brown, we developed an appreciation for the industry – how a commercial kitchen works and the ingredients for
success,” says Heather. Kelly adds, “College taught me the importance of teamwork, an approach we use for everything at
PC. We brainstorm and bounce ideas off each other all the time – it’s a real creative process.” |
Learn to harness your creativity and love of food and put them to work in the field of food concept management with this unique program not offered by any other college.
Right now, the culinary industry recognizes that there is a gap between the culinary arts and food science. They need qualified professionals to help them bridge that gap – and this program prepares you to be exactly what the industry is looking for.
You will learn about all the elements of food, including:
- food product development
- the science of how food works on the senses
- marketing
- financial planning
- research and development
Your experience will include classroom time, online case studies, group work, field trips and an intensive week spent working in the industry. You will also benefit from access to our new Compliments Culinary Centre lab, where you will get valuable hands-on experience that will jumpstart your career.
ADDITIONAL PROGRAM COSTS (APPROXIMATE)
Textbooks $500
Additional lab costs should be anticipated.
PART-TIME STUDY OPTIONS
Part-time studies may be offered.
YOUR CAREER
You will be ready for an exciting career in dynamic and expanding fields like marketing, research and development, consulting, recipe and test kitchens, and product development.
COURSES
SEMESTER 1
HOST1181 Contemporary Food Business
HOST1182 Sensory Evaluation
HOST1183 Quality Assurance
HOST1184 Marketing
HOST1185 Financial Planning
HOST1186 Product Development
HOST1187 Research and Development
HOST1188 Online Case Studies I
HOST1189 Online Case Studies II
HOST1190 Pricing Strategies
SEMESTER 2
HOST1221 Merchandising and Packaging
HOST1222 Concept and Product Evolution
HOST1223 Online Case Studies III
HOST1224 Partnership Development
HOST1225 Branding and Positioning
HOST1226 Business Planning
HOST1227 Sales, Promotion and Media Training
HOST1228 Online Case Studies IV
HOST1229 Industry Simulations and Field Placement
HOST1230 Small Group Tutorial
HOST1231 Field Placement
FOR MORE INFORMATION
Contact Adrian Caravello, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3783 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.
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Return to: School of Hospitality
& Tourism Management
Return to: Full-time
Programs page
Revised:
August 26, 2009
|
PROGRAMS AND COURSES 
Food
Concept Management Program 
