Program Comparison Help

Decision-making made easy! This tool gives you a breakdown of individual programs offered at George Brown College and how they differ from other programs you’re interested in. Use this tool to select up to 10 programs to compare, helping you make the right choice for the career you want.
Instructions:

1. Under Program Comparison, click Add a New Program

2. Search for one of the programs you’re interested in (either alphabetically, by interest or by job)

3. Click on the title of the program in the menu

4. Click Add to Comparison

5. Continue searching for programs using steps 2-4

6. When you’re done, clicking Program Comparison will give you a preview of the programs and the option to delete, add or clear all

7. Open Program Compare for more details and an easy-to-read comparison of the programs you’ve selected

 

Contact Us

baking student sifting flour in metal bowl

For more information on The Chef School and its programs, please contact:

The Chef School at 416-415-5000, ext. 2240
Email: chefschool@georgebrown.ca

Hours of Operation:
Monday to Friday 7 a.m. – 3 p.m.

 

For more information on our programs please contact The Program Co-ordinator:

Program Co-ordinators' name and phone number by program
Program Program Co-ordinator Phone
Baker/Patisserie Apprentice Program (H600/H606) Signe Sohrbeck 416-415-5000, ext 3786
Cook Apprentice Program (H601/H607) Signe Sohrbeck 416-415-5000, ext 3786
Baking and Pastry Arts Management (H113) Jennifer Lakhan-D’Souza 416-415-5000, ext 3142
Baking Pre Employment (H108) Jennifer Lakhan-D’Souza 416-415-5000, ext 3142
Culinary Arts – Italian (Post Grad) (H411) Dario Tomaselli 416-415-5000, ext 3317
Culinary Management (H100) Charlton Alvares 416-415-5000, ext 3725
Culinary Management (Integrated Learning) (H116) Patrick Secord 416-415-5000, ext 3598
Culinary Skills – Chef Training (H112) Jason Inniss 416-415-5000, ext 3332
Culinary Management Nutrition (H119) Moira Cockburn 416-415-5000, ext 3024
Food and Nutrition Management (Post Grad) (H402) Lloyd Sudeyko 416-415-5000, ext 2253
Advanced French Patisserie (Post Grad) (H413) Christophe Measson 416-415-5000, ext 3288
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The Café Logo

The Café

Monday to Friday
7 a.m. - 7 p.m.
Second floor,
Centre for Hospitality and Culinary Arts (CHCA) building
300 Adelaide St. E. 
Follow us on Twitter @GBCCAFE