Curriculum
The curriculum has been developed to prepare students for management, supervisory and administrative careers through training in problem
solving, critical thinking, integrated operations theory, customer management theory, culinary concepts and international business. Students
will become technically proficient in the major components of a hospitality business such as operational processes, finance, human resources,
facilities and risk management.
The curriculum is designed to:
- Integrate knowledge and practical applications developed through projects and hands-on experience in two paid work placements at the
end of the second and third years.
- Build strong teamwork and team management abilities through projects.
- Be flexible in delivery in year four to allow for an extended co-op work term.
Check the availability and status of this program 
FOR MORE INFORMATION
Contact Joanne Gellatly, Degree Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 2201 between 9 a.m.
and 4 p.m.
E-mail
.
If you are an international applicant, please contact George Brown International at
416-415-5000, ext. 2115.
E-mail
.
Info sessions will be ongoing - please visit the website or call us for dates and times.
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