Culinary Skills Program (H134) (previously H112 Culinary Skills - Chef Training)

PROGRAM
Culinary Skills
CODE
H134
SCHOOL
Chef School
LOCATION
St. James Campus
DURATION
1 year (2 semesters)
STARTING MONTH
September, January, May
CREDENTIAL
Ontario College Certificate
YEAR OF STUDY
METHOD OF STUDY
FT
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. We are anchored in the heart of the Canadian hospitality and culinary industry but with global reach and influence. This is the place for discovering unmatched opportunities for exceptional graduates. Our one-year Chef Training certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They’ll teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition, and international influences in our special-focus courses.

Full Program Descriptions

Description  

 
H112

Our one-year Chef Training certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They’ll teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local sustainable foods, nutrition and international influences in our special-focus courses. You will take away:

  • Core cooking and baking skills.
  • An appreciation for nutrition, menu planning and food, beverage and labour cost control.
  • Solid knife skills like fundamental cuts and techniques through practice and repetition.

This program will broaden your knowledge and give you the skills you need to succeed in today’s food service industry.

Program Schedule
The schedule for Culinary Skills-Chef Training program currently operates from Monday to Friday. In addition, some classes could begin at 7 a.m. and run until 10 p.m.

Part Time Study Options  

Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers this complete certificate in evening and weekend courses throughout the year. When you complete this certificate through Continuing Education, you are eligible to apply for advanced standing in the second year of the Culinary Management full-time program. For details, please visit coned.georgebrown.ca, email cehospitality@georgebrown.ca or call 416-415-5000, ext. 2517.

Program Standards and Learning Outcomes  

Each George Brown College certificate, diploma, advanced diploma and graduate certificate program is expected to deliver specific program learning outcomes. Program learning outcomes are statements that describe the knowledge and skills that students are expected to demonstrate by the end of their program of study. Programs are designed to deliver both vocation or discipline-specific learning outcomes and more generic essential employability skills (including communication, numeracy, critical thinking and problem solving, information management, interpersonal and personal skills).

In addition to the aforementioned learning outcome requirements, College programs are required to provide students with exposure to a breadth of learning beyond their vocational field, to increase their awareness of the society and culture in which they live and work. This breadth requirement is addressed through additional mandatory General Education courses in the program curriculum.

To see the relevant program learning outcomes for your specific program of study, please visit georgebrown.ca/programs/learning-standards-and-outcomes

Course Outline

Required Courses 

SEMESTER 1

semester courses
Code Course name
HOSF1255 Nutrition Fundamentals from a Culinary Perspective
HOSF 1002 Baking & Pastry for Cooks
HOSF1184 Cafe Production
HOSF1185 Fundamentals of Butchery
HOSF1202 Culinary Foundations
HOSF1203 Culinary Essentials
HOSF1029 Theory of Food I
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
MATH1102 Mathematics for Hospitality**
COMM1007 College English**
GNED General Education Elective

SEMESTER 2

semester courses
Code Course name
HOSF1166 Foods of the World
HOSF1204 Culinary Principles
HOSF1205 Culinary Concepts
HOSF1031 Theory of Food II
HOST1005 Food, Beverage and Labour Cost Control
HOSF1256 Art of Eating and Dining 
HOST1126 Career Preparation
GNED General Education Elective

*Approximately $100 is required to cover your dining expenses at three of our industry partners’ restaurants.

** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit assessment.georgebrown.ca for more information.

Detailed course outlines

General Education Electives

Careers and Post-Graduate Study Opportunities

Your Career 

Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés and eateries, as well as numerous clubs and resorts, spas and catering companies. The skills you learn at George Brown are in demand by employers both in Canada and internationally, and you will have the training to build a successful career at home or around the world.​

Future Study Options 

Graduates may qualify for direct entry to the second year of the Culinary Management diploma program. Please contact the program co-ordinator for further information.

Tuition and Fees

Tuition 

$5,518.00 * †

Additional Cost 

Additional Cost

Description Cost
Uniform $250
Knives and small wares $300-$600
Books** $400
Black Safety Shoes $80-150

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2016. Fees are subject to change for programs starting in fall 2017 and at later dates.

** First semester material fee includes the Gisslen e-text and Grosvenor Nutrition e-text.

International students: Visit the International Fees and Related Costs page for more information.

How to Qualify and Apply

Admission Requirements  

Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.

  • Ontario Secondary School Diploma or equivalent**
  • Grade 12 English (C or U)
  • Grade 11 Math (C, M or U) or Grade 12 (C or U)

Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.

** Mature Student status (19 years of age or older and no OSSD)

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit georgebrown.ca/transferguide for more information.

International Students

Visit the International Admissions page for more information.

Apply To  

Ontario Colleges

Health Policy  

Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances. However, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.

Student Success

Success Stories  

Robin Dutt

"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."

Robin Dutt (Graduate 2010, Culinary Skills – Chef Training)

"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To basically be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."

Steven Nguyen (Graduate 2013, Culinary Skills – Chef Training)

Contact Us

Contact Us  

Contact Jason Inniss, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3332 between 9 a.m. and 4 p.m.

Email: jinniss@georgebrown.ca or chefschool@georgebrown.ca

For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

Visit Our Campus  

Join us for an upcoming Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown College.  

Sign up for Discovery Day.

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 completion of, a George Brown College program.