George Brown Culinary Externship Program

Externship student

Taking on Externship Students

Our 7 and 14-week unpaid externship programs provide unique benefits to our industry partners and students. Students aren't the only ones who benefit from field work placement education. In fact, it's a win-win situation for everyone involved.

Employers enjoy the benefits of a skilled employee working for them for a short term. Some employers use a student work or field placement term as an opportunity to preview a potential employee or to evaluate the value of adding a new position within the organization.

Externship Benefits

  • Externship students are enthusiastic and eager to learn. They look forward to being part of your team and want to contribute in meaningful ways. Put them to work, and see what they can do for you!
  • Students work with you unpaid, so your only investment is your time, a workspace for the student and of course your knowledge and mentorship.
  • Mentoring externship students can help you identify potential, qualified candidates for permanent positions after graduation.
  • As an externship partner, you can take an even more prominent role in shaping young lives and careers. You can become a guest speaker, participate in career fair and on-campus recruiting, and even serve on a Program Advisory Committee.

All employers benefit from graduates who enter the job market with not only the training and skills required to work in their field, but who have also had a chance to apply those skills and gain valuable work experience.

Please contact Doreen Pashkoff at dpashkof@georgebrown.ca or call 416-415-5000, ext. 6646 for Hospitality externships, or Daniel Vasquez at dvasquez@georgebrown.ca or call 416-415-5000, ext. 2791 for Culinary externships.

The chart below provides a quick overview of the various CHCA programs that include a Field Education component:

Chef School Externship Schedule 

Placement details and dates by program
Program Details Work Placement Details   Placement Dates  
H100 - Culinary Management 14 Weeks Unpaid, 24 Hours a week September to December, January to April & May to August
H116 - Culinary Management (Integrated Learning) 14 Weeks Unpaid, 24 Hours a week September to December, January to April & May to August
H113 - Baking & Pastry Arts Management 7 Weeks Unpaid, 24 Hours per Week May/June, July/August, September/October & November/December
H119 - Culinary Management Nutrition 7 Weeks Unpaid, 24 Hours per week January/February & March/April
H411 - Culinary Arts Italian 14 Weeks Unpaid, 24 Hours per week January to April

School of Hospitality & Tourism Externship Schedule

 

Placement details and dates by program
Program Details Work Placement Details   Placement Dates  
H132 - Food and Beverage Management – Restaurant Management 14 Weeks Unpaid, 24 Hours per week Jan. to Apr. and May to August
H130 – Tourism and Hospitality Management 14 Weeks Unpaid, 24 Hours per week Jan. to Apr. and May to August
H131  Special Event Management 14 Weeks Unpaid, 24 Hours per week Jan. to Apr. and May to August
H133  Hospitality – Hotel Operations Management 14 Weeks Unpaid, 24 Hours per week Jan. to Apr. and May to August

If you are interested in becoming an externship partner, please contact us by email:

Culinary Arts: chefschool@georgebrown.ca  

Hospitality Program: hospitality@georgebrown.ca