Culinary Management (Integrated Learning) Program (H116)

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PROGRAM
Culinary Management
CODE
H116
SCHOOL
Chef School
LOCATION
St. James Campus
DURATION
2 years (4 consecutive semesters)
STARTING MONTH
September, January, May
CREDENTIAL
Ontario College Diploma
YEAR OF STUDY
2017-2018
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.This innovative Culinary Management (Integrated Learning) program takes an integrated hands-on approach to learning, with industry placement, in-school studies, online learning, self-study and specialized field trips. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and an understanding of important trends such as the use of local foods, nutrition and growing international influence.

Full Program Description

Description  

 

This innovative culinary program takes an integrated approach to learning, with industry placement, in-school studies, hands-on practical and online learning, self-study and specialized field trips.

This program was developed to enable integrated learning involving you, the college and our industry partners. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and an understanding of important trends such as the use of local foods, nutrition and growing international influence.

In this program, you will work toward a Culinary Management diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), you will also benefit from semesters 3 and 4, which are integrated directly with industry.

In the first semester, you will learn the fundamental culinary skills and theories required to work in a modern kitchen, as well as essential industry employability skills such as communications and mathematics for hospitality. In the second semester, you will develop more advanced culinary skills and broaden your food, wine and culinary culture knowledge as you prepare to enter your field placements.

In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning facilities, The Chefs’ House and The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience is concurrent with in-class and online theory-based courses to support your learning and development.

In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses. The online asynchronous learning forum affords the opportunity for either local or international placements.

This integrated program is ideal for self-motivated individuals who want to increase their industry employability upon graduation.

Program Schedule
The schedule for Culinary Management Integrated Learning 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  

George Brown College also offers evening and weekend courses and certificate programs. See the Continuing Education Course Guide at coned.georgebrown.ca

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
CMDI 1002 Baking and Pastry for Cooks
CMDI 1202 Culinary Foundations
CMDI 1203 Culinary Essentials
CMDI 1029 Theory of Food I
CMDI 1146 Emergency First Aid/Heartsaver CPR (weekend course)
CMDI 1184 Cafe Production
CMDI 1185 Fundamentals of Butchery
CMDI 1256 Art of Eating and Dining *
COMM 1007 College English**
MATH 1102 Mathematics for Hospitality**
GNED General Education Elective

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

SEMESTER 2

semester courses
Code Course name
CMDI 1204 Culinary Principles
CMDI 1205 Culinary Concepts
CMDI 1030 Theory of Food II
CMDI 1126 Career Preparation 
CMDI 1166 Foods of the World
CMDI 1255 Nutrition Fundamentals from a Culinary Perspective
CMDI 1005 Food, Beverage and Labour Cost Control
GNED General Education Elective

SEMESTER 3

semester courses
Code Course name
CMDI 2022 Field Placement I
CMDI 2081 Hospitality Leadership and Communication
CMDI 2024 Marriage of Food and Wine
GNED General Education Elective (online)

SEMESTER 4

semester courses
Code Course name
CMDI 2023 Field Placement II
CMDI 2064 Human Resources
CMDI 2077 Marketing
GNED General Education Elective (online)

** 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. 

General Education Electives

Careers and Post-Graduate Study Opportunities

Your Career 

A world of opportunities awaits you when you graduate. 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 

Students who successfully complete this program may be granted advanced standing at Johnson & Wales University in the United States and other leading international universities.

Graduates may be eligible for direct entry into the Food and Nutrition Management postgraduate program (additional Accounting course required) or the Culinary Arts – Italian postgraduate program.

For further information, see georgebrown.ca/transferguide

Tuition and Fees

Tuition 

$7,358.00 * †

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 three semesters of programs starting in fall 2016. Fees are subject to change for programs starting in fall 2017 and at later dates. Fees for fourth semester will be billed separately.

** 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 may also qualify for admission to this program 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  

“I’ve had the most incredible experience working during my internships and part-time work. I owe it all to the contacts I’ve made through George Brown College.”

Miriam Streiman (Graduate, George Brown Chef School)

“What I love most about the H116 program is the externship, the opportunity to be outside, gain real-life experience and a chance to apply all the skills we learned in school. All the chefs and teachers here are so knowledgeable, they have been so supportive and guided me every step of the way.”

Amanda Lee (Graduate 2012, Culinary Management [Integrated Learning])

Contact Us

Contact Us  

Contact Patrick Secord, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3598 between 9 a.m. and 4 p.m.

E-mail: psecord@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.

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