Culinary Management (Integrated Learning) Program (H116)

Culinary Management
Chef School
St. James Campus
2 years (4 consecutive semesters)
September, January, May
Ontario College Diploma
Our mission: the delivery of passionate and service-obsessed industry professionals for the urban culinary experience. Located in the heart of downtown Toronto, George Brown puts you at the centre of the culinary industry in Canada. This innovative Culinary Management (Integrated Learning) program takes an integrated experiential approach to learning, with industry placement, in-school studies, online and self-study learning. It was created to meet the immediate industry need for highly skilled Culinary Management graduates ready to go 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


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 chef training.

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 Chef School 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 culinary industry employability prospects upon graduation.

Program Schedule

The schedule for the Culinary Management (Integrated Learning) program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may 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

Field Education 

Industry Residency

Your Field Education Options 

  • 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.
  • 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.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.

This valuable work experience can in turn be added to your resume. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

Program Standards and Learning Outcomes  

Every credential at George Brown College delivers detailed program learning outcomes that are discipline specific and aligned with the appropriate credential level. 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.

In addition to the learning outcome requirements, College programs are required to provide students with exposure to a breadth of learning beyond their core disciplinary or vocational field, to increase their awareness of the society and culture in which they live and work. This breadth requirement is addressed for College programs through additional mandatory General Education or Liberal Studies courses in the program curriculum. Also, programs are designed to provide essential transferrable skills (referred to sometimes as essential employability skills), which include: communication, numeracy, critical thinking and problem solving, information management, interpersonal and personal skills, among others.

To see the relevant program learning outcomes for your specific program of study, please visit

Course Outline

Required Courses 


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

* Approximately $100 is required to cover your dining expenses at three of our 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 for more information. 

General Education Electives

Detailed course outlines

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 also be eligible for direct entry into several George Brown College programs, including Culinary Arts – Italian, Food and Nutrition Management (additional Accounting course required), Advanced French Patisserie and the third year of our Honours Bachelor of Commerce (Culinary Management) program.

For further information, see

Tuition and Fees


$7,900.00 * †

Additional Cost 

Additional Cost

Description Cost
Uniform $290
Knives and small wares $500-$700
Books $400**
Black safety shoes $100-$140

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first three semesters of programs starting in fall 2017. Fees are subject to change for programs starting in fall 2018 and at later dates. Fees for fourth semester will be billed separately.

** First semester material fee includes the Gisslen Professional Cooking e-text. e-text.

** Second semester material fee includes the 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)

Mature Students may take the Admissions Assessment for English and Math, OR may consider upgrading to achieve the credit(s) needed in English and Math.

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 for more information.

International (Visa) 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, 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: or

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 Our Open House 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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