Honours Bachelor of Commerce (Culinary Management) (H315)

Honours Bachelor of Commerce (Culinary Management)
Chef School
St. James Campus
4 years (8 semesters)
Honours Bachelor's Degree
Our commitment to industry leadership has led to the launch of the only four-year Culinary Management honours bachelor's degree in Canada. Develop the knowledge and techniques necessary to succeed as a chef, cook or culinary manager in our Honours Bachelor of Commerce (Culinary Management) program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry.

Full Program Description



Our commitment to industry leadership has led to the launch of the only four-year Culinary Management honours bachelor's degree in Canada. With the continuing growth of the culinary and food industry, there is a need for professionals who can marry detailed gastronomic knowledge, advanced management skills and the level of business acumen required to work in modern Canadian kitchens and food companies.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management or food development positions. Throughout the program, students will gain an understanding of eight key areas:

  1. Culinary Proficiency
  2. Culinary Theory
  3. Accounting and Finance
  4. Marketing and Communications
  5. Human Resources and Risk Management
  6. Specialized Business
  7. Research
  8. General Knowledge (Liberal Studies)

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
HOSF 1266 Introduction to Restaurant Management
HOSF 1267 Culinary Skills I
HOSF 1269 Gastronomic Theory I
HOSF 1275 Business Communications
HOSF 2305 Food and Beverage Cost Control
HOSF 1146 Emergency First Aid/Heartsaver CPR (weekend course)
  Lower Liberal Studies Elective

Semester 2

semester courses
Code Course Name
HOSF 1281 Baking and Pastry for Cooks
HOSF 1283 Butchery & Café Production
HOSF 1293 Culinary Skills II
HOSF 1295 Gastronomic Theory II
HOSF 2406 Principles of Marketing

Scheduled between semesters 2 and 3

semester courses
Code Course Name
HCOP 1011 Externship Work Term I

Semester 3

semester courses
Code Course Name
HOSF 2303 Food for Special Events
HOSF 1277 Fundamentals of Accounting
HOSF 2307 Patisserie Production Management
HOSF 2309 Research Fundamentals 
HOSF 2311 Catering and Menu Management
  Lower Liberal Studies Elective

Semester 4

semester courses
Code Course Name
HOSF 2402 Essential Flavours of the Modern Kitchen
HOSF 2404 Concepts of Customer Service
HOSF 1299 Managerial Accounting
HOSF 2313 Macroeconomics: Canada in the Global Environment

Semester 5

semester courses
Code Course Name
HOSF 3505 Market & Feasibility Research I
HOSF 3507 Strategic Managerial Communications
HOSF 3604 Finance
  Lower Liberal Studies Elective
  Lower Liberal Studies Elective

Semester 6

semester courses
Code Course Name
HOSF 3501 Human Resources Management
HOSF 3602 Food Science and Nutrition
HOSF 3603 Market and Feasibility Research II
HOSF 3605 Statistics
  Lower Liberal Studies Elective
  Lower Liberal Studies Elective

Scheduled between semesters 6 and 7

semester courses
Code Course Name
EXTN 2011 Externship Work Term II - Management

Semester 7

semester courses
Code Course Name
HOSF 4703 Restaurant Risk Management
HOSF 4705 Wine: Sensory Development and Food Pairing
HOSF 4707 Advanced Food Science and Nutrition
HOSF 4709 Strategic Revenue Management
  Lower Liberal Studies Elective
  Upper Liberal Studies Elective

Semester 8

semester courses
Code Course Name
HOSF 4804 Research and Development
HOSF 4806 Strategies for the Black Box
HOSF 4808 Capstone
  Upper Liberal Studies Elective
  Upper Liberal Studies Elective 


Careers and Post-Graduate Study Opportunities

Your Career 

A world of opportunities awaits you when you graduate. Completion of this program will demonstrate your level of commitment to cuisine thus differentiating you from other chefs. The skills you learn at George Brown are in demand by employers across Canada and internationally, and you will have the training to build a successful career at home or around the world.

While some degree graduates may start their careers in an entry-level position, they will have the knowledge and skills to expedite their career pathways. Depending on the graduate’s focus and level of experience, possible career pathways include:

Possible career pathways
Foodservice Employment Areas Possible Career Paths
Multi-unit Foodservice
  • Director of Operations with culinary experience requirements
  • Corporate/Menu Development Chef
Retirement Facilities and Chains
  • Director of Foodservice
  • Executive Chef
  • Director of Food & Beverage
Hospitality and Tourism
  • Director of Food & Beverage
  • Positions with various types of organizations such as attractions, convention centres, hotels, off-premise catering, etc.
Contract Foodservice Management
  • Corporate or Regional Chef
  • District Manager
  • Regional Manager
  • Regional Vice-President
Food Processors and Brokers
  • Development Chef
  • Sales Representative
  • Sales Manager
  • Corporate Chef
  • Executive Chef
Business Consulting
  • Foodservice Logistics
  • Food and Beverage Consulting
  • Food and Beverage Market Research
  • Media work
  • Event Chef
  • Owning a restaurant, catering services


Future Study Options 

Graduates of this program will be prepared to continue their studies post-degree in master's programs in the fields of Business, Gastronomy and Environmental Studies.

Graduates may also be eligible for direct entry into the Culinary Arts – Italian and French pastry programs.

Please contact the program co-ordinator for further information.

Tuition and Fees


$10,190.00 * †

Additional Cost 

*Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2017/18. Ancillary fees are subject to change for programs starting in fall 2017/18 and at later dates. The tuition is pending ministry approval. 

† Fees for this program do not include the cost of the co-op work term. The tuition is pending ministry approval.

Description Cost
Uniform $250
Knives and small wares $300 - $600
Books $500 - $1000 per year**
Black Safety Shoes $80 - $150

**First semester material fees include the Gisslen e-text, which is not included in the textbook costs above

† Fees for this program do not include the cost of the co-op work term (HCOP 1011, between semesters 2 and 3).

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

How to Qualify and Apply

Admission Requirements  

George Brown has been granted a consent by the Minister of Advanced Education and Skills Development to offer this applied degree for a 7–year term starting October 11, 2016. In conformity with the Minister’s criteria and requirements, George Brown will submit an application for the renewal of the consent for this program 12 months prior to the expiration of the consent. George Brown will ensure that all students admitted to this program will have the opportunity to complete the program within a reasonable time frame.

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 with six Grade 12 University (U) or University/College (M) courses, or equivalent, including: Grade 12 (U) English and any Grade 12 (U) Mathematics.
  • A grade of 60% or higher in English and Math
  • An overall average of 65% in six Grade 12 (U) or (M) courses.
  • Recommended courses: basic computer software applications.


  • Mature Student status (19 years of age or older and no OSSD):
    • Grade 12 (U) English and any Grade 12 (U) Mathematics are required
    • A grade of 65% or higher is required in English and Math
    • Post-secondary courses in English and Mathematics with a grade of B or higher will be considered.

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.

English language proficiency required

George Brown College ESL Level 9; TOEFL 84 overall and 21 in each skill band (Online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60)

 Proficiency in English communication is necessary for success in this program.

Please visit georgebrown.ca/englishproficiency for more details.

Note: There is no admissions assessment (testing) for this program. If the number of qualified applicants exceeds the number of seats available for this program, final student selection will be based on overall academic standing and/or grades in the required courses.

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.

Contact Us

Contact Us  

Contact Ryan Whibbs, PhD, Program Co-ordinator, Centre for Hospitality and Culinary Arts at 416-415-5000, ext. 2749 between 9 a.m. and 4 p.m.
Email: Ryan.Whibbs@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.

Register for a 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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