Honours Bachelor of Commerce (Culinary Management) (H315)

PROGRAM
Honours Bachelor of Commerce (Culinary Management)
CODE
H315
SCHOOL
Chef School
LOCATION
St. James Campus
DURATION
4 years (8 semesters)
STARTING MONTH
September
CREDENTIAL
Honours Bachelor's Degree
YEAR OF STUDY
METHOD OF STUDY
FT
Our commitment to being one of Canada's best culinary schools 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 Culinary Management degree 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. We are anchored in the heart of the Canadian culinary industry with global reach and influence.

Full Program Descriptions

Description  

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. Through our culinary management courses, 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)

Field Education 

Externship

Your Field Education Options 

Take part in a unique and robust externship. 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 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

Scheduled between semesters 2 and 3
Code Course Name
HOSF 2065 Externship Work Term 1

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 3604 Finance
HOSF 3505 Market and Feasibility Research I
HOSF 3507 Strategic Managerial Communications
  Lower Liberal Studies Elective
  Lower Liberal Studies Elective

SEMESTER 6

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

Scheduled between semesters 6 and 7

Scheduled between semesters 6 and 7
Code Course Name
HOSF 3607 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

Detailed course outlines

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 culinary 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
Distributors
  • Corporate Chef
  • Executive Chef
Business Consulting
  • Foodservice Logistics
  • Food and Beverage Consulting
  • Food and Beverage Market Research
Entrepreneurship
  • 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 and Food and Nutrition Management program.

Please contact the program co-ordinator for further information.

Tuition and Fees

Additional Cost 

Description Cost
Uniform $290
Knives and small wares $500-$700
Books $500 - $1,000 per year **
Black safety shoes $100-$140

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

** First semester material fee includes the Gisslen Professional Cooking e-text, which is not included in the textbook costs above.

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 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.

OR

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

** There is no mature student testing in the required credits for degree programs. Mature applicants must have the English and Math credits required. Information on where and how to upgrade can be found on the English and Math upgrading pages.

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

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.

International Students

Visit the International Admissions page for more information.

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. The college shall ensure that all students admitted to the above-named program during the period of consent will have the opportunity to complete the program within a reasonable time frame.

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 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.