Study culinary techniques and social issues of food systems in new degree program
A new and unique degree program at George Brown’s Chef School caters to people as passionate about cooking as they are about the system that delivers food from farms to kitchens.
George Brown’s four-year Honours Bachelor of Food Studies degree is the first of its kind in Canada — a program that teaches students culinary techniques and provides the opportunity to examine food systems. Students will address important social issues as they relate to food, like inequality, waste, climate change and technological change, while also developing skills in the kitchen.
"In the development of this degree, we spent a lot of time thinking through the diverse field of food studies. Our goal was to bring together the practical skills learned in the culinary arts with the most relevant knowledge of food sustainability, politics, history, and culture in a way that prepares students to become leading agents of change in the industry," said Caitlin Scott, Professor of Food Studies, who helped develop the program.
Paid co-op placements are part of the program, as are other real-world learning experiences. The program will expose students to a variety of international and Indigenous food traditions.
This degree prepares graduates for a wide range of interesting career paths in various sectors including the food services industry, community and non-profit groups, government or education. Possible career paths include:
- Product development
- Menu design
- Food writing/blogging/journalism
- Culinary consulting
Check out the full list of possible career opportunities.
Future study options
Graduates who choose to further their education at George Brown may also be eligible for direct entry into the following programs:
Grads will also be well prepared to move into master's programs in fields such as environmental studies, food policy, justice studies, gastronomy and more.
"This Food Studies program provides students with an in-depth knowledge of our food system along with the skills, insights and knowledge to become leaders in a rapidly changing environment," said Lorraine Trotter, Dean, Centre for Hospitality and Culinary Arts, George Brown College. "It offers a broad range of career pathways, while providing all stakeholders in our food system with leaders who can thrive in both for-profit and non-profit organizations."