George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Culinary Management
(Integrated Learning) (H116)
Program Details
- Program Code: H116
- Credential: Ontario College Diploma
- Duration: 2 years (4 consecutive semesters)
- Method of Study: Full-time
- Starting Months: January, May, September
- Domestic Tuition: $9,561.00 * †
- International Tuition: $31,125.00 ** †
- Spring 2026 Delivery: Not Available
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Suspended | Suspended |
| Winter 2026 | Suspended | Suspended |
| Spring 2026 | Suspended | Suspended |
- Work-Integrated Learning:
We believe in learning by doing and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Get the skills and real-world experience to succeed in the culinary industry with the Culinary Management (Integrated Learning) program. This two-year diploma program blends in-class learning with industry placements, so you’re ready to hit the ground running at graduation.
Full Description
We created the Culinary Management (Integrated Learning) (H116) program to meet industry demand for highly skilled graduates with real-world kitchen experience who understand important culinary trends like the use of local foods, nutrition and the growing international influence. Students work toward a Culinary Management (Integrated Learning) diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), your third and fourth semesters are integrated directly with industry.
If you’re self-motivated with a strong desire to increase your employability at graduation, this program is for you.
Here’s what you’ll learn:
- First semester – Fundamental culinary skills and theories required to work in a modern kitchen and essential industry employability skills such as communications and mathematics for hospitality.
- Second semester – Advanced culinary skills and broadened food, wine and culinary culture knowledge; field placement preparation.
- Third semester – Participate in a residency at George Brown Polytechnic operations, The Chefs' House restaurant or The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience runs at the same time as in-class and online theory-based courses to support your learning and development.
- Fourth semester – Participate in an integrated 14-week residency with one of our leading culinary and hospitality industry partners. This experience runs at the same time as online theory-based courses. Online asynchronous learning allows for either local or international placements.
Program Schedule
The Culinary Management (Integrated Learning) program currently operates from Monday to Friday. Note: Some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
Your Field Education Options
In the third semester, you will experience the culinary industry first-hand during your field placement at our state-of-the-art learning restaurant, The Chefs’ House, or at The Café.
In the fourth semester, you will complete your studies with an integrated 14-week industry mentor/externship 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 within Culinary Management they believe will provide the learning experiences they value and meet the program learning outcomes.
This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required.)
For further information, see our transfer guide.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course name |
|---|---|
| CMDI 1002 | Baking and Pastry for Cooks** |
| CMDI 1029 | Theory of Food I |
| CMDI 1068 | Smart Serve |
| CMDI 1145 | Sanitation |
| CMDI 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| CMDI 1184 | Café Production** |
| CMDI 1185 | Fundamentals of Butchery** |
| CMDI 1202 | Culinary Foundations** |
| CMDI 1203 | Culinary Essentials** |
| CMDI 1296 | Beverage and Service Fundamentals** |
| COMM 2000 | Communicating Across Contexts* |
| GSCI 1035 | Science of Sustainability |
| MATH 1200 | Culinary Math Essentials |
Semester 2
| Code | Course name |
|---|---|
| CMDI 1005 | Food, Beverage and Labour Cost Control |
| CMDI 1030 | Theory of Food II |
| CMDI 1126 | Career Preparation** |
| CMDI 1166 | Foods of the World** |
| CMDI 1204 | Culinary Principles** |
| CMDI 1205 | Culinary Concepts** |
| CMDI 1255 | Nutrition Fundamentals from a Culinary Perspective |
| CMDI 1287 | WHMIS |
| CMDI 1297 | The Sustainable Chef** |
Semester 3
| Code | Course name |
|---|---|
| CMDI 2024 | Marriage of Food and Wine |
| CMDI 2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
Semester 4
| Code | Course name |
|---|---|
| CMDI 2064 | Human Resources** |
| CMDI 2077 | Marketing** |
| GNED | General Education Elective |
WORK EXPERIENCE
| Code | Course name |
|---|---|
| CMDI 2022 | Field Placement |
| CMDI 2076 | Industry Mentor/Externship |
*Based on the results of your placement test, you may be required to take COMM 1000 Introduction to College Communication before progressing to COMM 2000 College English. COMM 1000 does not count as a course required for graduation and you will be charged for this extra course. Please visit the Assessment Centre for more information.
**seven-week course
Course Outline URL
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
- Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a food and beverage preparation and service team member and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations and practices in the foodservice industry.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Tuition & Fees
Domestic Tuition
$9,561.00 * †
International Tuition
$31,125.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first three semesters of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. Fees for the fourth semester will be billed separately. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first three semesters of programs starting in Fall 2025. Fees for the fourth semester will be billed separately. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100–$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Culinary Management - Integrated Learning (H116)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 Polytechnic.
Program Description
Program Overview
Get the skills and real-world experience to succeed in the culinary industry with the Culinary Management (Integrated Learning) program. This two-year diploma program blends in-class learning with industry placements, so you’re ready to hit the ground running at graduation.
Full Description
We created the Culinary Management (Integrated Learning) (H116) program to meet industry demand for highly skilled graduates with real-world kitchen experience who understand important culinary trends like the use of local foods, nutrition and the growing international influence. Students work toward a Culinary Management (Integrated Learning) diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), your third and fourth semesters are integrated directly with industry.
If you’re self-motivated with a strong desire to increase your employability at graduation, this program is for you.
Here’s what you’ll learn:
- First semester – Fundamental culinary skills and theories required to work in a modern kitchen and essential industry employability skills such as communications and mathematics for hospitality.
- Second semester – Advanced culinary skills and broadened food, wine and culinary culture knowledge; field placement preparation.
- Third semester – Participate in a residency at George Brown Polytechnic operations, The Chefs' House restaurant or The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience runs at the same time as in-class and online theory-based courses to support your learning and development.
- Fourth semester – Participate in an integrated 14-week residency with one of our leading culinary and hospitality industry partners. This experience runs at the same time as online theory-based courses. Online asynchronous learning allows for either local or international placements.
Program Schedule
The Culinary Management (Integrated Learning) program currently operates from Monday to Friday. Note: Some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
Your Field Education Options
In the third semester, you will experience the culinary industry first-hand during your field placement at our state-of-the-art learning restaurant, The Chefs’ House, or at The Café.
In the fourth semester, you will complete your studies with an integrated 14-week industry mentor/externship 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 within Culinary Management they believe will provide the learning experiences they value and meet the program learning outcomes.
This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required.)
For further information, see our transfer guide.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course name |
|---|---|
| CMDI 1002 | Baking and Pastry for Cooks** |
| CMDI 1029 | Theory of Food I |
| CMDI 1068 | Smart Serve |
| CMDI 1145 | Sanitation |
| CMDI 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| CMDI 1184 | Café Production** |
| CMDI 1185 | Fundamentals of Butchery** |
| CMDI 1202 | Culinary Foundations** |
| CMDI 1203 | Culinary Essentials** |
| CMDI 1296 | Beverage and Service Fundamentals** |
| COMM 2000 | Communicating Across Contexts* |
| GSCI 1035 | Science of Sustainability |
| MATH 1200 | Culinary Math Essentials |
Semester 2
| Code | Course name |
|---|---|
| CMDI 1005 | Food, Beverage and Labour Cost Control |
| CMDI 1030 | Theory of Food II |
| CMDI 1126 | Career Preparation** |
| CMDI 1166 | Foods of the World** |
| CMDI 1204 | Culinary Principles** |
| CMDI 1205 | Culinary Concepts** |
| CMDI 1255 | Nutrition Fundamentals from a Culinary Perspective |
| CMDI 1287 | WHMIS |
| CMDI 1297 | The Sustainable Chef** |
Semester 3
| Code | Course name |
|---|---|
| CMDI 2024 | Marriage of Food and Wine |
| CMDI 2081 | Hospitality Leadership and Communication |
| GNED | General Education Elective |
Semester 4
| Code | Course name |
|---|---|
| CMDI 2064 | Human Resources** |
| CMDI 2077 | Marketing** |
| GNED | General Education Elective |
WORK EXPERIENCE
| Code | Course name |
|---|---|
| CMDI 2022 | Field Placement |
| CMDI 2076 | Industry Mentor/Externship |
*Based on the results of your placement test, you may be required to take COMM 1000 Introduction to College Communication before progressing to COMM 2000 College English. COMM 1000 does not count as a course required for graduation and you will be charged for this extra course. Please visit the Assessment Centre for more information.
**seven-week course
Course Outline URL
Tuition & Fees
Domestic Tuition
$9,561.00 * †
International Tuition
$31,125.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first three semesters of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. Fees for the fourth semester will be billed separately. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first three semesters of programs starting in Fall 2025. Fees for the fourth semester will be billed separately. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100–$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
- Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a food and beverage preparation and service team member and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations and practices in the foodservice industry.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Contact Us
Culinary Management - Integrated Learning (H116)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 Polytechnic.
Visit St. James Campus
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