Honours Bachelor of Commerce (Culinary Management) Program (Bridging) (H316)

Program Description

Leadership Claims

The only four-year Culinary Management bachelor's degree in Canada.

Program Overview

George Brown College offers the only four-year Culinary Management bachelor's degree in Canada. H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed for graduates of Culinary Management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.

Full Description

George Brown College offers the only four-year Culinary Management 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.

H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed for graduates of Culinary Management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.

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, culinary, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management or food development positions. Throughout our culinary management degree, 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)

George Brown College Chef School Student Standards and Expectations

Note: George Brown College 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 Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca

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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.

Career & Postgraduate Study Opportunities

Career Options

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:

Food Service Employment AreasPossible Career Paths
Multi-unit Food Service
  • director of operations with culinary experience requirements
  • corporate/menu development chef
Retirement Facilities and Chains
  • director of food service
  • executive chef
  • director of food and beverage
Hospitality and Tourism
  • director of food and beverage
  • positions with various types of organizations such as attractions, convention centres, hotels, off-premise catering, etc.
Contract Food Service 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
  • food service logistics
  • food and beverage consulting
  • food and beverage market research
Entrepreneurship
  • media work
  • event chef
  • owning a restaurant, catering services

Educational Pathways

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, French Pastry programs, as well as the Food and Nutrition Management program.

Michael Saunders (Graduate, Honours Bachelor of Commerce (Culinary Management))

I'm not sure what the future holds, but I do know we are almost through this. There have been some tough times, but we consistently resist and grow from these experiences. Throughout the four years, I have been with George Brown College, I have achieved my goals and open the doors for many other opportunities. Now that I have been through a degree program focused on a culinary background and loaded with leadership, communication and a foundation to build your passions into reality. Even though the global pandemic impacted my last two years of the program, I have been able to come out with an Honours education and have a further depth of food literacy, food science, the sustainability of food, Business, Marketing, and the Risks of operating a business in a hospitality environment. However, I feel my toolbox's essential tool is understanding the power and knowledge of cooking and how it can change a great meal into an extraordinary experience for all our multi-sensories and chemo-sensories.

If I can leave a piece for the cohorts of this program; Keep changing the world, we need inspiration, and we need to find more ways to make everyone's livelihood nourished and sheltered. It's up to us to decide how we want our unborn to survive, and if we keep eating the way we consume, insofar as overeating or wasting good food, the sustainability of how we survive will implode.

Michael Saunders
Honours Bachelor's Degree

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