This unique program provides people who have a history of addiction and/or mental health issues with the opportunity to receive training and employment in the food service industry. The program is designed for students who see work as part of their recovery process. The goal of this program is to help people with barriers to training and employment take the first steps towards a job in Toronto’s food industry.

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A110 Baking Students Lifestyle


Program name
Culinary Skills
Experiential learning
Program includes classroom and kitchen lab instruction, 150 hours of work placement, and workshops.
2 semesters
Starting month
Ontario College Certificate
Method of study

Year of Study

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Program Availability

Domestic students
Sept. 2018 N/A
Jan. 2019 Closed
May 2019 N/A
International students
This program is currently only available to domestic students.

Full Description

Augmented Education is a training and employment support model developed by George Brown College and the Centre for Addiction and Mental Health (CAMH). The Culinary Skills program is one of two Augmented Education programs currently offered at George Brown College.

This employment-focused program offers people with a history of mental illness and/or addiction, who see work as part of the recovery process, the choice and the opportunity to receive training and employment in the food service industry.

The goal of the program is to help people recovering from addiction and/or mental illness take the first steps toward a job in Toronto’s food service industry. There are no fees for this program.

This innovative program includes classroom and kitchen lab instruction, 150 hours of work placement, and workshops.

Class and kitchen lab time is approximately 30 to 35 hours per week, with support and tutoring available from program coaches.

A105 Man in Chef Hatman cooking

Experiential Learning

Program includes classroom and kitchen lab instruction, 150 hours of work placement, and workshops.

Program Standards and Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic food and bake science to food preparation to create a desired end product.
  3. 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.
  4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
  5. Support the development of menu options 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.
  6. Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
  7. Apply basic 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.
  8. Use technology, including contemporary kitchen equipment, for food production and promotion.
  9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Required Courses


semester courses
CodeCourse Name
HOSF1233Baking Pastry and Theory – Basic
HOSF1002Baking and Pastry for Cooks
HOSF1202Culinary Foundations
HOSF1029Theory of Food
HOSF1237Field Integration/Workshops I
HOSF1146Emergency First Aid/Heartsaver CPR
MATH1000Mathematics Foundations for Hospitality
MATH1102Math for Hospitality


semester courses
CodeCourse Name
HOSF1185Fundamentals of Butchery
HOSF1203Culinary Essentials
HOSF1241Field Integration/Workshops II
HOSF1242Baking Techniques II
HOST1005Food Beverage and Labour Cost Control
HOSF1244Work Placement
HOSF1255Nutrition and Lifestyle
HOSF1184Cafe Production

Your Career

Successful participants will be qualified for entry-level food preparation jobs in commercial food service, cafeterias, fast food outlets, restaurants and catering operations.


This program is free for participants.

Admission Requirements

Applicants are selected on the basis of:

  • Ontario Secondary School Diploma or equivalent
  • Mental Health and/or Addictions History
  • Mature student status (19 years of age or older)

Intake process involves all of the following:

  1. Application completion
  2. Academic assessment
  3. Skills assessment
  4. Interview

Course Exemptions

Due to the nature of this employment focused program, it is only offered in block format and as such cannot accommodate course exemptions. Please visit for more information.

How Do I Apply to the Program

For an application package, call the Augmented Education office at 416-415-5000, ext. 6790 or email a request to

Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à

Apply To

Contact Augmented Education | 416-415-5000 x 6790 |

Success Stories

Here's what two Culinary Skills students had to say about their experience in the program:

"Last year around this time, I was literally depressed and recovering from psychosis. The future seemed grim. Although I had a successful academic career, I was unemployed. Enter the Culinary Skills preparatory program. The Culinary Skills program has taught me more than a few great recipes. I’ve learned to appreciate the hard work cooks do. Culinary Skills has taught me [that] when things seem bleak, if you hang on and, most importantly, are receptive to help, good things will happen."

"On New Year’s Eve my future appeared to me the same way it had for years, not exactly dark, certainly not bright, just uniformly grey. There was no suggestion or even hint that a career was on the horizon. I had given up on that dream years ago. The Centre for Addiction and Mental Health and George Brown College are to be congratulated and thanked for this brilliant and successful program. The Chefs are simply outstanding examples of their profession, and I am honoured to be their student. One day I hope to be a Chef myself, and when that day comes it will be because their skills, talents and wisdom inspired it."


Contact Us

For more information or to receive an application package, contact the Augmented Education program office at 416-415-5000, ext. 6790, or send an email request to

Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à

For more information about George Brown College, call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

Visit Our Campus

Thinking about attending George Brown? The Culinary skills program is taught at our St. James Campus at 300 Adelaide St. E., Toronto, Ontario.

Information sessions for Culinary Skills are held regularly at the Hospitality Building at George Brown College. Sign up!

Book a general campus tour to see the common areas of the campus (i.e. cafeteria, student services, the gym, etc.). Choose "Work and College Preparation" as your area of interest.

You can also explore our virtual tour.

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    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.