Our mission: the delivery of passionate and service-obsessed industry professionals for the urban culinary experience. Located in the heart of downtown Toronto, George Brown puts you at the centre of the culinary industry in Canada. This innovative Culinary Management (Integrated Learning) program takes an integrated experiential approach to learning, with industry placement, in-school studies, online and self-study learning. It was created to meet the immediate industry need for highly skilled Culinary Management graduates ready to go with real-world kitchen experience and an understanding of important trends such as the use of local foods, nutrition and growing international influence.

H116 Students cooking and prepping food in a kitchen

Overview

Program name
Culinary Management
Code
H116
School
Location
Experiential learning
Industry Residency
Duration
2 years (4 consecutive semesters)
Starting month
September, January, May
Credential
Ontario College Diploma
Method of study
FT

Year of Study

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Program Availability

Domestic students
Sept. 2018 Closed
Jan. 2019 Open
May 2019 Open
International students
Sept. 2018 Closed
Jan. 2019 Closed
May 2019 Closed

Full Description

This program was developed to enable integrated learning involving you, the college and our industry partners. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and chef training.

In this program, you will work toward a Culinary Management diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), you will also benefit from semesters 3 and 4, which are integrated directly with industry.

In the first semester, you will learn the fundamental culinary skills and theories required to work in a modern kitchen, as well as essential industry employability skills such as communications and mathematics for hospitality. In the second semester, you will develop more advanced culinary skills and broaden your food, wine and culinary culture knowledge as you prepare to enter your field placements.

In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning facilities, The Chefs’ House and The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience is concurrent with in-class and online theory-based Chef School courses to support your learning and development.

In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses. The online asynchronous learning forum affords the opportunity for either local or international placements.

This integrated program is ideal for self-motivated individuals who want to increase their culinary industry employability prospects upon graduation.

Program Schedule

The schedule for the Culinary Management (Integrated Learning) program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may run until 10 p.m.

Part Time Study Options

George Brown College also offers evening and weekend courses and certificate programs. See the Continuing Education Course Guide at coned.georgebrown.ca

Experiential Learning

Industry Residency

Your Field Study options

  • In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning facilities, The Chefs’ House and The Café.
  • In the fourth semester, you will complete your studies with an integrated 14-week industry residency 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 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

The graduate has reliably demonstrated the ability to:

  1. Provide advanced culinary planning, preparation, and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic and advanced food and bake science to food preparation to create the 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 workspaces, responsible kitchen management and efficient use of resources.
  5. 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.
  6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  7. 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 foodservice industry.
  8. Select and 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.
  11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Required Courses

SEMESTER 1

semester courses
CodeCourse name
CMDI 1002Baking and Pastry for Cooks
CMDI 1202Culinary Foundations
CMDI 1203Culinary Essentials
CMDI 1029Theory of Food I
CMDI 1146Emergency First Aid/Heartsaver CPR (weekend course)
CMDI 1184Cafe Production
CMDI 1185Fundamentals of Butchery
CMDI 1296Introduction To Service and Menu Development
CMDI 1297The Sustainable Chef
COMM 1007College English**
MATH 1102Mathematics for Hospitality**
GNEDGeneral Education Elective

* Approximately $100 is required to cover your dining expenses at three of our industry partners' restaurants.

SEMESTER 2

semester courses
CodeCourse name
CMDI 1204Culinary Principles
CMDI 1205Culinary Concepts
CMDI 1030Theory of Food II
CMDI 1126Career Preparation
CMDI 1166Foods of the World
CMDI 1255Nutrition Fundamentals from a Culinary Perspective (hybrid)
CMDI 1005Food, Beverage and Labour Cost Control (hybrid)

SEMESTER 3

semester courses
CodeCourse name
CMDI 2022Field Placement I
CMDI 2081Hospitality Leadership and Communication
CMDI 2024Marriage of Food and Wine
GNEDGeneral Education Elective (online)

SEMESTER 4

semester courses
CodeCourse name
CMDI 2023Field Placement II
CMDI 2064Human Resources (online)
CMDI 2077Marketing (online)
GNEDGeneral Education Elective (online)

* Approximately $100 is required to cover your dining expenses at three of our partners' restaurants.

** Based on the results of your placement test, you may be required to take COMM 1003 (English Skills) or CESL 1003 (English Skills – ESL) before progressing to COMM 1007. You may also be required to take MATH 1000 (Math Foundations) before progressing to MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit georgebrown.ca/assessment for more information. 

General Education Electives

Detailed course outlines

Your Career

A world of opportunities awaits you when you graduate. Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés and eateries, as well as numerous clubs and resorts, spas and catering companies. The skills you learn at George Brown are in demand by employers both in Canada and internationally, and you will have the training to build a successful career at home or around the world.​

Future Study Options

Students who successfully complete this program may be granted advanced standing at Johnson & Wales University in the United States and other leading international universities.

Graduates may also be eligible for direct entry into several George Brown College 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) program.

For further information, see georgebrown.ca/transferguide

Tuition

$7,900.00 * †

Additional Cost

Additional Cost

DescriptionCost
Uniform$290
Knives and small wares$500-$700
Books$400**
Black safety shoes$100-$140

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

** First semester material fee includes the Gisslen Professional Cooking e-text. e-text.

** Second semester material fee includes the Nutrition e-text.

International students: Visit the International Fees and Related Costs page for more information.

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)
  • Grade 11 Math (C, M or U) or Grade 12 (C or U)

Applicants may also qualify for admission to this program through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.

** Mature Student status (19 years of age or older and no OSSD)

Mature Students may take the Admissions Assessment for English and Math, OR may consider upgrading to achieve the credit(s) needed in English and Math.

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 georgebrown.ca/transferguide for more information.

International (Visa) Students

Visit the International Admissions page for more information.

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.

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Success Stories

“I’ve had the most incredible experience working during my internships and part-time work. I owe it all to the contacts I’ve made through George Brown College.”

Miriam Streiman (Graduate, George Brown Chef School)

“What I love most about the H116 program is the externship, the opportunity to be outside, gain real-life experience and a chance to apply all the skills we learned in school. All the chefs and teachers here are so knowledgeable, they have been so supportive and guided me every step of the way.”

Amanda Lee (Graduate, Culinary Management [Integrated Learning])

Contact Us

Contact Riley Bennett, Program Co-ordinator, Centre for Hospitality and Culinary Arts, at 416-415-5000, ext. 3896 between 9 a.m. and 4 p.m.

E-mail: rbennett@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.

Sign up for Our Open House Discovery Day.

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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.