Do you want to learn Italian cooking? Join this specialized Italian culinary and culture program; learn from the experts here in Canada and live, learn and work in Italy too! Acquire the techniques that make Italian cuisine famous around the world. Experience the special connection between food and life in Italy. Embrace the kitchen experiences and courses in Italian art and culture that will deepen your understanding of this great tradition. The Culinary Arts – Italian postgraduate program delivers this and more.

h411 Students working with dough to create home-made pasta being instructed by a professor


Program name
Culinary Arts – Italian
Experiential learning
We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.
3 semesters
Starting month
Ontario College Graduate Certificate
Method of study

Year of Study

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Program Availability

Domestic students
Sept. 2020 N/A
Jan. 2021 N/A
May 2021 Open
International students
Sept. 2020 N/A
Jan. 2021 N/A
May 2021 Opens Aug 3, 2020

Full Description

Through this program, you will:

  • Experience hands-on learning in both Canada and Italy with the pre-eminent Italian chef professors in the country.
  • Build your knowledge of Italian culinary traditions and embrace emerging trends in Italian cuisine.
  • Benefit from our partnership with ALMA, the world-famous Scuola Internazionale di Cucina Italiana, near Parma, Italy, which is one of Italy’s finest chef schools.
  • Experience the vineyards, cheese producers and local markets of Italy as your open-air classroom.
  • Study in some of the best restaurants and hotels in Italy where you will get attention, training and an inspiring experience.

You will put theory into practice as you are showcased alongside Italian top talent and serve discerning urban diners in the heart of Toronto’s culinary scene. After your experiences in Italy, showcase what you’ve learned at The Chefs' House, George Brown's signature restaurant.

This program has a long-standing reputation for excellence among Italian restaurateurs in Toronto and beyond, which will make you a sought-after employee when you graduate. “Che bello.”

To get a taste of this exciting program, check out our interactive Culinary Arts – Italian flipbook.

Program Schedule

The schedule for the Culinary Arts – Italian postgraduate program currently operates from Monday to Friday.

Note: 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 courses in Culinary Arts. For the Continuing Education Course Guide, visit the Culinary Arts section at or contact or 416-415-5000, ext. 2517.

Experiential Learning

We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.

Your Field Study options

Study in some of the best restaurants and hotels in Italy where you will get attention, training and an inspiring experience. 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 be added to your resume.

CHCA students can also participate in several short study abroad opportunities. Our options change often, but in recent years have included Peru, Europe, Spain, Costa Rica, India, Thailand and trips across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.

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. Create and implement an authentic Italian menu including food preparation and service, and the selection of wines that reflect the regional differences found in Italy.
  2. Converse in basic Italian and use the correct Italian terminology within a culinary operation.
  3. Identify, assess and select appropriate food products for authentic Italian Cuisine.
  4. Integrate into the Italian culture through the use of language, interpersonal interactions and professional conduct.
  5. Prepare Italian cuisine within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines and processes.
  6. Develop and present a marketing plan for a restaurant consistent with regional demographics and culture.

Required Courses


semester courses
CodeCourse Name
HOSF1150Italian Art and Culture: A Culinary Perspective
HOSF1151Italian Language
HOSF1152Fundamentals of Italian Cooking – Theory and Practical
HOSF1153Dynamics of Italian Food and Wine
HOSF1154Italian Pastry


semester courses
CodeCourse Name
HOSF1164Italian Externship – Stage (12 weeks)
HOSF4016Italian Culinary Cuisine Concepts
HOSF4017Fundamentals of Italian Cooking II
HOSF4018Italian Product Knowledge


semester courses
CodeCourse Name
HOSF1170The Slow Food Experience
HOSF1173Integrated Marketing Management for Restaurant Operations
HOSF1174Fundamentals of Italian Cooking II - Capstone Evaluation

The course curriculum is continually being enhanced and courses may be modified. Changes are pending Ministry approval. Please check for the most up-to-date information.

General Education Electives

Detailed course outlines

Your Career

Class Cooking Italian Food

A knowledge of Italian cooking opens up an abundance of opportunities in Toronto, which has the largest Italian population of any city outside Italy, and around the world. Wherever you go, there are Italian restaurants, many specializing in one of the regional variations of Italian cuisine. All these options mean you’ll have a dynamic and varied career.


$11,733.00 * ‡

Additional Cost

* Amounts listed are the total of tuition, ancillary fees, student service and materials (includes daily classes, tours and accommodation at ALMA Cooking School) for the three semesters of programs starting in fall 2019. Fees are subject to change for programs starting in fall 2020 and at later dates.

Additional Cost

Knives and small wares$500-$700
Italian language books and manuals$150
Black safety shoes$110-$160
Airfare to Italy(approximate)$1,400-$1,800
Visa fee (approximate)$75-$85

†(approximate) based on exchange rate, applicable taxes, double occupancy & airport transfer. Fees do not include transfer costs to placements. Students must also pay a 200 Euro damage deposit on ALMA accommodation, refundable upon checking out.

** First semester material fee includes Culinary & Bake manuals.

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

Financial Assistance

This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.

Admission Requirements

  • Diploma or Bachelor's Degree in Culinary Management


  • One-year certificate in Culinary Skills program or Advanced Cook certification AND a minimum of one-year relevant work experience (resume and references required)


  • A Diploma or Bachelor's Degree in an unrelated field AND a minimum of one-year full-time relevant work experience (resume and references required)

English Language Proficiency

Applicants with international transcripts who do not provide English language proficiency test results must test at the College level in the George Brown College English assessment to be considered for admission.

Please visit for more details.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit for more information.

International (Visa) Students

Visit the International Admissions page for more information.

Apply to

Domestic students should apply through Ontario Colleges

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.

Success Stories

After deciding to pursue a long-term interest in the restaurant industry, Sonya Franceschini was immediately drawn to the Culinary Arts – Italian program at George Brown, the only program in Ontario with an exclusive partnership with ALMA Scuola di Cucina.

The reputation of the George Brown Chef School appealed to her, as did the four-month externship in Italy that comprises the second semester of the program.

After being accepted into the program and starting school, Sonya was struck by how small and well organized the classes were. “It was a highly professional atmosphere,” she says. “And because it’s a postgraduate program, everyone was really enthusiastic to be there.”

Sonya Franceschini (Graduate 2003, Culinary Arts – Italian)

"Never would I have thought that this program would change my life forever. Till this day I recommend this program to people who are willing to push themselves to the limit as a cook. When this program started, it was a non-stop push, from high-intensity cooking classes to language building and wine tasting. I always refer to it as 'cooking boot camp,' which is what I needed as a young cook. Chef Tomaselli was the perfect person to break me down and mould me to be prepared for my journey to come.

The second semester consisted of working four months in Italy, spending the first three weeks in ALMA Scuola di Cucina where we learned how to cook classic and modern Italian food from some of the best chefs in Italy. It was no joke when we were in the kitchen; the quality of products was amazing, which is why food was taken so seriously when we would cook. The passion, love and emotion from not just the chefs but the people there were amazing to witness. Our class was also lucky to visit wineries, farms, markets and amazing restaurants.

As I returned to Canada to finish my last semester, I had the chance to work at The Chefs’ House, where I had the pleasure to work under Chef Bennett, Chef Li and Chef Fernandes. It was at The Chefs’ House where I was able to create and execute a four-course tasting menu inspired by my time in Italy. I couldn’t have asked for a better place to work for my last placement as I learned many great things that moulded me into the cook I am today."

Marvin Palomo (Graduate 2013, Culinary Arts – Italian)

Kathlyne Ross

Kathlyne Ross is a graduate of the Culinary Management Program as well as the Italian Culinary Program. She jokes that she gets paid to eat and travel, but the Loblaw Vice-President takes her role as taste trendsetter seriously, travelling internationally in search of new flavours and cuisines. Responsible for strategic direction and vision for Loblaw's President's Choice and other private-label brands, Ross oversees a team of 35 and 9,000 products. Named one of 25 Women Changing the Way We Eat Now by Chatelaine and a Canadian Grocer Star Woman, Ross is a cheese expert and member of the Guilde Internationale des Fromagers. Before joining Loblaw in 2001, Ross worked as a chef in Australia and Ontario.

Kathlyne Ross (Graduate 1995, Culinary Arts – Italian; Graduate 1994, Culinary Management)

Contact Us


For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at or visit the Admissions web page.


For inquiries about international admission requirements, permits, visas, accommodations or anything specific to international students, please contact the International Centre at or visit the International Application Process web page.


For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at or visit the Financial Aid web page.


For general Chef School inquiries, please contact

For program curriculum inquiries, please contact the Co-ordinator:

Dario Tomaselli, Program Co-ordinator


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.

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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.