Culinary Management – Nutrition Program (H119)

2019-20202020-2021
  • Program Name:
    Culinary Management – Nutrition
  • Code: H119
  • Credential:
    Ontario College Diploma
  • Method of Study:
    Full-time
  • Duration:
    2 years (4 semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: September
  • Domestic Tuition:
    $6,582.00 * †
  • Experiential Learning:
    We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.

Compare up to 3 programs

Overview

Program Overview

Located in the heart of downtown Toronto, George Brown puts you at the centre of the culinary industry in Canada. In this two-year diploma program, you'll learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. Our program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy menu design and recipe/product development with the latest advances in the field of nutrition.

Full Description

You have a passion for food, cooking, and health and realize that people are becoming more concerned about nutrition and lifestyle. You can incorporate culinary skills and nutrition as you train for a rewarding career in the Culinary Management – Nutrition program.

In this two-year diploma program, you will learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. This program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu, and food product development with the latest advances in the field of nutrition. You'll learn in a dynamic setting that includes demonstrations, lectures, and hands-on culinary practice.

You will also complete a seven-week industry externship placement in your final semester, which will give you a great head start as you begin your career.

Program Schedule

The schedule for the Culinary Management – Nutrition program currently operates from Monday to Friday. Note: some classes may begin at 7 a.m. and others may run until 10 p.m.

Your Field Education Options

You will complete a seven-week industry externship placement in your final semester. 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.

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.

Program 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 foodservice 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.

Courses

Required Courses

SEMESTER 1

semester courses
Code Course name
HOSF1029 Theory of Food 1 (Sanitation Certificate included)
HOSF1294 Nutrition And Wellness
HOSF1229 Nutrition Analysis and Food Labelling
HOSF1247 Culinary Nutrition Skills – Foundations*
HOSF1248 Culinary Nutrition Skills – Essentials*
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
MATH1102 Mathematics for Hospitality**
COMM1007 College English**
GNED General Education Elective

SEMESTER 2

semester courses
Code Course name
HOSF1257 Nutrition and Culture
HOSF1191 Culinary Nutrition Skills – Desserts
HOSF1249 Culinary Nutrition Skills – Cultures I*
HOSF1250 Culinary Nutrition Skills – Cultures II*
HOSF1226 Introduction to the Science of Food
HOST1005 Food, Beverage and Labour Cost Control (Hybrid)
HOSF2040 Advanced Sanitation (WHMIS Certificate included)
HOST 1126 Career Preparation*
GNED General Education Elective

SEMESTER 3

semester courses
Code Course name
HOSF1156 Nutrition for Life
HOSF2036 Menu Applications
HOSF2037 Introduction to Quality Assurance
HOSF2069 Culinary Nutrition for Life I*
HOSF2056 Introduction to Industry Research Project
HOSF2081 Hospitality Leadership and Communication
HOSF2070 Culinary Nutrition for Life II*

SEMESTER 4

semester courses
Code Course name
HOSF1159 Chef’s Kitchen*
HOSF2041 Fundamentals of Wine and Service* (Smart Serve Certificate included)
HOSF2042 Quantity Cooking for Nutrition Issues*
HOSF2043 Nutrition Issues*
HOSF2057 Culinary Industry Research and Development* (Interactive Lab)
HOSF2075 Industry Externship*
GNED General Education Elective

* 7-week course

** 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 MATH1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH1000 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

Career & Postgraduate Study Opportunities

Your Career

You will be on your way to a fulfilling career in a variety of organizations focused on food and nutrition. This includes:

  • Restaurants
  • Hotels
  • Spas
  • Resorts
  • Schools
  • Manufacturers
  • Health and fitness facilities
  • Seniors' residences and long-term care facilities.
  • Private Chef

Your training will also provide you with the skills necessary to start your own business as an entrepreneur, perhaps as a personal chef. You will have the freedom to go in multiple directions with positions related to food preparation, menu design, quality assurance, and recipe/food concept development.

Some of our graduates enjoy rewarding positions as a chef, cook, food service manager, recipe/product developer, entrepreneur or culinary trainer.

Future Study Options

Postgraduate Study Opportunities

Food and Nutrition Management Program (Postgraduate) (H402)

If you’re a Culinary Management – Nutrition graduate with a passion for health care and nutrition and a desire to help others while taking your career to the next level, our one-year Food and Nutrition Management graduate certificate program is what you’re looking for.

The H402 Food and Nutrition Management program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a Food and Nutrition Manager in Ontario.

Tuition and Fees

Tuition

$6,582.00 * †

Additional Costs

† Additional Cost 
DescriptionCost
Uniform$290
Knives and small wares$500-$700
Textbooks$700**
Field trips$100
Black safety shoes$110-$160

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2018. Fees are subject to change for programs starting in Fall 2019 and at later dates.

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

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

Disclaimer: The information contained in this website 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 fee requirements.

How to Qualify and Apply

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 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.

How to Apply

Apply To

Domestic students should apply through Ontario Colleges

Student Success

Student Name
Khadija Atcha

"The H119 program provided me with an opportunity to acquire the essential culinary skills and nutritional education I needed to enter a professional field. The state-of-the-art facilities and knowledgeable and experienced chefs and teachers further enhanced my learning experience."

Student Name
Betty Lau

“The Culinary Management – Nutrition program equipped me with the culinary and scientific knowledge and insight to successfully enter a professional food testing facility. The skills I learned in the program directly applied to testing and developing food products.”

Student Name
Geremy Capone

“Food and nutrition have always been passions of mine. The Culinary Management – Nutrition program at George Brown College provided a learning experience that helped fuse these two passions into a set of skills that would be useful in the emerging industry of food and health.”

Contact Us

DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page

INTERNATIONAL STUDENT ADMISSIONS
For inquiries about international admission requirements, permits, visas, accommodations or anything specific to international students, please contact the International Centre atinternational@georgebrown.ca or visit the International Application Process web page.

FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.

CULINARY MANAGEMENT-NUTRITION (H119)
For general Chef School inquiries, please contact chefschool@georgebrown.ca.

For program curriculum inquiries, please contact the Co-ordinator:
Moira Cockburn, Program Co-ordinator
Email: mcockburn@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.

Sign up and learn more about your options, our programs, and life at George Brown.

Culinary Management – Nutrition Program (H119)

2019-20202020-2021
  • Program Name:
    Culinary Management – Nutrition
  • Code: H119
  • Credential:
    Ontario College Diploma
  • Method of Study:
    Full-time
  • Duration:
    2 years (4 semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: September
  • Domestic Tuition:
    $6,104.00 * †
  • Experiential Learning:
    We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.
  • Fall 2020 Delivery Method:
    Online (on-campus activities will resume as soon as it is safe to do so)

Compare up to 3 programs

Overview

Program Overview

Combine the art of culinary with the science of nutrition. In this two-year diploma program, you'll learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. Our program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy menu design and recipe/product development with the latest advances in the field of nutrition.

Full Description

You have a passion for food, cooking and health, and realize that people are becoming more concerned about nutrition and lifestyle. You can incorporate culinary skills and nutrition as you train for a rewarding career in the Culinary Management – Nutrition program.

In this two-year diploma program, you will learn how to work in a variety of environments, including the food service industry, to meet the demands of increasingly health-conscious consumers. This program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu and food product development with the latest advances in the field of nutrition. You'll learn in a dynamic setting that includes demonstrations, lectures and hands-on culinary practice.

You will also complete a seven-week industry externship placement in your final semester, which will give you a great head start as you begin your career.

Program Schedule

The schedule for the Culinary Management – Nutrition program currently operates from Monday to Friday. Note: some classes may begin at 7 a.m. and others may run until 10 p.m.

Your Field Education Options

You will complete a seven-week industry externship placement in your final semester. 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 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 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 foodservice 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.

Courses

Required Courses

SEMESTER 1

semester courses
Code Course name
HOSF1029 Theory of Food 1 (Sanitation Certificate included)
HOSF1294 Nutrition And Wellness
HOSF1229 Nutrition Analysis and Food Labelling
HOSF1247 Culinary Nutrition Skills – Foundations*
HOSF1248 Culinary Nutrition Skills – Essentials*
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
MATH1102 Mathematics for Hospitality**
COMM1007 College English**
GNED General Education Elective

SEMESTER 2

semester courses
Code Course name
HOSF1257 Nutrition and Culture
HOSF1191 Culinary Nutrition Skills – Desserts
HOSF1249 Culinary Nutrition Skills – Cultures I*
HOSF1250 Culinary Nutrition Skills – Cultures II*
HOSF1226 Introduction to the Science of Food
HOST1005 Food, Beverage and Labour Cost Control (Hybrid)
HOSF2040 Advanced Sanitation (WHMIS Certificate included)
HOST 1126 Career Preparation*
GNED General Education Elective

SEMESTER 3

semester courses
Code Course name
HOSF1156 Nutrition for Life
HOSF2036 Menu Applications
HOSF2037 Introduction to Quality Assurance
HOSF2069 Culinary Nutrition for Life I*
HOSF2056 Introduction to Industry Research Project
HOSF2081 Hospitality Leadership and Communication
HOSF2070 Culinary Nutrition for Life II*

SEMESTER 4

semester courses
Code Course name
HOSF1159 Chef’s Kitchen*
HOSF2041 Fundamentals of Wine and Service* (Smart Serve Certificate included)
HOSF2042 Quantity Cooking for Nutrition Issues*
HOSF2043 Nutrition Issues*
HOSF2057 Culinary Industry Research and Development* (Interactive Lab)
HOSF2075 Industry Externship*
GNED General Education Elective

* 7-week course

** 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 MATH1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH1000 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

Career & Postgraduate Study Opportunities

Your Career

You will be on your way to a fulfilling career in a variety of organizations focused on food and nutrition. This includes:

  • Restaurants
  • Hotels
  • Spas
  • Resorts
  • Schools
  • Manufacturers
  • Health and fitness facilities
  • Seniors' residences and long-term care facilities
  • Private Chef

Your training will also provide you with the skills necessary to start your own business as an entrepreneur, perhaps as a personal chef. You will have the freedom to go in multiple directions with positions related to food preparation, menu design, quality assurance and recipe/food concept development.

Some of our graduates enjoy rewarding positions as a chef, cook, food service manager, recipe/product developer, entrepreneur or culinary trainer.

Future Study Options

Postgraduate Study Opportunities

Food and Nutrition Management Program (Postgraduate) (H402)

If you’re a Culinary Management – Nutrition graduate with a passion for health care and nutrition and a desire to help others while taking your career to the next level, our one-year Food and Nutrition Management graduate certificate program is what you’re looking for.

The H402 Food and Nutrition Management program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a Food and Nutrition Manager in Ontario.

Tuition and Fees

Tuition

$6,104.00 * †

Additional Costs

View the Full Equipment List (PDF)

Description Cost
Uniform $290
Knives and small wares $500-$700
Textbooks $700**
Field trips $100
Black safety shoes $110-$160

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2020. Fees are subject to change for programs starting in Fall 2021 and at later dates.

** First-semester materials fee includes the Gisslen Professional Cooking e-text and Grosvenor Nutrition e-text.

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.

Disclaimer: The information contained in this website 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 fee requirements.

How to Qualify and Apply

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 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.

How to Apply

Domestic students should apply through Ontario Colleges

Student Success

Student Name
Khadija Atcha

"The H119 program provided me with an opportunity to acquire the essential culinary skills and nutritional education I needed to enter a professional field. The state-of-the-art facilities and knowledgeable and experienced chefs and teachers further enhanced my learning experience."

Student Name
Betty Lau

“The Culinary Management – Nutrition program equipped me with the culinary and scientific knowledge and insight to successfully enter a professional food testing facility. The skills I learned in the program directly applied to testing and developing food products.”

Student Name
Geremy Capone

“Food and nutrition have always been passions of mine. The Culinary Management – Nutrition program at George Brown College provided a learning experience that helped fuse these two passions into a set of skills that would be useful in the emerging industry of food and health.”

Contact Us

DOMESTIC STUDENT ADMISSIONS

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

INTERNATIONAL STUDENT ADMISSIONS

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

FINANCIAL/FEES

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

CULINARY MANAGEMENT-NUTRITION (H119)

For general Chef School inquiries, please contact chefschool@georgebrown.ca.

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

Moira Cockburn, Program Co-ordinator

Email: mcockburn@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.

Sign up and learn more about your options, our programs, and life at George Brown.