George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Culinary Management
(H100)
Program Details
- Program Code: H100
- Credential: Ontario College Diploma
- Duration: 2 years (4 semesters)
- Method of Study: Full-time
- Starting Months: January, May, September
- Domestic Tuition: $7,811.00 * †
- International Tuition: $22,985.00 ** †
- Fall 2026 Delivery: Semester 1: Hybrid; Semester 2: On Campus; Semester 3: Co-op
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Open | Open |
| Winter 2027 | Open | Open |
| Spring 2027 | Open | Opens Jun 1, 2026 |
- Work-Integrated Learning:
We believe in learning by doing and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Gain the skills and real-world experience to succeed as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program—study in downtown Toronto surrounded by many of Canada's top restaurants.
Full Description
Through demonstrations, hands-on cooking labs, lectures and experiential learning, you will gain the skills to launch a career as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program. Students learn about emerging culinary trends and movements such as local and sustainable foods, nutrition, and international cuisine influences. You will also develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. A work-integrated learning experience will give you an opportunity to work with professional chefs and industry leaders.
This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD.)
Program Schedule
The Culinary Management program offers classes from Monday to Friday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic 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
As part of the program, you will complete a 14-week industry work-integrated learning program. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can, in turn, be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required for both degree programs.)
Graduates of the degree program may be granted advanced standing at leading international universities.
See our Transfer Guide for more information.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1184 | Cafe Production |
| HOSF1185 | Fundamentals of Butchery |
| HOSF1202 | Culinary Foundations |
| HOSF1203 | Culinary Essentials |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1296 | Beverage and Service Fundamentals |
| HOST1068 | Smart Serve |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1031 | Theory of Food II |
| HOSF1166 | Foods of the World |
| HOSF1204 | Culinary Principles |
| HOSF1205 | Culinary Concepts |
| HOSF1287 | Whmis |
| HOSF1297 | the Sustainable Chef |
| HOST1005 | Food, Beverage and Labour Cost Control |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2064 | Human Resources |
| HOSF2076 | Industry Mentor/Externship |
| HOSF2077 | Marketing |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2047 | Food for Special Events & Catering |
| HOSF2048 | Essential Flavours of the Modern Kitchen |
| HOSF2062 | Marriage of Food and Wine |
| HOSF2081 | Hospitality Leadership and Communication |
| HOSF2082 | Business Entrepreneurship/Menu Management |
| GNED | General Elective |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- 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.
- 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.
- 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.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- 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 food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Tuition & Fees
Domestic Tuition
$7,811.00 * †
International Tuition
$22,985.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2025. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Costs
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards, and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Admission Requirements
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
- OSSD (Ontario Secondary School Diploma) or equivalent**
- Grade 12 English (C or U)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Note: Only students who start the program in September have a spring/summer break. They have the option to fast-track semester 3 by taking it during spring/summer, then completing semester 4 and graduating within 18 months.
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 Polytechnic 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.
Note: All students must handle various animal proteins throughout the program.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
CULINARY MANAGEMENT (H100)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 The Chef School.
Program Description
Program Overview
Gain the skills and real-world experience to succeed as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program—study in downtown Toronto surrounded by many of Canada's top restaurants.
Full Description
Through demonstrations, hands-on cooking labs, lectures and experiential learning, you will gain the skills to launch a career as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program. Students learn about emerging culinary trends and movements such as local and sustainable foods, nutrition, and international cuisine influences. You will also develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. A work-integrated learning experience will give you an opportunity to work with professional chefs and industry leaders.
This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD.)
Program Schedule
The Culinary Management program offers classes from Monday to Friday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic 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
As part of the program, you will complete a 14-week industry work-integrated learning program. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can, in turn, be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required for both degree programs.)
Graduates of the degree program may be granted advanced standing at leading international universities.
See our Transfer Guide for more information.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1184 | Cafe Production |
| HOSF1185 | Fundamentals of Butchery |
| HOSF1202 | Culinary Foundations |
| HOSF1203 | Culinary Essentials |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1296 | Beverage and Service Fundamentals |
| HOST1068 | Smart Serve |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1031 | Theory of Food II |
| HOSF1166 | Foods of the World |
| HOSF1204 | Culinary Principles |
| HOSF1205 | Culinary Concepts |
| HOSF1287 | Whmis |
| HOSF1297 | the Sustainable Chef |
| HOST1005 | Food, Beverage and Labour Cost Control |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2064 | Human Resources |
| HOSF2076 | Industry Mentor/Externship |
| HOSF2077 | Marketing |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2047 | Food for Special Events & Catering |
| HOSF2048 | Essential Flavours of the Modern Kitchen |
| HOSF2062 | Marriage of Food and Wine |
| HOSF2081 | Hospitality Leadership and Communication |
| HOSF2082 | Business Entrepreneurship/Menu Management |
| GNED | General Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$7,811.00 * †
International Tuition
$22,985.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2025. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Costs
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards, and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Admission Requirements
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
- OSSD (Ontario Secondary School Diploma) or equivalent**
- Grade 12 English (C or U)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Note: Only students who start the program in September have a spring/summer break. They have the option to fast-track semester 3 by taking it during spring/summer, then completing semester 4 and graduating within 18 months.
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 Polytechnic 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.
Note: All students must handle various animal proteins throughout the program.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- 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.
- 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.
- 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.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- 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 food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Contact Us
CULINARY MANAGEMENT (H100)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 The Chef School.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info session
I love George Brown. As I kept on learning, I thought, wow, these are people who want to contribute towards my growth. They're willing to accept me the way I am. There was just so much positivity around me.
Aakash Dhall
Ontario College Diploma
"I am extremely grateful to George Brown that as an international student from Jamaica, I was exposed to classical, contemporary North American and South Asian cuisines. I am very grateful for all the assistance and support provided to me by the chefs and the staff at the International Centre. I am now working at the Delta Hotel as an apprentice cook and I couldn’t have done it without the great mentors at George Brown."
Sasekea Shakespeare
Ontario College Diploma
Visit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Culinary Management
(H100)
Program Details
- Program Code: H100
- Credential: Ontario College Diploma
- Duration: 2 years (4 semesters)
- Method of Study: Full-time
- Starting Months: January, May, September
- Domestic Tuition: $7,700.00 * †
- International Tuition: $22,250.00 ** †
- Spring 2026 Delivery: Semester 1, 2, 4: Hybrid
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Closed | Closed |
| Winter 2026 | Closed | Closed |
| Spring 2026 | Open | Open |
- Work-Integrated Learning:
We believe in learning by doing and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: No
Get answers to your questions
Book info sessionProgram Description
Program Overview
Gain the skills and real-world experience to succeed as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program—study in downtown Toronto surrounded by many of Canada's top restaurants.
Full Description
Through demonstrations, hands-on cooking labs, lectures and experiential learning, you will gain the skills to launch a career as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program. Students learn about emerging culinary trends and movements such as local and sustainable foods, nutrition, and international cuisine influences. You will also develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. A work-integrated learning experience will give you an opportunity to work with professional chefs and industry leaders.
This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD.)
Program Schedule
The Culinary Management program offers classes from Monday to Friday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic 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
As part of the program, you will complete a 14-week industry work-integrated learning program. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can, in turn, be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required for both degree programs.)
Graduates of the degree program may be granted advanced standing at leading international universities.
See our Transfer Guide for more information.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1184 | Cafe Production |
| HOSF1185 | Fundamentals of Butchery |
| HOSF1202 | Culinary Foundations |
| HOSF1203 | Culinary Essentials |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1296 | Beverage and Service Fundamentals |
| HOST1068 | Smart Serve |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1031 | Theory of Food II |
| HOSF1166 | Foods of the World |
| HOSF1204 | Culinary Principles |
| HOSF1205 | Culinary Concepts |
| HOSF1287 | Whmis |
| HOSF1297 | the Sustainable Chef |
| HOST1005 | Food, Beverage and Labour Cost Control |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2064 | Human Resources |
| HOSF2076 | Industry Mentor/Externship |
| HOSF2077 | Marketing |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2047 | Food for Special Events & Catering |
| HOSF2048 | Essential Flavours of the Modern Kitchen |
| HOSF2062 | Marriage of Food and Wine |
| HOSF2081 | Hospitality Leadership and Communication |
| HOSF2082 | Business Entrepreneurship/Menu Management |
| GNED | General Elective |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- 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.
- 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.
- 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.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- 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 food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Tuition & Fees
Domestic Tuition
$7,700.00 * †
International Tuition
$22,250.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Costs
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards, and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Admission Requirements
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
- OSSD (Ontario Secondary School Diploma) or equivalent**
- Grade 12 English (C or U)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Note: Only students who start the program in September have a spring/summer break. They have the option to fast-track semester 3 by taking it during spring/summer, then completing semester 4 and graduating within 18 months.
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 Polytechnic 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.
Note: All students must handle various animal proteins throughout the program.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Culinary Management (H100)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 The Chef School.
Program Description
Program Overview
Gain the skills and real-world experience to succeed as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program—study in downtown Toronto surrounded by many of Canada's top restaurants.
Full Description
Through demonstrations, hands-on cooking labs, lectures and experiential learning, you will gain the skills to launch a career as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program. Students learn about emerging culinary trends and movements such as local and sustainable foods, nutrition, and international cuisine influences. You will also develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. A work-integrated learning experience will give you an opportunity to work with professional chefs and industry leaders.
This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD.)
Program Schedule
The Culinary Management program offers classes from Monday to Friday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
George Brown's The Chef School Student Standards and Expectations
Note: George Brown Polytechnic 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
As part of the program, you will complete a 14-week industry work-integrated learning program. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program's learning outcomes.
This valuable work experience can, in turn, be added to your resumé. In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown Polytechnic 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) and Honours Bachelor of Food Studies programs. (Additional courses required for both degree programs.)
Graduates of the degree program may be granted advanced standing at leading international universities.
See our Transfer Guide for more information.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Semester 1
| Code | Course Name |
|---|---|
| COMM2000 | Communicating Across Contexts |
| GSCI1035 | Science of Sustainability |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1184 | Cafe Production |
| HOSF1185 | Fundamentals of Butchery |
| HOSF1202 | Culinary Foundations |
| HOSF1203 | Culinary Essentials |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1296 | Beverage and Service Fundamentals |
| HOST1068 | Smart Serve |
| MATH1200 | Culinary Math Essentials |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1031 | Theory of Food II |
| HOSF1166 | Foods of the World |
| HOSF1204 | Culinary Principles |
| HOSF1205 | Culinary Concepts |
| HOSF1287 | Whmis |
| HOSF1297 | the Sustainable Chef |
| HOST1005 | Food, Beverage and Labour Cost Control |
| HOST1126 | Career Preparation |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2064 | Human Resources |
| HOSF2076 | Industry Mentor/Externship |
| HOSF2077 | Marketing |
| GNED | General Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2047 | Food for Special Events & Catering |
| HOSF2048 | Essential Flavours of the Modern Kitchen |
| HOSF2062 | Marriage of Food and Wine |
| HOSF2081 | Hospitality Leadership and Communication |
| HOSF2082 | Business Entrepreneurship/Menu Management |
| GNED | General Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$7,700.00 * †
International Tuition
$22,250.00 ** †
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters first year of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Costs
| Description | Cost |
|---|---|
| Small wares | $100-$300 |
| Books | $400 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards, and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Admission Requirements
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
- OSSD (Ontario Secondary School Diploma) or equivalent**
- Grade 12 English (C or U)
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English OR may consider upgrading to achieve the credit needed in English.
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 our transfer guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Note: Only students who start the program in September have a spring/summer break. They have the option to fast-track semester 3 by taking it during spring/summer, then completing semester 4 and graduating within 18 months.
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 Polytechnic 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.
Note: All students must handle various animal proteins throughout the program.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- 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.
- 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.
- 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.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- 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 food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Contact Us
Culinary Management (H100)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 The Chef School.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info session I love George Brown. As I kept on learning, I thought, wow, these are people who want to contribute towards my growth. They're willing to accept me the way I am. There was just so much positivity around me.
Aakash Dhall
Ontario College Diploma
"I am extremely grateful to George Brown that as an international student from Jamaica, I was exposed to classical, contemporary North American and South Asian cuisines. I am very grateful for all the assistance and support provided to me by the chefs and the staff at the International Centre. I am now working at the Delta Hotel as an apprentice cook and I couldn’t have done it without the great mentors at George Brown."
Sasekea Shakespeare
Ontario College Diploma
Visit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms