Culinary Management Program (H100)

You’ll learn the skills needed to be a successful chef, cook or culinary manager from top-notch industry professionals in our two-year Culinary Management diploma program. In addition, our special-focus culinary management courses will teach you about emerging culinary trends such as local sustainable foods, nutrition and international influences. You will develop the interpersonal skills you’ll need to build a successful career, and the leadership skills you’ll need to run a business. To top it all off, you’ll also complete a unique industry externship program, which will give you a chance to work with experienced chefs and industry leaders.

This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Training, Colleges and Universities.

Program Schedule

The schedule for the Culinary Management 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.

Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year. If you choose to take the first year of this program through Continuing Education, you are eligible to apply for advanced standing in the second year of the full-time program.

Please visit coned.georgebrown.ca for details or contact cehospitality@georgebrown.ca or 416-415-5000, ext. 2517.

As part of the program you will complete a 14-week industry externship. 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 right across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.

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 a desired end product.
3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy 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.

* 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.

^† Additional Cost

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

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