Culinary Management Program
(Integrated Learning)
(H116)

2020-20212021-2022
  • Program Name:
    Culinary Management
  • Code: H116
  • Credential:
    Ontario College Diploma
  • Method of Study:
    Full-time
  • Duration:
    2 years (4 consecutive semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: January, May, September
  • Domestic Tuition:
    $7,589.00 * †
  • 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

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

Full Description

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

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

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

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

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

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

Program Schedule

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

Your Field Education Options

In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning restaurant, The Chefs’ House, and at The Café.

In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.

This valuable work experience can 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 food service industry.
  11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Courses

Required Courses

Information about Winter 2021

Information about the courses being delivered for this program in the Winter 2021 semester is now available.

Learn more about Winter 2021 Delivery

SEMESTER 1

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

SEMESTER 2

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

SEMESTER 3

semester courses
Code Course name
CMDI 2022 Field Placement
CMDI 2081 Hospitality Leadership and Communication
CMDI 2024 Marriage of Food and Wine
GNED General Education Elective (online)

SEMESTER 4

semester courses
Code Course name
CMDI 2076 Industry Mentor/Externship
CMDI 2064 Human Resources* (online)
CMDI 2077 Marketing* (online)
GNED General Education Elective (online)

* 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 MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit georgebrown.ca/assessment for more information.

General Education Electives

Career & Postgraduate Study Opportunities

Your Career

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

Future Study Options

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

Graduates may also be eligible for direct entry into several George Brown College programs, including Culinary Arts – Italian, Food and Nutrition Management (additional Accounting course required), Advanced French Patisserie and the third year of our Honours Bachelor of Commerce (Culinary Management) program.

For further information, see georgebrown.ca/transferguide

Tuition and Fees

Domestic Tuition

$7,589.00 * †

Additional Costs

View the Full Equipment List (PDF)

Description Cost
Uniform $290
Knives and small wares $500-$700
Books $400**
Black safety shoes $110-$160

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

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

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

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

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

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

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

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit georgebrown.ca/transferguide for more information.

International Students

Visit the International Admissions page for more information regarding country specific admission requirements.  

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

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 College Online Application System.

Student Success

Miriam Streiman

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

Amanda Lee

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

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.

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 – INTEGRATED LEARNING (H116)

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

For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

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 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 Program
(Integrated Learning)
(H116)

2020-20212021-2022
  • Program Name:
    Culinary Management
  • Code: H116
  • Credential:
    Ontario College Diploma
  • Method of Study:
    Full-time
  • Duration:
    2 years (4 consecutive semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: January, May, September
  • Domestic Tuition:
    $8,065.00 * †
  • 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. This innovative Culinary Management (Integrated Learning) program takes an integrated experiential approach to learning, with industry placement, in-school studies, online and self-study learning. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and an understanding of important trends such as the use of local foods, nutrition, and growing international influence.

Full Description

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

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

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

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

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

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

Program Schedule

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

Your Field Education Options

  • In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning restaurant, The Chefs’ House, and at The Café.
  • In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program.

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.

This valuable work experience can 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 food service industry.
  11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Courses

Required Courses

SEMESTER 1

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

SEMESTER 2

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

SEMESTER 3

semester courses
Code Course name
CMDI 2022 Field Placement
CMDI 2081 Hospitality Leadership and Communication
CMDI 2024 Marriage of Food and Wine
GNED General Education Elective (online)

SEMESTER 4

semester courses
Code Course name
CMDI 2076 Industry Mentor/Externship
CMDI 2064 Human Resources* (online)
CMDI 2077 Marketing* (online)
GNED General Education Elective (online)

* 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 MATH 1102 (Mathematics for Hospitality). COMM 1003/CESL 1003 and MATH 1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit georgebrown.ca/assessment for more information.

General Education Electives

Career & Postgraduate Study Opportunities

Your Career

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

Future Study Options

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

Graduates may also be eligible for direct entry into several George Brown College programs, including Culinary Arts – Italian, Food and Nutrition Management (additional Accounting course required), Advanced French Patisserie and the third year of our Honours Bachelor of Commerce (Culinary Management) program.

For further information, see georgebrown.ca/transferguide

Tuition and Fees

Domestic Tuition

$8,065.00 * †

Additional Costs

DescriptionCost
Uniform$290
Knives and small wares$500-$700
Books$400**
Black safety shoes$110-$160

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

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

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

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

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

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

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

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

Course Exemptions

College or university credits may qualify you for course exemptions. Please visit georgebrown.ca/transferguide for more information.

International (Visa) Students

Visit the International Admissions page for more information.

International Students

Visit the International Admissions page for more information regarding country specific admission requirements.  

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

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 College Online Application System.

Student Success

Miriam Streiman

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

Amanda Lee

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

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 – INTEGRATED LEARNING (H116)
For general Chef School inquiries, please contact chefschool@georgebrown.ca.

For program curriculum inquiries, please contact the Co-ordinator:
Nathan Hogan, Program Co-ordinator
Email: nhogan3@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.

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 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.