Culinary Skills Program (H134)
-
Program Name:
Culinary Skills
- Code: H134
-
Credential:
Ontario College Certificate
-
Method of Study:
Full-time
-
Duration:
1 year (2 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
-
Domestic Tuition:
$7,071.00 * † ‡
-
International Tuition:
$20,634.00 ** † ‡
-
Experiential Learning:
We believe in learning by doing, and that is why we have incorporated experiential learning opportunities into all CHCA programs.
Compare up to 3 programs
Overview
Program Overview
Our one-year Culinary Skills certificate program offers exactly what you need to begin a career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. Our culinary faculty will teach you the fundamentals of food preparation, introduce you to a wide range of ingredients and share with you the fascinating world of food culture. Through our theory-based courses, you’ll learn about emerging and established culinary movements such as local, sustainable, nutrition focus and international cuisines. You’ll gain experience and apply newly learned culinary skills by practising in our hands-on cooking labs, guided, and supported by your chefs.
Full Description
Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
- core cooking and baking skills
- an appreciation for nutrition, menu planning and food, beverage and labour cost control
- solid knife skills and cooking techniques gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
Program Schedule
The schedule for the Culinary Skills 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
As part of the program, you will practise your skills by completing work-integrated learning opportunities through the program. Students will complete 24 hours, which may include weekends, modelling business and industry operations. This valuable work experience can be added to your resume.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic 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 and the responsible, efficient use of resources.
- Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic 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.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a food and beverage preparation and service team member 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.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOST1068 | Smart Serve |
| HOSF1184 | Café Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1002 | Baking and Pastry for Cooks* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| MATH1102 | Mathematics for Hospitality** |
| COMM2000 | Communicating Across Contexts** |
| GSCI1035 | Science of Sustainability |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1287 | WHMIS |
| HOSF1166 | Foods of the World* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOSF1296 | Beverage and Service Fundamentals* |
| HOSF1297 | The Sustainable Chef* |
| HOST1126 | Career Preparation* |
| HOST2092 | Work-Integrated Learning |
* seven-week courses
** Based on the results of your placement test, you may be required to take COMM 1000 (Introduction to College Communication) before progressing to COMM 2000. COMM 1000 does not count as a course required for graduation and you will be charged for this extra course. Please visit our assessment centre for more information.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may qualify for direct entry to the second year of the Culinary Management diploma program. Please contact the program co-ordinator for further information.
Tuition and Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. 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.
‡ First semester materials fee includes the Gisslen Professional Cooking e-text and Nutrition e-text.
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books** | $400 |
| Black safety shoes | $110–$160 |
View the Full Equipment List (Online) (PDF) or the Full Equipment List (In-Person) (PDF).
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)
Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services (Pre-Hospitality) program (H101). 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, OR may consider upgrading to achieve the credit(s) 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 Transfer Guide 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
Born and raised in Toronto, this unstoppable sister duo can definitely stand the heat in the kitchen. As alumni of the Culinary Skills program, these sisters took their love for food to another level. Crystal and Celeste Ceres founded Sacraspice, a charity that delivers cooking workshops to teach young people essential culinary skills. The two decided to start the charity after seeing an evident need for food education amongst youth. They spread the motto of Bringing Healthy Back, which bridges the intersections between food, community, and physical and mental health.
"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."
"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."
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 SKILLS (H134)
For general Chef School inquiries, please contact CHCAStudentSupport@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 and learn more about your options, our programs, and life at George Brown.
Culinary Skills Program (H134)
-
Program Name:
Culinary Skills
- Code: H134
-
Credential:
Ontario College Certificate
-
Method of Study:
Full-time
-
Duration:
1 year (2 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
-
Domestic Tuition:
$6,108.00 * † ‡
-
International Tuition:
$20,024.00 ** † ‡
-
Experiential Learning:
We believe in learning by doing, and that is why we have incorporated experiential learning opportunities into all CHCA programs.
-
Winter 2023 Delivery:
Semester 1, 2: Hybrid
-
Spring 2023 Delivery:
Semester 1, 2: Hybrid
Compare up to 3 programs
Overview
Program Overview
Our one-year Culinary Skills certificate program has exactly what you need to begin a career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They will teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition and international influences in our special-focus courses.
Full Description
Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
- core cooking and baking skills
- an appreciation for nutrition, menu planning and food, beverage and labour cost control
- solid knife skills and cooking techniques, gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
Program Schedule
The schedule for the Culinary Skills 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
As part of the program, you will practise your skills by completing work-integrated learning opportunities through the program. Students will complete 24 hours, which may include weekends, modelling business and industry operations. This valuable work experience can be added to your resume.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic 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 and the responsible, efficient use of resources.
- Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic 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.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a food and beverage preparation and service team member 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.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1002 | Baking and Pastry for Cooks* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I (Sanitation Certificate included) |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| MATH1102 | Mathematics for Hospitality** |
| COMM1007 | College English** |
| GSCI1035 | Science of Sustainability |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1166 | Foods of the World* |
| HOSF1184 | Café Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOSF 1287 | WHMIS |
| HOSF1296 | Beverage and Service Fundamentals* |
| HOSF1297 | The Sustainable Chef* |
| HOST1068 | Smart Serve |
| HOST1126 | Career Preparation* |
| HOST2092 | Work-Integrated Learning |
* 7-week course
** Based on the results of your placement test, you may be required to take COMM 1000 (Introduction to College Communication) before progressing to COMM 1007. You may also be required to take MATH 1000*** (Math Foundations) before progressing to MATH1102 (Mathematics for Hospitality). COMM 1000 and MATH1000 do not count as courses required for graduation and you will be charged for these extra courses. Please visit our assessment centre for more information.
*** Math Placement Testing not required as of Winter 2023 intake.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may qualify for direct entry to the second year of the Culinary Management diploma program. Please contact the program co-ordinator for further information.
Tuition and Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2021. Fees are subject to change for programs starting in Fall 2022 and at later dates.
** Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
‡ First semester materials fee includes the Gisslen Professional Cooking e-text and Nutrition e-text.
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Books** | $400 |
| Black safety shoes | $110-$160 |
View the Full Equipment List (Online) (PDF) or the Full Equipment List (In-Person) (PDF)
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)
Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services (Pre-Hospitality) program (H101). 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, 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 Transfer Guide 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
Born and raised in Toronto, this unstoppable sister duo can definitely stand the heat in the kitchen. As alumni of the Culinary Skills program, these sisters took their love for food to another level. Crystal and Celeste Ceres founded Sacraspice, a charity that delivers cooking workshops to teach young people essential culinary skills. The two decided to start the charity after seeing an evident need for food education amongst youth. They spread the motto of Bringing Healthy Back, which bridges the intersections between food, community, and physical and mental health.
"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."
"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."
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 SKILLS (H134)
For general Chef School inquiries, please contact chcastudentsupport@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 and learn more about your options, our programs, and life at George Brown.
Culinary Skills Program (H134)
-
Program Name:
Culinary Skills
- Code: H134
-
Credential:
Ontario College Certificate
-
Method of Study:
Full-time
-
Duration:
1 year (2 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
-
Domestic Tuition:
$6,042.00 * †
-
Experiential Learning:
We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.
-
Winter 2022 Delivery:
Semester 1: Choice; Semester 2: Hybrid
-
Spring 2022 Delivery:
Semester 1: Choice; Semester 2: Hybrid
Compare up to 3 programs
Overview
Program Overview
Cooking is the art of diversity! Our one-year Culinary Skills certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They will teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition and international influences in our special-focus courses.
Full Description
Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
- Core cooking and baking skills
- An appreciation for nutrition, menu planning and food, beverage and labour cost control
- Solid knife skills and cooking techniques, gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
Program Schedule
The schedule for the Culinary Skills 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
As part of the program, you will practise your skills by completing a work-integrated learning opportunity in our student-run café. Students will complete 24 hours, including weekends, as this models our café business operation. This valuable work experience can be added to your resume.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic 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 and the responsible, efficient use of resources.
- Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic 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.
- 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.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1002 | Baking & Pastry for Cooks* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I (Sanitation Certificate included) |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| MATH1102 | Mathematics for Hospitality** |
| COMM1007 | College English** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1166 | Foods of the World* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II (WHMIS Certificate included) |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOSF1184 | Cafe Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1296 | Beverage and Service fundamentals* (Smart Serve Certificate included) |
| HOSF1297 | The Sustainable Chef* |
| HOST1126 | Career Preparation* |
* 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 Assessment Centre for more information.
***COMM1003/CESL1003 courses will be replaced by COMM1000 Introduction to College Communication starting with Winter 2022 intake.
Career & Postgraduate Study Opportunities
Your Career
Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés, and eateries, as well as numerous clubs, resorts, spas and catering companies. The culinary 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* 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 Nutrition e-text.
View the Full Equipment List (Online) (PDF) or the Full Equipment List (In-Person) (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Books** | $400 |
| Black safety shoes | $110-$160 |
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 10 Math (Applied or Academic) OR Grade 11 Math (C, M or U) OR Grade 12 (C or U)
Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services 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 Transfer Guide 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
Born and raised in Toronto, this unstoppable sister duo can definitely stand the heat in the kitchen. As alumni of the Culinary Skills program, these sisters took their love for food to another level. Crystal and Celeste Ceres founded Sacraspice, a charity that delivers cooking workshops to teach young people essential culinary skills. The two decided to start the charity after seeing an evident need for food education amongst youth. They spread the motto of Bringing Healthy Back, which bridges the intersections between food, community, and physical and mental health.
"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."
"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."
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 SKILLS (H134)
For general Chef School inquiries, please contact chcastudentsupport@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 and learn more about your options, our programs, and life at George Brown.
Culinary Skills Program (H134)
-
Program Name:
Culinary Skills
- Code: H134
-
Credential:
Ontario College Certificate
-
Method of Study:
Full-time
-
Duration:
1 year (2 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
-
Domestic Tuition:
$5,821.00 * †
-
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. Our one-year Culinary Skills certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They will teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition, and international influences in our special-focus courses.
Full Description
Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
- Core cooking and baking skills
- An appreciation for nutrition, menu planning and food, beverage and labour cost control
- Solid knife skills and cooking techniques, gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
Program Schedule
The schedule for the Culinary Skills 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
As part of the program you will practice your skills by completing a work integrated learning opportunity in our student-run Café. Students will complete 24 hours including weekends as this models our café business operation. This valuable work experience can be added to your resume.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic 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 and the responsible, efficient use of resources.
- Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic 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.
- 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 foodservice industry.
Courses
Required Courses
Information about SPRING 2021
Information about the courses being delivered for this program in the Spring 2021 semester is now available.
Students are expected to participate in live online interactive cooking sessions at specific points in all practical courses. Live classes include students cooking from home at a specific time. Students will be required to have both camera and microphones turned on during these sessions. If students require modifications they must address this with the faculty at the beginning of the course to develop a plan that will address the 'live cooking' criteria.
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1184 | Cafe Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I (Sanitation Certificate included) |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| MATH1102 | Mathematics for Hospitality** |
| COMM1007 | College English** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1166 | Foods of the World* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II (WHMIS Certificate included) |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOSF1296 | Introduction to Service and Menu Development* (Smart Serve Certificate included) |
| HOSF1297 | The Sustainable Chef* |
| HOST1126 | Career Preparation* |
* 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.
Career & Postgraduate Study Opportunities
Your Career
Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés, and eateries, as well as numerous clubs, resorts, spas and catering companies. The culinary 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.
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2019. Fees are subject to change for programs starting in Fall 2020 and at later dates.
** First semester material fee includes the Gisslen Professional Cooking e-text and Nutrition e-text.
View the Full Equipment List (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Books** | $400 |
| Black safety shoes | $110-$160 |
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 not meeting the academic requirements 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 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
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
Born and raised in Toronto, this unstoppable sister duo can definitely stand the heat in the kitchen. As alumni of the Culinary Skills program, these sisters took their love for food to another level. Crystal and Celeste Ceres founded Sacraspice, a charity that delivers cooking workshops to teach young people essential culinary skills. The two decided to start the charity after seeing an evident need for food education amongst youth. They spread the motto of Bringing Healthy Back, which bridges the intersections between food, community, and physical and mental health.
"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."
"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."
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 SKILLS (H134)
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 and learn more about your options, our programs, and life at George Brown.
Culinary Skills Program (H134)
-
Program Name:
Culinary Skills
- Code: H134
-
Credential:
Ontario College Certificate
-
Method of Study:
Full-time
-
Duration:
1 year (2 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
-
Domestic Tuition:
$6,120.00 * †
-
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. Our one-year Culinary Skills certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They will teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition, and international influences in our special-focus courses.
Full Description
Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
- Core cooking and baking skills
- An appreciation for nutrition, menu planning and food, beverage and labour cost control
- Solid knife skills and cooking techniques, gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
Program Schedule
The schedule for the Culinary Skills 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
As part of the program you will practice your skills by completing a work integrated learning opportunity in our student-run Café. Students will complete 24 hours including weekends as this models our café business operation. This valuable work experience can be added to your resume.
CHCA students can also participate in several short study abroad opportunities. Our options change often, but in recent years have included Peru, Europe, Spain, Costa Rica, India, Thailand and trips across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a 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 and the responsible, efficient use of resources.
- Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic 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.
- 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 foodservice industry.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1002 | Baking & Pastry for Cooks |
| HOSF1184 | Cafe Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I (Sanitation Certificate included) |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| MATH1102 | Mathematics for Hospitality** |
| COMM1007 | College English** |
| GNED | General Education Elective |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1166 | Foods of the World* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II (WHMIS Certificate included) |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOSF1296 | Introduction to Service and Menu Development* (Smart Serve Certificate included) |
| HOSF1297 | The Sustainable Chef* |
| HOST1126 | Career Preparation* |
* 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.
Career & Postgraduate Study Opportunities
Your Career
Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés, and eateries, as well as numerous clubs, resorts, spas and catering companies. The culinary 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.
Tuition and Fees
Domestic Tuition
Additional Costs
† Additional Cost
| 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 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 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 not meeting the academic requirements 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 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
Born and raised in Toronto, this unstoppable sister duo can definitely stand the heat in the kitchen. As alumni of the Culinary Skills program, these sisters took their love for food to another level. Crystal and Celeste Ceres founded Sacraspice, a charity that delivers cooking workshops to teach young people essential culinary skills. The two decided to start the charity after seeing an evident need for food education amongst youth. They spread the motto of Bringing Healthy Back, which bridges the intersections between food, community, and physical and mental health.
"The facilities were top notch and the teaching chefs played an amazing balancing game between strong discipline to ensure proper techniques and a nurturing environment to develop creativity. George Brown enabled me to find cooking opportunities in Montreal, followed by a highly influential period at the Drake Hotel in Toronto. I've been able to pick up contracts that have taken me all the way from the Arctic to the Antarctic, and a handful of places in between."
"Although I had some ability in the kitchen, it wasn't until I attended George Brown that I got a chance to refine and practice my craft. I learned not only how to cook better, but to cook more efficiently, faster and cleaner. To be a professional. It wasn't only about the honing the skills of your hands, but to help organize your mind, to think like a chef."
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 SKILLS (H134)
For general Chef School inquiries, please contact chefschool@georgebrown.ca.
For program curriculum inquiries, please contact the Co-ordinator:
Jeanne Da Silva, Program Co-ordinator
Email: jdasilva@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.
