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.
1 year (2 semesters)
September, January, May
Ontario College Certificate
Year of Study
Select a year to view.
Chef School Programs PDF
Opens Jul 2019
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.
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.
Part Time Study Options
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 this complete certificate in evening and weekend courses throughout the year. When you complete this certificate through Continuing Education, you are eligible to apply for advanced standing and enter into the second year of the Culinary Management full-time program. For details, please visit coned.georgebrown.ca, email firstname.lastname@example.org or call 416-415-5000, ext. 2517.
Program Standards and 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.
Visit us on campus
Attending an Info Session (mini-open house) can be a great way to learn more about programs directly from our knowledgeable staff and faculty.
Or consider taking an upcoming campus tour to see our learning facilities, student spaces and much more.
Try our virtual tour to look inside our student spaces, residence, labs & classrooms.
|HOSF1255||Nutrition Fundamentals from a Culinary Perspective (hybrid)|
|HOSF 1002||Baking & Pastry for Cooks|
|HOSF1185||Fundamentals of Butchery|
|HOSF1029||Theory of Food I|
|HOSF1146||Emergency First Aid/Heartsaver CPR (weekend course)|
|MATH1102||Mathematics for Hospitality**|
|GNED||General Education Elective|
|HOSF1166||Foods of the World|
|HOSF1031||Theory of Food II|
|HOST1005||Food, Beverage and Labour Cost Control|
|HOSF1296||Introduction to Service and Menu Development|
|HOSF1297||The Sustainable Chef|
*Approximately $100 is required to cover your dining expenses at three of our industry partners’ restaurants.
** 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
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.
Future Study Options
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.
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$6,120.00 * †
† Additional Cost
|Knives and small wares||$500-$700|
|Black safety shoes||$100-$140|
* 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.
Disclaimer: The information contained in this online calendar 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.
Wondering how to pay for college?
Learn about financial aid, OSAP, scholarships, bursaries, work study, and award options.
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.
College or university credits may qualify you for course exemptions. Please visit georgebrown.ca/transferguide for more information.
Visit the International Admissions page for more information.
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
Learn more about the application process for:
If you are a college or university student or graduate, you may be eligible for program transfers or course-to-course transfers. We have transfer agreements with colleges and universities across Canada and internationally.
SUPPORT FOR APPLICANTS WITH DISABILITIES
With disability documentation you can receive academic accommodations. Contact us for information.
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.
Crystal & Celeste Ceres (Graduates 2016, Culinary Skills)
"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."
Robin Dutt (Graduate, Culinary Skills)
"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."
Steven Nguyen (Graduate, Culinary Skills)
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George Brown College is continually striving to improve its programs and their delivery. The information contained in this calendar 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 admission, graduation, and fee requirements as well as any requirements of outside institutions, industry associations, or other bodies that may award additional designations concurrently with, or after completion of, a George Brown College program.