Our mission is to produce passionate and service-obsessed industry professionals for the urban hospitality and culinary experience. We are anchored in the heart of the Canadian hospitality and culinary industry but with global reach and influence. Immerse yourself in a community of hospitality-focused individuals while exploring your passion for the food and beverage sector. Develop your business acumen in the five key pillars of a successful Food & Restaurant Management professional: Marketing, Sales, Human Resources Management, Operations Management and Finance. Enhance your learning experience by marrying theoretical knowledge with real-world practical experience via our state-of-the-art simulation labs, world-renowned Chefs’ House restaurant and vibrant industry networking events. This is the place to launch your career in the restaurant management world.

H132 Restaurant Manager standing in the kirchen with chefs in the background

Overview

Program name
Food and Beverage Management – Restaurant Management
Code
H132
Location
Experiential learning
Mandatory Externship
Duration
2 years (4 semesters)
Starting month
September, January, May
Credential
Ontario College Diploma
Method of study
FT

Year of Study

Select a year to view.

Compare Programs

75161930186

Program Availability

Domestic students
Sept. 2019 Open
Jan. 2020 Open
May 2020 Open
International students
Sept. 2019 Open
Jan. 2020 Opens Mar 2019
May 2020 Opens Jul 2019

Full Description

Welcome to Canada's centre for education in Food and Restaurant Management.

Take your career to the next level with an education that combines hands-on, experiential learning with exposure to today’s Food & Restaurant Management leaders.

In this four-semester diploma program, you will build knowledge in the areas of wine, beer, cocktails and the art of eating and dining. You will expand on these fundamentals with an understanding of food and beverage cost control, financial success, service leadership and human resources management – all the areas of successful restaurant management.

During your studies, you will apply your understanding of theory through unique learning techniques and invaluable practical experience. You will have the opportunity to:

  • Take over The Chefs’ House, our state-of-the-art restaurant and learning facility, where you will manage all aspects of operations including designing and selling tickets, working with industry partners, performing cost analysis and designing the food and beverage menu in partnership with our culinary students.
  • Embark on an educational, virtual adventure via our Restaurant Simulation, where you will revitalize and transform a failing restaurant into a profitable enterprise by using decision making, management and financial planning skills.
  • Brew your own beer and learn about the brewing process through our hands-on Beer Tasting, Brewing and Theory course.
  • Join a European Travel Tour (optional) with your peers and experience unique cultures, cuisine, languages and history while learning from our international industry partners.
  • Gain real-world food and restaurant management experience through a 14-week, local or international field placement in your final semester.

To further develop your network and connection to the industry, you will have the opportunity to interact with industry leaders from the Hospitality and Culinary sectors via our:

  • Annual Student/Industry Networking Events.
  • Annual Career Fair for both permanent and temporary career opportunities.
  • Local tours of Food & Restaurant Management leaders in the heart of downtown Toronto.

If you are ready to embark on an exciting career in the Food and Restaurant Management industry, this program will open your mind to a world of possibilities.

This program has been accredited by the acclaimed Institute of Hospitality, the professional body for individual managers and aspiring managers working and studying in the hospitality, leisure and tourism (HLT) industry. The Institute is also the authoritative international body in the field of Accreditation and Endorsement for hospitality, leisure and tourism programs of learning.

Part Time Study Options

George Brown College also offers evening and weekend courses and certificate programs. See the Continuing Education Course Guide at coned.georgebrown.ca

Experiential Learning

Mandatory Externship

Your Field Study options

Build your skills during a 14-week industry externship in your fourth semester. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can in turn be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

Program Standards and Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Plan, prepare and present quality food and beverage for a variety of hospitality environments.
  2. Deliver accomplished service of food and beverage for a hospitality enterprise.
  3. Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
  4. Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
  5. Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
  6. Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
  7. Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
  8. Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
  9. Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
  10. Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
  11. Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.

Required Courses

Note: All students in H132 will take exactly the same courses, but the order of some courses will vary depending on whether you start in the Fall, Winter or Spring semester.

Fall or Spring Intake

SEMESTER 1

semester courses
CodeCourse Name
HOSF 1253Dining Techniques and Service Excellence
COMM 1007College English**
MATH 1102Math for Hospitality**
HOST 1257Wine Tasting & Theory
HOSF 1254Beer Tasting, Brewing and Theory
HOST 1011Mixology
HOSF 1146Emergency First Aid and Heartsaver CPR Online
HOST 1068Smart Serve Online
HOSF 1145Sanitation Online
GNEDGeneral Education Elective

SEMESTER 2

semester courses
CodeCourse Name
HOSF 1148Culinary Techniques (Practical)
LAW 2014Introduction to Hospitality Law
HOST 1058Restaurant Marketing and Social Media
HRM 2012Human Resources Management
ACCT 1037Hospitality Accounting
HOST 1126Career Preparation
HOST 1146Leading, Following and Speaking with Confidence
GNEDGeneral Education Elective

SEMESTER 3

semester courses
CodeCourse Name
ACCT 2017Managerial Accounting
HOSF 1037Dining Room Operations
HOST 1199Entrepreneurship
HOST 1150Food and Beverage Cost Control
HOST 2045Advanced Wine and Spirits
HOST1194Strategic Restaurant Management
GNEDGeneral Education Elective

SEMESTER 4

semester courses
CodeCourse Name
HOST 2067Restaurant Management Simulation (Online)
HOST 2132Industry Externship Placement

Winter Intake

SEMESTER 1

semester courses
CodeCourse Name
HOSF 1253Dining Techniques and Service Excellence
COMM 1007College English**
MATH 1102Math for Hospitality**
HOST 1257Wine Tasting & Theory
HOSF 1254Beer Tasting, Brewing and Theory
HOST 1011Mixology
HOSF 1146Emergency First Aid and Heartsaver CPR Online
HOST 1068Smart Serve Online
HOSF 1145Sanitation Online
GNEDGeneral Education Elective

SEMESTER 2

semester courses
CodeCourse Name
HOSF 1148Culinary Techniques (Practical)
LAW 2014Introduction to Hospitality Law
HOST 1146Leading, Following and Speaking with Confidence
HOST 1058Restaurant Marketing Leadership
ACCT 1037Hospitality Accounting
HOST 1126Career Preparation
HOSF 1037Dining Room Operations
GNEDGeneral Education Elective

SEMESTER 3

semester courses
CodeCourse Name
ACCT 2017Managerial Accounting
HOST 1199Entrepreneurship
HRM 2012Human Resource Management
HOST 1150Food and Beverage Cost Control
HOST 2045Advanced Wine and Spirits
HOST 1194Strategic Restaurant Management
GNEDGeneral Education Elective

SEMESTER 4

semester courses
CodeCourse Name
HOST 2067Restaurant Management Simulation (Online)
HOST 2132Industry Externship Placement

** 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.

Detailed course outlines

General Education Electives

Your Career

Restaurant manager and chef

A world of local and international opportunities awaits you when you graduate. Food & Beverage Management professionals may establish their career paths in restaurants, breweries, wineries, resorts, hotels, clubs and convention centres – to name but a few. Toronto alone has more than 9,000 restaurants and 200 hotels. While many of our graduates will own and/or operate successful food and restaurant operations, other students will choose to specialize in areas such as marketing, sales, human resources, finance and consulting.

Future Study Options

Earn a diploma and a bachelor’s degree. Qualified graduates of our Food and Beverage – Restaurant Management program may be eligible to enter the Honours Bachelor of Business Administration (Hospitality) degree program at George Brown College as an advanced standing student in September or January. You may also choose to start in the spring bridging semester from May to August, continuing into the degree program in September. This educational path requires a minimum grade point average of 3.0 to qualify. Talk to a program co-ordinator about articulation options.

For further information, see georgebrown.ca/transferguide.

Tuition

$4,685.00 * †

Additional Cost

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

Additional Cost

DescriptionCost
Books, tools, uniforms$900
Dining expenses at three of our industry partner restaurants$110

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

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)

** 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.

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.

Apply To

Success Stories

"Food and Beverage Management is a fantastic program that culminates with the ability to test all of your skills and knowledge through the externship placement and simulation project. The externship placement is a chance to apply all of the practical knowledge we have been given in a hands-on way, as well as an opportunity to build relationships with leading industry professionals. Working hand in hand with the externship placement is the simulation project, which really gives you the ability to bring in your own creativity and hone your decision-making skills in an industry-specific way. The amazing faculty at George Brown College has created a finale to a program that sets you up for wonderful new beginnings in your career!"

Berkley Bradley (Graduate 2016, Food and Beverage Management)

"The Food and Beverage Management program at George Brown College helped develop my passion for hospitality and prepared me for my career in this business. I received a world-class education and learned from some of the most dedicated and passionate teachers I could ask for. I was able to meet professionals from across the industry and cultivate amazing relationships with both culinary and hospitality experts. I will always be grateful to George Brown for providing me with the opportunity of a lifetime."

Elliott Rubin (Graduate 2016, Food and Beverage Management)

"The Food and Beverage Management program linked me with the hospitality industry. I loved the learning environment here because of the friendly faculty, flexible schedule and plentiful resources. I am truly thankful that this program provided me with professional knowledge and job opportunities."

Rebecca Xue (Graduate 2016, Food and Beverage Management)

"Having grown up with my family hosting a small dinner party every weekend, I had gravitated to restaurant work while in high school and university, but never saw the full potential of it until I began attending George Brown. I started with the idea of formalizing and improving my hospitality skills and as I continued my education there, I realized how many doors the college was opening for me.

"The material covered in the Food and Beverage Management program helped me round out my knowledge and gave me the tools I needed to advance in an industry that I thought I already knew inside and out. The faculty readily shared their passions for the industry, which inspired me to pursue my own and marked a turning point in my professional life. I began working in restaurant management as soon as my last classes at the college were finished and continued the wine education I had begun at the college. I am now finishing my WSET Diploma and work for one of the premier wine agencies in Ontario, continuing to engage my passion for wine, which I would not have found without George Brown."

John Praskey (Graduate 2013, Food and Beverage Management)

Contact Us

Tammy Vaillancourt, Program Co-ordinator, Centre for Hospitality and Culinary Arts

Email: tvaillan@georgebrown.ca (for program-specific enquiries only)

For additional information about George Brown College (including admissions, financial assistance or fee payment enquiries), please call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.

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.

People who viewed this program also viewed:

    Looking for more?

    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.