Food Tourism Entrepreneurship Program (H417)
Food Tourism Entrepreneurship
- Code: H417
Ontario College Graduate Certificate
Method of Study:
1 year (3 semesters)
- Location: St. James Campus
- Starting Months: September
The 3rd semester is devoted to experiential learning. It is anticipated that most, if not all, experiences will be paid. Collaborations with industry partners will also be explored to identify opportunities for applied research experiential learning. In the 3rd semester, there will be an experiential learning trip connected to course outcomes.
The Food Tourism Entrepreneurship graduate certificate prepares graduates to create "tastes of place" experiences that support local economies by fostering relationships between stakeholders in agriculture, hospitality and tourism. Exploring the geography of food and beverage, students will learn to develop partnerships to communicate and market unique experiences that emphasize sustainability and transparency. Graduates may find career opportunities at local and international tourism attractions, culinary travel groups/associations, restaurants, wineries, breweries, cideries, distillers, agricultural destinations, destination marketing and development organizations, and government agencies, in roles such as Culinary Tourism Program Manager, Marketing Travel Consultant and Conference Services Manager.
The Food Tourism Entrepreneurship program will prepare graduates to harness local economies and cultures of food and drink production and consumption, and channel them into successful and resilient tourism “experience” enterprises. Geared towards diploma and degree graduates who want to specialize in food tourism development and entrepreneurship, this three-semester program builds on the strengths of George Brown's School of Hospitality & Tourism Management and our Chef School. Business graduates may also be interested in pathways in this field.
Students will learn to:
- Connect and work with businesses, communities and associations in municipal, regional, provincial, national and international locations.
- Support local economies by fostering relationships with stakeholders in agriculture, hospitality, tourism and agritourism.
- Bring creative entrepreneurship skills to the small and medium businesses that make up the food tourism sector.
- Continue to provide consumers with "taste of place" experiences that build on new business models and opportunities.
- Develop the partnerships and tools to generate, capture, communicate and market unique experiences that speak to consumer values of sustainability and traceability.
The first two semesters of this program each include six courses provided through hybrid delivery. The third semester includes six online hours per week plus work-integrated learning, an independent study project and an experiential learning trip.
- Research and assess local, national and global environments for food and beverage tourism opportunities that connect to local producers and provide tourists with authentic destination experiences.
- Develop sustainable food and beverage tourism products and experiences that equitably support the local environment and economy while recognizing the diverse cultural needs, experiences, and practices of local and global communities.
- Design marketing strategies to promote existing and new food enterprises, products and experiences using a variety of platforms appropriate to the target market.
- Develop business plans for sustainable food enterprises that strategically respond to evolving and changing market needs.
- Design innovative, creative and adaptive ideas and strategies for dynamic and ever-changing food tourism enterprises, products and experiences to ensure business competitiveness and sustainability.
- Select sales and customer service strategies and apply them to an enterprise's needs to ensure business long-term operational sustainability.
- Prepare and follow a plan for ongoing personal and professional development to establish and maintain entrepreneurial networking and business relationships and opportunities.
- Plan, implement and evaluate projects by applying management principles to support a small business's operation and administration.
- Select and implement risk management strategies to support all aspects of a small business operation.
INFORMATION ABOUT FALL 2021
Information about the courses being delivered for this program in the Fall 2021 semester is now available.
|HOST1165||Gastronomy and Tastes of Place 1|
|HOST1166||Entrepreneurship in Food Tourism|
|HOST1167||Innovation and Leadership in Food Tourism|
|HOST1168||Food Tourism Marketing|
|HOST1169||Circular Economy and Sustainable Chef|
|HOST1170||Global Tourism Management|
|HOST1211||Gastronomy and Tastes of Place 2|
|HOST1212||Event Planning for Food Tourism Management|
|HOST1213||Fundamentals of Wine and Beverage for Tourism Management|
|HOST1214||Food Writing and Social Media of Food|
|HOST1215||Sustainable Tourism and Ecopreneurship|
|HOST1216||Food Tourism Business Research|
|HOST1303||Special Topics in Food Tourism Entrepreneurship|
Career & Postgraduate Study Opportunities
Graduates may find career opportunities in:
- Local and international culinary tourism attractions
- Culinary travel agencies/tour groups/associations
- Restaurants and resorts
- Farms and fisheries providing tourism experiences
- Wineries, breweries, cideries and distillers
- Destination marketing and development organizations
- Government agencies
The food tourism sector's return to the impressive growth and innovation of pre-pandemic years is going to be founded on creative entrepreneurship and local "taste of place" experiences that explore the geography of food and beverage in traditional and new ways. According to Destination Canada, Canadians spend $43 billion a year outside the country, while inbound visitors to Canada spend $22 billion. There is immense opportunity within Canada and, as Marsha Walden, President and CEO of Destination Canada, has said, “If we could capture 25% of that outbound revenue it would be a huge boost to our industry.” New enterprises that grow from the disruption of the global pandemic will be agile, local and will reinvent the way consumers connect with their culinary landscape.
This graduate certificate program is well suited to graduates of programs in hospitality, tourism, culinary arts, business or marketing, including:
- Baking and Pastry Arts Management (H113)
- Culinary Management (H100/H116)
- Culinary Management – Nutrition (H119)
- Food and Beverage Management – Restaurant Management (H132)
- Hotel Operations Management (H133)
- Special Event Management (H131)
- Tourism and Hospitality Management (H130)
- A wide variety of Business programs
Tuition and Fees
*Amounts listed are the total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2021. Fees are subject to change for programs starting in Fall 2022 and at later dates.
Visit the International Fees and Related Costs page for more information.
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
A diploma or bachelor's degree in Food and Beverage Management, Hotel Management, Tourism and Hospitality Management, Special Event Management, Culinary Management, Culinary Management – Nutrition, Business or a related area.
Applicants who do not meet the above requirements but who have experience in the industry may submit a resume and be interviewed for consideration.
College or University credits may qualify you for course exemptions. Please visit our Transfer Credit Guide for more information.
ENGLISH LANGUAGE PROFICIENCY
Applicants with international transcripts who do not provide English proficiency test results must test at the College level in the George Brown College English assessment to be considered for the program. In addition, applicants who are accepted based on work experience only will be required to take the English Admissions Assessment in order to evaluate the appropriate level of English language proficiency.
Please visit English Proficiency for more details.
Visit the International Admissions page for more information regarding country specific admission requirements.
Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practice labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.
Domestic students should apply through Ontario Colleges.
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines, or the admissions process, please contact the Admissions Office at firstname.lastname@example.org or visit the Admissions web page.
Food Tourism Entrepreneurship (H417)
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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.
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