The only four-year Culinary Management honours bachelor's degree in Canada.

George Brown College offers the only four-year Culinary Management honours bachelor's degree in Canada. H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed for graduates of Culinary Management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.

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H315 Restaurant Manager surrounded by Culinary Staff

Overview

Program name
Honours Bachelor of Commerce
Code
H316
School
Location
Experiential learning
Externship
Duration
5 semesters
Starting month
May
Credential
Honours Bachelor's Degree
Method of study
FT

Year of Study

Select a year to view.

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75161930197

Program Availability

Domestic students
Sept. 2019 N/A
Jan. 2020 N/A
May 2020 Open
International students
This program is currently only available to domestic students.

Full Description

George Brown College offers the only four-year Culinary Management honours bachelor's degree in Canada. With the continuing growth of the culinary and food industry, there is a need for professionals who can marry detailed gastronomic knowledge, advanced management skills and the level of business acumen required to work in modern Canadian kitchens and food companies.

H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed for graduates of Culinary Management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management or food development positions. Throughout our culinary management degree, students will gain an understanding of eight key areas:

  1. Culinary Proficiency
  2. Culinary Theory
  3. Accounting and Finance
  4. Marketing and Communications
  5. Human Resources and Risk Management
  6. Specialized Business
  7. Research
  8. General Knowledge (Liberal Studies)

Experiential Learning

Externship

Your Field Study options

Take part in a unique and robust externship. 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. Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality, and risk management.
  2. Identify, appraise, and/or apply various methods, skills, tools, and systems used in a variety of disciplines related to culinary practice and study.
  3. Research and analyze societal, environmental, cultural, economic, culinary, and/or market demands at local, regional, and international levels.
  4. Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
  5. Drawing on fields of study and practice, develop and manage strategic partnerships, customer service, and relationships.
  6. Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition, and professional systems used in the culinary industry.
  7. Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
  8. Develop a new food product, business, and/or event, in order to facilitate market realization.
  9. Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
  10. Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
  11. Examine personal strengths, weaknesses, and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
  12. Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
  13. Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments, and apply concepts, principles, and techniques that inform or enhance diverse types of culinary operations.

Required Courses

SEMESTER 4

Bridge Semester Courses

semester courses
CodeCourse name
HOSF 1292Gastronomy
HOSF 2406Principles of Marketing
HOSF 1277Fundamentals of Accounting
HOSF 2309Research Fundamentals
HOSF 1299Managerial Accounting
HOSF 2313Macroeconomics: Canada in the Global Environment

SEMESTER 5

semester courses
CodeCourse name
HOSF 3505Market and Feasibility Research I
HOSF 3507Strategic Managerial Communications
HOSF 3604Finance
 LOWER Liberal Studies Elective
 LOWER Liberal Studies Elective

SEMESTER 6

semester courses
CodeCourse name
HOSF 3602Food Science and Nutrition
HOSF 3501Human Resources Management
HOSF 3603Market and Feasibility Research II
HOSF 3605Statistics
 LOWER Liberal Studies Elective
 LOWER Liberal Studies Elective

Scheduled between Semester 6 & 7

courses between Semester 6 and 7
CodeCourse name
HOSF 3607Externship Work Term II - Management

SEMESTER 7

semester courses
CodeCourse name
HOSF 4703Restaurant Risk Management
HOSF 4705Wine: Sensory Development and Food Pairing
HOSF 4707Advanced Food Science and Nutrition
HOSF 4709Strategic Revenue Management
 LOWER Liberal Studies Elective
 UPPER Liberal Studies Elective

SEMESTER 8

semester courses
CodeCourse name
HOSF 4804Research and Development
HOSF 4806Strategies for the Black Box
HOSF 4808Capstone
 UPPER Liberal Studies Elective
 UPPER Liberal Studies Elective

Career Options

A world of opportunities awaits you when you graduate. Completion of this program will demonstrate your level of commitment to cuisine thus differentiating you from other chefs. The skills you learn at George Brown are in demand by employers across Canada and internationally, and you will have the training to build a successful career at home or around the world.

While some degree graduates may start their careers in an entry-level position, they will have the knowledge and skills to expedite their career pathways. Depending on the graduate's focus and level of experience, possible career pathways include:

Foodservice Employment Areas

Possible Career Paths

Multi-unit Foodservice

  • Director of Operations with culinary experience requirements
  • Corporate/Menu Development Chef

Retirement Facilities and Chains

  • Director of Foodservice
  • Executive Chef
  • Director of Food & Beverage

Hospitality and Tourism

  • Director of Food & Beverage
  • Positions with various types of organizations such as attractions, convention centres, hotels, off-premise catering, etc.

Contract Foodservice Management

  • Corporate or Regional Chef
  • District Manager
  • Regional Manager
  • Regional Vice-President

Food Processors and Brokers

  • Development Chef
  • Sales Representative
  • Sales Manager

Distributors

  • Corporate Chef
  • Executive Chef

Business Consulting

  • Foodservice Logistics
  • Food and Beverage Consulting
  • Food and Beverage Market Research

Entrepreneurship

  • Media work
  • Event Chef
  • Owning a restaurant, catering services

Future Study Options

Graduates of this program will be prepared to continue their studies post-degree in master's programs in the fields of Business, Gastronomy and Environmental Studies. Graduates may also be eligible for direct entry into the Culinary Arts – Italian and French pastry programs.

Tuition

$4,054.00 * †

Additional Cost

* Amounts listed are the total of tuition, materials, student service and ancillary fees for one semester of the program starting in fall 2018. Fees are subject to change for programs starting in fall 2019 and at later dates.

Additional Cost

Additional costs
DescriptionCost
Uniform$250
Knives and small wares$300-$600
Books$1600
Black safety shoes$80-$150

International students: Visit the International Fees and related costs page for more information

Admission Requirements

This program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) H315 degree program, and is designed for graduates of Culinary Management diploma programs.

Requirements:

  • A Culinary Management diploma with a program GPA of 3.0 (75%) or higher
  • Prospective students with Culinary Credentials outside of Ontario will require Department assessment which may result in additional courses in addition to the bridge semester. International and out of province applicants who believe they are eligible for advanced standing in the four-year Honours Bachelor of Commerce (Culinary Management) program are invited to contact the coordinator Dr. Ryan Whibbs at ryan.whibbs@georgebrown.ca.

The bridge courses take place from May to August. Students who successfully complete the designated bridge pathway, pass every course, and maintain a 1.7 program GPA (60%) may be eligible to transfer to Semester 5 of the degree program.

Note: The bridge for entry into Semester 5 (Year 3) of the H315 program comprises six core courses (Gastronomy, Principles of Marketing, Fundamentals of Accounting, Research Fundamentals, Managerial Accounting and Macroeconomics: Canada in the Global Environment, a course designed specifically for the bridge).

Special Requirements

English language proficiency required

George Brown College ESL Level 9; TOEFL 84 overall and 21 in each skill band (Online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60)

Proficiency in English communication is necessary for success in this program.

Please visit georgebrown.ca/englishproficiency for more details.

George Brown has been granted a consent by the Minister of Advanced Education and Skills Development to offer this applied degree for a 7–year term starting October 11, 2016. The college shall ensure that all students admitted to the above-named program during the period of consent will have the opportunity to complete the program within a reasonable time frame.

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.

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Contact Us

Contact Ryan Whibbs, PhD, Program Co-ordinator, Centre for Hospitality and Culinary Arts at 416-415-5000, ext. 2749 between 9 a.m. and 4 p.m. Email: Ryan.Whibbs@georgebrown.ca or 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.

Visit Our Campus

Join us for an upcoming Open House 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.

Register for an Open House Discovery Day.

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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.