Honours Bachelor of Commerce Program (Culinary Management) (H315)

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 a kitchen, operations management or food development positions. Through our culinary management courses, 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)

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.

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.

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.

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.

* 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, which is not included in the textbook costs above.

† Fees for this program do not include the cost of the co-op work terms (HCOP 1011, between semesters 2 and 3, and EXTN 2011, between semesters 6 and 7), which is approximately $500 each.

International students: 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.