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

Our commitment to being one of Canada's best culinary schools has led to the launch of the only four-year Culinary Management honours bachelor's degree in Canada. Develop the knowledge and techniques necessary to succeed as a chef, cook or culinary manager in our Culinary Management degree program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry. We are anchored in the heart of the Canadian culinary industry with global reach and influence.

H315 Restaurant Manager surrounded by Culinary Staff

Overview

Program name
Honours Bachelor of Commerce (Culinary Management)
Code
H315
School
Chef School
Location
St. James Campus
Experiential learning
Externship
Duration
4 years (8 semesters)
Starting month
September
Credential
Honours Bachelor's Degree
Method of study
FT

Year of Study

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Program Availability

Domestic students
Sept. 2019 Open
Jan. 2020 N/A
May 2020 N/A
International students
Sept. 2019 Open
Jan. 2020 N/A
May 2020 N/A

Full Description

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)

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.

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Required Courses

SEMESTER 1

semester courses
CodeCourse Name
HOSF 1266Introduction to Restaurant Management
HOSF 1267Culinary Skills I
HOSF 1269Gastronomic Theory I
HOSF 1275Business Communications
HOSF 2305Food and Beverage Cost Control
HOSF 1146Emergency First Aid/Heartsaver CPR (weekend course)
 Lower Liberal Studies Elective

SEMESTER 2

semester courses
CodeCourse Name
HOSF 1281Baking and Pastry for Cooks
HOSF 1283Butchery & Café Production
HOSF 1293Culinary Skills II
HOSF 1295Gastronomic Theory II
HOSF 2406Principles of Marketing

Scheduled between semesters 2 and 3

Scheduled between semesters 2 and 3
CodeCourse Name
HCOP 1011Externship Work Term 1

SEMESTER 3

semester courses
CodeCourse Name
HOSF 2303Food for Special Events
HOSF 1277Fundamentals of Accounting
HOSF 2307Patisserie Production Management
HOSF 2309Research Fundamentals
HOSF 2311Catering and Menu Management
 Lower Liberal Studies Elective

SEMESTER 4

semester courses
CodeCourse Name
HOSF 2402Essential Flavours of the Modern Kitchen
HOSF 2404Concepts of Customer Service
HOSF 1299Managerial Accounting
HOSF 2313Macroeconomics: Canada in the Global Environment

SEMESTER 5

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

SEMESTER 6

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

Scheduled between semesters 6 and 7

Scheduled between semesters 6 and 7
CodeCourse Name
EXTN 2011Externship 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

Learn More

Detailed course outlines
General electives

Your Career

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 culinary 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:

Possible career pathways
Foodservice Employment AreasPossible 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 and Food and Nutrition Management program.

Please contact the program co-ordinator for further information.

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Tuition

$10,242.00 * †

Additional Cost

DescriptionCost
Uniform$290
Knives and small wares$500-$700
Books$500 - $1,000 per year **
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, which is not included in the textbook costs above.

*** Students should also expect to pay approximately $100 for field trips and industry site visits. International students please check with the International Centre at 416-415-5000, ext. 2115.

† Fees for this program do not include the cost of the co-op work term and Externship work term, approximately $500 each (HCOP1011, between semesters 2 and 3) and (EXTN2011, between semesters 6 and 7).

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

Wondering how to pay for college?

Learn about financial aid, OSAP, scholarships, bursaries, work study, and award options.

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Visit the osap website

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 with six Grade 12 University (U) or University/College (M) courses, or equivalent, including: Grade 12 (U) English and any Grade 12 (U) Mathematics.
  • A grade of 60% or higher in English and Math
  • An overall average of 65% in six Grade 12 (U) or (M) courses.
  • Recommended courses: basic computer software applications.

OR

  • Mature Student status (19 years of age or older and no OSSD)**:
    • Grade 12 (U) English
    • Grade 12 (U) Mathematics
    • A grade of 65% or higher is required in English and Math
    • Post-secondary courses in English and Mathematics will be considered (certain courses only)

** There is no mature student testing in the required credits for degree programs. Mature applicants must have the English and Math credits required. Mature student applicants, who require Grade 12 University (U) credits for their application to a George Brown degree program, may consider completing our on-campus Degree Preparation (U-level) Courses at no extra cost. Additional information on where and how to upgrade can be found on the English and Math upgrading pages.

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.

English language proficiency

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.

International Students

Visit the International Admissions page for more information.

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.

Apply To

How to Apply

Learn more about the application process for:

Domestic Students
International Students

TRANSFER GUIDE

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.

View transfer guide

SUPPORT FOR APPLICANTS WITH DISABILITIES

With disability documentation you can receive academic accommodations. Contact us for information.

Learn More

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.

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