George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Honours Bachelor of Commerce (Culinary Management)
(Bridging) (H316)
Program Details
- Program Code: H316
- Credential: Bachelor's Degree
- Duration: 2 years (8 semesters)
- Method of Study: Full-time
- Starting Months: January, May
- Domestic Tuition: $3,917.00 * † ‡
- International Tuition: $10,835.00 ** † ‡
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Not Available | Not Available |
| Winter 2027 | Not Available | Not Available |
| Spring 2027 | Open | Opens Jun 1, 2026 |
- Work-Integrated Learning:
We believe in learning by doing, and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: Yes
- CIP Code: N/A
Get answers to your questions
Book info sessionProgram Description
Leadership Claims
The only four-year Culinary Management bachelor’s degree in Canada.
Program Overview
To start your studies in May 2026, apply to the 2025/26 intake for this program. To begin your studies in May 2027, apply to the 2026/27 academic year.
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree. The bridging program is designed specifically 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.
As a graduate of this degree program, you’ll enter the workforce with the culinary knowledge, advanced management skills, business acumen and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a 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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
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, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Ministry Consent
George Brown Polytechnic has been granted a consent by the Minister of Colleges, Universities, Research Excellence and Security to offer this applied degree for a seven-year term starting September 29, 2023. 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.
Courses
Semester 4
| Code | Course Name |
|---|---|
| HOSF1277 | Fundamentals of Accounting |
| HOSF1292 | Gastronomy |
| HOSF1299 | Managerial Accounting |
| HOSF2309 | Research Fundamentals |
| HOSF2313 | Macroeconomic: Canada in the Global Environment |
| HOSF2406 | Principles of Marketing |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3505 | Market and Feasibility Research I |
| HOSF3507 | Strategic Managerial Communications |
| HOSF3509 | Sustainability in Food Service |
| HOSF3604 | Finance |
| LIBL | Lower Liberal Elective |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3501 | Human Resources Management |
| HOSF3603 | Market and Feasibility Research II |
| HOSF3605 | Statistics |
| HOSF3609 | Food Science and Nutrition |
| LIBU | Upper Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| EXTN2011 | Work Integrated Learning II (Wil) : Personalized |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4703 | Restaurant Risk Management |
| HOSF4705 | Beverages, Sensory and Evaluation |
| HOSF4707 | Advanced Food Science and Nutrition |
| HOSF4709 | Strategic Revenue Management |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4805 | Research and Development |
| HOSF4806 | Strategies for the Black Box |
| HOSF4808 | Capstone |
| LIBU | Upper Liberal Elective |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- 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.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- 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.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- 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.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- 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.
Tuition & Fees
Domestic Tuition
$3,917.00 * † ‡
International Tuition
$10,835.00 ** † ‡
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2026. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
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).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs are invited to speak with H316 program co-ordinator Warren Ford at wford@georgebrown.ca. They will provide your information to the admissions office to verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Polytechnic International (VISA) students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown Polytechnic 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 English Proficiency for more details.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Honours Bachelor of Commerce (Culinary Management) Program (Bridging) H316
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
International Students
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
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 Polytechnic.
Program Description
Leadership Claims
The only four-year Culinary Management bachelor’s degree in Canada.
Program Overview
To start your studies in May 2026, apply to the 2025/26 intake for this program. To begin your studies in May 2027, apply to the 2026/27 academic year.
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree. The bridging program is designed specifically 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.
As a graduate of this degree program, you’ll enter the workforce with the culinary knowledge, advanced management skills, business acumen and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a 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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
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, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Ministry Consent
George Brown Polytechnic has been granted a consent by the Minister of Colleges, Universities, Research Excellence and Security to offer this applied degree for a seven-year term starting September 29, 2023. 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.
Courses
Semester 4
| Code | Course Name |
|---|---|
| HOSF1277 | Fundamentals of Accounting |
| HOSF1292 | Gastronomy |
| HOSF1299 | Managerial Accounting |
| HOSF2309 | Research Fundamentals |
| HOSF2313 | Macroeconomic: Canada in the Global Environment |
| HOSF2406 | Principles of Marketing |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3505 | Market and Feasibility Research I |
| HOSF3507 | Strategic Managerial Communications |
| HOSF3509 | Sustainability in Food Service |
| HOSF3604 | Finance |
| LIBL | Lower Liberal Elective |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3501 | Human Resources Management |
| HOSF3603 | Market and Feasibility Research II |
| HOSF3605 | Statistics |
| HOSF3609 | Food Science and Nutrition |
| LIBU | Upper Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| EXTN2011 | Work Integrated Learning II (Wil) : Personalized |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4703 | Restaurant Risk Management |
| HOSF4705 | Beverages, Sensory and Evaluation |
| HOSF4707 | Advanced Food Science and Nutrition |
| HOSF4709 | Strategic Revenue Management |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4805 | Research and Development |
| HOSF4806 | Strategies for the Black Box |
| HOSF4808 | Capstone |
| LIBU | Upper Liberal Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$3,917.00 * † ‡
International Tuition
$10,835.00 ** † ‡
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2026. Fees are subject to change for programs starting in Fall 2026 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2026. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
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).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs are invited to speak with H316 program co-ordinator Warren Ford at wford@georgebrown.ca. They will provide your information to the admissions office to verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Polytechnic International (VISA) students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown Polytechnic 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 English Proficiency for more details.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- 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.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- 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.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- 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.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- 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.
Contact Us
Honours Bachelor of Commerce (Culinary Management) Program (Bridging) H316
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
International Students
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
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 Polytechnic.
Visit St. James Campus
Book campus tourGet answers to your questions
Book info session
I'm not sure what the future holds, but I do know we are almost through this. There have been some tough times, but we consistently resist and grow from these experiences. Throughout the four years, I have been with George Brown Polytechnic, I have achieved my goals and open the doors for many other opportunities. Now that I have been through a degree program focused on a culinary background and loaded with leadership, communication and a foundation to build your passions into reality. Even though the global pandemic impacted my last two years of the program, I have been able to come out with an Honours education and have a further depth of food literacy, food science, the sustainability of food, Business, Marketing, and the Risks of operating a business in a hospitality environment. However, I feel my toolbox's essential tool is understanding the power and knowledge of cooking and how it can change a great meal into an extraordinary experience for all our multi-sensories and chemo-sensories.
If I can leave a piece for the cohorts of this program; Keep changing the world, we need inspiration, and we need to find more ways to make everyone's livelihood nourished and sheltered. It's up to us to decide how we want our unborn to survive, and if we keep eating the way we consume, insofar as overeating or wasting good food, the sustainability of how we survive will implode.
Michael Saunders
Honours Bachelor's Degree
Visit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Honours Bachelor of Commerce (Culinary Management)
(Bridging) (H316)
Program Details
- Program Code: H316
- Credential: Honours Bachelor's Degree
- Duration: 2 years (8 semesters)
- Method of Study: Full-time
- Starting Months: May
- Domestic Tuition: $3,803.00 * † ‡
- International Tuition: $10,113.00 ** † ‡
- Spring 2026 Delivery: Semester 4: Hybrid; Semester 6: Co-op
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Not Available | Not Available |
| Winter 2026 | Not Available | Not Available |
| Spring 2026 | Open | Open |
- Work-Integrated Learning:
We believe in learning by doing, and that is why we have incorporated work-integrated learning opportunities.
- PGWP Eligible: Yes
- CIP Code: N/A
Get answers to your questions
Book info sessionProgram Description
Leadership Claims
The only four-year Culinary Management bachelor’s degree in Canada.
Program Overview
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree. The bridging program is designed specifically 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.
As a graduate of this degree program, you’ll enter the workforce with the culinary knowledge, advanced management skills, business acumen and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a 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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
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, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Ministry Consent
George Brown Polytechnic has been granted a consent by the Minister of Colleges, Universities, Research Excellence and Security to offer this applied degree for a seven-year term starting September 29, 2023. 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.
Courses
Semester 4
| Code | Course Name |
|---|---|
| HOSF1277 | Fundamentals of Accounting |
| HOSF1292 | Gastronomy |
| HOSF1299 | Managerial Accounting |
| HOSF2309 | Research Fundamentals |
| HOSF2313 | Macroeconomic: Canada in the Global Environment |
| HOSF2406 | Principles of Marketing |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3505 | Market and Feasibility Research I |
| HOSF3507 | Strategic Managerial Communications |
| HOSF3509 | Sustainability in Food Service |
| HOSF3604 | Finance |
| LIBL | Lower Liberal Elective |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3501 | Human Resources Management |
| HOSF3603 | Market and Feasibility Research II |
| HOSF3605 | Statistics |
| HOSF3609 | Food Science and Nutrition |
| LIBU | Upper Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| EXTN2011 | Work Integrated Learning II (Wil) : Personalized |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4703 | Restaurant Risk Management |
| HOSF4705 | Beverages, Sensory and Evaluation |
| HOSF4707 | Advanced Food Science and Nutrition |
| HOSF4709 | Strategic Revenue Management |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4805 | Research and Development |
| HOSF4806 | Strategies for the Black Box |
| HOSF4808 | Capstone |
| LIBU | Upper Liberal Elective |
Course Outline URL
Program Learning Outcomes
The graduate demonstrates the ability to:
- 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.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- 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.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- 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.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- 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.
Tuition & Fees
Domestic Tuition
$3,803.00 * † ‡
International Tuition
$10,113.00 ** † ‡
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2025. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
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).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs are invited to speak with H316 program co-ordinator Warren Ford at wford@georgebrown.ca. They will provide your information to the admissions office to verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Polytechnic Internationa (VISA) students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown Polytechnic 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 English Proficiency for more details.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Contact Us
Honours Bachelor of Commerce - Bridging (H316)
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
International Students
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
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 Polytechnic.
Program Description
Leadership Claims
The only four-year Culinary Management bachelor’s degree in Canada.
Program Overview
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree. The bridging program is designed specifically 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.
As a graduate of this degree program, you’ll enter the workforce with the culinary knowledge, advanced management skills, business acumen and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a 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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown Polytechnic endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
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, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Ministry Consent
George Brown Polytechnic has been granted a consent by the Minister of Colleges, Universities, Research Excellence and Security to offer this applied degree for a seven-year term starting September 29, 2023. 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.
Courses
Semester 4
| Code | Course Name |
|---|---|
| HOSF1277 | Fundamentals of Accounting |
| HOSF1292 | Gastronomy |
| HOSF1299 | Managerial Accounting |
| HOSF2309 | Research Fundamentals |
| HOSF2313 | Macroeconomic: Canada in the Global Environment |
| HOSF2406 | Principles of Marketing |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3505 | Market and Feasibility Research I |
| HOSF3507 | Strategic Managerial Communications |
| HOSF3509 | Sustainability in Food Service |
| HOSF3604 | Finance |
| LIBL | Lower Liberal Elective |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3501 | Human Resources Management |
| HOSF3603 | Market and Feasibility Research II |
| HOSF3605 | Statistics |
| HOSF3609 | Food Science and Nutrition |
| LIBU | Upper Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| EXTN2011 | Work Integrated Learning II (Wil) : Personalized |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4703 | Restaurant Risk Management |
| HOSF4705 | Beverages, Sensory and Evaluation |
| HOSF4707 | Advanced Food Science and Nutrition |
| HOSF4709 | Strategic Revenue Management |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4805 | Research and Development |
| HOSF4806 | Strategies for the Black Box |
| HOSF4808 | Capstone |
| LIBU | Upper Liberal Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$3,803.00 * † ‡
International Tuition
$10,113.00 ** † ‡
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2025. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for one semester of the program starting in Spring 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
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).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs are invited to speak with H316 program co-ordinator Warren Ford at wford@georgebrown.ca. They will provide your information to the admissions office to verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Polytechnic Internationa (VISA) students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning), or H119 – Culinary Management – Nutrition programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown Polytechnic 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 English Proficiency for more details.
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 Polytechnic 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown Polytechnic Online Application System.
Program Learning Outcomes
The graduate demonstrates the ability to:
- 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.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- 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.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- 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.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- 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.
Contact Us
Honours Bachelor of Commerce - Bridging (H316)
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
International Students
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
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 Polytechnic.
Visit St. James Campus
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Book info session I'm not sure what the future holds, but I do know we are almost through this. There have been some tough times, but we consistently resist and grow from these experiences. Throughout the four years, I have been with George Brown Polytechnic, I have achieved my goals and open the doors for many other opportunities. Now that I have been through a degree program focused on a culinary background and loaded with leadership, communication and a foundation to build your passions into reality. Even though the global pandemic impacted my last two years of the program, I have been able to come out with an Honours education and have a further depth of food literacy, food science, the sustainability of food, Business, Marketing, and the Risks of operating a business in a hospitality environment. However, I feel my toolbox's essential tool is understanding the power and knowledge of cooking and how it can change a great meal into an extraordinary experience for all our multi-sensories and chemo-sensories.
If I can leave a piece for the cohorts of this program; Keep changing the world, we need inspiration, and we need to find more ways to make everyone's livelihood nourished and sheltered. It's up to us to decide how we want our unborn to survive, and if we keep eating the way we consume, insofar as overeating or wasting good food, the sustainability of how we survive will implode.
Michael Saunders
Honours Bachelor's Degree
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