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

  • Program Name:
    Honours Bachelor of Commerce
  • Code: H316
  • Credential:
    Honours Bachelor's Degree
  • Method of Study:
  • Duration:
    5 semesters
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: May
  • Domestic Tuition:
    $4,054.00 * †
  • Experiential Learning:

    We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.

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Leadership Claims

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

Program Overview

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.

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)

Your Field Education 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 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.

Program 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


Bridge Semester Courses

semester courses
Code Course name
HOSF1292 Gastronomy
HOSF2406 Principles of Marketing
HOSF1277 Fundamentals of Accounting
HOSF2309 Research Fundamentals
HOSF1299 Managerial Accounting
HOSF2313 Macroeconomics: Canada in the Global Environment


semester courses
Code Course name
HOSF3505 Market and Feasibility Research I
HOSF3507 Strategic Managerial Communications
HOSF3604 Finance
LOWER Liberal Studies Elective
LOWER Liberal Studies Elective


semester courses
Code Course name
HOSF3602 Food Science and Nutrition
HOSF3501 Human Resources Management
HOSF3603 Market and Feasibility Research II
HOSF3605 Statistics
UPPER Liberal Studies Elective  

Scheduled between Semester 6 & 7

courses between Semester 6 and 7
Code Course name
EXTN2011 Externship Work Term II - Management


semester courses
Code Course name
HOSF4703 Restaurant Risk Management
HOSF4705 Beverages and Sensory Evaluation
HOSF4707 Advanced Food Science and Nutrition
HOSF4709 Strategic Revenue Management
UPPER Liberal Studies Elective  


semester courses
Code Course name
HOSF4804 Research and Development
HOSF4806 Strategies for the Black Box
HOSF4808 Capstone
UPPER Liberal Studies Elective  

Career & Postgraduate Study Opportunities

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


  • Corporate Chef
  • Executive Chef

Business Consulting

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


  • 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 and Fees


$4,054.00 * †

Additional Costs

* 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.

Description Cost
Uniform $290
Knives and small wares $500-$700
Books $1600
Black safety shoes $110-$160

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.

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

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

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.


  • A Culinary Management diploma with a program GPA of 2.7 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 this program are invited to contact the coordinator Warren Ford at wford@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).


Note 1: Current George Brown DOMESTIC 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 ontariocolleges.ca. The admissions office will verify your current standing in the diploma program, and process your application accordingly.

Note 2: Current George Brown 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.

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.

How to Apply

Apply To

Domestic students should apply through Ontario Colleges

Contact Us

For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.

For inquiries about international admission requirements, permits, visas, accommodations or anything specific to international students, please contact the International Centre at international@georgebrown.ca or visit the International Application Process web page.

For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.

For general Chef School inquiries please contact chefschool@georgebrown.ca


For Program Curriculum inquiries, please contact the Co-ordinator:
Warren Ford, Program Co-ordinator
Email: wford@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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