Honours Bachelor of Commerce Program (Culinary Management) (H315)
Program Description
Leadership Claims
The only four-year Culinary Management Honours bachelor's degree in Canada.
Program Overview
This program is eligible for a $1,000 entrance scholarship.
Develop the skills necessary to succeed as a chef, culinary manager or entrepreneur in the Honours Bachelor of Commerce (Culinary Management) 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. And you’ll gain real-world experience valued by employers.
Full Description
As a graduate of the Honours Bachelor of Commerce (Culinary Management) (H315) program, you'll enter the workforce with the culinary knowledge, advanced management skills and business acumen needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur. And you'll gain real-world experience.
This program is Canada's only four-year culinary management honours bachelor's degree, and it prepares graduates for kitchen, operations management, food development or entrepreneur 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 College Chef School Student Standards and Expectations
Your Field Education Options
Take part in a unique and robust paid work placement. 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 in turn be added to your resumé.
In addition to more formal on-the-job work experience, George Brown College strives 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, and International Cuisine programs, as well as the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOST 1068 | Smart Serve |
| HOSF 1266 | Introduction to Restaurant Management |
| HOSF 1267 | Culinary Skills I |
| HOSF 1269 | Gastronomic Theory I |
| HOSF 1275 | Business Communications |
| HOSF 2305 | Food and Beverage Cost Control |
| HOSF 1145 | Sanitation |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| Lower Liberal Studies Elective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF 1287 | WHMIS |
| HOSF 1302 | Food Literacy |
| HOSF 1283 | Butchery and Café Production |
| HOSF 1293 | Culinary Skills II |
| HOSF 1295 | Gastronomic Theory II |
| HOSF 2406 | Principles of Marketing |
Scheduled between semesters 2 and 3
| Code | Course Name |
|---|---|
| HCOP1011 | Work-Integrated Learning I (WIL): Culinary |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF 1277 | Fundamentals of Accounting |
| HOSF 2303 | Food For Special Events |
| HOSF 2307 | Patisserie Production Management* |
| HOSF 2309 | Research Fundamentals |
| HOSF 2311 | Catering and Menu Management |
| Lower Liberal Studies Elective |
* seven-week course
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF 2402 | Essential Flavours of the Modern Kitchen |
| HOSF 2404 | Concepts of Customer Service |
| HOSF 1299 | Managerial Accounting |
| HOSF 2313 | Macroeconomics: Canada in the Global Environment |
SEMESTER 5
| Code | Course Name |
|---|---|
| HOSF 3604 | Finance |
| HOSF 3505 | Market and Feasibility Research I |
| HOSF 3507 | Strategic Managerial Communications |
| HOSF 3509 | Sustainability in Food Service |
| Lower Liberal Studies Elective | |
| Lower Liberal Studies Elective |
SEMESTER 6
| Code | Course Name |
|---|---|
| HOSF 3602 | Food Science and Nutrition |
| HOSF 3603 | Market and Feasibility Research II |
| HOSF 3501 | Human Resources Management |
| HOSF 3605 | Statistics |
| Upper Liberal Studies Elective |
Scheduled between semesters 6 and 7
| Code | Course Name |
|---|---|
| EXTN2011 | Work-Integrated Learning II (WIL): Personalized |
SEMESTER 7
| Code | Course Name |
|---|---|
| HOSF 4703 | Restaurant Risk Management |
| HOSF 4705 | Beverages, Sensory and Evaluation |
| HOSF 4707 | Advanced Food Science and Nutrition |
| HOSF 4709 | Strategic Revenue Management |
| Upper Liberal Studies Elective |
SEMESTER 8
| Code | Course Name |
|---|---|
| HOSF 4804 | Research and Development |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4808 | Capstone |
| Upper Liberal Studies Elective |
Program Learning Outcomes
The graduate must maintain good standing with a minimum 2.3 program GPA (67 per cent or above). Graduates will have reliably demonstrated 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
International Tuition
Additional Costs
*Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2023. Fees are subject to change for programs starting in fall 2024 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 the first two semesters of programs starting in Fall 2024. 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 terms (HCOP 1011, between semesters 2 and 3, and EXTN 2011, between semesters 6 and 7), which is approximately $500 each.
‡ Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100–$300 |
| Books | $500–$1,000 per year |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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.
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 per cent or higher in English and Math
- an overall average of 65 per cent 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 per cent 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. 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 English Proficiency page for more details.
George Brown has been granted a consent by the Ministry of Colleges and Universities to offer this applied degree for a seven-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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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
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 College Online Application System.
Contact Us
DOMESTIC STUDENT ADMISSIONS
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.
FINANCIAL/FEES
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.
HONOURS BACHELOR of COMMERCE (H315)
For general Chef School inquiries, please contact CHCAStudentSupport@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.
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 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.
Honours Bachelor of Commerce Program (Culinary Management) (H315)
Program Description
Leadership Claims
The only four-year Culinary Management Honours bachelor's degree in Canada.
Program Overview
Our commitment to being one of Canada's best culinary schools inspired the launch of the only four-year Culinary Management bachelor's degree in Canada. Develop the knowledge and techniques necessary to succeed as a chef, culinary manager or entrepreneur 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.
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, culinary, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management, food development or entrepreneur positions. Through our culinary management courses, students will gain an understanding of eight 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 College Chef School Student Standards and Expectations
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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can in turn be added to your resumé.
In addition to more formal on-the-job work experience, George Brown College strives 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, and French Pastry programs, as well as the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOST 1068 | Smart Serve |
| HOSF 1266 | Introduction to Restaurant Management |
| HOSF 1267 | Culinary Skills I |
| HOSF 1269 | Gastronomic Theory I |
| HOSF 1275 | Business Communications |
| HOSF 2305 | Food and Beverage Cost Control |
| HOSF 1145 | Sanitation |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| Lower Liberal Studies Elective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF 1287 | WHMIS |
| HOSF 1302 | Food Literacy |
| HOSF 1283 | Butchery and Café Production |
| HOSF 1293 | Culinary Skills II |
| HOSF 1295 | Gastronomic Theory II |
| HOSF 2406 | Principles of Marketing |
Scheduled between semesters 2 and 3
| Code | Course Name |
|---|---|
| HCO P1011 | Work-Integrated Learning I (WIL): Culinary |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF 1277 | Fundamentals of Accounting |
| HOSF 2303 | Food For Special Events |
| HOSF 2307 | Patisserie Production Management* |
| HOSF 2309 | Research Fundamentals |
| HOSF 2311 | Catering and Menu Management |
| Lower Liberal Studies Elective |
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF 2402 | Essential Flavours of the Modern Kitchen |
| HOSF 2404 | Concepts of Customer Service |
| HOSF 1299 | Managerial Accounting |
| HOSF 2313 | Macroeconomics: Canada in the Global Environment |
SEMESTER 5
| Code | Course Name |
|---|---|
| HOSF 3604 | Finance |
| HOSF 3505 | Market and Feasibility Research I |
| HOSF 3507 | Strategic Managerial Communications |
| HOSF 3509 | Sustainability in Food Service |
| Lower Liberal Studies Elective | |
| Lower Liberal Studies Elective |
SEMESTER 6
| Code | Course Name |
|---|---|
| HOSF 3602 | Food Science and Nutrition |
| HOSF 3603 | Market and Feasibility Research II |
| HOSF 3501 | Human Resources Management |
| HOSF 3605 | Statistics |
| Upper Liberal Studies Elective |
Scheduled between semesters 6 and 7
| Code | Course Name |
|---|---|
| EXTN2011 | Work-Integrated Learning II (WIL): Personalized |
SEMESTER 7
| Code | Course Name |
|---|---|
| HOSF 4703 | Restaurant Risk Management |
| HOSF 4705 | Beverages, Sensory and Evaluation |
| HOSF 4707 | Advanced Food Science and Nutrition |
| HOSF 4709 | Strategic Revenue Management |
| Upper Liberal Studies Elective |
SEMESTER 8
| Code | Course Name |
|---|---|
| HOSF 4804 | Research and Development |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4808 | Capstone |
| Upper Liberal Studies Elective |
* seven-week course
Program Learning Outcomes
The graduate must maintain good standing with a minimum 2.3 program GPA (67% or above). Graduates will have reliably demonstrated 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
International Tuition
Additional Costs
*Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2022. Fees are subject to change for programs starting in fall 2023 and at later dates.
** Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. Fees are subject to change for programs starting in Fall 2024 and at later dates.
† 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.
Additional Cost
| Description | Cost |
|---|---|
| Small wares | $100–$300 |
| Books | $500–$1,000 per year ** |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
George Brown Culinary Kit Detailed List
George Brown Culinary Kit Visual
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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.
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 per cent or higher in English and math
- an overall average of 65 per cent 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 per cent 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. 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 English Proficiency page for more details.
George Brown has been granted a consent by the Ministry of Colleges and Universities to offer this applied degree for a seven-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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
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
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 College Online Application System.
Contact Us
DOMESTIC STUDENT ADMISSIONS
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.
FINANCIAL/FEES
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.
HONOURS BACHELOR of COMMERCE (H315)
For general Chef School inquiries, please contact CHCAStudentSupport@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.
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 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.
