Honours Bachelor of Commerce Program
(Culinary Management)

  • Program Name:
    Honours Bachelor of Commerce
  • Code: H315
  • Credential:
    Honours Bachelor's Degree
  • Method of Study:
  • Duration:
    4 years (8 semesters)
  • Centre:
  • School:
  • Location: St. James Campus
  • Starting Months: September
  • Domestic Tuition:
    $10,242.00 * †
  • 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

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

Full Description

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, food studies, and externship experiences, this degree program prepares graduates for a kitchen, operations management or food development positions. Through our culinary management courses, students will gain an understanding of eight key areas:

  1. Culinary Proficiency
  2. Culinary Theory
  3. Accounting and Finance
  4. Marketing and Communications
  5. Human Resources and Risk Management
  6. Specialized Business
  7. Research
  8. General Knowledge (Liberal Studies)

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 in turn be added to your resume.

CHCA students can also participate in several short study abroad opportunities. Our options change often, but in recent years have included Peru, Europe, Spain, Costa Rica, India, Thailand and trips across Canada. Some trips are purely experiential learning, while others provide you with the opportunity to receive credit for a course in your program.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

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


semester courses
Code Course Name
HOSF1266 Introduction to Restaurant Management (Smart Serve Certificate included)
HOSF1267 Culinary Skills I
HOSF1269 Gastronomic Theory I (Sanitation Certificate included)
HOSF1275 Business Communications
HOSF2305 Food and Beverage Cost Control
HOSF1146 Emergency First Aid/Heartsaver CPR (weekend course)
Lower Liberal Studies Elective


semester courses
Code Course Name
HOSF1281 Baking and Pastry for Cooks
HOSF1283 Butchery & Café Production
HOSF1293 Culinary Skills II
HOSF1295 Gastronomic Theory II (WHMIS Certificate included)
HOSF2406 Principles of Marketing

Scheduled between semesters 2 and 3

Scheduled between semesters 2 and 3
Code Course Name
HCOP1011 Externship Work Term 1


semester courses
Code Course Name
HOSF2303 Food for Special Events
HOSF1277 Fundamentals of Accounting
HOSF2307 Patisserie Production Management
HOSF2309 Research Fundamentals
HOSF2311 Catering and Menu Management
Lower Liberal Studies Elective


semester courses
Code Course Name
HOSF2402 Essential Flavours of the Modern Kitchen
HOSF2404 Concepts of Customer Service
HOSF1299 Managerial Accounting
HOSF2313 Macroeconomics: Canada in the Global Environment


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


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

Scheduled between semesters 6 and 7

Scheduled between semesters 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
Lower 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

Your Career

A world of opportunities awaits you when you graduate. Completion of this program will demonstrate your level of commitment to cuisine thus differentiating you from other chefs. The culinary skills you learn at George Brown are in demand by employers across Canada and internationally, and you will have the training to build a successful career at home or around the world.

While some degree graduates may start their careers in an entry-level position, they will have the knowledge and skills to expedite their career pathways. Depending on the graduate’s focus and level of experience, possible career pathways include:

Possible career pathways
Foodservice Employment AreasPossible Career Paths
Multi-unit Foodservice
  • Director of Operations with culinary experience requirements
  • Corporate/Menu Development Chef
Retirement Facilities and Chains
  • Director of Foodservice
  • Executive Chef
  • Director of Food & Beverage
Hospitality and Tourism
  • Director of Food & Beverage
  • Positions with various types of organizations such as attractions, convention centres, hotels, off-premise catering, etc.
Contract Foodservice Management
  • Corporate or Regional Chef
  • District Manager
  • Regional Manager
  • Regional Vice-President
Food Processors and Brokers
  • Development Chef
  • Sales Representative
  • Sales Manager
  • 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 and Food and Nutrition Management program.

Please contact the program co-ordinator for further information.

Tuition and Fees


$10,242.00 * †

Additional Costs

Knives and small wares$500-$700
Books$500 - $1,000 per year **
Black safety shoes$110-$160

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2018. Fees are subject to change for programs starting in fall 2019 and at later dates.

** First semester material fee includes the Gisslen Professional Cooking e-text, which is not included in the textbook costs above.

† Fees for this program do not include the cost of the co-op work term and Externship work terms  (HCOP1011, between semesters 2 and 3, and EXTN 2011, between semesters 6 and 7), which is approximately $500 each.

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

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

Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.

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


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

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

Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.

English language proficiency

George Brown College ESL Level 9; TOEFL 84 overall and 21 in each skill band (Online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60)

Proficiency in English communication is necessary for success in this program.

Please visit georgebrown.ca/englishproficiency for more details.

International Students

Visit the International Admissions page for more information.

George Brown has been granted a consent by the Minister of Advanced Education and Skills Development to offer this applied degree for a 7–year term starting October 11, 2016. The college shall ensure that all students admitted to the above-named program during the period of consent will have the opportunity to complete the program within a reasonable time frame.

Health Policy

Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.

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 atinternational@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:
Riley Bennett, Program Co-ordinator
Email: rbennett@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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