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 Food Studies
(Bridging) (H318)
Program Details
- Program Code: H318
- Credential: Honours Bachelor's Degree
- Duration: 5 semesters
- Method of Study: Full-time
- Starting Months: May
- Domestic Tuition: $3,692.00 * † ‡
- International Tuition: $10,770.00 ** † ‡
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:
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Students will have a variety of opportunities to examine activities in the community, take field trips in the surrounding area and complete two 16-hour community-engaged learning placements as part of their coursework.
- PGWP Eligible: Yes
- CIP Code: N/A
Get answers to your questions
Book info sessionProgram Description
Leadership Claims
The first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
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 or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program – Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program – Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown Polytechnic Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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 December 21, 2020. 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 |
|---|---|
| HOSF2310 | Food Studies Research Methods |
| HOSF2312 | Introductory Food Studies |
| HOSF2314 | Food Literacy & Communications |
| HOSF2315 | Understanding Food Production |
| HOSF2316 | Voices for Food Systems Change |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3508 | Global Food and Beverage History |
| HOSF3510 | the Evolving Kitchen |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3606 | Food and the Non-Profit Sector |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| LIBU | Upper Liberal Elective |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4702 | Global Food Politics |
| HOSF4704 | Food, Equity and the City |
| HOSF4706 | Chefs as Agents of Change |
| HOSF4708 | Capstone I (Food Studies) |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4802 | Special Topics in Food Studies |
| HOSF4806 | Strategies for the Black Box |
| HOSF4809 | Capstone II (Food Studies) |
| HOSF4810 | the Future of Food |
| LIBU | Upper Liberal Elective |
Course Outline URL
Program Learning Outcomes
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Tuition & Fees
Domestic Tuition
$3,692.00 * † ‡
International Tuition
$10,770.00 ** † ‡
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 the first 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown Polytechnic 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
How to Apply
Domestic students 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 Food Studies – Bridging (H318)
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 first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
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 or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program – Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program – Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown Polytechnic Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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 December 21, 2020. 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 |
|---|---|
| HOSF2310 | Food Studies Research Methods |
| HOSF2312 | Introductory Food Studies |
| HOSF2314 | Food Literacy & Communications |
| HOSF2315 | Understanding Food Production |
| HOSF2316 | Voices for Food Systems Change |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3508 | Global Food and Beverage History |
| HOSF3510 | the Evolving Kitchen |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3606 | Food and the Non-Profit Sector |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| LIBU | Upper Liberal Elective |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4702 | Global Food Politics |
| HOSF4704 | Food, Equity and the City |
| HOSF4706 | Chefs as Agents of Change |
| HOSF4708 | Capstone I (Food Studies) |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4802 | Special Topics in Food Studies |
| HOSF4806 | Strategies for the Black Box |
| HOSF4809 | Capstone II (Food Studies) |
| HOSF4810 | the Future of Food |
| LIBU | Upper Liberal Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$3,692.00 * † ‡
International Tuition
$10,770.00 ** † ‡
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 the first 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown Polytechnic 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
Note for Current George Brown Students:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
How to Apply
Domestic students 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
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Contact Us
Honours Bachelor of Food Studies – Bridging (H318)
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 sessionVisit St. James Campus
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Honours Bachelor of Food Studies
(Bridging) (H318)
Program Details
- Program Code: H318
- Credential: Honours Bachelor's Degree
- Duration: 5 semesters
- Method of Study: Full-time
- Starting Months: May
- Domestic Tuition: $3,670.00 * † ‡
- International Tuition: $10,144.00 ** † ‡
- Spring 2026 Delivery: Semester 4: Hybrid
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2025 | Not Available | Not Available |
| Winter 2026 | Not Available | Not Available |
| Spring 2026 | Open | Open |
- Work-Integrated Learning:
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Students will have a variety of opportunities to examine activities in the community, take field trips in the surrounding area and complete two 16-hour community-engaged learning placements as part of their coursework.
- PGWP Eligible: Yes
- CIP Code: N/A
Get answers to your questions
Book info sessionProgram Description
Leadership Claims
The first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
Program Overview
Take your culinary management or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program – Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program – Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown Polytechnic Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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 December 21, 2020. 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 |
|---|---|
| HOSF2310 | Food Studies Research Methods |
| HOSF2312 | Introductory Food Studies |
| HOSF2314 | Food Literacy & Communications |
| HOSF2315 | Understanding Food Production |
| HOSF2316 | Voices for Food Systems Change |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3508 | Global Food and Beverage History |
| HOSF3510 | the Evolving Kitchen |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3606 | Food and the Non-Profit Sector |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| LIBU | Upper Liberal Elective |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4702 | Global Food Politics |
| HOSF4704 | Food, Equity and the City |
| HOSF4706 | Chefs as Agents of Change |
| HOSF4708 | Capstone I (Food Studies) |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4802 | Special Topics in Food Studies |
| HOSF4806 | Strategies for the Black Box |
| HOSF4809 | Capstone II (Food Studies) |
| HOSF4810 | the Future of Food |
| LIBU | Upper Liberal Elective |
Course Outline URL
Program Learning Outcomes
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Tuition & Fees
Domestic Tuition
$3,670.00 * † ‡
International Tuition
$10,144.00 ** † ‡
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 the first 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown Polytechnic 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
NOTE FOR CURRENT GEORGE BROWN STUDENTS:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
How to Apply
Domestic students 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 Food Studies – Bridging (H318)
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 first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
Program Overview
Take your culinary management or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program – Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program – Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown Polytechnic Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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 December 21, 2020. 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 |
|---|---|
| HOSF2310 | Food Studies Research Methods |
| HOSF2312 | Introductory Food Studies |
| HOSF2314 | Food Literacy & Communications |
| HOSF2315 | Understanding Food Production |
| HOSF2316 | Voices for Food Systems Change |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3508 | Global Food and Beverage History |
| HOSF3510 | the Evolving Kitchen |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3606 | Food and the Non-Profit Sector |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| LIBU | Upper Liberal Elective |
Semester 7
| Code | Course Name |
|---|---|
| HOSF4702 | Global Food Politics |
| HOSF4704 | Food, Equity and the City |
| HOSF4706 | Chefs as Agents of Change |
| HOSF4708 | Capstone I (Food Studies) |
| LIBU | Upper Liberal Elective |
Semester 8
| Code | Course Name |
|---|---|
| HOSF4802 | Special Topics in Food Studies |
| HOSF4806 | Strategies for the Black Box |
| HOSF4809 | Capstone II (Food Studies) |
| HOSF4810 | the Future of Food |
| LIBU | Upper Liberal Elective |
Course Outline URL
Tuition & Fees
Domestic Tuition
$3,670.00 * † ‡
International Tuition
$10,144.00 ** † ‡
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 the first 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown Polytechnic 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
NOTE FOR CURRENT GEORGE BROWN STUDENTS:
Note 1: Current George Brown Polytechnic Domestic students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
How to Apply
Domestic students 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
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Contact Us
Honours Bachelor of Food Studies – Bridging (H318)
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.
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