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
(H317)
Program Details
- Program Code: H317
- Credential: Bachelor's Degree
- Duration: 4 years (8 semesters)
- Method of Study: Full-time
- Starting Months: September
- Domestic Tuition: $11,325.00 * † ‡
- International Tuition: $25,876.00 ** † ‡
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2027 | Open | Opens Oct 6, 2026 |
| Winter 2028 | Not Available | Not Available |
| Spring 2028 | Not Available | Not Available |
- Work-Integrated Learning:
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. There is a 14-week 420-hour work-integrated learning opportunity between the second and third years. Students will also 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: 12.0503
- Please note that field of study/CIP code is only one component of PGWP eligibility. Please consult the official IRCC PGWP eligibility webpage (opens in a new tab) for the most current and complete information.
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
This program is eligible for an entrance scholarship.
Explore food system challenges and solutions with a focus on sustainability, politics, equity, and health while mastering culinary techniques and academic skills.
Full Description
The Honours Bachelor of Food Studies (H317) is a unique four-year program that provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. The program prepares you to enter the workforce with an understanding of key issues in the food sector, including climate change, urbanization, technology, sustainability, food security, and equity.
Completion of this program will demonstrate your commitment to both the culinary arts and an understanding of issues throughout the food system, distinguishing you from other chefs and opening career pathways in a wide range of food-related occupations. You will develop hard and soft skills that employers are looking for:
- Professional culinary training
- Advanced culinary training focused on sustainability, unique to this degree
- Culinary theory
- Communications
- Research
- Advocacy and movement building
- Systems thinking
- Policy analysis
- Grant writing
- Procurement and supply-chain logistics
- Food history and culture
Graduates will be positioned to succeed in roles in the culinary industry, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, government and public policy, and research.
Check out what the media are saying about our program!
- April 6, 2026. Interview on CBC radio's Metro Morning with George Brown students making meals to curb food waste.
- October 12, 2023. “How George Brown’s prestigious chef school went organic” by Ramon Leitao (Corporate Knights Magazine).
- July 12, 2021. "Cooking up change-makers" by Jennifer Lewington (Corporate Knights Magazine).
Your Field Education Options
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Throughout the degree, you will meet food sector leaders and take field trips to see food professionals in action. You will also complete two 16-hour community-engaged learning placements as part of your coursework.
A highlight of the program is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. George Brown works with employers and industry partners to identify potential work experience opportunities related to students’ course of study. All of these are opportunities to network and build your resumé.
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 urban planning, food policy, environmental studies, public health, gastronomy, education, tourism and hospitality, community development, and other post-graduate programs.
Please get in touch with the program co-ordinator for further information.
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.
Additional Information
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please get in touch with The Chef School at chcastudentsupport@georgebrown.ca
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1267 | Culinary Skills I |
| HOSF1304 | Introduction to Food Studies I |
| HOSF1305 | Communicating About Food |
| HOSF1314 | Food & Culinary Literacy I |
| HOSF1317 | Sanitation |
| HOSF2305 | Food and Beverage Cost Control |
| HOST1179 | Smart Serve |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1283 | Butchery and Cafe Production |
| HOSF1293 | Culinary Skills II |
| HOSF1306 | Introduction to Food Studies II |
| HOSF1315 | Food & Culinary Literacy II |
| HOSF1320 | Whmis |
| LIBL | Lower Liberal Elective |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2303 | Food for Special Events |
| HOSF2307 | Patisserie Production Management |
| HOSF2308 | Food from the Land |
| HOSF2310 | Food Studies Research Methods |
| LIBL | Lower Liberal Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2402 | Essential Flavours of the Modern Kitchen |
| HOSF2403 | Food from the Sea |
| HOSF2405 | Indigenous Food Systems |
| HOSF2409 | Food Movements |
| LIBL | Lower Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| HCOP2021 | Work Integrated Food Studies Co-op Placement |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3506 | the Evolving Kitchen |
| HOSF3508 | Global Food and Beverage History |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| HOSF3610 | Food and the Non-Profit Sector |
| 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
$11,325.00 * † ‡
International Tuition
$25,876.00 ** † ‡
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 2026. Fees are subject to change for programs starting in Fall 2027 and at later dates. This fee does not include books, E-text and other material, 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 2026. Fees are subject to change for programs starting in Fall 2027 and at later dates. This fee does not include books, E-text and other material, 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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
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
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
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 (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 percent or higher.
- An overall average of 65 percent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- Grade 12 (U) English with a grade of 65 percent or higher
- Post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the required English credit. Additional information about where and how to upgrade is available on the English upgrading page.
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 above the stated minimum requirements.
English language proficiency
George Brown Polytechnic ESL level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60).
Proficiency in English communication is necessary for success in this program.
Please visit the English proficiency page for more details.
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 (H317)
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
This program is eligible for an entrance scholarship.
Explore food system challenges and solutions with a focus on sustainability, politics, equity, and health while mastering culinary techniques and academic skills.
Full Description
The Honours Bachelor of Food Studies (H317) is a unique four-year program that provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. The program prepares you to enter the workforce with an understanding of key issues in the food sector, including climate change, urbanization, technology, sustainability, food security, and equity.
Completion of this program will demonstrate your commitment to both the culinary arts and an understanding of issues throughout the food system, distinguishing you from other chefs and opening career pathways in a wide range of food-related occupations. You will develop hard and soft skills that employers are looking for:
- Professional culinary training
- Advanced culinary training focused on sustainability, unique to this degree
- Culinary theory
- Communications
- Research
- Advocacy and movement building
- Systems thinking
- Policy analysis
- Grant writing
- Procurement and supply-chain logistics
- Food history and culture
Graduates will be positioned to succeed in roles in the culinary industry, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, government and public policy, and research.
Check out what the media are saying about our program!
- April 6, 2026. Interview on CBC radio's Metro Morning with George Brown students making meals to curb food waste.
- October 12, 2023. “How George Brown’s prestigious chef school went organic” by Ramon Leitao (Corporate Knights Magazine).
- July 12, 2021. "Cooking up change-makers" by Jennifer Lewington (Corporate Knights Magazine).
Your Field Education Options
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Throughout the degree, you will meet food sector leaders and take field trips to see food professionals in action. You will also complete two 16-hour community-engaged learning placements as part of your coursework.
A highlight of the program is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. George Brown works with employers and industry partners to identify potential work experience opportunities related to students’ course of study. All of these are opportunities to network and build your resumé.
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 urban planning, food policy, environmental studies, public health, gastronomy, education, tourism and hospitality, community development, and other post-graduate programs.
Please get in touch with the program co-ordinator for further information.
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.
Additional Information
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please get in touch with The Chef School at chcastudentsupport@georgebrown.ca
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1267 | Culinary Skills I |
| HOSF1304 | Introduction to Food Studies I |
| HOSF1305 | Communicating About Food |
| HOSF1314 | Food & Culinary Literacy I |
| HOSF1317 | Sanitation |
| HOSF2305 | Food and Beverage Cost Control |
| HOST1179 | Smart Serve |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1283 | Butchery and Cafe Production |
| HOSF1293 | Culinary Skills II |
| HOSF1306 | Introduction to Food Studies II |
| HOSF1315 | Food & Culinary Literacy II |
| HOSF1320 | Whmis |
| LIBL | Lower Liberal Elective |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2303 | Food for Special Events |
| HOSF2307 | Patisserie Production Management |
| HOSF2308 | Food from the Land |
| HOSF2310 | Food Studies Research Methods |
| LIBL | Lower Liberal Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2402 | Essential Flavours of the Modern Kitchen |
| HOSF2403 | Food from the Sea |
| HOSF2405 | Indigenous Food Systems |
| HOSF2409 | Food Movements |
| LIBL | Lower Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| HCOP2021 | Work Integrated Food Studies Co-op Placement |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3506 | the Evolving Kitchen |
| HOSF3508 | Global Food and Beverage History |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| HOSF3610 | Food and the Non-Profit Sector |
| 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
$11,325.00 * † ‡
International Tuition
$25,876.00 ** † ‡
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 2026. Fees are subject to change for programs starting in Fall 2027 and at later dates. This fee does not include books, E-text and other material, 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 2026. Fees are subject to change for programs starting in Fall 2027 and at later dates. This fee does not include books, E-text and other material, 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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
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
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
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 (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 percent or higher.
- An overall average of 65 percent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- Grade 12 (U) English with a grade of 65 percent or higher
- Post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the required English credit. Additional information about where and how to upgrade is available on the English upgrading page.
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 above the stated minimum requirements.
English language proficiency
George Brown Polytechnic ESL level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60).
Proficiency in English communication is necessary for success in this program.
Please visit the English proficiency page for more details.
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 (H317)
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
Book campus tourVisit
Our Virtual Tour showcases the following areas:
- Campus Facilities
- Student Services
- Applied Learning Environments
- Labs & Classrooms
Honours Bachelor of Food Studies
(H317)
Program Details
- Program Code: H317
- Credential: Honours Bachelor's Degree
- Duration: 4 years (8 semesters)
- Method of Study: Full-time
- Starting Months: September
- Domestic Tuition: $10,906.00 * † ‡
- International Tuition: $25,650.00 ** † ‡
- Fall 2026 Delivery: Semester 1, 3, 5, 7: Hybrid
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2026 | Closed | Closed |
| Winter 2027 | Not Available | Not Available |
| Spring 2027 | Not Available | Not Available |
- Work-Integrated Learning:
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. There is a 14-week 420-hour work-integrated learning opportunity between the second and third years. Students will also 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: 12.0503
- Please note that field of study/CIP code is only one component of PGWP eligibility. Please consult the official IRCC PGWP eligibility webpage (opens in a new tab) for the most current and complete information.
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
This program is eligible for an entrance scholarship.
Explore food system challenges and solutions with a focus on sustainability, politics, equity, and health while mastering culinary techniques and academic skills.
Full Description
This unique four-year program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. The program prepares you to enter the work force with an understanding of key food sector issues, including climate change, urbanization, technology, sustainability, food security and equity.
Completion of this program will demonstrate your commitment to both culinary arts and understanding issues throughout the food system, distinguishing you from other chefs and opening career pathways in a wide range of food-related occupations. You will develop hard and soft skills that employers are looking for:
- Professional culinary training
- Advanced culinary training focused on sustainability, unique to this degree
- Culinary theory
- Communications
- Research
- Advocacy and movement building
- Systems thinking
- Policy analysis
- Grant writing
- Procurement and supply-chain logistics
- Food history and culture
Graduates will be positioned to succeed in roles in the culinary industry, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, government and public policy, and research.
Check out what the media are saying about our program!
- April 6, 2026. Interview on CBC radio's Metro Morning with George Brown students making meals to curb food waste.
- October 12, 2023. “How George Brown’s prestigious chef school went organic” by Ramon Leitao (Corporate Knights Magazine).
- July 12, 2021. "Cooking up change-makers" by Jennifer Lewington (Corporate Knights Magazine).
Your Field Education Options
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Throughout the degree, you will meet food sector leaders and take field trips to see food professionals in action. You will also complete two 16-hour community-engaged learning placements as part of your coursework.
A highlight of the program is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. George Brown works with employers and industry partners to identify potential work experience opportunities related to students’ course of study. All of these are opportunities to network and build your resumé.
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 urban planning, food policy, environmental studies, public health, gastronomy, education, tourism and hospitality, and community development, and other post-graduate programs.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French Pastry programs, as well as the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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.
Additional Information
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1267 | Culinary Skills I |
| HOSF1304 | Introduction to Food Studies I |
| HOSF1305 | Communicating About Food |
| HOSF1314 | Food & Culinary Literacy I |
| HOSF1317 | Sanitation |
| HOSF2305 | Food and Beverage Cost Control |
| HOST1179 | Smart Serve |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1283 | Butchery and Cafe Production |
| HOSF1293 | Culinary Skills II |
| HOSF1306 | Introduction to Food Studies II |
| HOSF1315 | Food & Culinary Literacy II |
| HOSF1320 | Whmis |
| LIBL | Lower Liberal Elective |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2303 | Food for Special Events |
| HOSF2307 | Patisserie Production Management |
| HOSF2308 | Food from the Land |
| HOSF2310 | Food Studies Research Methods |
| LIBL | Lower Liberal Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2402 | Essential Flavours of the Modern Kitchen |
| HOSF2403 | Food from the Sea |
| HOSF2405 | Indigenous Food Systems |
| HOSF2409 | Food Movements |
| LIBL | Lower Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| HCOP2021 | Work Integrated Food Studies Co-op Placement |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3506 | the Evolving Kitchen |
| HOSF3508 | Global Food and Beverage History |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| HOSF3610 | Food and the Non-Profit Sector |
| 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
$10,906.00 * † ‡
International Tuition
$25,650.00 ** † ‡
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 2025. 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 two semesters of programs starting in Fall 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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
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
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
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 (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 per cent or higher.
- An overall average of 65 per cent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- grade 12 (U) English with a grade of 65 per cent or higher
- post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the English credit required. Additional information on where and how to upgrade can be found on the English upgrading page.
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 Polytechnic ESL level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60).
Proficiency in English communication is necessary for success in this program.
Please visit the English proficiency page for more details.
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 (H317)
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
This program is eligible for an entrance scholarship.
Explore food system challenges and solutions with a focus on sustainability, politics, equity, and health while mastering culinary techniques and academic skills.
Full Description
This unique four-year program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. The program prepares you to enter the work force with an understanding of key food sector issues, including climate change, urbanization, technology, sustainability, food security and equity.
Completion of this program will demonstrate your commitment to both culinary arts and understanding issues throughout the food system, distinguishing you from other chefs and opening career pathways in a wide range of food-related occupations. You will develop hard and soft skills that employers are looking for:
- Professional culinary training
- Advanced culinary training focused on sustainability, unique to this degree
- Culinary theory
- Communications
- Research
- Advocacy and movement building
- Systems thinking
- Policy analysis
- Grant writing
- Procurement and supply-chain logistics
- Food history and culture
Graduates will be positioned to succeed in roles in the culinary industry, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, government and public policy, and research.
Check out what the media are saying about our program!
- April 6, 2026. Interview on CBC radio's Metro Morning with George Brown students making meals to curb food waste.
- October 12, 2023. “How George Brown’s prestigious chef school went organic” by Ramon Leitao (Corporate Knights Magazine).
- July 12, 2021. "Cooking up change-makers" by Jennifer Lewington (Corporate Knights Magazine).
Your Field Education Options
The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. Throughout the degree, you will meet food sector leaders and take field trips to see food professionals in action. You will also complete two 16-hour community-engaged learning placements as part of your coursework.
A highlight of the program is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. George Brown works with employers and industry partners to identify potential work experience opportunities related to students’ course of study. All of these are opportunities to network and build your resumé.
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 urban planning, food policy, environmental studies, public health, gastronomy, education, tourism and hospitality, and community development, and other post-graduate programs.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French Pastry programs, as well as the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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.
Additional Information
George Brown Polytechnic Chef School Student Standards and Expectations
Note: George Brown Polytechnic has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Chef School at chcastudentsupport@georgebrown.ca
Courses
Semester 1
| Code | Course Name |
|---|---|
| HOSF1146 | Emergency First Aid and Heartsaver CPR |
| HOSF1267 | Culinary Skills I |
| HOSF1304 | Introduction to Food Studies I |
| HOSF1305 | Communicating About Food |
| HOSF1314 | Food & Culinary Literacy I |
| HOSF1317 | Sanitation |
| HOSF2305 | Food and Beverage Cost Control |
| HOST1179 | Smart Serve |
Semester 2
| Code | Course Name |
|---|---|
| HOSF1283 | Butchery and Cafe Production |
| HOSF1293 | Culinary Skills II |
| HOSF1306 | Introduction to Food Studies II |
| HOSF1315 | Food & Culinary Literacy II |
| HOSF1320 | Whmis |
| LIBL | Lower Liberal Elective |
Semester 3
| Code | Course Name |
|---|---|
| HOSF2303 | Food for Special Events |
| HOSF2307 | Patisserie Production Management |
| HOSF2308 | Food from the Land |
| HOSF2310 | Food Studies Research Methods |
| LIBL | Lower Liberal Elective |
Semester 4
| Code | Course Name |
|---|---|
| HOSF2402 | Essential Flavours of the Modern Kitchen |
| HOSF2403 | Food from the Sea |
| HOSF2405 | Indigenous Food Systems |
| HOSF2409 | Food Movements |
| LIBL | Lower Liberal Elective |
Co-op Placement
| Code | Course Name |
|---|---|
| HCOP2021 | Work Integrated Food Studies Co-op Placement |
Semester 5
| Code | Course Name |
|---|---|
| HOSF3502 | Nutritional Epidemiology and Public Policy |
| HOSF3504 | Food Policy and Law |
| HOSF3506 | the Evolving Kitchen |
| HOSF3508 | Global Food and Beverage History |
| LIBL | Lower Liberal Elective |
Semester 6
| Code | Course Name |
|---|---|
| HOSF3509 | Sustainability in Food Service |
| HOSF3607 | Sustainable Consumption |
| HOSF3608 | Canadian Food History and Culture |
| HOSF3610 | Food and the Non-Profit Sector |
| 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
$10,906.00 * † ‡
International Tuition
$25,650.00 ** † ‡
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 2025. 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 two semesters of programs starting in Fall 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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
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
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
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 (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 per cent or higher.
- An overall average of 65 per cent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- grade 12 (U) English with a grade of 65 per cent or higher
- post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the English credit required. Additional information on where and how to upgrade can be found on the English upgrading page.
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 Polytechnic ESL level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60).
Proficiency in English communication is necessary for success in this program.
Please visit the English proficiency page for more details.
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 (H317)
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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