International Cuisine Program (Postgraduate) (H415)
Program Description
Program Overview
Are you looking to create dishes by combining the elements of regional traditions and authentic ingredients from cultures that span the globe? Would you like to embed new influences in traditional menus? Immerse yourself in cuisine and cultures by enrolling in the George Brown College International Cuisine program and studying cuisines steeped in tradition.
Our one-year International Cuisine graduate certificate program prepares you for the dynamic and diverse culinary scene in Toronto and around the world by giving you the skills to work in a variety of international cuisines.
Full Description
This program is your passport to grow and enhance your culinary skill set with a specialization in international cuisine. Demonstrations, lectures and hands-on practice will teach you the fundamental skills for a successful career that allows you to work in a wide variety of today’s leading culinary establishments. You will explore culinary skills related to appetizers, entrees, snacks and desserts from India, Thailand, Malaysia, Japan, China, Korea, Vietnam, Spain, Mexico, Argentina, Chile, Africa, the Caribbean and the Middle East.
Throughout this program you will:
- Experience hands-on learning, participate in field trips to spice markets, learn about international beverages, build your knowledge in international cuisine and learn how culture influences cuisine.
- Have the opportunity to complete a unique international or domestic placement.
- Build and display a comprehensive portfolio that showcases the knowledge you have learned throughout the program.
Build a portfolio of your experience in Canada and internationally with specialized skills and knowledge that differentiates you from others in the industry.
Attention students with food allergies. Please be aware that our recipes are designed with keeping cooking skills and authentic flavours in mind. As a result, the ingredients that are used in our recipes may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. While we take steps to minimize risk, while handling the foods that contain potential allergens, please be advised that cross-contamination may occur, as factors beyond our reasonable control.
We try our best to accommodate all students, but some recipes and skills may require the use of these ingredients and cannot be substituted.
Program Schedule
The schedule for the International Cuisine graduate certificate program currently operates from Monday to Friday. Some classes may begin at 7 a.m. or run until 10 p.m.
Your Field Education Options
You will have the opportunity to take part in a unique international or domestic externship. This opportunity will allow you to put your skills on display and give you the chance to work with top international and domestic chefs and industry leaders. This program teaches you how to study and explore world cuisines as well as apply these skills to other cuisines to create your own style.
In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Industry
This program aims to connect culture with cuisine in understanding a range of countries/continents and regions and respond to local and national demand for authentic international cuisine. Graduates will meet this demand by preparing authentic dishes, culturally inspired menus or fusion menu options.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF 1270 | International Culinary Skills – India, Thailand, Singapore and Malaysia |
| HOSF 1271 | Global Cultures, Product Knowledge and Terminology – India, Thailand, Singapore and Malaysia |
| HOSF 1272 | International Culinary Skills – Japan, China, Korea and Vietnam |
| HOSF 1273 | Global Cultures, Product Knowledge and Terminology – Japan, China, Korea and Vietnam |
| HOSF 1274 | Global History of Foods |
| HOSF 1308 | International Wines and Beverages |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF 1309 | International Culinary Skills – Spain, Mexico, Peru, Argentina and Brazil |
| HOSF 1310 | Global Cultures, Product Knowledge and Terminology – Spain, Mexico, Peru, Argentina and Brazil |
| HOSF 1311 | International Culinary Skills – Africa, Middle East and Caribbean |
| HOSF 1312 | Global Cultures, Product Knowledge and Terminology – Africa, Middle East and Caribbean |
| HOSF 1291 | Marketing 1 |
SEMESTER 3
| Code | Course name |
|---|---|
| HOSF 1280 | International Externship |
| HOSF 1313 | Marketing 2 * |
* asynchronous
The course curriculum is continuously being enhanced and courses may be modified. Changes are pending Ministry approval. Please check www.georgebrown.ca for the most up-to-date information.
Program Learning Outcomes
The graduate demonstrates the ability to:
1. Plan and prepare authentic menus and food by using culinary techniques indigenous to international regions of focus.
2. Communicate in an international culinary environment using appropriate terminology and customs in order to integrate as a member of the team.
3. Interpret nuances in gastronomic regionality through research and field experience.
4. Execute culinary dishes that reflect regional and cultural authenticity using alternative, locally-sourced ingredients.
5. Comply with Canadian health, safety and nutrition regulations, standards, guidelines and processes.
6. Develop a marketing plan for a regionally specific food service operation or product concept that reflects relevant cultural norms.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the three semesters of programs starting in fall 2022. Fees are subject to change for programs starting in fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the three semesters of programs starting in Fall 2023. 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.
‡ Additional Cost
Description Cost
Uniform $290
Knives and small wares $500–$700
Black safety shoes $110–$160
Airfare (international) (approximate)* $1,800–$3,000
Visa fee (approximate)* $75–$85
*Approximate based on exchange rate, applicable taxes.
International students: Visit the International Tuition Fees and Related Costs page for more information.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
Admission Requirements
- diploma or bachelor's degree in Culinary Management
OR
- one-year certificate in Culinary Skills program or Advanced Cook certification AND a minimum of one-year relevant work experience (resumé and references required)
OR
- a diploma or bachelor's degree in an unrelated field, AND a minimum of one-year full-time relevant work experience (resumé and references required)
English Proficiency
Applicants with international transcripts who do not provide English proficiency test results must test at the college level in the George Brown College English assessment to be considered for admission. Please visit English Proficiency for more details.
Course Exemptions
College or university credits may qualify you for course exemptions. Please visit Transfer Guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Health Policy
Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to Halal and Kosher foods.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Contact Us
Contact the Program Co-ordinator, Chef Charlton Alvares, Centre for Hospitality and Culinary Arts, at calvares@georgebrown.ca.
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown College.
